Champaran Meat Curry

Ingredients

• 500g (1.1 lb) goat or lamb meat, cut into pieces 500g (1.1 lb) goat or lamb meat, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, marinate the meat with yogurt, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
2. 2.
   Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the marinated meat and cook on medium heat until it is browned on all sides.
6. 6.
   Reduce the heat to low, cover the pan, and let the meat cook for about 45 minutes to 1 hour, or until it becomes tender.
7. 7.
   Sprinkle garam masala over the curry and mix well.
8. 8.
   In a separate small pan, heat a little oil and add mustard seeds and curry leaves. Allow them to splutter, then pour this tempering over the curry.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice, naan bread, or roti.

Treat your ingredients with care...

• Mustard seeds — Toasting the mustard seeds before adding them to the dish will enhance their flavor.
• Yogurt — Use thick, plain yogurt for the marinade to ensure a creamy texture in the curry.
• Ginger-garlic paste — You can make your own paste by blending equal parts of fresh ginger and garlic with a little water.
• Garam masala — For the best flavor, use freshly ground garam masala or a high-quality store-bought blend.
• Fresh coriander leaves — Add the coriander leaves just before serving to retain their freshness and aroma.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• If you prefer a milder curry, reduce the amount of red chili powder or omit it altogether.
• To save time, you can marinate the meat overnight in the refrigerator for even more flavor.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or almond paste to the curry.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Champaran Meat Curry hot with steamed rice, naan bread, or roti. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Champaran Meat Curry in a deep serving dish, allowing the rich gravy to be showcased. Garnish with a sprinkle of garam masala and a few fresh coriander leaves for an appealing touch.