Maharashtrian Style Guiso Popó

Ingredients

In this Maharashtrian adaptation of Guiso Popó, we incorporate traditional Maharashtrian spices like garam masala, turmeric, and red chili powder to infuse the dish with the bold flavors of Maharashtra. Additionally, we use chicken or lamb as the meat of choice, which adds a unique taste and texture to the dish. The garnish of fresh coriander leaves adds a refreshing touch, enhancing the overall flavor profile. We alse have the original recipe for Guiso popó, so you can check it out.

• 500g (1.1 lb) chicken or lamb, cut into chunks 500g (1.1 lb) chicken or lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the garam masala, turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add the chicken or lamb chunks to the pan and coat them evenly with the spice mixture.
7. 7.
   Cover the pan and let the meat cook on low heat for about 30-40 minutes, or until tender.
8. 8.
   Once the meat is cooked, garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or freshly baked bread.

Treat your ingredients with care...

• Chicken or lamb — Ensure that the meat is cut into evenly sized chunks to ensure even cooking and tenderness.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the spices.
• You can add a squeeze of lemon juice before serving to enhance the tanginess of the dish.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Maharashtrian Style Guiso Popó hot with steamed rice or freshly baked bread. The dish pairs well with a side of yogurt or raita to balance the flavors.

Presentation advice

Garnish the dish with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Maharashtrian thali or a deep plate to showcase the vibrant red gravy.