Nepalese Pork Mince

Easy dry, fragrant Nepalese curry, made with pork mince and usually served with steamed rice.

INGREDIENTS

• 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
• (optional ) 200g mushrooms

HOW TO MAKE NEPALESE PORK MINCE

1. Heat oil in a large frying pan over medium heat.
2. Cook seeds, stirring, for 2 minutes or until seeds pop.
3. Add cumin, turmeric and garam masala. Cook, stirring, for 2 minutes or until fragrant.
4. Add garlic, ginger and onion. Cook, stirring, until onion softens.
5. Add mince. Cook, stirring, until cooked through.
6. Add water or stock. Simmer, uncovered, for 15 minutes. Season with salt and pepper.
7. Add mushrooms in last 5 minutes.
8. Remove from heat and stir in coriander.