Can I make this curry spicier?
Yes, you can increase the amount of red chili powder or add a finely chopped green chili with the onions.
LUNCH
Nepalese Gorkhali Lamb Curry with Basmati Rice
Experience the rich, aromatic flavors of Nepal with this Gorkhali Lamb Curry. Tender lamb is slow-cooked in a fragrant blend of spices, tomatoes, and yogurt, served alongside fluffy Basmati rice for a comforting and satisfying meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the lamb cubes with ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and plain yogurt. Mix well to coat the lamb evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
02
Heat mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
03
Add the marinated lamb to the pot. Sear the lamb on all sides for 5-7 minutes until lightly browned. Reduce heat to medium-low.
04
Stir in the diced tomatoes. Bring the mixture to a gentle simmer, then cover the pot and cook for 60-75 minutes, stirring occasionally, until the lamb is very tender and the sauce has thickened. If the sauce becomes too dry, add 1/4 cup of water at a time.
05
While the curry simmers, prepare the Basmati rice. Rinse 1 cup of Basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and the rice is fluffy.
06
Once the lamb is tender, taste the curry and adjust seasoning if necessary. Stir in the fresh cilantro.
07
Serve the Nepalese Gorkhali Lamb Curry hot with the fluffy Basmati rice.
About This Recipe
Experience the rich, aromatic flavors of Nepal with this Gorkhali Lamb Curry. Tender lamb is slow-cooked in a fragrant blend of spices, tomatoes, and yogurt, served alongside fluffy Basmati rice for a comforting and satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a deeper flavor, marinate the lamb overnight. If you prefer a thicker curry, cook uncovered for the last 10-15 minutes to allow the sauce to reduce. A pressure cooker can significantly reduce the lamb cooking time to about 20-25 minutes after pressure is reached.
Easy Substitutions
Chicken or goat can be used instead of lamb, adjusting cooking times accordingly. For a vegetarian option, use paneer or chickpeas and adjust spices. Vegetable oil can replace mustard oil if preferred. Fresh tomatoes can be used instead of canned, about 2 medium tomatoes, finely chopped.
Storage & Reheating
Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The curry also freezes well for up to 3 months.
Serving Suggestions
Serve with a side of cooling cucumber raita or plain yogurt. A simple green salad with a lemon vinaigrette would complement the richness of the curry. For an authentic Nepalese experience, offer a side of homemade achar (pickle) or a squeeze of fresh lime juice.
Common Mistakes
Not marinating the lamb long enough can result in less flavorful meat. Overcooking the rice can make it sticky; ensure you use the correct water-to-rice ratio and simmer gently. Not searing the lamb before simmering can lead to a less rich flavor in the final curry. Adding too much water too early can dilute the flavors; add liquid gradually as needed.
Frequently Asked Questions
What is ginger-garlic paste?
It's a common South Asian condiment made by blending fresh ginger and garlic. You can buy it pre-made or make your own by blending equal parts fresh ginger and garlic with a little water.
Can I use bone-in lamb?
Yes, bone-in lamb will add more flavor, but you may need to increase the cooking time slightly to ensure the meat is tender.
MORE TO KNOW
Gorkhali cuisine, named after the historic Gorkha Kingdom of Nepal, is known for its robust flavors and use of fresh spices. This lamb curry embodies that tradition, offering a hearty and warming dish perfect for cooler weather. The slow cooking process is key to achieving incredibly tender lamb and a rich, well-developed sauce. Don't rush the marination or simmering steps for the best results.
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