Sylheti Chakapuli

Ingredients

In the Sylheti adaptation of Chakapuli, we incorporate the distinct flavors of Sylheti cuisine by using a combination of spices commonly found in the region. Additionally, we enhance the dish with the use of fresh herbs like cilantro and mint, which add a unique aroma and freshness to the stew. We alse have the original recipe for Chakapuli, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup plain yogurt 1 cup plain yogurt
• 1 cup water 1 cup water
• Salt to taste Salt to taste
• Handful of fresh cilantro, chopped Handful of fresh cilantro, chopped
• Handful of fresh mint leaves, chopped Handful of fresh mint leaves, chopped
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and green chilies to the pot. Cook for a minute until fragrant.
3. 3.
   Add the lamb cubes to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, whisk together the cumin powder, coriander powder, turmeric powder, red chili powder, and yogurt. Pour this mixture into the pot and stir well to coat the lamb.
5. 5.
   Add water and season with salt. Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for about 1 hour or until the lamb is tender.
6. 6.
   Stir in the chopped cilantro, mint leaves, and lemon juice. Cook for an additional 5 minutes.
7. 7.
   Serve the Sylheti Chakapuli hot with rice or naan bread.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb for the best results. You can also use mutton as a substitute.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the authentic taste.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• If you prefer a thicker gravy, you can reduce the amount of water or simmer the stew uncovered for the last few minutes.
• Marinating the lamb in yogurt and spices for a few hours before cooking can enhance the flavors even more.

Serving advice

Sylheti Chakapuli is best served hot with steamed rice or naan bread. Garnish with additional chopped cilantro and mint leaves for a fresh and vibrant touch.

Presentation advice

Serve the Sylheti Chakapuli in a deep bowl, allowing the rich gravy to surround the tender lamb pieces. Sprinkle some chopped cilantro and mint leaves on top for an appealing presentation.