Gorkhali Lamb Curry

Rich and spicy lamb curry from the Gorkha region

• - 2 lbs lamb with bone, cut into pieces
• - 2 cups onion, sliced
• - 1 cup tomatoes, pureed
• - 1 cup yogurt
• - 2 tablespoons ginger-garlic paste
• - 1 teaspoon turmeric
• - 2 tablespoons Nepali garam masala
• - 1 teaspoon chili powder
• - 1/2 teaspoon timur
• - 4 tablespoons ghee
• - 2 cups water
• - Salt to taste
• - Fresh cilantro for garnish

1. 1

   Marinate lamb with yogurt, half the ginger-garlic paste and salt for 30 minutes.
2. 2

   Heat ghee in a heavy pot. Fry onions until deep golden brown.
3. 3

   Add remaining ginger-garlic paste and all spices. Fry for 2 minutes.
4. 4

   Add marinated lamb and brown on all sides.
5. 5

   Add tomato puree and cook until oil separates.
6. 6

   Add water, bring to boil, then simmer covered for 1-1.5 hours until lamb is tender.
7. 7

   Garnish with cilantro. Serve with steamed rice or naan.