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.
