Gorkhali Lamb Curry

Lamb is arguably the most desired meat in Nepal, frequently being consumed for special occasions and during festivals. The fine art of making the perfect Lamb curry has been cultivated ever since. Here, the lamb is pre-prepared by grilling before being sautéed in a chili mixture.

Ingredients

2 lbs. Lamb chops
3 dry whole red peppers
2 bay leaves
1 teaspoon fenugreek seeds
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
5 fresh red chilies, julienned
1 cup onions, finely chopped
1 cup tomatoes, chopped
1 cup red bell pepper, chopped
1 teaspoon cracked black pepper
1 teaspoon cumin
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
2 tablespoons mustard oil
1 cup lamb broth
1/2 cup green onion, cut in 1-in length for garnish
Salt to taste

Marinade

1 cup chopped roasted tomatoes

1 cup roasted red bell pepper

1 tablespoon lemon juice

1 cup onions, roughly chopped

1 teaspoon cumin seeds

1 teaspoon pepper corn

1 teaspoon timur (szechwan pepper)

1/2 cup celery, chopped

2 tablespoons mustard oil

2 tablespoons soy sauce

Instructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 minutes. Cut grilled lamb into 1-inch cubes.

In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric powder and stir for 15 seconds. Add onions, sauté  in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, then add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min until it thickens. 

Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.