Main Course

Gorkhali Lamb

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 25 min
Porcje: 4
Trudność: Średni
Na porcję: 736 kcal

Bezglutenowy

Przygotowanie stanowiska

Składniki

900 glamb shoulder, cut into 1.5 inch cubes
2 szt.yellow onion, finely chopped
400 gcanned crushed tomatoes
2 łyżkaginger, grated
4 ząbekgarlic, minced
2 szt.green chili, slit lengthwise
3 łyżkavegetable oil
1,5 łyżeczkacumin powder
2 łyżeczkacoriander powder
1 łyżeczkaturmeric powder
1 łyżeczkagaram masala
0,5 łyżeczkared chili powder
2 szklankawater
1 łyżeczkasalt

garnish

0,25 szklankafresh cilantro, chopped(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Około 2 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: Browning the lamb creates a rich flavor base for the curry.
3
Remove the seared lamb from the pot and set aside.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 1 min
Wskazówka kucharza: Toasting spices enhances their aroma and flavor.
7
Pour in the canned crushed tomatoes and bring the mixture to a simmer.
Około 5 min
8
Return the seared lamb to the pot, then add the water. Stir well to combine.
Około 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.
Około 1 godz. 40 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.

Na porcję

Wartości odżywcze

50%Ocena

Kalorie: 736,2kcal
Białko: 38,8g
Węglowodany: 15,7g
Tłuszcz: 61g
Błonnik: 3,5g
Cukry: 7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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