Nepalese Treat - Bhuteko masu

A recent trip to a quaint Nepalese restaurant piqued our interest. The husband adhered to his favourites, while I went on a culinary journey. The delicious Nepalese lamb dish Bhuteko Masu is today's inspiration.

This dish stood out to me because of its unassuming elegance. It may appear basic initially, but the lamb, cooked to perfection, was a delight. The magic is in the cooking procedure. A delectable meal from the Nepalese Himalayas.

Here is the recipe for you.

Ingredients:

250g Lamb

2 tbsp Vegetable oil

3 Large Onions, sliced

1 tsp Red chili powder

1 tsp Garam masala

1/4 tsp Turmeric (haldi) powder

Salt to taste

2 Tomatoes, chopped (optional for a tangy twist)

1 tsp Sugar (optional)

Juice of one lemon (nimbu)

2 tbsp Fresh coriander (hara dhaniya), chopped

For the Spicy Paste, Grind:

4 Green chilies

1 tsp Ginger (adrak)

1 Garlic (lasan) clove

1 tsp Aniseed (saunf)

2 tsp Coriander (dhaniya) powder

In a skillet or wok, heat the oil, then add the chopped onions, green chilli paste, red chilli powder, garam masala, and turmeric powder. Sauté them until fragrant. After that, add the lamb and cook until the oil separates. Add just enough water to cover the meat with a rich gravy.

As the lamb begins to get tender, season with salt, tomatoes (if using), sugar, and lemon juice. Cook the lamb until it is succulent and juicy. As at the restaurant, serve piping hot with fresh coriander and cucumber wedges.

This recipe pairs well with rice, chapati, or bread. You may even serve it as an appetiser by reducing the amount of water while cooking for a drier version. 

P.S. The image given is a depiction; the one I savoured was a sizzling delight unrivalled.