Nepalese pork mince curry

Nepalese pork mince curry
Nepalese pork mince curry

Serving size: Serves 4
Cuisine type: Asian, Indian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Pork, Curry
Cooking method: fry, simmer
Season: Autumn, Winter


Nepalese pork mince curry
INGREDIENTS

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.

2 tablespoons peanut oil
2 tablespoons yellow mustard seeds
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons garam masala
3 cloves garlic, crushed
4cm piece fresh ginger (20g), grated
2 medium brown onions (300g), chopped finely
800g pork mince
½ cup (125ml) water
¼ cup coarsely chopped fresh coriander


METHOD

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

Add garlic, ginger and onion to pan; cook, stirring, until onion softens. Add mince; cook, stirring, until cooked through. Add the water; simmer, uncovered, 15 minutes. Remove from heat, stir in coriander.



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