We can all agree that one of the best things about mince is that it’s so easy to stomach, but perhaps what is truly the most winning quality of finely chopped meat is how easily it absorbs flavours, particular in broths or stews. This Nepalese curry may be dry in nature, but served with pork mince and rice creates the most fragrant and delectable combination. We can’t think of a better time to enjoy this warm than on a rainy day in, at the end of the year.
Asian Recipes
Nepalese Pork Mince Curry
January 8, 2022
Yield
Serves 4
Prep Time
15mins
Cook Time
25mins
Difficulty Level
3 / 5
Ingredients
- 2 tbsps peanut oil
- 2 tbsps yellow mustard seeds
- 2 tsps ground cumin
- 1 tsp ground turmeric
- 2 tsp garam masala
- 3 clove garlic, crushed
- 4 cm piece (20g) fresh ginger, grated
- 2 medium (300 g) brown onions, finely chopped
- 800 g pork mince
- 1 cup (250 ml) water or chicken stock
- ΒΌ cup coarsely chopped fresh coriander
- 1 (130 g) Lebanese cucumber, sliced
Steps
01.
Heat oil in a large frying pan over medium heat. Cook seeds, stirring, for 2 mins or until seeds pop. Add cumin, turmeric and garam masala. Cook, stirring, for 2 mins or until fragrant.
02.
Add garlic, ginger and onion. Cook, stirring, until onion softens.
03.
Add mince. Cook, stirring, until cooked through. Add water or stock. Simmer, uncovered, for 15 mins. Season with salt and pepper.
04.
Remove from heat and stir in coriander. Serve with cucumber slices.
TIP Suitable to freeze. Not suitable to microwave. 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.
Photo: bauersyndication.com.au