Nepalese · intermediate
Nepalese Timur Pepper Lamb Bhutuwa
A fragrant high-heat Nepalese stir-fry featuring tender lamb seared with pungent mustard oil, earthy cumin, and citrusy, tingling timur pepper.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of mustard oil in a heavy skillet over high heat until it just begins to smoke, then reduce heat slightly.
- 02
Add the cubed lamb to the hot pan and sear for 6 to 8 minutes until browned on all sides and cooked through.
- 03
Transfer the seared lamb to a plate, leaving the rendered drippings in the skillet.
- 04
Add the remaining 1 tablespoon of mustard oil to the skillet along with sliced red onion and green chilies, frying for 4 minutes until golden.
- 05
Stir in the ginger-garlic paste, ground cumin, ground turmeric, and ground timur pepper, cooking for 1 minute until fragrant.
- 06
Return the lamb and juices to the skillet, tossing over medium-high heat for 3 minutes to coat thoroughly in spices.
- 07
Garnish with chopped fresh cilantro and serve hot alongside steamed rice.
A LITTLE KITCHEN KNOW-HOW
Smoke-Tempering Mustard Oil
Heating unrefined mustard oil to smoke point neutralizes harsh raw sulfur notes while developing essential traditional Nepalese flavor.
Notes from the kitchen
- Mustard oil must be heated to its smoke point before cooking to mellow its sharp raw flavor into a signature nutty aroma.
- Timur pepper provides a distinct citrusy numbness; crush fresh whole peppercorns in a mortar for the boldest scent.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
