Rajasthani Cinq Centimes

Ingredients

In this Rajasthani adaptation of Cinq Centimes, we replace the traditional French herbs with a medley of Rajasthani spices such as cumin, coriander, turmeric, and red chili powder. The slow-cooking method is also influenced by Rajasthani cuisine, allowing the flavors to develop and intensify. Additionally, we incorporate Rajasthani ingredients like ghee (clarified butter) and yogurt to enhance the richness and creaminess of the dish. We alse have the original recipe for Cinq centimes, so you can check it out.

• 500g (1.1 lb) boneless meat (chicken, lamb, or beef) 500g (1.1 lb) boneless meat (chicken, lamb, or beef)
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 cup yogurt 1 cup yogurt
• 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 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 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): 20g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a marinade.
2. 2.
   Add the boneless meat to the marinade and coat it evenly. Allow it to marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat ghee in a deep pan or Dutch oven over medium heat. Add the finely chopped onions and sauté until golden brown.
4. 4.
   Add the marinated meat to the pan and cook on medium-high heat until it is browned on all sides.
5. 5.
   Reduce the heat to low, cover the pan, and let the meat simmer for about 1-2 hours, or until it becomes tender and the flavors meld together.
6. 6.
   Once the meat is cooked, garnish with fresh cilantro leaves.
7. 7.
   Serve hot with rice or traditional Rajasthani bread like roti or naan.

Treat your ingredients with care...

• Ghee — Ghee adds a rich and nutty flavor to the dish. If you don't have ghee, you can substitute it with vegetable oil or butter.
• Yogurt — Use thick and creamy yogurt for the marinade to ensure a luscious texture. Greek yogurt works well as a substitute.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• To enhance the flavors, marinate the meat overnight for a more intense taste.
• If you prefer a thicker gravy, remove the lid during the last 30 minutes of cooking to allow the sauce to reduce.

Serving advice

Serve Rajasthani Cinq Centimes with steamed basmati rice or traditional Rajasthani bread like roti or naan. Accompany it with a side of cooling cucumber raita to balance the spices.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Rajasthani thali (plate) for an authentic touch.