Lamb Sekuwas

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
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lambsaag

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.

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chicken_wings
Nepali Chicken Wings
(Barbequed Chicken Wings Marinated Nepali Spices)

Ingredients:

* 3 lbs chicken wings
* Melted butter for basting

Marinade:

* 1 tablespoon cumin powder
* 5 fresh red chilies
* 1 teaspoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/4 teaspoon asafetida
* 1/2 teaspoon timur (Szechwan pepper)
* 1 cup yogurt
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 2 tablespoons honey
* Orange food coloring
* Salt and Pepper

Cooking Instructions:

In a blender combine all the marinating ingredients to form a smooth paste. Reserve in a bowl.

In a large bowl, combine chicken wings and marinade; mix well. Allow marinating overnight in the refrigerator. Preheat grill. Place marinated chicken wings on the grill and grill, frequently turning and basting with the melted butter, until cooked. Serve hot with tomato achar.

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chow-chow-noodles
4 portions long noodles
1 pound boneless chicken, cut into small pieces
2 tablespoons vegetable oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 onion, coarsely chopped
3 red chili peppers, finely chopped
¼ cup soy sauce
1 teaspoon turmeric
1 tomato, coarsely chopped
1 carrot, thinly sliced
1 cup green beans, cut into 1″ lengths
2 cups spinach leaves
2 cups chicken broth

Cook noodles in boiling water according to package directions, drain and set aside. Heat oil in a large wok over medium heat. Add chicken, garlic, ginger, onion, and chili peppers, and stir-fry until chicken is browned and onions are tender. Stir in soy sauce and turmeric. Add tomato, carrot, and green beans and simmer until tender, about 5 minutes. Add spinach and toss gently until wilted. Add noodles and chicken broth and bring to a simmer. Remove from heat, cover and allow to stand for about 15 minutes before serving. Serves 4.

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