Gorkhali Lamb Curry

A rich, slow-cooked lamb curry from the hills of Nepal — deeply spiced with warming whole spices and finished with fresh herbs.

Ingredients

• 11kg lamb shoulder, bone-in
• 22 onions, sliced
• 34 garlic cloves
• 42 tbsp ginger
• 53 tbsp mustard oil
• 62 tsp cumin
• 72 tsp coriander powder
• 81 tsp turmeric
• 91 tsp chilli powder
• 103 tomatoes, chopped
• 112 bay leaves
• 121 cinnamon stick
• 13Salt to taste
• 14Fresh mint to serve

Method

1. 1

   Heat mustard oil until smoking, then cool slightly. Add bay leaves and cinnamon.

2. 2

   Fry onions until golden. Add garlic and ginger paste.

3. 3

   Add all spice powders and fry 2 min.

4. 4

   Add lamb pieces, brown on all sides.

5. 5

   Add tomatoes and cook until oil separates.

6. 6

   Add 1 cup water, cover and simmer 60–75 min until lamb is tender.

7. 7

   Adjust seasoning, garnish with fresh mint.