As India borders Nepal, there are many crossover influences from both countries. Nepalese food typically doesn’t contain cream or sugar and so it is generally considered healthier than Indian food. I usually make this recipe with beef, but as cows are sacred in Nepal, I have switched to lamb.
Serves: 3–4
DF, GF
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp coconut oil
- 2 onions, chopped
- 1 knob ginger, grated
- 3 cloves garlic, crushed
- 1 small chilli, chopped (optional)
- 1 tbsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp garam masala
- 500g lamb, cut into small pieces
- 1 large potato, cut into cubes
- 4 tbsp tomato paste
- 400mL can coconut milk
- Small can coconut cream
- 1 small onion
- Good pinch fennel seeds
- 1 tsp mustard seeds
- 4 curry leaves
- Freshly cracked black pepper & sea salt, to taste
- Fresh coriander, to serve
Toasted coconut flakes, to serve (optional)
Method
- Heat oil and sauté onion until translucent. Add ginger, garlic and chilli and cook, stirring for 2-3 mins.
- Add coriander, turmeric and garam masala and stir for about 3-4 mins.
- Add lamb and potato and stir well, then add tomato paste.
- Pour in first can coconut milk and bring to the boil. Once boiled, reduce heat to low and cook for 20-30 mins until lamb and potato is cooked through.
- Add coconut cream to help thicken the sauce and cook on low for 5 mins.
- Meanwhile, take a small frying pan, add the coconut oil and heat mustard and fennel seeds until they pop.
- Add onion and curry leaves and cook until the onion becomes golden brown. Add onion mixture to the curry.
- Dish up and top with fresh coriander.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
