Prep 30 mins
Cook 1 hr
(Classic Nepali Lamb Curried in Yogurt and Himalayan Herbs)
- 2 lbs lamb, cut into 1-in . cubes
- 2 cups onions, chopped
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 1⁄2 teaspoon chili powder
- 2 dried red chilies
- 1 cup yogurt
- 1 cup broth or 1 cup water, more if required
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric
- 4 tablespoons cooking oil
- salt and pepper
- 2 tablespoons chopped cilantro (to garnish)
- In large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan, heat two tablespoons of oil.
- Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies; fry for 30 sec.
- Add turmeric and chopped onion, and fry until brown.
- Put garlic and ginger into the onion mixture; fry for 30 sec.
- To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
- Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
- Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice, and or roti (flat bread).
I left out the red chilis, and chili powder, and only used 1/2 T ginger. Because we are all sissies when it comes to hot food. It was delicious.
I used only 3 dried chilis, and it wasn't as spicy. I also used soy yougurt and it was still very good.
We really enjoyed this recipe. Quick and easy to make with fantastic flavour. Make sure you get everything ready in bowls before you start cooking. Thanks for posting.