The Soldiers' Charity Big Curry

The Big Curry

This October,
The Soldiers' Charity is hosting The Big Curry to celebrate our soldiers while raising vital funds.

Every year, cooks across the country make curry for family and friends to fundraise to help soldiers, former soldiers and their families who may be struggling to adapt to everyday life, often recovering from injuries. For more information on how to host your own Big Curry to help soldiers in need, check out their website here.

To celebrate the Big Curry, the Soldiers' Charity have provided us with this lovely recipe for Khasi Tarkari (Nepalese mutton curry) from chef Pemba Lamba.  


Khasi Tarkari (mutton curry with sauce)

The Big Curry resized


  • 1 kg mutton or lamb (boneless)
  • 1 tsp ginger and garlic paste
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 100ml vegetable oil
  • 150 ml Gurkha curry sauce
  • 1 red chilli, finely shredded
  • Chopped fresh coriander  


1. Wash, trim and cut the mutton into roughly 2.5cm cubes and marinate with the ginger and garlic paste, chilli powder, curry powder, turmeric, salt and a little oil. Cover and let stand in the fridge for a few minutes or until required.

2. Make Gurkha curry sauce as per the recipe below. Heat the oil in the pan to a smoky heat and shallow fry the meat in small batches to quickly seal off. Remove with a slotted spoon and put into the sauce.

3. Bring the sauce to a boil, adding water to the sauce if necessary, reduce the heat, add chilli and half the coriander and simmer gently until the meat is cooked. Serve sprinkled with remaining chopped coriander.


Ginger and garlic paste


  • 250g ginger
  • 150g garlic
  • 100ml olive oil or vegetable oil


1. Wash, peel and rewash ginger. Slice and roughly chop. Peel the garlic by splitting into halves.

2. Mix the ginger and garlic, add the oil and blend to a fine paste using either a blender or a food processor.

3. Put into a container or bottle. This will last several weeks in the fridge as it is preserved in oil. It can also be stored in the freezer.


Gurkha curry sauce (makes approximately 500 ml)


  • 500g onions
  • 100g tomatoes
  • 2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 100 ml vegetable oil
  • 1 small cinnamon stick
  • 3 cardamom seeds
  • 1 tbsp ginger and garlic paste
  • 2 bay leaves
  • 1 tbsp tomato purée
  • Salt to taste


1. Peel and roughly chop the onion, wash and roughly chop the tomatoes.

2. Mix the garam masala, turmeric and chilli powder in a small bowl with a little water to make a thin paste. Heat the oil in a heavy based saucepan, fry the cinnamon and cardamom, add chopped onion and cook until golden brown in colour. Add the ginger and garlic paste and cook further 1-2 minutes stirring constantly to prevent sticking to the bottom of the pan.

3. Add the masala paste and bay leaves and cook for a few seconds, add tomato purée and chopped tomatoes. Simmer gently for about 30-40 minutes.

4. A little water may be added at this point to get the right consistency. The sauce is now ready!

This recipe is extracted from The Ultimate Nepalese Cookbook by Pemba Lamba



Last updated: about 3 years ago