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)
Subscribe from just €1 for the first month!
All Digital Access + eReader
Unlimited Access for 1 Month
Then €19.99 a month after the offer period.
€149 For the 1st Year
Unlimited Access for 1 Year
90 Day Pass
Get a Business Account for you and your team