Lamb Pakuwa Nepali Slow Cooked Dry Lamb Curry
Experience the rich and aromatic flavors of Lamb Pakuwa, a traditional Nepali slow-cooked dry lamb curry that’s bursting with spices and soul-warming goodness. This recipe features tender chunks of lamb simmered with earthy cumin, fragrant coriander, and fiery red chili powder, all infused with the distinct nuttiness of mustard oil. Slow-cooked to perfection, the dish allows the meat to absorb the bold flavors while developing a deep, caramelized coating. Enhanced with garam masala and garnished with fresh cilantro, this dry curry is a must-try for lovers of bold and hearty Nepali cuisine. Perfectly paired with steamed rice, chiura (beaten rice), or flatbread, this comforting yet vibrant dish is ideal for any festive occasion or a flavorful family meal. Indulge in a taste of Nepal with this one-pot masterpiece that celebrates the art of slow cooking and spice layering.
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Recipe Information
Ingredients
- 1 kg Lamb (bone-in or boneless, cut into small chunks)
- 2 large Onions (finely sliced)
- 2 medium Tomatoes (chopped)
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 pieces Bay leaves
- 4 tablespoons Mustard oil (or cooking oil of choice)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 pieces Dry red chilies
Instructions
Heat the mustard oil in a large, heavy-bottomed pan or wok over medium heat until it starts to shimmer.
Add the bay leaves and dry red chilies to the hot oil and sauté for about 30 seconds until aromatic.
Add the sliced onions and cook, stirring frequently, for 8–10 minutes, or until they are golden brown.
Add the ginger-garlic paste and sauté for 1–2 minutes until the raw smell disappears.
Lower the heat slightly and add the turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well to combine with the onion mixture.
Add the chopped tomatoes and cook for 5–7 minutes, stirring occasionally, until they are soft and the oil begins to separate from the mixture.
Add the lamb pieces to the pan and mix well to coat the meat with the spice mixture.
Sprinkle in the salt and cook the lamb on medium heat for 10–15 minutes, stirring frequently, until it releases its natural juices.
Reduce the heat to low, cover the pan with a lid, and let the lamb cook in its own juices for 60–70 minutes. Stir occasionally and check to ensure it doesn’t burn. If needed, add a splash of water to prevent sticking.
When the lamb is tender and almost all the liquid has evaporated, stir in the garam masala and cook uncovered for another 5–7 minutes to enhance the flavor.
Turn off the heat, garnish with fresh cilantro, and serve hot with rice, beaten rice (chiura), or flatbread.
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.0 g | 372% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.2 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4101 mg | 87% | |
*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.
