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Meat, South and Southeast Asian

Nepali Lamb Curry with Rice

Nepali lamb curry is a slow simmered dish of lamb shoulder and potatoes, flavored with cumin, ginger, and turmeric, served with white rice. It serves 4, takes 1 hour 40 minutes, is easy to make, and costs €3.80 per serving. The key is browning the meat well and letting it simmer gently so the sauce thickens with starch from the potatoes.

Tonight, a lamb curry just like in Nepal, with cumin and ginger, tender potatoes, and white rice.

Nepali Lamb Curry with Rice
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This lamb curry gets its character from a simple trio, cumin that sizzles in hot oil, fresh ginger with just enough bite, and turmeric that colors the sauce without weighing it down. The lamb simmers for a long time until it turns tender, and the potatoes finish thickening the sauce as they release their starch. The chili stays mild, so everyone can add more at the table.

This is a weekend dish or a cold evening meal, the kind you set to simmer and almost forget about for an hour. It takes patience but very little hands on work, perfect for a quiet Sunday or a meal you prep ahead for the week. Older kids who enjoy mild spices tend to like it too.

The ingredients

4 people

Butcher

  • Lamb shoulder 700 g

Fruits and vegetables

  • Potatoes 500 g
  • Onion 2
  • Tomato 2
  • Garlic 4 cloves
  • Fresh ginger 3 tsp
  • Fresh cilantro 4 sprigs

Pantry

  • Cumin seedsoften in the pantry 1 tbsp
  • Turmericoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Ground black pepperoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 4 tbsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Heat the oil in a pot, add the cumin seeds and let them sizzle, then brown the sliced onions. 10 min

    As soon as the cumin starts crackling, it's time to add the onions.

  2. Add the garlic, ginger, turmeric, chili, pepper, and lamb pieces, and sauté everything together. 10 min

    Let the meat brown well, it builds flavor in the sauce.

  3. Add the chopped tomatoes, salt, and a glass of water, cover, and let simmer over low heat. 45 min

    Add a little water if needed, the curry should stay juicy.

  4. Add the potatoes in large chunks and continue cooking. 25 min

    The potatoes thicken the sauce as they release their starch.

  5. Cook the rice in salted water, drain it, and serve with the curry sprinkled with cilantro. 12 min

    A small drizzle of oil in the rice water keeps the grains from sticking.

Our tips to get it right

  • Pick a lamb shoulder with a little fat on it, it stays moist after an hour of simmering, while a leaner cut tends to dry out.
  • Cut the potatoes into even, large chunks so they cook through at the same time without falling apart in the sauce.
  • If the sauce looks too thin at the end, remove the lid for the last ten minutes so it reduces and thickens naturally.

The variations

  • Swap the lamb for stewing beef for a milder curry, the cooking time stays about the same.
  • For a vegetarian version, replace the lamb with cooked chickpeas and cut the simmering time to 20 minutes after adding the tomatoes.
  • For a quicker version, use lamb already cut into small cubes, the simmering time drops to 30 minutes.

What to serve it with

  • Naan or chapati bread
  • Plain cool yogurt
  • Cucumber mint salad

Storage

The curry keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can you make this lamb curry ahead of time?

Yes, it's actually even better reheated the next day, since the spices have more time to soak into the meat. Cook the rice fresh right before serving so it stays fluffy.

Can you use ground ginger instead of fresh?

You can in a pinch, use one teaspoon of ground ginger for the three teaspoons of fresh called for. The flavor will be less sharp, but the curry will still taste good.

How do you make the curry milder for kids?

Cut back on or skip the chili powder from the start and serve plain yogurt on the side. Everyone can then add fresh chili to their own bowl.

What cut of lamb works if you don't have shoulder?

Lamb neck or leg cut into pieces both work well, as long as the meat simmers slowly for a long time. Avoid very lean cuts, since they tend to toughen during slow cooking.

How long does it take to make a Nepali lamb curry with white rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Nepali lamb curry with white rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Nepali lamb curry with white rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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