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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