Nepali Mail-Carrier Curry  (Story)

"Wanted. Young, skinny, wiry fellows. Not over 18. Must be expert riders. Willing to risk death daily. Orphans preferred." This was an ad in a California newspaper for the first Pony Express Riders.

Not unlike such riders the Nepal village mail carrier had to be hardy enough to deliver mail to remote villages come rain or shine, crossing over landslides, navigating monsoon floods, avoiding poisonous snakes and an occasional bandit. Now of course they have to contend with the Maoist rebels as well!!

Dan’s mail carrier in his Peace Corps assigned village of Bhojpur was one such guy. His weekly run was eagerly awaited by local residents right at the “Hulak Ghar” (Post Office) - a small two storied building. The upper story housed the Post
Master’s residence and the one-roomed ground floor was the Post Office.

Upon arrival the mail carrier was usually plied with hot tea and a good substantial meal before he would be on his way for his run to the next village.

Postal service in Nepal began in 1875 to carry Government documents between Kathmandu and the districts of Gorkha, Pokhara and Palpa. Four years later this facility was opened to the public and quickly became popular. At present about 100 post offices exist throughout the country.

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Nepali Mail-Carrier Curry (Recipe)

A hearty Nepali Meat Curry

INGREDIENTS:

3 pounds beef or lamb, cut into 1 or 1 ½-inch cubes
1 tablespoon mustard or corn oil
11/2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon chili pepper
½ cup plain yogurt, lightly beaten
½ teaspoon turmeric powder
Salt to taste
4 tablespoon corn or mustard oil
4 cups onion, chopped
4 medium tomatoes, finely chopped
1 tablespoon ground cumin
1 ½ tablespoon ground coriander
1 teaspoon ground fennel seed
½ cup water and more if needed
2-teaspoon garam masala (see recipe below) or curry powder
½ cup fresh coriander, chopped
4 scallions, chopped

DIRECTIONS:

1.    In a mixing bowl, combine oil, ginger, garlic, chili, yogurt, turmeric and salt.
2.    Toss meat in spice mix
3.    Cover and allow the meat to marinate up to four hours or overnight in the 
       refrigerator. Bring it back to room temperature before cooking.
4.    Heat oil in a heavy-bottomed saucepan over medium-high heat.
5.    Add onion and cook until golden brown.
6.    Add tomato and cook until all the moisture has evaporated, stirring
       frequently.
7.    Add ground cumin, coriander and fennel to the marinated meat mixture. Mix
       well.
8.     Pour mixture into the saucepan, add ½ cup of water and bring it to boil.
9.     Reduce heat, cover and simmer until the sauce is reduced and thickened. 
       At this stage of cooking, the oil will start to separate and float on top of
       the gravy.
10.   Add garam masala and stir well.
11.   Add more water (2 tablespoons at a time). If the meat has not reached 
       desired tenderness continue cooking until done. Keep adding small amount
       of water and let it evaporate before more is added.
12.   Remove from heat and add salt to taste.
13.   Transfer to serving dish and garnish with cilantro and scallions.

Garam Masala Recipe:
½ cup cumin seeds
½ cup coriander seeds
1 Tablespoon Black Peppercorn
1 Tablespoon cardamom
2 inch cinnamon stick
1 tablespoon whole cloves
1 teaspoon ground nutmeg

1.   Dry roast the spices (except nutmeg) separately in a pan over medium heat
      until fragrant.
2.   Grind to a fine powder in a spice grinder. Store in an airtight jar.