Nepalese Pork Mince

Nepalese Pork Mince

Recipe Only

This dry, fragrant Nepalese curry made with pork mince and usually served with steamed rice and lime wedges, is one of this small Himalayan country's most popular meat dishes. Another is the delectable momo, a delicate steamed or pan fried meat filled dumpling eaten by the cold climate mountain dwelling people of both Nepal and Tibet.


INGREDIENTS

2 tablespoons peanut oil
2 tablespoons yellow mustard seeds
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons garam masala
3 garlic cloves, crushed
4 cm piece fresh ginger, grated
2 medium brown onions, chopped finely
1/2 cup (125 ml) water
1/4 cup coarsely chopped fresh coriander


METHOD

1. Heat oil in a large frying pan; cook seeds, stirring; about 2 minutes or until seeds pop. Add cumin, turmeric and garam masala, cook, stirring for 2 minutes.

2. Add garlic, ginger and onion; cook, stirring until onion softens.

3. Add mince; cook, stirring, until cooked through. Add the water, simmer, uncovered for 15 minutes. Remove from heat, stir in coriander.