Sarah Gurung's recipes

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Pork Belly Shekuwa BBQ

Serves 4-6 as a starter


1 kg pork belly (or 8 pre-cut rashers)
1 1⁄2 tablespoons grated ginger
4 tablespoons light soy sauce
1 tablespoon cider vinegar (unprocessed is best) 1 teaspoon Mustang masala

a little vegetable for brushing


Cut the meat into rashers approximately 1-1.5 cm thick. Mix the ginger, soy sauce, vinegar and Mustang masala together in a bowl and rub into the meat, until every piece is evenly coated and leave to marinate in the fridge overnight or for a minimum of 2 hours.

To cook. Lightly brush each rasher on both sides with oil, place on a Medium hot barbecue and grill for 5-10 minutes each side until properly cooked through, it will take longer for thicker rashers.

Pork shekuwa is at it’s best when cooked over a BBQ
The Himalayan Spice Company Mustang masala is available from

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Lamb and Turnip curry

Serves 4


450g | 1lb lean diced lamb 4 tablespoons rapeseed oil 1 green chilli
1 large onion

3-4 spring onions
25g | 1oz ginger
3 cloves of garlic
2 teaspoons Yak Yeti Yak masala 3 tomatoes

1/2 red pepper
3-4 spring onions
4 medium turnips (400g | 14oz)


Split the chilli lengthwise in to 2 pieces that are still attached at the stalk
Peel and cut the onion in half lengthways from tip to root. Finely slice each half of the onion from tip to root end.
Finely slice the ginger into rounds then slice across the round to make very thin matchsticks
Finely slice the garlic
Roughly chop the tomatoes
Deseed and slice the pepper lengthways
peel and cut the spring onions into roughly 4cm | 2 inch lengths
Peel and cut the turnips into approximately 1cm | 1/2inch square batons

Heat the oil in a large heavy bottomed pan or wok until it is shimmering, stir-fry lamb until it's nicely browned all over, you will need to do this in several batches to avoid over filling the pan (if the lamb covers 1/2 -3/4 of the base of the pan that will be about right). Set the lamb aside.
Add the chilli to the pan and let it sizzle for 20 seconds before you add the onion, ginger and garlic to the pan. Fry until the onion becomes translucent if it starts to brown a bit that's fine, add the Kathmandu masala and cook through until the spices start sticking to the bottom of the pan roughly 30 seconds to 1 minute. Add the tomato and stir the mixture to lift the spices from the bottom of the pan, cook stirring occasionally until the tomato has reduced and is starting to stick, scrape the stuck tomato from the bottom of the pan and cook a little more scraping the bottom of the pan as you go. Once it becomes difficult to scrape the pan add 300 mils of water bring and bring the sauce back to the boil scraping any stuck juices from the sides and bottom of the pan. Return the lamb to the pan and cook lid on for 15 minutes add the turnips and continue to cook for 20 minutes or until the lamb is tender and the turnips soft, check the pan a few times if your gravy is drying out add more water as needed. Once the lamb is tender remove the lid add the pepper and allowed to cook open until the gravy has reduced to a nice thick coating. Lastly add the spring onion, check for salt and serve.

This is a lovely rich curry that goes well with fried rice, pilau rice or flatbreads, because of it's richness a simple dal and a light vegetable dish are perfect

The Himalayan Spice Company yak Yeti Yak masala is available from

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Kholrabi pakora with sesame dip

Serves 4 - 6 as a starter


Sesame dip:
3 tablespoons tahini
1 green finger chilli, very finely copped and seeds removed (optional) Juice of 1⁄2 lemon
2 tablespoons hot pre boiled water
salt to taste

250 grams kohlrabi
125 grams chickpea flour
2 tablespoons finely chopped fresh coriander 1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon salt or to taste
water for mixing
oil for deep frying


For the Sesame dip:

In a small bowl combine the tahini and lemon juice, add the hot water and mix until you have a smooth dip. Add the chopped chilli and salt a little at a time to your required taste. Set aside to cool.

For the Pakoras:

Coarsely grate the kohlrabi. Make a batter by combining all the chickpea flour, ground coriander, ground cumin, turmeric and salt in a mixing bowl, add water a little at a time mixing well until you have a smooth batter the consistency of cake batter. Add the kohlrabi and chopped coriander to the batter and mix very well making sure all the kohlrabi is covered.

To fry
Heat the oil to 360 ̊F (185 ̊C). Test if the oil is up to temperature by dropping a couple of bits of batter into the oil, if the batter rises straight to the surface bubbling, then the oil is ready. Using a tablespoon as a measure, carefully drop rough nuggets of the pakora mixture into the hot oil to fry, turning them so they cook evenly. Once the pakoras are golden brown on all sides, remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until all the mixture is used.

These pakoras are great served with a green salad and optional chopped red chilli.

Click the link for more on The Himalayan Spice Co.