East Indian Spiced Mutura

Ingredients

In this East Indian adaptation of Mutura, we incorporate East Indian spices such as cumin, coriander, turmeric, and garam masala to infuse the dish with the flavors of East Indian cuisine. The traditional Kenyan Mutura is typically seasoned with local Kenyan spices and herbs, giving it a distinct flavor profile. Additionally, the East Indian Spiced Mutura is grilled instead of being cooked over an open fire, adding a smoky element to the dish. We alse have the original recipe for Mutura, so you can check it out.

• 500g (1.1 lb) ground beef or goat 500g (1.1 lb) ground beef or goat
• 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 garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon salt (adjust to taste) 1/2 teaspoon salt (adjust to taste)
• 1/4 cup finely chopped onions 1/4 cup finely chopped onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Sausage casings Sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef or goat with cumin powder, coriander powder, turmeric powder, garam masala, chili powder, salt, onions, garlic, and ginger paste. Mix well to ensure the spices are evenly distributed.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the meat mixture and cook until browned, breaking it up into small pieces with a spatula.
3. 3.
   Remove the cooked meat mixture from the heat and let it cool slightly.
4. 4.
   Rinse the sausage casings under cold water and soak them in warm water for about 30 minutes to soften.
5. 5.
   Stuff the meat mixture into the sausage casings, ensuring they are tightly packed.
6. 6.
   Preheat a grill to medium-high heat. Place the stuffed sausages on the grill and cook for about 10-15 minutes, turning occasionally, until they are cooked through and have a nice charred exterior.
7. 7.
   Remove the East Indian Spiced Mutura from the grill and let them rest for a few minutes before serving.
8. 8.
   Slice the sausages into bite-sized pieces and serve hot with your favorite chutney.

Treat your ingredients with care...

• Sausage casings — Make sure to rinse the casings thoroughly under cold water to remove any excess salt or preservatives. Soaking them in warm water helps soften them, making them easier to work with.

Tips & Tricks

• If you prefer a spicier Mutura, increase the amount of chili powder according to your taste.
• Serve the East Indian Spiced Mutura with a side of mint chutney for a refreshing twist.
• For a smokier flavor, you can also cook the sausages over charcoal or wood fire instead of a grill.
• Experiment with different meat combinations such as beef and lamb for a unique flavor profile.
• Leftover East Indian Spiced Mutura can be refrigerated and enjoyed as a quick snack or added to stir-fries for added flavor.

Serving advice

Serve the East Indian Spiced Mutura hot as an appetizer or as a main course accompanied by a side of tangy chutney and a fresh salad.

Presentation advice

Arrange the sliced East Indian Spiced Mutura on a platter, garnished with fresh cilantro leaves and a sprinkle of garam masala for an appealing presentation.