Beef and pork cooked together in a simple boiled preparation — the Mizo mixed meat dish reflecting the broad meat consumption traditions of the Mizo people.
Ingredients
300g beef — cut into 3 cm pieces
200g pork — cut into 3 cm pieces
3 garlic cloves — crushed
1 tsp ginger — sliced
2 green chillies — slit
1/4 tsp turmeric
2.5 cups water
1 stalk lemongrass — bruised (optional)
Salt to taste
Fresh coriander and spring onion to garnish
Method
Place beef and pork pieces together in a heavy pot with 2.5 cups cold water.
Bring to a boil. Skim all foam from the surface thoroughly.
Add crushed garlic, sliced ginger, slit green chillies, turmeric and lemongrass if using.
Reduce to medium. Simmer covered for 35 to 40 minutes until both meats are completely tender.
Beef takes longer than pork — check both for tenderness.
In the last 10 minutes remove lid to concentrate the broth slightly.
Season with salt. The broth should be clear, fragrant and deeply savoury.
Garnish with coriander and spring onion. Serve with steamed rice, the broth poured generously over everything.