Meat Curry Recipe from Uttaranchal
This delightful Meat Curry, hailing from the picturesque Indian state of Uttaranchal, is a perfect dish for busy weeknights, striking a wonderful balance between flavor and ease of preparation. It’s a recipe that I stumbled upon during a captivating cookery show, and, captivated by its simplicity and richness, I had to try it immediately as it required none of the special ingredients that I didn’t already have on hand. This hearty curry not only brings warmth and comfort but also introduces you to the vibrant culinary traditions of India.
Cooking Information
| Attribute | Value |
|---|---|
| Cook Time | 40 minutes |
| Prep Time | 15 minutes |
| Total Time | 55 minutes |
| Recipe Category | Meat |
| Servings | 3 |
| Aggregated Rating | 4 (2 reviews) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 141.2 kcal |
| Total Fat | 9.7 g |
| Saturated Fat | 1.3 g |
| Cholesterol | 0 mg |
| Sodium | 407.7 mg |
| Total Carbohydrates | 13.6 g |
| Dietary Fiber | 2.6 g |
| Sugars | 5.5 g |
| Protein | 2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 600 g | Onions |
| 2 cloves | Garlic |
| 2 tsp | Cumin powder |
| 2 tsp | Coriander powder |
| 2 tsp | Chili powder |
| 1 tsp | Turmeric powder |
| 1 tsp | Salt |
| 1 | Tomatoes |
| 1/2 cup | Water |
| 2 tbsp | Cooking oil |
| 1 1/2 tbsp | Fresh coriander leaves (for garnish) |
Instructions
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Prepare the Spice Paste: Start by finely grinding the garlic, cumin powder, coriander powder, chili powder, turmeric powder, and salt together in a mortar and pestle or a spice grinder until you achieve a smooth paste. This step is crucial as it infuses the entire dish with a deep, aromatic flavor.
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Heat the Oil: In a medium-sized vessel or pot, heat the cooking oil over medium heat. Ensure the oil is hot but not smoking, as this can cause the spices to burn.
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Sauté the Onions: Add the chopped onions to the hot oil, stirring frequently. Sauté them until they turn golden brown, which should take about 5-7 minutes. This caramelization process adds sweetness and depth to the curry.
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Incorporate the Spice Paste: Once the onions are perfectly golden, introduce the ground spice paste into the vessel. Sauté the mixture for about 2 minutes, stirring continuously until the raw aroma dissipates, leaving you with a fragrant blend that tantalizes your senses.
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Add the Tomatoes: Dice the tomatoes and add them to the pot. Cook this mixture until the tomatoes break down and are fully incorporated into the spice blend, which will take around 5-7 minutes.
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Introduce the Meat: Add the pieces of your chosen meat (chicken, lamb, or beef works wonderfully) to the pot, ensuring they are well-coated with the spice and tomato mixture. Stir thoroughly to combine all the flavors.
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Add Water and Cook: Pour in the water and stir again to combine. Cover the vessel with a heavy lid to trap the steam and help the meat tenderize. Let it simmer for approximately 30 minutes. For an authentic touch, you could seal the lid with a dough made from flour to create a ‘dum’ cooking method, allowing the curry to steam gently and develop deeper flavors.
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Garnish and Serve: Once the cooking time is up, check the tenderness of the meat. If it’s perfectly cooked, garnish your curry with freshly chopped coriander leaves. Serve it hot with wedges of lime on the side to enhance the flavors further.
This Meat Curry not only encapsulates the essence of Uttaranchal’s culinary heritage but also serves as a comforting meal that brings family and friends together around the table. Enjoy it with steamed rice or warm naan for a complete experience that will leave everyone asking for seconds!
