Nepalese Pork Mince Curry

Main

Difficulty: Easy Servings: 4 Source:

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

Description

35 mins cooking

Directions

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.

Add garlic, ginger and onion; cook, stirring, for 5 minutes or until onion softens.

Add mince; cook, stirring, breaking up with a spoon, until cooked through.

Add stock; simmer 15 minutes for flavours to develop.

Season to taste.

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