Courtesy: nepalicooking
INGREDIENTS2 lb. ground mutton (chicken or pork can also be used)
1 cup green peas
1 cup chopped onion
1 cup chopped tomatoes
5 garlic gloves, halved
1 in. ginger, julienned
5 dried red chilies
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon cumin powder
1 teaspoon curry powder
4 tablespoons cooking oil for stir-frying
1 cup broth or water
Salt and Pepper
DIRECTIONS
In a non-stick pan, heat four tablespoons of oil. Add dried cumin seeds and red chilies and fry till dark. Add turmeric, garlic, ginger, cumin and curry powder; fry for another 30 sec. Add chopped onions and stir fry until light brown. Put chopped tomatoes and cook for about five minutes. Add ground mutton to the pan, stir to break up into lumps. Salt and pepper the meat. Set heat to medium and continue to stir fry mutton until cooked. It may require some broth or water to moisten, if it starts to burn. Add green peas; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice, or roti (flat bread).