Sikkimese-style Baxin with Local Flavors

Ingredients

In this Sikkimese adaptation of Baxin, we incorporate the unique flavors of Sikkimese cuisine by using local spices and ingredients. The original Albanian dish is transformed with the addition of Sikkimese spices, which lend a distinct aroma and flavor profile to the dish. The cooking techniques and preparation remain similar, but the spices and ingredients are adjusted to create a fusion of flavors that is characteristic of Sikkimese cuisine. We alse have the original recipe for Baxin, so you can check it out.

• 500g (1.1 lb) boneless meat (such as lamb or beef), cut into bite-sized pieces 500g (1.1 lb) boneless meat (such as lamb or beef), cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 teaspoons Sikkimese spice blend (made with cardamom, cinnamon, cloves, and black pepper) 2 teaspoons Sikkimese spice blend (made with cardamom, cinnamon, cloves, and black pepper)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) water 1 cup (240ml) water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Add the meat to the pan and cook until browned on all sides.
4. 4.
   Sprinkle the Sikkimese spice blend, turmeric powder, cumin powder, and coriander powder over the meat. Stir well to coat the meat evenly with the spices.
5. 5.
   Add the diced tomatoes and cook for a few minutes until they soften.
6. 6.
   Pour in the water and season with salt to taste. Stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the meat is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro and serve hot with fragrant rice or traditional Sikkimese bread.

Treat your ingredients with care...

• Sikkimese spice blend — If you can't find a pre-made Sikkimese spice blend, you can make your own by combining equal parts of ground cardamom, cinnamon, cloves, and black pepper.

Tips & Tricks

• For an extra kick of heat, add a small amount of Sikkimese chili powder to the dish.
• Marinating the meat in the Sikkimese spice blend overnight will enhance the flavors.
• Serve the Baxin with a side of traditional Sikkimese pickles for added tanginess.
• Adjust the amount of spices according to your personal preference for heat and flavor intensity.
• Leftovers can be used to make delicious wraps or sandwiches the next day.

Serving advice

Serve the Sikkimese-style Baxin hot with fragrant rice or traditional Sikkimese bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Sikkimese-style Baxin in a traditional Sikkimese bowl or plate, garnished with a sprig of fresh cilantro. Accompany the dish with a side of fragrant rice or traditional Sikkimese bread.