Lamb Bhutuwa Nepali Lamb Stir Fried in Himalayan Spices
Dive into the bold and aromatic world of Nepalese cuisine with Lamb Bhutuwa, a deliciously spiced stir-fry that showcases tender lamb infused with Himalayan flavors. This traditional dish combines bite-sized pieces of lamb with the earthiness of turmeric, cumin, and coriander, while mustard oil and fenugreek seeds add authentic depth to the dish. Sautéed onions, garlic, and ginger create a fragrant base, balanced by juicy tomatoes and a hint of heat from green chilies. Simmered to perfection, the lamb becomes irresistibly succulent and is finished with a sprinkle of fresh cilantro for a vibrant touch. Perfectly paired with steamed rice, naan, or roti, this rustic yet elegant recipe is a celebration of Nepal’s rich culinary heritage. Whether you’re a fan of South Asian cuisine or just looking to explore something new, Lamb Bhutuwa is guaranteed to transport your taste buds straight to the Himalayas.
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Recipe Information
Ingredients
- 500 g lamb (boneless, cut into bite-sized pieces)
- 3 tbsp mustard oil (or vegetable oil)
- 1 medium onion (finely sliced)
- 1 medium tomato (finely chopped)
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 green chilies (sliced)
- 0.5 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 0.5 tsp fenugreek seeds
- 2 tbsp fresh cilantro (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup water
Instructions
Heat 2 tablespoons of mustard oil in a large pan or wok over medium heat.
Add the fenugreek seeds and fry them until they turn dark brown (about 30 seconds).
Add the sliced onion and sauté until golden brown (5-7 minutes).
Stir in the minced garlic, minced ginger, and sliced green chilies, and cook for another 1-2 minutes until fragrant.
Add the bite-sized lamb pieces to the pan. Cook on medium-high heat, stirring occasionally, until the lamb starts to brown (around 8-10 minutes).
Add the turmeric powder, cumin powder, coriander powder, garam masala, salt, and black pepper. Mix well to coat the lamb evenly in the spices.
Add the chopped tomato and cook for 3-4 minutes until the tomato softens and blends into the dish.
Pour in 1/4 cup of water, reduce the heat to low, and cover the pan. Let the lamb simmer gently for 10-12 minutes, stirring occasionally, until it becomes tender.
Uncover the pan and increase the heat to medium to evaporate any excess liquid, stirring for another 2-3 minutes.
Drizzle the remaining 1 tablespoon of mustard oil for extra aroma (optional).
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.9 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2371 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
