• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, H, C, E, P
MineralsSelenium, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 2 tablespoons yellow mustard seeds

  3. 2 teaspoons ground cumin

  4. 1 teaspoon ground turmeric

  5. 2 teaspoons garam masala

  6. 3 cloves garlic, crushed

  7. 4cm piece (20g) fresh ginger, grated

  8. 2 medium (300g) brown onions, chopped finely

  9. 800g pork mince

  10. 1 cup (250ml) water or chicken stock

  11. 1/4 cup coarsely chopped fresh coriander

  12. 1 (130g) Lebanese cucumber, sliced

Instructions Jump to Ingredients ↑

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

  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. Season to taste with salt and pepper.

  4. Remove from heat, stir in coriander. Serve with cucumber slices.

  5. Suitable to freeze. Not suitable to microwave.

  6. COOK'S NOTE: 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.


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