A warming curry that can be as mild or hot as you want, depending on how much fresh chili pepper, ginger and dried cayenne powder you add. This dish can also be vegetarian if you omit the beef and substitute more fresh vegetables, or a little tofu. Serve with jasmine rice and Sauteed Bok Choy.
Dal is served daily in Bhutanese households. The simple lentil dish is served over rice and is both delicious and inexpensive. This version was taught at one of our Mosaics of Flavors cooking classes by Bhagawati Gurung and her sister Devi.
These are the delicious samosa-like meat and veggie pockets that are popular in Somali cuisine. This recipe was taught in a City Market cooking class in the Mosaic of Flavor series, with Fardowsa Yusuf from Somalia.