Meat – Lamb Cauliflower Tarkari (Nepali Food Recipe)

(Tender Lamb Curried with Cauliflowers and Peas)


  • 2 lbs. lamb, cut into 1-in pieces (can be substituted with chicken)
  • 3 cups cauliflower, cut into 1-in long pieces
  • 1 cup fresh green peas
  • 1 cup onion, sliced
  • 1 cup chopped tomatoes
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 3 fresh chilies, minced
  • 5 tablespoons cooking oil for currying
  • 2 bay leaves
  • 2 cups lamb broth or water
  • Salt and Pepper
  • 1 tablespoon cilantro, finely chopped, for garnish


  • In a large bowl, season lamb pieces with salt and pepper.
  • In a non-stick pan, heat two tablespoons of cooking oil, brown lamb pieces, and set aside.
  • Drain the oil, and heat three tablespoons of oil, splitter fenugreek till it turns dark.
  • Add turmeric, bay leaves and chopped onions, and sauté till light brown.
  • Add garlic, ginger, chili, cumin and curry powder.
  • Stir for 1 min in low heat.
  • Add cauliflower to the onion mixture.
  • Stir-fry till wilting occurs.
  • Transfer browned lamb pieces to the pan, mix well for about two minutes.
  • Add tomatoes and broth to the lamb mixture.
  • Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 15 minutes or more.
  • Do not overcook cauliflower.
  • It should retain its structure intact.
  • Add peas and cook for another few minutes over low heat. Garnish with chopped cilantro.
  • Serve with rice and roti (flat bread).

Author: Tulsi Regmi