Dinner for 4

Nepali Lamb Taas

Name: Nepali Lamb Taas
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lb boneless lamb; 1 cup green onion; 2 tbsp fresh cilantro (optional); 1 cup oil; 2 tbsp garlic; 2 tbsp ginger; 5 green chilies; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1/4 tsp sichuan black pepper; 1 tsp red chili powder; 2 tbsp lemon juice; 1 tsp salt (optional); 2 tbsp oil

Lamb marinates with ginger, garlic, chilies, and spices before frying until tender and safely cooked.

$5.84per serving $$$

75 minstart to table

4servings

Indian Gluten-free High-protein Family Dinners Spring

Ingredients

2 lb boneless lamb
1 cup green onion
2 tbsp fresh cilantro (optional)
1 cup oil
2 tbsp garlic
2 tbsp ginger
5 green chilies
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp sichuan black pepper
1 tsp red chili powder
2 tbsp lemon juice
1 tsp salt (optional)
2 tbsp oil

Steps

Cut the lamb into bite-size pieces and toss it with garlic, ginger, chilies, cumin, coriander, turmeric, Sichuan pepper, chili powder, lemon juice, and salt.
Cover and marinate the lamb for 20 minutes.
Heat 1 cup oil in a large, deep skillet over medium-high heat.
Fry the lamb in batches for 12 to 15 minutes per batch, until browned and the center reaches 145 F.
Drain the lamb, then rest it for 5 minutes.
Heat the remaining oil in the skillet and cook the green onions for 2 minutes.
Toss the lamb with the green onions and cilantro before serving.

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