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Gorkhali Lamb Curry (Nepalese Lamb Curry)
Gorkhali Lamb Curry (Nepalese Lamb Curry) is a traditional Nepalese recipe for a classic curry of lamb with Indian and Chinese flavour and plenty of chillies. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Nepalese Lamb Curry (Gorkhali Lamb Curry).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesSpice RecipesLamb RecipesNepal Recipes
Also known as Gorkhali (Gurkah) Lamb Curry this is a classic Nepalese dish, where lamb is one of the most sought-after meats. You can make this curry with chicken, but this lamb-based version would be the most typical.
Ingredients:
1 tbsp mustard oil
1 large red onion, diced
4 cloves
3cm piece of fresh ginger, peeled and grated
3 large garlic cloves, grated
1 cinnamon stick
3 dried red chillies
1 bay leaf (Indian bay for preference) [or substitute 1 tsp ground cinnamon]
3 cardamom pods, lightly crushed
750g lamb shoulder, cut into large chunks
3 large vine tomatoes, diced
1 tbsp garam masala
1 tsp fenugreek seeds
2 tsp turmeric powder
1 tsp chilli flakes
1/2 tsp timur (Szechwan pepper)
1 tsp of Himalayan Pink Salt
2 tbsp soy sauce
1l lamb stock or water
5 fresh red chillies, julienned
Chopped coriander, to serve
Method:
Place a large cast iron casserole over medium heat. Once hot add the vegetable oil, followed by the red onion. Fry for about 5 minutes, until soft but not coloured then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until fragrant.
Now stir in the lamb pieces and fy in the spice and onion blend until well browned on all sides (the deepe the lamb is coloured, the more flavour you will have — but do not burn).
Once the meat is nicely coloured all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes, Szechwan pepper and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, until the tomato breaks down.
Add the lamb stock or water and soy sauce then bring to a boil. Reduce the heat to a low simmer and allow it to cook away for 1 hour. Keep an eye on it and top up the liquid as needed.
After 50 minutes add 4 of the julienned chillies and continue cooking for 10 minutes more. By the end, the sauce should be thickened and the lamb tender.
Turn the curry into a warmed serving dish and serve topped with chopped coriander and the remaining julienned chilli.
Serve the curry topped with chopped coriander and accompany with steamed turmeric rice and warm roti flatbreads.
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