Ram Krishna Bashyal and business partner and chef Depak Chatri only opened the Gurkha Oven in Spalding in December.
However, they must be doing something right because they already have regular customers and the large restaurant is busy most weekends.
The food is a mix of Indian and Nepalese dishes and everything is freshly cooked.
This is a traditional Nepalese recipe for medium-hot Lamb Bhutuwa.
YOU WILL NEED
800g diced lamb
1 tbsp sunflower oil
1 tbsp butter
2 onions, chopped
3 tomatoes, chopped
1 tbsp tomato puree
1 tbsp fresh ginger/garlic paste
1 tbsp dried red chilli
½ tbsp crushed garlic
1 tbsp ground cumin
1 tbsp ground coriander
½ heaped tsp ground turmeric powder
¼ tbsp hot chilli powder
½ tbsp garam masala
Salt to taste
Chopped coriander leaves
Chopped green chilli
Chopped spring onion
Heat the oil in a large, non-stick saucepan and add the onions, butter, garlic and ginger. Cook over a low heat for five minutes until brown, stirring occasionally.
Once the onions are softened, add the diced lamb and stir. Cook the meat with the onions for 20 minutes, stirring constantly.
Add the spices then slowly cook for four to five minutes and add the chopped tomatoes, stirring constantly.
Bring to a gentle simmer, then cover and cook for ten minutes, stirring occasionally. Add 200ml of water and bring to simmer. Add green chilli, spring onion, coriander , garlic, red chilli and cook for about five minutes or until the lamb is tender and cooked through.
Adjust the seasoning to taste, garnish with fresh coriander, chopped chilli and spring onion.
Serve with boiled rice, naan or chapatti.