Traditional Morok Metpa: A Delicious Manipuri Dish Recipe

Ingredients

500 grams of ground beef
1 large onion, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, grated
3 green chilies, finely chopped
1 tablespoon of vegetable oil
Salt to taste
2 tablespoons of chopped scallions
2 tablespoons of chopped cilantro
1 teaspoon of Sichuan peppercorn, crushed

Steps and instructions

Heat the vegetable oil in a large pan over medium heat.
Add the finely chopped onions, minced garlic, and grated ginger to the pan, and sauté until the onions become soft and translucent.
Add the ground beef to the pan and cook until it browns completely, stirring frequently to prevent it from sticking to the pan.
Add the finely chopped green chilies and crushed Sichuan peppercorn to the pan, stirring well to distribute the ingredients evenly throughout the beef.
Reduce the heat to low, cover the pan, and allow the mixture to simmer for 20-25 minutes, stirring occasionally to prevent it from burning.
Remove the pan from heat and season the mixture with salt to taste.
Stir in the chopped scallions and cilantro, mixing well to incorporate them into the beef.
Allow the Morok Metpa to cool slightly before serving.

Tools for making

Large pan - A pan large enough to accommodate the ground beef and other ingredients.
Knife and cutting board - To finely chop the onions, mince the garlic, grate the ginger, and chop the scallions and cilantro.
Grater - To grate the ginger.
Stirring spoon - To stir and mix the ingredients in the pan.
Measuring spoons - To measure the vegetable oil, salt, and crushed Sichuan peppercorn.

Recipe variations

Substitute the ground beef with ground chicken or turkey for a lighter alternative.
Add finely chopped bell peppers or carrots for extra color and crunch.
For a spicier version, increase the number of green chilies or add a teaspoon of chili powder.
Include other spices such as cumin, coriander, or turmeric to enhance the flavor profile.
For a vegetarian option, replace the ground meat with crumbled tofu or cooked lentils.
Experiment with different herbs like basil, mint, or parsley to add a fresh twist.
Add a tablespoon of soy sauce or Worcestershire sauce for a tangy and savory kick.
Include chopped tomatoes or tomato paste for a richer and saucier consistency.
Try using ground lamb instead of beef for a unique and flavorful variation.

Recipe overview

Morok Metpa, a popular dish from the northeastern state of Manipur in India, is a flavorsome, meaty delicacy that pairs perfectly with hot steamed rice. This recipe uses ground beef, but feel free to substitute with pork or chicken if preferred. Bursting with the fresh flavors of garlic, ginger, and chilies, and finished with a sprinkle of fresh herbs and a hint of Sichuan peppercorn for a unique, mouth-numbing sensation, Morok Metpa is sure to tantalize your taste buds. The cooking process is simple and straightforward, perfect for those who are new to the kitchen. The end result is a savory, spicy, and slightly tangy dish that perfectly embodies the essence of Manipuri cuisine. Enjoy the process and the delightful culinary journey this recipe offers!

Common questions

Can I use ground chicken or turkey instead of beef? Yes, you can substitute ground chicken or turkey for the beef in this recipe. Just keep in mind that the flavor and texture may be slightly different.
Is it okay to skip the green chilies? Yes, you can omit the green chilies if you prefer a milder taste. However, they do add a nice level of spiciness to the dish.
What can I serve with Morok Metpa? Morok Metpa is traditionally served with rice or flatbreads like naan or roti. You can also enjoy it as a filling for wraps or sandwiches.
Can I make Morok Metpa ahead of time? Yes, you can make Morok Metpa ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before serving.
Can I freeze Morok Metpa? Yes, you can freeze Morok Metpa for up to 2 months. Make sure to store it in an airtight container or freezer bags.
Can I adjust the level of spiciness? Certainly! You can increase or decrease the amount of green chilies according to your preference for spiciness.

Serving dishes and utensils

Large pan - A large, deep pan is ideal for cooking the ground beef and sautéing the onions, garlic, and ginger.
Spatula - A spatula will help you stir and break up the ground beef while it cooks.
Grater - You'll need a grater to grate the ginger for the recipe.
Knife - A sharp knife is essential for finely chopping the onion, garlic, green chilies, scallions, and cilantro.
Cutting board - A cutting board provides a stable surface for chopping and preparing the ingredients.
Measuring spoons - Measuring spoons will help you accurately measure and add the required amount of salt and Sichuan peppercorn.
Vegetable peeler - A vegetable peeler can be useful for peeling the skin off the ginger.

Origin stories

Morok Metpa is a beloved dish hailing from the northeastern Indian state of Manipur, where it is frequently enjoyed as a savory side. This delectable concoction bears testimony to the region's love for fiery and flavorful food. Interesting to note, "Morok" in the local language means chili, and "Metpa" translates to mashed - a very straightforward name for a dish that is anything but ordinary. The addition of Sichuan peppercorn, a not-so-traditional ingredient, has given this dish a unique twist over the years, offering a tingling, slightly numbing sensation that dances on the tongue, making Morok Metpa not just a meal, but an experience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.