Ingredients with Measurements:
- 1 lb Drokpa Katsa (Tibetan goat meat)
- 1 large eggplant, diced
- 1 large zucchini, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 cup water
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the Drokpa Katsa and cook until browned on all sides, about 5-7 minutes.
3. Remove the Drokpa Katsa from the skillet and set aside.
4. In the same skillet, add the onion and cook until translucent, about 2-3 minutes.
5. Add the garlic and ginger and cook for another minute.
6. Add the eggplant and zucchini to the skillet and cook until tender, about 5-7 minutes.
7. Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt to the skillet and stir well.
8. Add the water to the skillet and bring to a boil.
9. Reduce the heat to low and add the Drokpa Katsa back to the skillet.
10. Cover the skillet and simmer for 10-15 minutes, or until the Drokpa Katsa is cooked through.
11. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking Drokpa Katsa and vegetables, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 337
Fat: 16g
Carbohydrates: 16g
Protein: 33g
Sodium: 630mg
Sugar: 6g
Fiber: 6g
Substitutions for ingredients:
- Drokpa Katsa can be substituted with lamb or beef.
- Eggplant and zucchini can be substituted with other vegetables such as bell peppers, carrots, or potatoes.
- Vegetable oil can be substituted with any other cooking oil.
Variations:
- Add diced tomatoes to the skillet for a more saucy dish.
- Add a can of chickpeas or lentils for extra protein.
- Use different spices such as garam masala or curry powder for a different flavor profile.
Tips and tricks:
- Make sure to brown the Drokpa Katsa well before removing it from the skillet.
- Cut the vegetables into similar-sized pieces for even cooking.
- Adjust the amount of spices to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Fresh cilantro or parsley.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Cucumber salad or roasted vegetables.
Troubleshooting advice:
- If the dish is too spicy, add more vegetables or serve with yogurt to cool it down.
- If the dish is too dry, add more water or tomato sauce.
Food safety advice:
Make sure to cook the Drokpa Katsa to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Drokpa Katsa is a traditional Tibetan dish made with goat meat and spices.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Tibetan