In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and throughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorly effected, but I would definitely be back in a heartbeat!
Whilst there I picked up a Nepalese cookbook.   I hadn't looked at it in years, but decided to have a thumb through recently.  I thought I'd have a go at converting one for the slow cooker, and this is the result :)

Ingredients
Tbsp Oil                                                                                           4 garlic cloves chopped
1 cinnamon stick                                                                               Pinch of black pepper
2 bay leaves                                                                                     150g peas, fresh if possible
4 cardamom pods, bruised                                                                1 tbsp ground coriander
1kg lamb                                                                                         1 tbsp ground cumin
1 tbsp fresh ginger sliced                                                                  1 tsp garam masala
Salt to taste                                                                                     2 red chillies (to taste)
1 tsp turmeric                                                                                  Fresh chopped coriander to garnish
1 small cauliflower

Preheat the slow cooker to low.  Heat oil in a large frying pan, add all the ingredients - APART FROM CAULIFLOWER AND PEAS - and ensure lamb is sealed and coated well in all the other ingredients.   Add to the slow cooker and cook for 6-8 hours.   As you can see from my pic I added the cauliflower from the start too, but although it tasted lovely, it was mush having cooked too long, so I would now add the cauliflower and peas after the 6-8 hrs, stir well to coat, and then cook for a further 45 mins to an hour.

I will also add a further chilli next time - but then I do have a cold so it might have affected my taste buds :)

Enjoy!
Annie x

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and thoroughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorley effected, but I would definitely be back in a heartbeat!

This is a variation to the original recipe I did here but with peas and cauliflower.

Ingredients
tbsp Oil - tho I use 1 Cal
1kg mutton
1 cinnamon stick
2 bay leaves                                                        
4 cardamom pods, bruised
1 tbsp sliced ginger
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp garam masala
3 green birdseye chillies (to taste)
4 garlic cloves chopped                                           Frozen peas (optional)                                  
1 small cauliflower
160g spinach

Put the mutton in a bowl, combine all the other ingredients, except the cauliflower and spinach. then add to the mutton and mix with your hands.  Leave to marinade from 4 to 24hrs.

Preheat the slow cooker to low.  Heat oil in a large frying pan, add the marinated mutton and seal.  Add to the slow cooker and cook for 6-8 hours.   Add the spinach and cauliflower and peas (if using), stir well to coat, and then cook for a further 45 mins to an hour.

Enjoy!
Annie x

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and throughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorly effected, but I would definitely be back in a heartbeat!
Whilst there I picked up a Nepalese cookbook.   I hadn't looked at it in years, but decided to have a thumb through recently.  I thought I'd have a go at converting one for the slow cooker, and this is the result :)

Ingredients
Tbsp Oil                                                                                           4 garlic cloves chopped
1 cinnamon stick                                                                               Pinch of black pepper
2 bay leaves                                                                                     150g peas, fresh if possible
4 cardamom pods, bruised                                                                1 tbsp ground coriander
1kg lamb                                                                                         1 tbsp ground cumin
1 tbsp fresh ginger sliced                                                                  1 tsp garam masala
Salt to taste                                                                                     2 red chillies (to taste)
1 tsp turmeric                                                                                  Fresh chopped coriander to garnish
1 small cauliflower

Preheat the slow cooker to low.  Heat oil in a large frying pan, add all the ingredients - APART FROM CAULIFLOWER AND PEAS - and ensure lamb is sealed and coated well in all the other ingredients.   Add to the slow cooker and cook for 6-8 hours.   As you can see from my pic I added the cauliflower from the start too, but although it tasted lovely, it was mush having cooked too long, so I would now add the cauliflower and peas after the 6-8 hrs, stir well to coat, and then cook for a further 45 mins to an hour.

I will also add a further chilli next time - but then I do have a cold so it might have affected my taste buds :)

Enjoy!
Annie x