Editorial sample recipeNepaleseintermediateHalalGluten-FreeDairy-Free

Nepalese Spiced Goat Skillet With Jimbu Herb Tarka

Name: Nepalese Spiced Goat Skillet With Jimbu Herb Tarka
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 1.5 lbs Halal boneless goat meat, cut into bite-sized 1-inch cubes; 3 tbsp Mustard oil; 1 tbsp Dried jimbu herb; 1 medium Yellow onion, thinly sliced; 1.5 tbsp Ginger-garlic paste; 1 tsp Cumin powder; 1 tsp Coriander powder; 0.5 tsp Turmeric powder; 0.5 tsp Red chili powder; 1 tsp Salt

Tender marinated goat meat sautéed with warm spices and finished with aromatic sizzled jimbu grass in hot mustard oil.

Prep: 20 min
Cook: 35 min
Total: 55 min

AI-generated illustration of Nepalese Spiced Goat Skillet With Jimbu Herb Tarka

AI illustration

Technique to learn

Jimbu Tempered Tarka

Flash-frying dried Himalayan herbs in oil at the very end of cooking to infuse the meat with intense herbal aroma.

Instructions

Step 1: In a mixing bowl, toss the goat meat cubes with ginger-garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Allow to marinate for 15 minutes.
Step 2: Heat 2 tablespoons of mustard oil in a heavy skillet or karahi over medium heat.

Step 3: Add the sliced yellow onions and cook for 6 to 8 minutes until light golden brown.

Step 4: Increase heat to medium-high, add the marinated goat meat, and sear for 8 minutes, stirring frequently until browned on all sides.

Step 5: Reduce heat to low, cover the skillet with a tight lid, and cook for 20 minutes until the meat is tender, stirring occasionally.

Step 6: In a separate small pan, heat the remaining 1 tablespoon of mustard oil over high heat, add the dried jimbu herb, and fry for 30 seconds until dark green and fragrant.

Step 7: Pour the hot jimbu tarka instantly over the goat meat, stir well to coat, and serve hot.

Cooking tips

Slice the goat meat into small uniform pieces so it tenderizes quickly without needing prolonged pressure cooking.
Substitute dried chives with a pinch of garlic powder if Himalayan jimbu herb is unavailable.
Original home-cooking adaptation inspired by Nepalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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