Can I make this curry spicier?
Yes, you can increase the amount of red chili powder or add a chopped green chili along with the garlic and ginger.
DINNER
Hearty Nepalese Lamb, Potato, and Black-Eyed Pea Curry
Experience the comforting flavors of Nepal with this robust lamb and potato curry, traditionally known as Aloo Bodi Tama. Tender pieces of lamb and soft potatoes are simmered alongside black-eyed peas in a rich, aromatic tomato-based sauce, creating a deeply satisfying and flavorful meal perfect for any evening.
HOW TO MAKE IT
Let's cook.
01
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.
02
Reduce heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
03
Add turmeric powder, cumin powder, coriander powder, and red chili powder to the pot. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
04
Return the seared lamb to the pot. Add the diced tomatoes, cubed potatoes, soaked black-eyed peas, and water. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
05
After 45 minutes, check the lamb and potatoes for tenderness. If not tender, continue simmering for another 10-15 minutes. Stir in the salt and garam masala.
06
Cook uncovered for an additional 5-10 minutes, allowing the curry to thicken slightly. Taste and adjust seasoning as needed.
07
Remove from heat and garnish generously with fresh chopped cilantro before serving.
About This Recipe
Experience the comforting flavors of Nepal with this robust lamb and potato curry, traditionally known as Aloo Bodi Tama. Tender pieces of lamb and soft potatoes are simmered alongside black-eyed peas in a rich, aromatic tomato-based sauce, creating a deeply satisfying and flavorful meal perfect for any evening.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can marinate the lamb in a pinch of turmeric, salt, and ginger-garlic paste for at least 30 minutes before searing. If you prefer a thicker curry, mash a few potato pieces against the side of the pot during the last 10 minutes of cooking.
Easy Substitutions
Chicken or goat can be used instead of lamb. Canned black-eyed peas can replace dried ones (add them during the last 15 minutes of cooking). For a vegetarian version, use paneer or chickpeas instead of meat and vegetable broth instead of water.
Storage & Reheating
Store leftover Nepalese Lamb and Potato Curry in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
Serve this curry hot with steamed basmati rice or fluffy naan bread. A side of plain yogurt or raita can help balance the spices. For a complete Nepalese meal, pair it with a simple cucumber and tomato salad.
Common Mistakes
Overcooking the lamb can make it tough; ensure it simmers gently until just tender. Not soaking black-eyed peas can lead to them being undercooked; always soak them overnight. Rushing the spice cooking step will result in a less flavorful curry; allow them to become fragrant. Forgetting to adjust salt at the end can leave the dish bland.
Frequently Asked Questions
Do I have to use dried black-eyed peas?
You can use canned black-eyed peas, but add them towards the end of the cooking process (last 15 minutes) to prevent them from becoming mushy.
What is garam masala?
Garam masala is a blend of ground spices, common in Indian and Nepalese cuisine, that adds warmth and aroma to dishes. It's usually added at the end of cooking.
MORE TO KNOW
Aloo Bodi Tama is a classic Nepalese dish that beautifully balances earthy flavors with aromatic spices. The key to its depth is allowing the spices to bloom in oil before adding the liquids, and slow simmering to tenderize the lamb and meld all the ingredients. The black-eyed peas add a lovely texture and nutritional boost, making this a truly wholesome and satisfying meal.
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