Sarthak hares a traditional recipe from his family’s homeland
I was born in the UK but my family is originally from Nepal and the most lovely food that I love to eat from Nepal is Nepalese lamb curry.
Ingredients 400g mutton/lamb, cut into 2cm chunks 1 onion, peeled and finely chopped 1 tbsp. garlic, crushed 1 tbsp. ginger, grated 2-3 tomatoes Spice mix – 1 tsp. ground cinnamon, 1 tsp. chilli powder, 1 tsp. turmeric powder, 2 tsps. Garam masala powder 4 cardamom pods, 3 bay leaves, 4 cloves, teaspoon Methi (Fenugreek) seeds 5 tbsps. sunflower oil Salt and pepper to taste 150ml water
Method Gently heat 2 tablespoons of vegetable oil in a large saucepan and add the cloves, cardamom pods, bay leaves and fenugreek seeds. Fry them for around 15-20 seconds until aroma starts to develop.
Add the finely chopped onion and fry for a couple of minutes before adding the ginger and garlic and all the other ground spices.
Add chopped mutton and cook it for around 5-6 minutes with occasional stirring.
Next add some salt and pepper and the diced tomatoes. Cook for 5 minutes before adding 150ml water. Place a lid on the saucepan and cook on a simmer for 30-40 minutes stirring occasionally.
Meanwhile prepare some freshly cooked rice and once cooked serve it with the curry.
Sathak’s Nepalese lamb curry: ideal for currying favour with hungry friends and familty
In response to the pandemic, BreadnButter has established an emergency food hub for Barnet and Edmonton, producing and distributing free Meal Kits. With help from Exposure, BreadnButter has launched an accompanying YouTube channel – run by local youth – showing how to make the meals.
For more details of the project contact enquiries @ breadnbutter.org.uk.
In partnership with BreadnButter, a social enterprise that teaches the basic life skills of cooking and sustainable healthy independent living.