Recipe
Oriya-style Chanfaina Curry
Spiced Lamb Offal Curry with Oriya Flavors
4.1 out of 5
Indulge in the rich and aromatic flavors of Oriya cuisine with this Oriya-style Chanfaina Curry. This traditional dish combines tender lamb offal with a blend of fragrant spices, creating a hearty and satisfying curry that will transport you to the vibrant streets of Odisha.
Metadata
Preparation time
20 minutes
Cooking time
50 minutes
Total time
70 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Non-vegetarian, Gluten-free, Dairy-free, Low-carb, High-protein
Allergens
Mustard, Tamarind
Not suitable for
Vegetarian, Vegan, Paleo, Keto, Nut-free
Ingredients
In the Oriya adaptation of Chanfaina, we incorporate traditional Oriya spices and flavors to create a unique twist on the Spanish original. The addition of spices like panch phoron (a blend of five spices), turmeric, and tamarind gives the dish a distinct Oriya flavor profile. Additionally, the cooking technique and choice of ingredients are adjusted to suit the Oriya cuisine, making it a delightful fusion of Spanish and Oriya culinary traditions. We alse have the original recipe for Chanfaina, so you can check it out.
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500g (1.1 lb) lamb offal (liver, heart, kidneys), cleaned and diced 500g (1.1 lb) lamb offal (liver, heart, kidneys), cleaned and diced
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2 tablespoons mustard oil 2 tablespoons mustard oil
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1 onion, finely chopped 1 onion, finely chopped
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2 tomatoes, pureed 2 tomatoes, pureed
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2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon red chili powder 1 teaspoon red chili powder
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1 teaspoon panch phoron (blend of cumin, fennel, fenugreek, mustard, and nigella seeds) 1 teaspoon panch phoron (blend of cumin, fennel, fenugreek, mustard, and nigella seeds)
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1 teaspoon garam masala 1 teaspoon garam masala
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1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
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Salt to taste Salt to taste
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Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 18g, 4g
- Carbohydrates (total, sugars): 8g, 3g
- Protein: 32g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Heat mustard oil in a large pan over medium heat.
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2.Add panch phoron and let it splutter.
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3.Add chopped onions and sauté until golden brown.
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4.Add ginger-garlic paste and cook for a minute.
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5.Add the lamb offal and cook until browned on all sides.
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6.Add turmeric powder, red chili powder, and salt. Mix well.
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7.Pour in the tomato puree and cook for 5 minutes, until the oil separates.
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8.Add tamarind pulp and garam masala. Stir well to combine.
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9.Cover the pan and simmer for 30-40 minutes, or until the offal is tender and the flavors are well blended.
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10.Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.
Treat your ingredients with care...
- Lamb offal — Ensure the offal is properly cleaned and diced into small pieces for even cooking.
Tips & Tricks
- If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
- Soaking the tamarind pulp in warm water before adding it to the curry will help extract its tangy flavor more effectively.
- Adjust the cooking time based on the tenderness of the lamb offal. Cook longer if needed until the offal is tender and easily chewable.
- For a milder flavor, you can reduce the amount of panch phoron used in the recipe.
- Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.
Serving advice
Serve the Oriya-style Chanfaina Curry hot with steamed rice or freshly made roti. Garnish with fresh cilantro leaves for added freshness and aroma.
Presentation advice
Present the Oriya-style Chanfaina Curry in a traditional Indian serving bowl or plate. Sprinkle some additional panch phoron on top for an attractive visual appeal. Serve with a side of sliced onions and lemon wedges for a traditional touch.
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