Pepper Lamb Bhutuwa



  • 2 lbs. lamb, cut into 1-in. pieces
  • 2 tablespoons freshly cracked black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons lemon juice
  • 2 tablespoons musturd oil for marination
  • 2 tablespoons soy sauce
  • 1 teaspoon fenugreek seeds
  • 5 fresh chilies, julienned
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 4 tablespoons musturd oil for stir-frying
  • Salt to taste
  • 1 cup lamb stock
  • 1 cup fresh green peas
  • 1 teaspoon ground black pepper
  • 1 cup green onion, cut in 1-in. length for garnish


    In a large bowl, mix lamb pieces, lemon juice, turmeric, soy sauce, two
    tablespoons of oil, and cracked black pepper together and let marinate for
    two hours.

    In a non-stick pan, heat four tablespoons of musturd oil. Add fenugreek
    and fry till it turns dark. Transfer marinated lamb pieces to the oil
    mixture and browned it well over high heat. Lower the heat to medium and
    add garlic, ginger, and fresh chilies; stir well. Cook it till the lamb
    pieces are tender, periodically adding lamb stock to moisten and prevent
    from burning. Once the lamb pieces have become tender, add green peas and
    stir for 2-3 minutes.

    Just before turning off heat, add green onions and one teaspoon of black
    pepper. Adjust seasoning with salt. Drain out any excess oil before
    serving with rice.

Submitted by: Tulsi Regmi