Main Course

Gorkhali Lamb

Name: Gorkhali Lamb
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 portioner
Cuisine: nepali
Ingredients: 900 g lamb shoulder cut into 1.5 inch cubes; 2 stk. yellow onion finely chopped; 400 g canned crushed tomatoes; 2 spsk. ginger grated; 4 fed garlic minced; 2 stk. green chili slit lengthwise; 3 spsk. vegetable oil; 1,5 tsk. cumin powder; 2 tsk. coriander powder; 1 tsk. turmeric powder; 1 tsk. garam masala; 0,5 tsk. red chili powder; 2 kop water; 1 tsk. salt; 0,25 kop fresh cilantro chopped (valgfrit)

Gorkhali Lamb is a robust and flavorful Nepalese curry, featuring tender lamb slow-cooked in a rich, aromatic tomato and onion gravy. This dish is known for its deep, complex spices and comforting warmth, perfect for a hearty meal.

En original opskrift af Forkin

Tid i alt: 2 t. 25 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 736 kcal

Glutenfri

Klargøring

Ingredienser

900 glamb shoulder, cut into 1.5 inch cubes
2 stk.yellow onion, finely chopped
400 gcanned crushed tomatoes
2 spsk.ginger, grated
4 fedgarlic, minced
2 stk.green chili, slit lengthwise
3 spsk.vegetable oil
1,5 tsk.cumin powder
2 tsk.coriander powder
1 tsk.turmeric powder
1 tsk.garam masala
0,5 tsk.red chili powder
2 kopwater
1 tsk.salt

garnish

0,25 kopfresh cilantro, chopped(valgfrit)

Udstyr

measuring cups · large pot · measuring spoons · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
Kokkens note: Ensure the pot is hot enough to sear the lamb effectively.
2
Add the lamb shoulder to the hot oil and sear on all sides until browned, working in batches if necessary to avoid overcrowding the pot.
Ca. 10 min.
Kokkens note: Browning the lamb creates a rich flavor base for the curry.
3
Remove the seared lamb from the pot and set aside.
Ca. 1 min.
4
Reduce the heat to medium, then add the yellow onion to the pot and sauté until softened and lightly golden, about 8-10 minutes.
Ca. 10 min.
Kokkens note: Stir frequently to prevent burning.
5
Add the grated ginger, minced garlic, and green chili to the pot and cook for another 2 minutes until fragrant.
Ca. 2 min.
6
Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute, stirring constantly to toast the spices.
Ca. 1 min.
Kokkens note: Toasting spices enhances their aroma and flavor.
7
Pour in the canned crushed tomatoes and bring the mixture to a simmer.
Ca. 5 min.
8
Return the seared lamb to the pot, then add the water. Stir well to combine.
Ca. 2 min.
9
Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 90-100 minutes, or until the lamb is fork-tender.
Ca. 1 t. 40 min.
Kokkens note: Check occasionally and stir to ensure it doesn't stick to the bottom. Add a little more water if the curry becomes too dry.
10
Stir in the garam masala and cook for an additional 5 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
Ca. 5 min.
Kokkens note: Garam masala is typically added at the end of cooking to preserve its delicate aroma.
11
Taste and adjust seasoning if necessary.
12
Garnish with fresh cilantro before serving.

Pr. portion

Næringsindhold

50%Score

Kalorier: 736,2kcal
Protein: 38,8g
Kulhydrat: 15,7g
Fedt: 61g
Kostfibre: 3,5g
Sukker: 7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Gorkhali Lamb in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.