Recipe

Summer 2023

Nepalese Lamb Curry

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Serving: 4 people

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Ingredients

1 tbsp vegetable oil

1 large red onion, diced

4 cloves

1 inch piece of fresh ginger, peeled and grated

3 large garlic cloves, grated

1 cinnamon stick

1 bay leaf

3 cardamom pods, lightly crushed

750g lamb shoulder, cut into large chunks

3 large vine tomatoes, diced

1 tbsp garam masala

1 tsp fenugreek

2 tsp turmeric powder

1 tsp chilli flakes

1 tsp of Himalayan Pink Salt, selected by Maldon

1 litre lamb stock or water

Chopped coriander, to serve

Preparation

Join us in making a delicious Nepalese Lamb Curry using our NEW Himalayan Pink Salt, selected by Maldon.

Did you know that lamb is one of the most desired meats in Nepal? One of the many ways to celebrate this meat is by preparing a lamb curry dish, usually made with lamb chops that are charcoal grilled and then sautéed in a chilli sauce. We have adapted this slightly by using lamb shoulder, as shoulder is a much richer and fattier cut of meat that works wonders when oven cooked for a period of time. This results in a deliciously succulent curry dish that will make you want to go up for second helpings!

We serve our curry with steamed turmeric rice and warm roti flatbreads on the side – which are perfect for dipping!

Here is how to make our Nepalese Lamb Curry…

  1. Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant.
  2. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour.
  3. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down.
  4. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up.
  5. After an hour the sauce should be thickened and the lamb tender.
  6. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads.
3.4/5 (28 Reviews)

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