Serves 4 / Difficulty – Easy / Prep ½ hr – cooks in 4
Many years ago I lived in Greenwich and there was an amazing Indian restaurant that served a dish called a Nepalese Khutta which I ordered often, it had a gravy-like taste to it which I have never come across before or since. I’ve never been able to find a recipe for it. I think this is pretty close (my wife does too), although I am going by memory now of what their Khutta used to taste like. Regardless it is a delicious Indian curry, I prefer to use beef rather than lamb. It’s not a difficult dish so give it a try. Use a slow cooker rather than a Dutch oven if you prefer. Serve with a tasty mushroom fried rice, you can find the recipe here.
Ingredients
400g diced beef or lamb
2 tablespoons ghee (or oil if you prefer)
1 onion finely chopped (or even better blended so its super smooth)
4 crushed garlic cloves
5cm piece ginger grated
4 cardamom pods
1 cinnamon stick
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ – 1 tsp chilli powder
400ml coconut milk
3 tablespoons of beef or lamb gravy depending on what meat you are choosing
Handful of chopped coriander
Method
- Put half the ghee in a Dutch oven and half in a small frying pan.
- Brown the beef or lamb all over and season.
- Fry the onion over a low to medium heat until it is opaque add a little salt, then add the garlic and ginger and fry for another minute.
- Add the spices and fry until they start to smell fragrant. Add a little water if they start to burn.
- Add the coconut milk and give a good stir.
- Add everything into the Dutch oven, give another good stir and slow cook for 4 hours. After two hours check for seasoning.
- After 3½ hours add the gravy and give a good stir to thicken the curry.
- Once done add the coriander and serve on a bed of basmati rice.
