Lamb with Gravy

“Masaledaar” means a “delicate mixture of herbs and spices,” and “maasu” means “meat” in Nepali, so this recipe blends spices and meat in aromatic gravy. The dish can be prepared one day in advance and then reheated on the stovetop by gently simmering. It is served piping hot with rice, lentils, sautéed vegetables, and warm Nepali breads. Traditionally this dish is made with goat on the bone, but this recipe uses boneless lamb.