Ingredients with Measurements:
- 1 lb. Drokpa Katsa (Tibetan-style ground beef)
- 1 tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 can diced tomatoes (14.5 oz.)
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
3. Add the Drokpa Katsa to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes.
4. Add the cumin, paprika, salt, and black pepper to the skillet and stir to combine.
5. Pour the can of diced tomatoes into the skillet and stir to combine.
6. Reduce the heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally.
7. Add the chopped Kalamata olives to the skillet and stir to combine.
8. Let the mixture simmer for an additional 5 minutes.
9. Remove the skillet from the heat and stir in the chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 11g
Protein: 23g
Substitutions for ingredients:
- Ground lamb or turkey can be substituted for the Drokpa Katsa.
- Green olives can be substituted for the Kalamata olives.
- Cilantro can be substituted for the parsley.
Variations:
- Add diced bell peppers or jalapeños for a spicier version.
- Serve over rice or with naan bread.
Tips and tricks:
- Make sure to break up the Drokpa Katsa well while cooking to ensure it cooks evenly.
- Use a wooden spoon to prevent scratching the skillet.
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 stove over medium heat until heated through.
Presentation ideas:
Serve in a shallow bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine.
Suggested side dishes:
- Roasted carrots
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the mixture is too dry, add a splash of water or chicken broth.
Food safety advice:
- Make sure to cook the Drokpa Katsa to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Drokpa Katsa is a traditional Tibetan dish made with ground beef or yak meat.
Flavor profiles:
Savory, slightly spicy, and tangy from the tomatoes and olives.
Serving suggestions:
Serve as a main dish with a side salad or roasted vegetables.
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