Recipe:  Nepalese Stew (Meat and Vegan versions)

Wine Pairing:  Harwood Pinot Noir

Chef:  Judy Harwood

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


1 - 2 in. (5 cm) piece of fresh ginger, peeled and diced

6 cloves of garlic

1 tsp. (5 ml) salt

1 ˝ tsp. (7.5 ml) cumin

˝ tsp. (2.5 ml) dried crushed chilies or chili powder

1 tsp. (5 ml) water

2 medium onions, chopped

1 tbsp. (15 ml) olive oil

l ˝ lbs. yak, goat or lamb cubed
(Alternatively: l 1/2pkg. Yves -or other- “Italian” ground tofu)

2 cups vegetable stock

1 - 19 oz can (540 ml) mixed beans + plus juice

˝ 19 oz can (270 ml) green lentils + juice

Mixed dried herbs to taste

Sea salt and fresh ground pepper to taste


  1. In a small blender mash the ginger, garlic, salt and spices to make a paste with 1 tsp. (5 ml) of water. If you are using meat, mix this paste with the cubed meat and set aside. If using the “vegan” recipe, the spice paste can be added directly to the ground tofu and onion mixture (see below).

  2. In a large pot, (such as a Dutch Oven), brown the onions in 1 tbsp. (15 ml) olive oil and add the [marinated] meat or the spice paste plus the ground tofu. Simmer the meat until thoroughly cooked, stirring occasionally.

  3. Add the vegetable stock, mixed beans, lentils and herbs.

  4. Simmer for about 30 minutes then adjust seasonings.

  5. Serve with basmati rice, chapattis and chutney.

YIELD: 6 servings.

NOTE: Sometimes, the Nepalese add turnips, potatoes and mixed greens to the stew.