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Lamb Daikon Tarkari
Tender Lamb Curried with Daikon Radish

Ingredients:

  • 2 lbs. boneless lamb, cut into 1-in pieces (can be substituted with goat or chicken)
  • 3 cups daikon (mula), cut into 1-in long strips
  • 1 cup red bell pepper, cut into 1-in long strips
  • 1 cup onion, sliced
  • 2 cups broth or water
  • 1 cup tomatoes, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon mustard seeds
  • 5 tablespoons cooking oil
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 2 bay leaves
  • Salt and Pepper
  • 2 tablespoons cilantro, finely chopped, for garnish

Cooking Instructions:

In a large bowl, season lamb pieces with salt and pepper. In a non-stick pan heat two tablespoons of cooking oil, brown lamb pieces, and set aside. Drain the oil, and add remaining three tablespoons of oil; splitter mustard seeds till dark. Add chopped onions and saut頴ill light brown. Add turmeric, garlic, ginger, cumin, curry powder and salt. Stir for a minute or so on low heat. Add daikon and red bell pepper to the onion mixture. Stir-fry till wilting occurs. Transfer browned lamb pieces to the pan, mix well for about two minutes. Add tomatoes, bay leaves and broth to the lamb mixture. Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 20 min. Garnish with chopped cilantro. Serve with rice, or roti (flat bread).

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Rice & Rotis

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Breverage

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Dessert

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Vegeterian

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Nepal Standard Time
Friday
August 18, 2017, 8:18 PM