#Recipe | Naga Smoked Meat Cooked with Kholar Beans

Today we have yet another simple-to-make and super yummy dish from Nagaland. A traditionally cooked meat dish – made of smoked meat* with kholar (local kidney beans) to be relished with cooked rice and vegetables and chutney on the side. Recipe was contributed by food lover Elika Awomi from Nagaland.

*Smoked meat used in this dish is a combination of both pork and beef – which is a common way of cooking smoked meat dishes. The smoked pork lard adds a distinct flavor and texture to the whole dish.

Cooking time : 45 – 60 minutes

Ingredients:

1.5 kilo of mixed smoked meat (cleaned and cut into 2 inch pieces)
5-6 greens chilies
4-5 cloves of garlic
Handful of dry fermented bamboo shoot (BUY ON OUR SHOP)
1 cup fresh or dried kholar (local kidney beans)
1 small pice (~2 inches) Naga ginger (more zestier than regular ginger)
Salt to taste

Photo : Dried Bamboo Shoot

Directions to Cook:

Wash the kholar if it is fresh, or soak it overnight if it’s dry
Cut the smoked meat into 2 inch pieces each, and keep it aside
Soak the dry bamboo shoot in warm water for 10 minutes and drain the water
In a deep pot, put the meat pieces, 5-6 mashed green chilies (depending on your taste), 4-5 cloves of garlic, kholar, water and salt to taste. Let it all boil till the meat is almost cooked
Take out some of the cooked kholar, mash it and put it back to give a thick consistency for the gravy
During the last fifteen minutes of cooking, add the soaked fermented bamboo shoot, and let it boil
Lastly, crush the hot Naga ginger and mix into the dish and stir for 1-2 mins, and take it off the gas. Dish is ready!