Editorial sample recipeNepaleseintermediategluten-freehalaldairy-free

Nepalese Timur Pepper Lamb Bhutuwa

Name: Nepalese Timur Pepper Lamb Bhutuwa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 1.5 lbs boneless lamb shoulder, halal-certified, cut into 1-inch cubes; 3 tbsp mustard oil; 1 medium red onion, thinly sliced; 1 tbsp ginger-garlic paste; 1 tsp ground timur pepper, or coarsely crushed Szechuan pepper; 1 tsp ground cumin; 0.5 tsp ground turmeric; 2 whole green chilies, slit lengthwise; 0.25 cup fresh cilantro, chopped

A fragrant high-heat Nepalese stir-fry featuring tender lamb seared with pungent mustard oil, earthy cumin, and citrusy, tingling timur pepper.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Nepalese Timur Pepper Lamb Bhutuwa

AI illustration

Technique to learn

Smoke-Tempering Mustard Oil

Heating unrefined mustard oil to smoke point neutralizes harsh raw sulfur notes while developing essential traditional Nepalese flavor.

Instructions

Step 1: Heat 2 tablespoons of mustard oil in a heavy skillet over high heat until it just begins to smoke, then reduce heat slightly.
Step 2: Add the cubed lamb to the hot pan and sear for 6 to 8 minutes until browned on all sides and cooked through.

Step 3: Transfer the seared lamb to a plate, leaving the rendered drippings in the skillet.

Step 4: 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.

Step 5: Stir in the ginger-garlic paste, ground cumin, ground turmeric, and ground timur pepper, cooking for 1 minute until fragrant.

Step 6: Return the lamb and juices to the skillet, tossing over medium-high heat for 3 minutes to coat thoroughly in spices.

Step 7: Garnish with chopped fresh cilantro and serve hot alongside steamed rice.

Cooking tips

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.

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