Recipe

Erachi Mappas - Spicy Indian Meat Stew

Fiery Delight: A Spicy Twist to Indian Meat Stew

4.8 out of 5

Erachi Mappas is a traditional Indian meat stew that is known for its rich flavors and aromatic spices. This dish is a perfect blend of tender meat, coconut milk, and a medley of spices, creating a mouthwatering experience for your taste buds.

Stew› Erachi mappas

Asian cuisine› Indian cuisine

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Non-vegetarian, Gluten-free, Dairy-free (if using dairy-free coconut milk), Low-carb (if served with cauliflower rice)

Allergens

N/A

Not suitable for

Vegetarian, Vegan, Paleo, Keto

Ingredients

500g (1.1 lb) beef or mutton, cut into bite-sized pieces 500g (1.1 lb) beef or mutton, cut into bite-sized pieces
1 cup (240ml) thick coconut milk 1 cup (240ml) thick coconut milk
2 onions, finely chopped 2 onions, finely chopped
2 tomatoes, diced 2 tomatoes, diced
3 green chilies, slit lengthwise 3 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder 1 teaspoon turmeric powder
2 teaspoons red chili powder 2 teaspoons red chili powder
2 teaspoons coriander powder 2 teaspoons coriander powder
1 teaspoon garam masala 1 teaspoon garam masala
A handful of curry leaves A handful of curry leaves
Salt to taste Salt to taste
2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 25g, 15g
Carbohydrates (total, sugars): 6g, 2g
Protein: 28g
Fiber: 1g
Salt: 1.5g

Preparation

1.
In a large bowl, marinate the meat with turmeric powder, red chili powder, coriander powder, and salt. Let it sit for 30 minutes.
2.
Heat oil in a deep pan or pressure cooker over medium heat. Add the onions and sauté until golden brown.
3.
Add the ginger-garlic paste and sauté for another minute until fragrant.
4.
Add the marinated meat and cook until it is browned on all sides.
5.
Stir in the diced tomatoes, green chilies, and curry leaves. Cook for a few minutes until the tomatoes are soft.
6.
Pour in the thick coconut milk and bring the mixture to a boil.
7.
Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the meat is tender.
8.
Sprinkle garam masala over the stew and give it a final stir.
9.
Serve hot with steamed rice or appam.

Treat your ingredients with care...

Beef or mutton — Choose lean cuts of meat for a healthier option. Trim off excess fat before marinating.
Coconut milk — Use thick coconut milk for a creamier texture. Shake the can well before opening to ensure proper consistency.

Tips & Tricks

For a spicier version, increase the amount of red chili powder or add a few extra green chilies.
If you prefer a milder taste, reduce the amount of red chili powder or omit the green chilies.
Adjust the cooking time according to the tenderness of the meat. Some cuts may require longer simmering.
Garnish with fresh cilantro leaves for added freshness and flavor.
Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve Erachi Mappas hot with steamed rice or appam. The stew pairs well with a side of pickles or raita to balance the spiciness.

Presentation advice

Garnish the Erachi Mappas with a sprinkle of garam masala and a few curry leaves for an appealing presentation. Serve it in a deep bowl to showcase the rich gravy.