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Lamb Saag Tarkari
Lamb Curried with Mustard Greens

Ingredients:

  • 2 lbs. lamb, cut into 1/2-in cubes (can be substituted with chicken)
  • 2 lbs. fresh mustard greens, torn into small pieces
  • 2 cups onions, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon jwanu seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 cup lamb broth or water
  • 3 fresh chilies, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons fresh dill weed, roughly chopped
  • 2 tablespoons cooking oil
  • 1 tablespoon chopped cilantro for garnish
  • Salt and Pepper

Cooking Instructions:

In a large bowl, season lamb pieces with salt and pepper. In a non-stick sauce pan heat clarified butter, splitter mustard and jwanu seeds until they turn dark. Add turmeric and chopped onions, and saut頴ill brown. Put garlic, ginger, cumin and curry powder, and stir for a minute or so until the aroma of roasted spices comes out. Transfer seasoned meat to the onion mixture. Stir and brown well. Add broth and simmer in low heat till the lamb meat is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding mustard greens in batches. Let each batch of the greens wilt down before adding another batch. Add chopped dill weed, stir well. Increase the heat to high to evaporate all the excess liquid. Do not over cook the mustard greens. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti (flat bread).

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Rice & Rotis

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Breverage

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Vegeterian

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Nepal Standard Time
Friday
May 27, 2016, 5:56 PM