Recipes - Lamb Chili Bhutuwa

Ingredients:

• 2 lb. boneless lamb, cut into 1-in slices
• 1 cup onion, finely chopped
• 5 garlic gloves, halved
• 1 in. ginger, julienned
• 1 tablespoon chili paste
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 cup green onions, cut in 1 in. length
• 6 tablespoons cooking oil
• 1 tablespoon lemon juice
• 1 cup broth or water
• Salt and Pepper

Cooking Instructions:

In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste. Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes. After marinating, drain the marinade and pat-dry lamb pieces. In a non-stick pan, heat two tablespoons of oil. Add lamb pieces and brown well; discard excess oil and reserve meat on a plate.

In a processor, blend chopped onion, garlic, ginger, chili paste, turmeric, and honey into a smooth paste. In a non-stick pan heat two tablespoons of oil. Add dried red chilies and fry till dark. Add spice paste; fry for another minute or so until the oil starts to separate from the spices. Transfer browned lamb to the pan, stir well. Continue to stir fry lamb until cooked tender. It may require some broth or water to moisten, if it starts to burn. Add green onions; stir for another few minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat bread).