Lamb Tareko (Crispy Lamb Slices, Nepali Style)

• 2 lb. boneless lamb, cut into thin 2-inch long slices
• Oil for deep frying
• 2 tbsp. chopped cilantro for garnish
• 1 tbsp. cumin powder
• 2 tbsp. mustard oil (vegetable oil can also be used)
• 5 fresh red chilies
• 1/2 tbsp. turmeric
• 1/2 tsp. grated nutmeg
• 1/2 tsp. timur (Szechwan pepper)
• 1 tbsp. lemon juice
• 1 tbsp. garlic paste
• 1 tbsp. ginger paste
• 1 tbsp. honey
• 2 tbsp. molasses
• 2 tbsp. corn starch
• Salt

1. In a blender, combine all marinating ingredients to yield a smooth paste.
2. In a large bowl, pour marinade over lamb pieces; mix well, cover, and let marinate for at least four hours.
3. Heat oil in a deep fryer.
4. Dip marinated lamb pieces in oil and fry until crispy.
5. Garnish with chopped cilantro.
6. Serve hot with mango chutney.

boneless lamb, cilantro, cumin powder, mustard oil, fresh red chilies, turmeric, nutmeg, timur, lemon juice, garlic, ginger paste, honey, molasses, corn starch, salt

Taken from www.foodgeeks.com/recipes/18496 (may not work)