This is made traditionally with YAK or even goat but here is a tasty version with good old beef, pork, venison or elk if you can get it (which tastes quite like yak). This curry is great over rice, red, brown or white, or even in a wrap. This original recipe is adapted from my recent trip to Bhutan at a wonderful farm stay with the Tshering family. Om Tshering also added eggplant to here dish with roasted red capsicum as a garnish. This is great to freeze and have on hand as well. -Susanne Wilder
1-2lbs grass fed beef, other meet of choice, or skip the meat for vegetarian option
1Tbsp Olive Oil
1 small bunch (225 grams) green onions, sliced
2-3 peeled carrots cut diagonally
1 (450 grams) green capsicum, finely chopped
1-2 cups fresh or reconstituted dried mixed wild mushrooms
3-5 purple cloves garlic, minced or pressed
1 litre tomatillos or Roma tomatoes, pureed
¼ cup chopped coriander (cilantro)
30 ml/2Tbsp lime or lemon juice
1 tsp freshly minced oregano
½ tsp Ea cumin & grated ginger
Himalayan pink salt and freshly ground pepper
Jalapenos, sliced and dropped in as desired
1. Cover meat with cold water, bring to a boil, cover and reduce to simmer, cooking 15-20 minutes.
2. Cool meat in its own broth. Then remove.
3. Brown meat in oil. Sauté onions, peppers and garlic until softened.
4. Add remaining ingredients. Cover and simmer 15-20 minutes.
Whole meal Greek Pita Bread or Green or Red Soft Wraps or Corn Tortillas, Cut in 1-cm wide strips oven-baked
Sliced radishes, 3 per serving
Kalamata or Spiced Black Olives as needed
Coriander sprigs, 1 Each
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
Recipe & photo by Susanne Wilder, health coach for The Earth Diet.
This recipe was originally posted on Susanne's web site www.wilderbythedozen.com
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved