Asian > Tibetan

Drokpa Katsa with Green Beans and Peas Recipe

Ingredients with Measurements:
- 1 lb. boneless lamb, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. ginger, grated
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. salt
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup peas
- 2 tbsp. vegetable oil
- 1 cup water
- 2 tbsp. fresh cilantro, chopped

Special equipment needed:
- Large skillet or wok
- Wooden spoon

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and sauté for 2-3 minutes until translucent.
3. Add the garlic and ginger and sauté for another minute.
4. Add the lamb and cook for 5-7 minutes until browned on all sides.
5. Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt. Stir well to coat the lamb with the spices.
6. Add the green beans and peas and stir to combine.
7. Pour in the water and bring to a boil.
8. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the lamb is tender and the vegetables are cooked through.
9. Garnish with fresh cilantro and serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 15g
- Carbohydrates: 12g
- Protein: 32g
- Fiber: 4g

Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Green beans and peas can be substituted with other vegetables such as carrots, potatoes, or bell peppers.

Variations:
- Add diced tomatoes for a more saucy dish.
- Use lamb shanks instead of boneless lamb for a richer flavor.
- Add a splash of coconut milk for a creamy twist.

Tips and tricks:
- Trim the fat from the lamb before cooking to reduce the overall fat content of the dish.
- Use fresh spices for the best flavor.
- Add more water if needed to prevent the dish from drying out.

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 with a side of rice or naan bread.
- Garnish with fresh cilantro or chopped scallions.

Garnishes:
- Fresh cilantro
- Chopped scallions

Pairings:
- Basmati rice
- Naan bread
- Cucumber raita

Suggested side dishes:
- Roasted vegetables
- Mixed greens salad

Troubleshooting advice:
- If the dish is too dry, add more water or broth to the skillet.
- If the lamb is tough, cook for a longer period of time until tender.

Food safety advice:
- Cook lamb to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Drokpa Katsa is a traditional Tibetan dish that is typically made with yak meat.

Flavor profiles:
- Spicy, savory, and aromatic.

Serving suggestions:
- Serve hot with a side of rice or naan bread.

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Region: Tibetan

Taste: Savory, Tangy, Spicy, Herbal, Aromatic