Ingredients

• 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

Ingredients

•  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.