Gorkhali Lamb

Gorkhali lamb, another winter staple, is a hearty and satisfying curry meal. The curry is hearty, with slow-cooked lamb (usually lamb chops), chunky potatoes, and coarsely chopped onions. For added taste, the lamb is frequently grilled and coated with a chili mixture before being added to the sauce. Although rice is a lovely accompaniment to the completed meal, a good Gorkhali curry is sometimes best when scooped up with some roti. Many travelers go to Nepali Chulo in Kathmandu for a variety of curries from Newari and Nepalese cuisine, which has become famous for its live cultural acts and authentic Nepalese food.

Gorkhali lamb is traditionally made with lamb chops roasted on a charcoal barbecue and then finished in a chilli sauce, although cooking outside in the rain isn't much fun. This recipe has been modified to utilize shoulder of lamb. If you've never cooked with shoulder of lamb before, it's a rich, fatty meat that's best baked for many hours at a moderate temperature to make it juicy and slip off the bone without decomposing. Gorkhali lamb is often an extremely fiery and strong curry; however, this dish is medium hot and the flavors are significantly less penetrating, allowing the flavor of the lamb to shine through. Although there appear to be many stages in this curry, they are all extremely straightforward and only need a little time planning.