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Nepalise Lamb Quantee
Mixed Sprouted Beans Stewed with Lamb
3 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
1 lb. lamb, cut into small pieces
1 tsp. jwanu (lovage seeds)
1 tsp. fennel seeds
1 tsp. musturd seeds
1 Tbls. cumin powder
1 Tbls. coriander powder
1 Tbls. garlic, minced
1 Tbls. ginger, minced
3 fresh red chilies, minced
1/2 tsp. turmeric
1 tsp. freshly ground pepper
1 cup chopped tomatoes
2 cups yogurt
4 cups rich lamb broth
3 Tbls. musturd oil
Salt to taste
2 Tbls. scallion, finely chopped, for garnish


In a large bowl with water soak beans overnight. Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.

To cook, in a large bowl combine meat, salt, and pepper with one tablespoon of musturd oil. In a saucepan heat two tablespoons of oil; fry jwanu, fennel seeds, and musturd seeds until light brown. Add the meat mixture and brown well. Add three cups of sprouted beans and fry for two minutes. under medium heat. Add chilies, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the meat and sprouted beans well, for about two minutes. Add tomatoes, broth and yogurt to the beans’ mixture. Bring to a boil and let simmer on low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped scallion. Serve with rice.

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Preparation Time: 60 min., excluding sprouting time Serves: 3-4
Recipe Origin: Nepal
Submitted by:
Tulsi Regmi
United States
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