North Karnataka Style Carne Capuliata

Ingredients

In this adaptation of Carne Capuliata, we have incorporated the unique flavors and ingredients of North Karnataka cuisine. The original Sicilian dish is typically made with pork, but we have substituted it with beef to suit the target cuisine. Additionally, we have replaced some of the Sicilian spices with North Karnataka spices like red chili powder, coriander, and cumin to enhance the dish's spiciness. The use of tamarind adds a tangy twist, which is a characteristic flavor in North Karnataka cuisine. We alse have the original recipe for Carne capuliata, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the beef cubes and cook until browned on all sides.
4. 4.
   Stir in the tomato puree, tamarind paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
5. 5.
   Mix well to coat the beef with the spices.
6. 6.
   Cover the pot and simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the flavors are well blended.
7. 7.
   Stir occasionally and add water if needed to maintain the desired consistency.
8. 8.
   Once the beef is cooked, garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef like chuck or sirloin for best results. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the stew.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the North Karnataka Style Carne Capuliata hot with steamed rice or Indian breads like roti or naan. It pairs well with a side of yogurt or raita to balance the spiciness.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl to showcase the rich and flavorful gravy.