• 600 gm of Mutton
• 10 gm Ginger Paste
• 10 gm Garlic Paste
• Chilly powder to taste
• 20 gm Chilly Powder
• Salt to taste
• 40 ml Oi1
• 10 gm Turmeric Powder
• 10 gm Coriander leaf
• 40 gm of Tomatoes
• 10 gm Garlic Julienne
• 10 gm Garlic Julienne
• 10gm Bhanchha Ghar Spices

Preparation Method

1. Marinate medium pieces of mutton using Salad oil. ginger and garlic paste, chilly powder, cumin powder, Bhanchha Ghar spices, turmeric powder and salt.
2. Now preserve the above marination for 8 hours.
3. Grill of Barbeue the meat using skewers till it gets a somked flavor.
4. After the meat is cooked well, cut it into cubes. Add mustard oil, roasted tomatoes, julienne’s of ginger and garlic.
5. Garnish it with chopped coriander leaves.Recipe from: Bhanchha Ghar

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•  1 lb. Lamb, cu into 1/2-in cubes (can be substituted with chicken)
•  2 lbs. Fresh spinach, torn in small pieces
•  2 cups onions, finely chopped
•  1 teaspoon fenugreek seeds
•  1 teaspooon cumin powder
•  1 teaspoon coriander powder
•  1/2 teaspoon turmeric
•  1/2 cup Nepali yogurt
•  1 cup lamb broth
•  1 teaspoon chili powder
•  1 tablespoon garlic paste
•  1 tablespoon ginger paste
•  1 teaspoon ground black pepper
•  2 tablespoons clarified butter Salt to taste

Instructions

In a large bowl mix lamb meat with salt, pepper, cumin, coriander, turmeric, and chili powder. In a non-stick sauce pan heat clarified butter, splitter fenugreek until it turns dark. Add onions and sautee till brown. Put garlic and ginger paste, and stir for 1 min. until the aroma of roasted garlic comes out. Transfer the coated meat to the onion mixture. Stir and brown well. Add yogurt and broth. Simmer in low heat till the lamb meat is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding spinach in batches. Let each batch of spinach wilt down before adding another batch. Increase the heat to high to evaporate all the excess liquid. Adjust seasoning with salt and pepper. Serve with roti, or rice.

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• 1.5 lbs. Minced lamb
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped green onions
• 2 tablespoons finely minced dill weed
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 fresh red chilies, minced
• 1/2 teaspoon turmeric
• 1 teaspoon roughly crushed black pepper
• 1 egg
• 1 tablespoon flour
• Salt to taste
• Bamboo skewers (pre-soaked in cold water for 30 min.)
• Melted butter for basting

Instructions

Combine lamb and all other ingredients in a large bowl. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop their delicate flavors.

In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage. Insert a pre-soaked skewer through the sausage. Repeat with the remaining lamb mixture. Generously brush all lamb sausages with melted butter. Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.

Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and tomato-cucumber salad. Goes well with chili-cilantro chutney.

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• 2 lbs. Lamb chops
• 3 dry whole red peppers
• 2 bay leaves
• 1 teaspoon fenugreek seeds
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 5 fresh red chilies, julienned
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• 1 cup red bell pepper, chopped
• 1 teaspoon cracked black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• Salt to taste
• 2 tablespoons musturd oil
• 1 cup lamb broth
• 1/2 cup green onion, cut in 1-in length for garnish
• Marinade:
  • 1 cup chopped roasted tomatoes
  • 1 cup roasted red bell pepper
  • 1 tablespoon lemon juice
  • 1 cup onions, roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon pepper corn
  • 1 teaspoon timur (szechwan pepper)
  • 1/2 cup celery, chopped
  • 2 tablespoons musturd oil
  • 2 tablespoons soy sauce

Instructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 min. Cut grilled lamb into 1-in cubes.

In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.

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• 2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)
• 2 tablespoons lemon juice
• 1 tablespoon musturd oil
• 1 teaspoon freshly ground black pepper
• Salt to taste
• Marination:
  • 1 tablespoon cumin seeds
  • 3 red chilies
  • 3 cloves garlic
  • 1-in ginger
  • 1 teaspoon turmeric
  • 3 tablespoons musturd oil
• Garnish:
  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 1 tablespoon musturd oil
  • 1/2 cup green onions, cut in 1-in. length

Instructions

In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon musturd oil, 1 teaspoon of ground black pepper, and salt. Coat lamb chops with the above mixture, set aside for 30 min. Grill the meat until cooked through. Cut into ½-in. cubes.

