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Keema Bhutuwa
Ground Lamb Stir-Fried in Herbs and Spices

Ingredients:

  • 2 lb. ground lamb (chicken or pork can also be used)
  • 1 cup green peas
  • 1 cup chopped onion
  • 1 cup chopped tomatoes
  • 5 garlic gloves, halved
  • 1 in. ginger, julienned
  • 5 dried red chilies
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 4 tablespoons cooking oil for stir-frying
  • 1 cup broth or water
  • Salt and Pepper

Cooking Instructions:

In a non-stick pan, heat four tablespoons of oil. Add dried cumin seeds and red chilies and fry till dark. Add turmeric, garlic, ginger, cumin and curry powder; fry for another 30 sec. Add chopped onions and stir fry until light brown. Put chopped tomatoes and cook for about five minutes. Add ground lamb to the pan, stir to break up into lumps. Salt and pepper the meat. Set heat to medium and continue to stir fry lamb until cooked. It may require some broth or water to moisten, if it starts to burn. Add green peas; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice, or roti (flat bread).

 

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Appetizer

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- Chicken Phuraula
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- Kathmandu Spring Rolls
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Meat

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- Lamb Thukpa
- Lamb Tomato Tarkari
- Lamb Spinach Tarkari
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- Lamb Saag Tarkari
- Lamb Pumpkin Tarkari
- Lamb Stuffed Cabbage Rolls
- Lamb Chili Sekuwa
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- Gundruk Suruwa
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- Chickpea Suruwa
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Polutry

- Himalayan Sekuwa
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- Chicken Chow Chow
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- Chicken Tareko
- Chicken Sukuti
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- Gorkhali Chicken Chop
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- Mushroom Chicken Tarkari
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Momo

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Vegeterian

- Cheese Stuffed Cabbage Rolls
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- Cauliflower & Potato
- Asparagus Bhutuwa
- Paneer Bhutuwa
- Beans & Bamboo Shoots Tarkari
- Bitter Melon Tarkari
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Breverage

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Aachar

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Dessert

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- Nepali Mango Ice Cream
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Seafood

- Fish Sekuwa
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- Shrimp Choyla
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Marinades

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Rice & Rotis

- Gorkhali Stuffed Naan
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Nepal Standard Time
Sunday
January 24, 2021, 5:54 AM