I was born in the UK but my family is originally from Nepal and the most lovely food that I love to eat from Nepal is Nepalese lamb curry.
Ingredients
400g mutton/lamb, cut into 2cm chunks
1 onion, peeled and finely chopped
1 tbsp. garlic, crushed
1 tbsp. ginger, grated
2-3 tomatoes
Spice mix – 1 tsp. ground cinnamon, 1 tsp. chilli powder, 1 tsp. turmeric powder, 2 tsps. Garam masala powder
4 cardamom pods, 3 bay leaves, 4 cloves, teaspoon Methi (Fenugreek) seeds
5 tbsps. sunflower oil
Salt and pepper to taste
150ml water
Method
Gently heat 2 tablespoons of vegetable oil in a large saucepan and add the cloves, cardamom pods, bay leaves and fenugreek seeds. Fry them for around 15-20 seconds until aroma starts to develop.
Add the finely chopped onion and fry for a couple of minutes before adding the ginger and garlic and all the other ground spices.
Add chopped mutton and cook it for around 5-6 minutes with occasional stirring.
Next add some salt and pepper and the diced tomatoes. Cook for 5 minutes before adding 150ml water. Place a lid on the saucepan and cook on a simmer for 30-40 minutes stirring occasionally.
Meanwhile prepare some freshly cooked rice and once cooked serve it with the curry.
Sathak’s Nepalese lamb curry: ideal for currying favour with hungry friends and familty
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