Gorkali Lamb
This is another curry dish usually served on special occasions and during festivals.
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This time the lamb is first marinated in spices and grilled, and then cooked in a hot, spicy curry. This dish definitely requires some time for the whole process but the result is delicious.
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Preparation time: 1 hr. + marinating the meat overnight
Difficulty level: Medium
Servings: 10
Special equipment: Blender
Ingredients
Preparation
1 Kg (2 lbs 3 oz) lamb chops
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Marinade:
5 cloves garlic
2 1/2 cm (1") fresh ginger root
1 tbsp. cumin
1 tsp. turmeric
1/4 tsp. grated nutmeg
2 fresh red chilis
2 tbsps. lemon juice
salt
pepper
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Sauce:
2 onions
2 tomatoes
4 cloves garlic
2 1/2 cm (1") fresh ginger root
1 green chili pepper
1 tbsp. cumin
2 tbsps. honey
salt
pepper
3 tbsps. mustard oil
5 dry whole red chilies (optional)
2 red bell peppers
bunch of green spring onions
1/2 cup chopped cilantro
Blend all marinating ingredients in a blender to get a smooth paste.
Marinate the meat for at least 4 hours or overnight in the fridge then bring to room temperature.
Grill the meat on a charcoal grill for about 5 minutes on each side. Alternatively you can use your oven in the grill mode on a very high temperature. Cut the grilled chops into 2-3 cm cubes.
Put onions, tomatoes garlic, ginger, fresh chili, cumin and honey in a blender and blend to a smooth paste.
In a wok or a sauce pan heat the mustard oil over medium heat and fry the dry chilies till they get dark.
Add the paste and cook for 5 minutes. Add salt and pepper to taste.
Dice the bell peppers into 1cm pieces, cut the spring onions into 2cm-length pieces.
Add the lamb, the bell peppers and the spring onions to the sauce and cook, stirring from time to time for another 10 minutes until the vegetables are tender.
Garnish with chopped cilantro and serve.