Chef's Table

Each week, a chef shares a favourite recipe. This week, Lina Gautam of Monty's of Kathmandu in Dublin shares a lamb dish from her native Nepal.

21st April, 2012
Masu Ra Mula Ko Raas (lamb and radish curry).

The white radish in this traditional Nepalese curry absorbs the lovely rich lamb flavours while retaining a little of its inherent peppery heat to give an interesting contrast of flavours.

In Nepal, we always cook the lamb on the bone, which adds a real depth to the broth - try gigot chops for a great balance of flavour and affordability.

Four to five tbsps mustard oil (or vegetable or groundnut oil)

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