Gorkhali Lamb
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.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 736 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 glamb shoulder, cut into 1.5 inch (3.8 cm) cubes
- 2 pcsyellow onion, finely chopped
- 400 gcanned crushed tomatoes
- 2 tbspginger, grated
- 4 clovegarlic, minced
- 2 pcsgreen chili, slit lengthwise
- 3 tbspvegetable oil
- 1.5 tspcumin powder
- 2 tspcoriander powder
- 1 tspturmeric powder
- 1 tspgaram masala
- 0.5 tspred chili powder
- 2 cupwater
- 1 tspsalt
garnish
- 0.25 cupfresh cilantro, chopped(optional)
Equipment
measuring cups · large pot · measuring spoons · cutting board · knife
The method
Step by step
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
Cook’s 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.
About 10 min
Cook’s note: Browning the lamb creates a rich flavor base for the curry.
- 3
Remove the seared lamb from the pot and set aside.
About 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.
About 10 min
Cook’s 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.
About 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.
About 1 min
Cook’s note: Toasting spices enhances their aroma and flavor.
- 7
Pour in the canned crushed tomatoes and bring the mixture to a simmer.
About 5 min
- 8
Return the seared lamb to the pot, then add the water. Stir well to combine.
About 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.
About 1 hr 40 min
Cook’s 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.
About 5 min
Cook’s 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.
Per serving
Nutrition
- Calories
- 736.2kcal
- Protein
- 38.8g
- Carbs
- 15.7g
- Fat
- 61g
- Fibre
- 3.5g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gorkhali Lamb in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.
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