Masura Aduwa Kari

Ingredients for 2 servings:

• 200 g lean meat, any type you like
• 10 cm ginger root, chopped
• 1 garlic clove(s)
• 1 tsp turmeric
• 1 tsp fenugreek
• 1 tsp garam masala
• ½ tsp chili flakes, or pepper
• ½ tsp curry powder
• Ghee, or oil
• Salt
• 250 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Nepalese ginger curry

Grind the ginger root and garlic with about 1/2 teaspoon of salt in a mortar and pestle until a paste forms. Wash the meat, dry it, and finely dice it. Heat ghee or oil in a pan, then add the meat cubes and fry until they begin to brown. Stir in the ginger paste and chili flakes and mix well. In another pan, roast the fenugreek seeds until they turn dark brown. Add the other spices, mix well, and fry briefly. Pour this spice mixture over the meat, add about 250 ml of water, and mix well again. Simmer over low heat until the meat is cooked. Serve hot with bread (chapati or naan) or rice. Alternatively, you can omit the fenugreek seeds, but if necessary, use a little more curry powder. Add the other spices, along with the ginger paste and chili flakes, directly to the meat. This version is good if you need to cook it faster or if you don’t have any fenugreek seeds at home.