Keema Bhutuwa Recipes

KEEMA BHUTUWA

Steps:

• In a non-stick pan, heat four tablespoons of oil.
• Add fenugreek seeds and red chilies and fry till dark.
• Add turmeric, garlic, ginger, cumin and chili 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 meat to the pan; stir to break up into lumps.
• Salt and pepper the meat mixture.
• Set heat to medium and continue to stir fry the meat until cooked.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and spring onion; stir for another two minutes.
• Adjust seasoning with salt and pepper; garnish with fresh cilantro.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice, or roti (flat bread).

LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)

Steps:

• 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 processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric 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 few minutes until the oil starts to separate from the spices.
• Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
• Reduce the heat to medium and continue to stir fry lamb until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and green onions; 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).