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Lamb Tarkari (Lamb Yoghurt Curry)

Lamb Tarkari (Lamb Yoghurt Curry) is a traditional Nepali recipe for a classic curry of lamb and onions in a spicy yoghurt base. The full recipe is presented here and I hope you enjoy this classic Nepali version of: Lamb Yoghurt Curry (Lamb Tarkari).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4–6

Rating:

Tags : CurrySpice RecipesLamb RecipesMilk RecipesNepal Recipes

Tarkaris are originally a spicy vegetable curry, originating from the Indian subcontinent; notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. These curries made from vegetables are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and in the Caribbean. This version has been adapted to cook lamb or kid.

Ingredients:

1kg lamb (or kid), meat cut into 3cm cubes
200g onions, chopped
1 tsp ground cumin seeds
1 tsp curry powder
1 tsp hot chilli powder
5 dried red chillies
250ml (1 cup) natural yoghurt
250ml (1 cup) stock or water
1 tbsp garlic, finely minced
1 tbsp ginger, finely minced
1 tsp ground turmeric
4 tbsp groundnut oil
salt and freshly-ground black pepper, to taste
2 tbsp coriander leaves, finely shredded, to garnish

Method:

Place the cubed lamb in a large bowl and season liberally with salt and freshly-ground black pepper.

Heat half the oil in a non-stick pan. Add the lamb pieces and fry until nicely browned all over. Remove the meat with a slotted spoon and set aside. Drain the excess fat from the pan and add the remaining oil. When the oil is hot add the whole red chillies and fry for 30 seconds before adding the turmeric and chopped onions. Fry for 30 seconds more then add the ground cumin, curry powder and chilli powder. Stir to combine and fry for 2 minutes more.

Add the browned lamb pieces to the spice mix and stir to combine before adding the yoghurt and stock. Bring to a simmer, reduce the heat and cook gently for about 35 minutes, or until the lamb is cooked through and the sauce has thickened.

Turn into a warmed serving dish, garnish with the shredded coriander leaves and serve immediately, accompanied by boiled rice and rotis.