Ingredients with Measurements:
- 1 lb Drokpa Katsa (Tibetan-style ground beef)
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, diced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 cup water
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the cumin seeds and stir until fragrant, about 30 seconds.
3. Add the diced onions and sauté until they are translucent, about 5 minutes.
4. Add the diced potatoes and stir to coat them with the onion and cumin mixture.
5. Add the coriander powder, turmeric powder, chili powder, and salt to the skillet and stir to combine.
6. Add the Drokpa Katsa to the skillet and stir to break up any clumps.
7. Add the water to the skillet and stir to combine.
8. Cover the skillet and let the mixture simmer for 20-25 minutes, or until the potatoes are tender and the Drokpa Katsa is cooked through.
9. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 5g
Cholesterol: 80mg
Sodium: 670mg
Total carbohydrate: 22g
Dietary fiber: 3g
Total sugars: 3g
Protein: 23g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground chicken.
- Potatoes can be substituted with sweet potatoes or carrots.
- Vegetable oil can be substituted with any neutral-flavored oil such as canola or grapeseed oil.
Variations:
- Add chopped tomatoes or bell peppers for extra flavor and color.
- Use different spices such as garam masala or curry powder for a different flavor profile.
- Add a splash of coconut milk for a creamier texture.
Tips and tricks:
- Make sure to stir the mixture occasionally to prevent it from sticking to the skillet.
- Adjust the amount of chili powder to your desired level of spiciness.
- Serve with naan bread or rice for a complete meal.
Storage instructions:
Leftovers can be stored 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, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Naan bread or rice
Suggested side dishes:
Cucumber salad or roasted vegetables
Troubleshooting advice:
- If the mixture is too dry, add a little more water.
- If the mixture is too wet, remove the lid and let it simmer for a few more minutes to evaporate some of the liquid.
Food safety advice:
Make sure to cook the Drokpa Katsa and potatoes to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Drokpa Katsa is a traditional Tibetan-style ground beef dish that is often served with potatoes and onions.
Flavor profiles:
Savory, spicy, and aromatic
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Tibetan