Nepalese Style

Yellow Spiced Rice

Recipe / Raquel Neofit

Rice is a staple in Nepal and this sunny yellow rice takes full advantage of the spices and aromas the Nepalese cherish. It’s beautiful with a rich lamb curry or even a barbecue. The base of this dish clings together and cooks almost like a biryani.

Serves: 8

2 tbsp olive oil
1 small onion, finely diced
Pinch salt
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp ground turmeric
1 tbsp onion powder
1 tbsp garlic powder
1½ cups jasmine rice, washed & well drained
3 cups vegetable stock

Heat olive oil in a frying pan over medium–low heat, add onion and salt and sauté until soft.

Add the spices and fry until aromatic; be careful not to burn them.

Add the rice and toast it in the spices, stirring constantly for a min. Make sure the rice is well coated.

Add the stock, stir for about 30 secs, put the lid on and reduce the heat to low. Simmer until all of the stock has been absorbed and the rice is cooked. Fluff rice and serve.

Tip: Keep the heat really low so the bottom doesn’t burn.

Gorkhali Lamb (Lamb Curry)

Recipe / Raquel Neofit

While many Nepalese dishes are mildly spiced, this lamb curry is a lot more robust. It’s beautifully spicy, but not chilli hot, just flavoursome. Traditionally it would be made with lamb chops, but I’ve used a small rump here.

Serves: 4

700g lamb rump pieceOlive oil, to rub lambSalt & pepper200g potatoes, peeled & cut into 4cm chunks1 onion, finely diced1 tsp ground ginger1 tsp ground cloves 1 tsp ground turmeric1 tsp ground ginger1 tsp ground cumin2 firm tomatoes, cut into 6 pieces1–2 cups chicken or vegetable stockFresh coriander, to garnishRice, to serveRoti, to serve