Nepalese · intermediate
Himalayan Mustard Oil Braised Beef And Pumpkin
Hearty halal beef stewed until tender with sweet pumpkin, infused with pungent mustard oil, fenugreek seeds, and ground coriander.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat mustard oil in a heavy pot over medium-high heat until hot and lightly smoking, then reduce heat slightly.
- 02
Add fenugreek seeds and let them darken for 15 seconds until fragrant without turning black.
- 03
Add chopped red onion and ginger garlic paste, cooking for 6 minutes until onions are deeply browned.
- 04
Add cubed halal beef and sear for 7 minutes, stirring occasionally to brown all edges evenly.
- 05
Add chopped tomatoes, ground coriander, red chili powder, and halal beef stock, stirring to scrape up browned bits from the pot bottom.
- 06
Cover with lid, reduce heat to low, and simmer braise for 25 minutes until beef starts turning tender.
- 07
Gently fold in squash cubes, cover, and simmer for an additional 12 minutes until squash is tender.
A LITTLE KITCHEN KNOW-HOW
Methi Furaune
Popping whole fenugreek seeds in smoke-tempered oil to build a nutty aromatic backbone typical of Nepalese braises.
Notes from the kitchen
- Do not burn fenugreek seeds; if they turn black, discard and start over as they become bitter.
- Firm pumpkin varieties like butternut squash hold their structure well during braising.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
