Name: Nepalese pork mince curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

35M

Ingredients

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

Method

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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