Spicy Bhutuwa Stir-Fry

Ingredients

• 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 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): 18g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and sliced green chilies. Cook for another minute.
4. 4.
   Add the lamb or chicken pieces to the pan and cook until browned on all sides.
5. 5.
   Sprinkle cumin powder, coriander powder, turmeric powder, chili powder, garam masala, and salt over the meat. Stir well to coat the meat evenly with the spices.
6. 6.
   Add the sliced bell peppers to the pan and cook for a few minutes until they start to soften.
7. 7.
   Cover the pan and let the dish simmer for about 15-20 minutes, or until the meat is cooked through and tender.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lamb or chicken — Ensure that the meat is cut into bite-sized pieces to ensure even cooking and tenderness.
• Green chilies — Adjust the quantity of green chilies according to your spice tolerance. For a milder version, remove the seeds before slicing.
• Garam masala — If you don't have garam masala on hand, you can make your own by combining equal parts ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• For an extra smoky flavor, you can roast the cumin and coriander seeds before grinding them into powder.
• If you prefer a spicier dish, you can add additional chili powder or use hotter varieties of chili peppers.
• Marinating the meat in the spice blend for a few hours or overnight will enhance the flavors even further.
• Serve the Spicy Bhutuwa Stir-Fry with a cooling side of cucumber raita or yogurt to balance the heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Bhutuwa Stir-Fry hot with steamed rice or naan bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Spicy Bhutuwa Stir-Fry in a vibrant serving dish, allowing the colorful bell peppers and tender meat to take center stage. Sprinkle some additional chopped cilantro on top for an appealing finishing touch.