Heavenly Nepali Lamb Curry with Himalayan Herbs and Tomatoes
Introduction
Pahadiya Lamb Tarkari is a soul-warming curry that transports you straight to the foothills of the Himalayas. Featuring tender chunks of lamb simmered in a vibrant tomato–herb sauce, this mountain-style dish is both hearty and aromatic. The blend of cumin, chili, turmeric, and Himalayan herbs creates layers of flavor that will satisfy any curry lover. Ideal for mountain trekkers returning from a long hike—or anyone craving comfort food—this recipe brings the essence of Nepalese home cooking to your kitchen.
Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Equipment Needed
- Large mixing bowl
- Non-stick skillet or sauté pan
- Heavy-bottomed saucepan with lid
- Chef’s knife and cutting board
- Grater (for nutmeg)
- Measuring spoons
Tags
#Nepali #LambCurry #ComfortFood #MountainStyle #TomatoHerbs
Serving Size
Serves 4
Difficulty Level
Medium
Allergen Information
- Contains lamb (meat)
- May contain traces of nuts if cross-contaminated in the kitchen
Dietary Preference
- Not suitable for vegetarians or vegans
- Gluten-free (verify broth ingredients)
Course
Main Dish
Cuisine
Nepalese / Himalayan
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 lb (900 g) | Lamb, cut into bite-sized pieces |
| 3 | Onions, chopped |
| 2 | Tomatoes, chopped |
| 1 tsp | Cumin powder |
| 1 tsp | Chili powder |
| ½ tsp | Turmeric powder |
| ¼ tsp | Nutmeg, freshly grated |
| ¼ cup (60 ml) | Broth (vegetable or lamb) |
| 2 cups (480 ml) | Water |
| 2 cloves | Garlic, minced |
| 1 tbsp | Ginger, minced |
| 4 tbsp | Fresh cilantro, chopped |
| To taste | Salt and black pepper |
| 2 tbsp | Oil (vegetable or ghee) |
Instructions
- Season the Lamb:
- In a large bowl, toss the lamb pieces with salt and pepper until evenly coated.
- Brown the Lamb:
- Heat 2 tbsp oil in a non-stick skillet over medium-high heat.
- Add lamb in a single layer and brown on all sides (5–7 minutes).
- Transfer browned lamb to a plate; reserve skillet.
- Sauté Whole Chilies & Onions:
- In the same skillet (add 1 tbsp oil if needed), fry 2–3 whole dried red chilies for 30 seconds until fragrant.
- Add chopped onions and sauté on medium heat until golden brown (5–7 minutes).
- Build the Spice Base:
- Stir in minced garlic and ginger; cook 30 seconds.
- Add cumin, chili powder, turmeric, and grated nutmeg; stir to coat the onions.
- Add Tomatoes:
- Pour in chopped tomatoes; cook until they break down and form a saucy paste (3–4 minutes).
- Combine Lamb & Simmer:
- Return lamb to the pan, stirring to coat with spice-tomato mixture.
- Pour in broth and water; bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 35–45 minutes, stirring occasionally, until lamb is fork-tender and sauce has thickened.
- Finish & Garnish:
- Taste and adjust salt/pepper.
- Stir in chopped cilantro just before serving.
Preparation Tips
- Even Browning: Don’t overcrowd the pan when browning lamb; work in batches if necessary.
- Tomato Choice: Ripe, firm tomatoes yield the best flavor; plum tomatoes work well.
- Low & Slow: A gentle simmer ensures tender lamb and prevents the sauce from splitting.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1,110.5 kcal |
| Total Fat | 74.4 g |
| Saturated Fat | 22.8 g |
| Cholesterol | 240.8 mg |
| Sodium | 1,575.7 mg |
| Carbohydrates | 41.2 g |
| Fiber | 7.2 g |
| Sugar | 19.1 g |
| Protein | 70.5 g |
Tips and Tricks
- For deeper flavor, marinate lamb overnight with spices and a splash of yogurt.
- Toast whole spices (cumin seeds, coriander seeds) in the pan before adding aromatics for an extra fragrance boost.
- Use lamb shoulder or leg with a bit of marbling for the juiciest results.
Add-Ons
- Dollop of cool yogurt or raita on top
- Thinly sliced fresh green chilies for extra heat
- Sprinkling of garam masala or crushed dried mint
Side Dishes
- Steamed white or brown rice
- Warm roti, naan, or paratha
- Simple cucumber-tomato salad with lemon dressing
Improvements
- Substitute part of the water with coconut milk for a creamier curry.
- Add 1–2 potatoes or chunks of root vegetables to the simmer for a heartier one-pot meal.
- Stir in fresh spinach or kale in the last 5 minutes for extra greens.
Save and Store
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooled curry for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of water if sauce has thickened too much.
FAQ
- Can I use another protein?
Yes—goat or beef can be substituted, adjusting cooking time until tender. - Is this dish spicy?
The heat level is moderate; adjust chili powder and whole chilies to taste. - What herbs qualify as “Himalayan herbs”?
In Nepal, fresh cilantro and dried fenugreek (kasuri methi) are common; you can experiment with a teaspoon of dried fenugreek leaves.
Conclusion
Pahadiya Lamb Tarkari brings the robust, comforting flavors of Nepal’s mountain kitchens into your home. With tender lamb, a tomato-herb sauce, and aromatic spices, it offers both nourishment and warmth—a perfect centerpiece for gatherings or a cozy family dinner. Give this recipe a try, and let its Himalayan charm delight your taste buds.
References
- Regional Nepalese Cooking Traditions, Himalayan Culinary Journal.
- Personal adaptation inspired by family recipes from the Pahadiya region.
