Sudanese-style Spiced Meat Cutlets

Ingredients

In this Sudanese adaptation of the Latvian Karbonāde, we incorporate Sudanese spices and flavors to give the dish a distinct Sudanese twist. The original Karbonāde typically uses simple seasonings like salt and pepper, while our Sudanese-style version incorporates spices such as cumin, coriander, and paprika to add depth and complexity to the flavor profile. Additionally, the traditional Latvian side dishes are replaced with fragrant Sudanese rice, which complements the spiced meat cutlets perfectly. We alse have the original recipe for Karbonāde, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• For the Sudanese Rice: For the Sudanese Rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small patties, about 1/2 inch thick.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Fry the meat cutlets for about 4-5 minutes on each side, or until they are cooked through and nicely browned. Remove from the pan and set aside.
4. 4.
   To prepare the Sudanese rice, rinse the basmati rice under cold water until the water runs clear. In a separate saucepan, heat the vegetable oil over medium heat. Add the rice and stir for a minute to coat it with the oil.
5. 5.
   Add the water, ground turmeric, and salt to the saucepan with the rice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
6. 6.
   Serve the Sudanese-style spiced meat cutlets alongside the fragrant Sudanese rice. Enjoy!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a different type of meat, such as ground lamb or chicken, feel free to substitute it in this recipe.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice to the meat mixture before shaping it into patties.
• If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
• Serve the meat cutlets with a side of Sudanese salad for a refreshing and balanced meal.
• Leftover meat cutlets can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
• Feel free to customize the Sudanese rice by adding raisins, toasted almonds, or chopped fresh herbs like parsley or cilantro.

Serving advice

Serve the Sudanese-style spiced meat cutlets and Sudanese rice on a large platter, garnished with fresh herbs like parsley or cilantro. Accompany the dish with a side of Sudanese salad and warm pita bread for a complete and satisfying meal.

Presentation advice

Arrange the meat cutlets in a circular pattern on the platter, with the Sudanese rice in the center. Drizzle a little extra vegetable oil over the rice for a glossy finish. Sprinkle some paprika or cumin powder on top for an added touch of color and aroma.