Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large wok or karahi over high heat, then add 500 grams of lamb shoulder strips and stir-fry for 5-7 minutes until thoroughly browned on all sides.

2. 2

   Add 1 large thinly sliced onion, 2 medium julienned carrots, 1 sliced red bell pepper, and 1 sliced green bell pepper to the wok, continuing to stir-fry for 7-10 minutes until the vegetables begin to soften.

3. 3

   Incorporate 4 minced garlic cloves and 1 inch of grated fresh ginger into the mixture, cooking for an additional 1 minute until fragrant.

4. 4

   Stir in 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of black pepper, and 1 teaspoon of salt, mixing well to coat the meat and vegetables with the aromatic spices.

5. 5

   In a small bowl, whisk together 2 tablespoons of tamarind paste with 0.25 cup of warm water and 1 tablespoon of granulated sugar, then pour this flavorful tamarind sauce evenly over the stir-fried lamb and vegetables.

6. 6

   Continue to stir-fry for 3-5 minutes, allowing the created sauce to thicken slightly and generously coat all of the ingredients.

7. 7

   Garnish with 0.25 cup of fresh chopped cilantro before serving the Tokat Tamarind Qovurma hot as a main course.