In a blender combine cumin seeds, chilies, 3 cloves of garlic, ginger, and turmeric with 1 tablespoon of oil to yield smooth paste. In a bowl mix the garlic-ginger paste with the meat, gradually pouring 2 tablspoons of musturd oil, toss it well to coat thoroughly. Cover and set aside for 10 min. to marinate.

To garnish, in a non-stick pan heat 2 tablespoons, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

Recipe by: Tulsi Regmi

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• 2 lbs. lamb/Goat, cut into 1-in. pieces
• 2 tablespoons freshly cracked black pepper
• 1 teaspoon turmeric
• 2 tablespoons lemon juice
• 2 tablespoons musturd oil for marination
• 2 tablespoons soy sauce
• 1 teaspoon fenugreek seeds
• 5 fresh chilies, julienned
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 4 tablespoons musturd oil for stir-frying
• Salt to taste
• 1 cup lamb stock
• 1 cup fresh green peas
• 1 teaspoon ground black pepper
• 1 cup green onion, cut in 1-in. length for garnish

Instructions

In a large bowl, mix lamb pieces, lemon juice, turmeric, soy sauce, two tablespoons of oil, and cracked black pepper together and let marinate for two hours.

In a non-stick pan, heat four tablespoons of musturd oil. Add fenugreek and fry till it turns dark. Transfer marinated lamb pieces to the oil mixture and browned it well over high heat. Lower the heat to medium and add garlic, ginger, and fresh chilies; stir well. Cook it till the lamb pieces are tender, periodically adding lamb stock to moisten and prevent from burning. Once the lamb pieces have become tender, add green peas and stir for 2-3 minutes.

Just before turning off heat, add green onions and one teaspoon of black pepper. Adjust seasoning with salt. Drain out any excess oil before serving with rice.

Recipe By : Tulsi Regmi

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Ingredients:

* 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
* 1 lb. meat (lamb, chicken, or turkey), cut into small pieces
* 1/2 teaspoon jwanu (lovage seeds)
* 1 teaspoon fennel seeds
* 1 teaspoon mustard seeds
* 1 tablespoon curry powder
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 3 fresh red chilies, minced
* 1/2 teaspoon turmeric
* 2 cups onion, chopped
* 2 cups tomato, chopped
* 4 cups broth or water
* 3 tablespoons cooking oil
* Salt and Pepper
* 2 tablespoons cilantro, finely chopped for garnish

Cooking Instructions:

In a large bowl with water soak beans overnight. Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.

In a saucepan, heat oil; fry jwanu, fennel seeds, and mustard seeds until light brown. Add meat pieces and brown well. Add three cups of sprouted beans and fry for two minutes. Add chopped onion, chilies, curry powder, garlic, ginger, turmeric, salt, and pepper. Fry until onions have turned slightly brown. Add tomatoes and brothto the beans’ mixture. Season with salt and pepper. Bring to a boil and let simmer on low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped cilantro. Serve with rice.

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Ingredients:

Dough for wrappers:

* 3 cup All-purpose flour
* 1 tablespoon oil
* 1 cup water
* Pinch of salt

Filling:

* 2 lbs. lean ground lamb or chicken
* 1 cup onion, finely chopped
* 1/2 cup green onion, finely chopped
* 3 tablespoons cilantro, chopped
* 1 tablespoon fresh garlic, minced
* 1 tablespoon fresh ginger, minced
* 1/2 teaspoon timur (szechwan pepper)
* 1/2 teaspoon turmeric
* 2 tablespoons curry powder
* 5 fresh red chilies, minced
* 3 tablespoons cooking oil
* Salt to taste

Deep Frying:

* 5 cups oil

Cooking Instructions:

Dough: In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.

Filling: In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.

Assembly: Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well executed MOMO’s, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying.

For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.

In a deep frying pan, heat oil. Place freshly made dumplings in oil; fry until golden brown and cooked thoroughly. Remove fried MOMO’s from oil and place on a sheet of paper towel to absorb excess oil. Serve immediately with tomato achar.

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Combine lamb, oil, chiles, cumin, turmeric, garlic and ginger in a container with a tight-fitting lid. Stir thoroughly to coat, cover and allow to marinate for 4 hours, or overnight. Heat about 1 inch of vegetable oil in a skillet over medium heat. Add marinated lamb pieces a few at a time and fry until crispy and golden. Drain on paper towels. Serve with plain yogurt for dipping. Serves 4.

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