Khendum's Kitchen
Recipes inspired from a faraway familiar Himalayan kitchen
Tamba Masu
This stir-fry pork with bamboo shoot is one of my favorite recipes that is inspired from my grandmother's kitchen. The amalgam of five spices (panch foran) brings out the tender juicy flavor in the meat. This dish is a perfect pairing with basmati rice and kalo dal (green lentils).
Spiciness 7/10
Prep Time: 1 hour
Serves 3-5 ppl
Ingredients
Salt - 1 tsp
Pork (preferably with some fat, sliced 1/4 inch) - 750 gm
Tomato - 1
Small Onion - 1
Panch Foran (Five Spices) - 1 tbs of fenugreek seeds, calonji seeds, mustard seeds, cumin, & fennel seeds.
Thai green or red chilies - 15 pcs
Turmeric powder - 1/2 tbs
Mustard oil - 3 tbs
Bamboo Shoot - 1 can (if you can get fresh that is better, slice it into thin shreds)
Directions:
1. In hot mustard oil fry Panch Foran then add onions until slightly brown.
2. Add pork and cook until pork starts to turn color (center is pinkish) put on the lid to keep moisture inside.
3. Add turmeric and fry for 10 minutes and then add bamboo shoots. Take off the lid and fry until all water has evaporated, about 30 minutes (more or less depending on your moisture content).
4. Add the chili and fry for 5 minutes
