Aloo Jimbu Sukuti

 

This appetizer is popular among Thakali community in Nepal. Jimbu is used to treat cough and cold and has quality of help sore throat. It also helps to treat stomach disorder. Jimbu is full source of vitamin C and helps to inhibit the growth of unfavorable bacteria. Jimbu also contributes to the formation of red blood cells and also helps to maintain in good health skin. The herb, which has a taste in between onion and chives, is most commonly used dried. In the Mustang district of Nepal, it is used to flavor vegetables, beverage, chutney, pickles, and meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried in clarify butter to develop their flavor. ALOO JIMBU SUKUTI a well-cooked string beans, potato and mutton sukuti prepared with local spices and hint of Jimbu.

 

3 cup potato deep fried

1 clove garlic

4 green chili sliced

1 Tbsp green coriander chopped

3 tbsp clarify butter

1 pinch Himalayan herb -jimbu

1tbsp cumin crushed

1 handful green beans trimmed

1/2 pinch fenugreek seed

½ tsp Sichuan powder

1tbsp salt

1 cup goat dry meat shredded

Collect all ingredients and tools. Shred the meat into small pieces with your hands or by pounding it in a mortar. Heat the clarify butter in a medium nonstick or cast iron skillet over medium high heat.  When the butter is faintly smoking, add the fenugreek seeds and fry until dark brown and highly fragrant. Reduce the heat to medium; add himalayan herbs, garlic and dry meat. Stir in the lemon juice, green chili, cumin powder, Sizchuan powder and salt. Add green beans, ½ cup water and potato, stirring frequently. Cover the skillet, continue cooking until the meat is tender and all the moisture has evaporated. The butter comes away from the sides of the pan. Transfer the meat and potatoes to a serving dish and serve.