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Lamb with Mustard Green

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1 pound lamb, cut into 1/2-in cubes (can be substituted with chicken)
2 pounds fresh mustard greens, torn in small pieces
2 cups onions, finely chopped
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 cup Nepali yogurt
1 cup lamb broth
1 teaspoon chili powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground black pepper
2 tablespoons clarified butter
1 tablespoon dill weed Salt to taste


In a large bowl mix lamb meat with salt, pepper, cumin, coriander, turmeric, and chili powder. In a non-stick sauce pan heat clarified butter, splitter fenugreek and mustard seeds until they turn dark. Add onions and sauté till brown. Put garlic and ginger paste, and stir for 1 min. until the aroma of roasted garlic comes out. Transfer the coated meat to the onion mixture. Stir and brown well. Add yogurt and broth. Simmer in low heat till the lamb meat is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding mustard greens in batches. Let each batch of the greens wilt down before adding another batch. Add chopped dill weed, stir well. Increase the heat to high to evaporate all the excess liquid. Do not over cook the mustard greens. Adjust seasoning with salt and pepper. Serve with roti, or rice

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