Bengali-style Wild Boar Stew

Ingredients

In this Bengali adaptation of the Italian Cinghiale in umido, we incorporate traditional Bengali spices such as cumin, coriander, and turmeric to infuse the stew with the distinct flavors of Bengali cuisine. The original recipe is transformed into a rich and aromatic dish that perfectly blends the essence of both Italian and Bengali culinary traditions. We alse have the original recipe for Cinghiale in umido, so you can check it out.

• 500g (1.1 lb) wild boar meat, cubed 500g (1.1 lb) wild boar meat, cubed
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 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
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili 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): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the wild boar meat to the pot and cook until browned on all sides.
5. 5.
   Pour in the tomato puree and mix well.
6. 6.
   Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir to coat the meat evenly with the spices.
7. 7.
   Cover the pot and simmer on low heat for 2-3 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Sprinkle garam masala over the stew and give it a final stir.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Wild boar meat — Marinate the meat for at least 2 hours before cooking to enhance its tenderness and flavor.
• Mustard oil — If you can't find mustard oil, you can substitute it with vegetable oil or ghee.
• Garam masala — For a homemade garam masala, toast and grind together equal parts of cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a spicier stew, increase the amount of red chili powder according to your taste.
• Serve the Bengali Wild Boar Stew with steamed rice or naan bread to soak up the flavorful gravy.
• Make a double batch of the stew and freeze the leftovers for a quick and satisfying meal on a busy day.
• Adjust the cooking time based on the tenderness of the wild boar meat. It should be fork-tender when done.
• Experiment with adding vegetables like potatoes or carrots to the stew for added texture and flavor.

Serving advice

Serve the Bengali Wild Boar Stew hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a complete and satisfying meal.

Presentation advice

Present the Bengali Wild Boar Stew in a deep serving dish, allowing the rich gravy to be showcased. Garnish with a sprinkle of garam masala and a few fresh cilantro leaves for an appealing touch.