In rural Nepal, meat was once a rare commodity. When meat is plentiful during big festivals, excess meat (including bone-in) is stored over a firewood stove ( Chulho) for a few days and then smoke-dried. This allows meat to be preserved for many months. It is prepared every Dashain and eaten occasionally over the next few months. Smoke-dried bone-in meat can be used to make a simple, nutritious soup or gravy. The dish has a rich, smoky flavour thanks to the smoke-dried meat.
Delicious, humble and delicious taro, smoke-dried meat curry or soup
Ingredients
300g taro
1 large bowl of smoke-dried, bone-in meat
1 medium-sized onion
1 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 teaspoon coriander seeds
1 to 2 dried red chilies
3-4 garlic cloves
1 small thumb-sized ginger
1 teaspoon turmeric powder
2 to 3 tablespoons vegetable oil
1 lemon
Salt
Method
Make a spice paste first by crushing cumin seed and coriander seed with a little water in silauto (or mortar and pestle). The electric grinder can be used for easy.
Cut the taro into small cubes by removing the skin. You should handle the taro with care. Do not use your hands to cut it. You should also finely chop the onion.
Place a pressure cooker or cooking pot on medium heat. Add vegetable oil. Once the oil has heated, add the fenugreek seeds and fry the finely chopped onion. Once the onions have become soft and lightly browned, add the taro cubes and smoke-dried meat, as well as turmeric powder and spice paste. Stir fry for 3-4 minutes, stirring occasionally. Season with salt. Put 3-4 cups of hot water in a saucepan. Cover the pan and let it cook for 30 minutes or until it is tender in a pressure cooker. Once the taro has been cooked well, you can add more hot water to taste. Serve the taro with either cooked rice or Roti.
