Nepalese pork mince curry

This dry, fragrant Nepalese curry, traditionally served with steamed rice and lime wedges, is one of this remote Himalayan country's most popular meat dishes.

  • 35 mins cooking
  • Serves 4
  • Print


Nepalese pork mince curry
  • 2 tablespoon peanut oil
  • 2 tablespoon yellow mustard seeds
  • 2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoon garam masala
  • 3 clove garlic, crushed
  • 4 centimetre (1½-inch) piece fresh ginger (20g), grated
  • 2 medium brown onions (300g), chopped finely
  • 800 gram (1½ pounds) minced (ground) pork
  • 1 cup (250ml) chicken stock
  • 1/4 cup coarsely chopped fresh coriander (cilantro)
  • 1 lebanese cucumber (130g), sliced


Nepalese pork mince curry
  • 1
    Heat oil in a large frying pan over medium heat; cook seeds, stirring, for 2 minutes or until seeds pop. Add cumin, turmeric and garam masala; cook, stirring, for 2 minutes or until fragrant.
  • 2
    Add garlic, ginger and onion; cook, stirring, for 5 minutes or until onion softens.
  • 3
    Add mince; cook, stirring, breaking up with a spoon, until cooked through. Add stock; simmer 15 minutes for flavours to develop. Season to taste.
  • 4
    Remove from heat, stir in coriander. Serve with cucumber slices.

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