Lamb Tarkari (Nepali Lamb Yogurt Curry)

  • 1 kg (~2 lbs.) lamb, cut into 1-in. cubes (pork can also be used)
  • 2 cups onion, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon chillie powder
  • 5 dried red chillies
  • 240 ml (1 cup) yogurt
  • 1 cup stock or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 4 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

  1. In large bowl, season lamb pieces with salt and pepper.
  2. In a non-stick pan, heat two tablespoons of oil.
  3. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
  4. In a non-stick sauce pan, heat oil.
  5. To the hot oil, add whole red chillies; fry for 30 sec.
  6. Add turmeric and chopped onion, and fry until brown.
  7. Put garlic and ginger into the onion mixture; fry for 30 sec.
  8. To this mixture, add cumin, curry powder and chillie; mix well for a minute or so.
  9. Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
  10. Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
  11. When cooked, turn off the heat and add chopped cilantro to garnish.
  12. Serve hot with rice, and or roti (flat bread).