Jharkhandi-style Possum Stew

Ingredients

In this adaptation, we have replaced some of the original Australian ingredients with Jharkhandi-specific ones to create an authentic Jharkhandi experience. The spices used in the stew have been adjusted to reflect the traditional flavors of Jharkhandi cuisine, giving the dish a unique taste profile. Additionally, we have incorporated local vegetables and herbs to enhance the flavors and textures of the stew. We alse have the original recipe for Possum Stew, so you can check it out.

• 500g (1.1 lb) possum meat, cut into pieces 500g (1.1 lb) possum meat, cut into pieces
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the possum meat to the pot and cook until browned on all sides.
5. 5.
   Add the diced tomatoes and cook until they soften.
6. 6.
   Sprinkle turmeric powder, cumin powder, coriander powder, red chili powder, and salt over the meat. Mix well to coat the meat with the spices.
7. 7.
   Pour enough water to cover the meat and bring the stew to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.
9. 9.
   Add the cubed potatoes and sliced carrots to the stew and continue to simmer for another 20 minutes or until the vegetables are cooked through.
10. 10.
    Sprinkle garam masala over the stew and give it a final stir.
11. 11.
    Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Possum meat — Ensure the possum meat is fresh and properly cleaned before using it in the stew. Trim any excess fat or connective tissue for a leaner dish.

Tips & Tricks

• For a spicier stew, increase the amount of red chili powder according to your preference.
• Serve the stew with steamed rice or traditional Jharkhandi roti for a complete meal.
• Adjust the cooking time based on the tenderness of the possum meat. It should be cooked until it easily falls off the bone.

Serving advice

Serve the Jharkhandi-style Possum Stew hot in individual bowls. Garnish with fresh coriander leaves for added freshness and aroma. Accompany the stew with steamed rice or Jharkhandi roti for a satisfying meal.

Presentation advice

Present the Jharkhandi-style Possum Stew in a rustic clay pot or a deep serving dish. The vibrant colors of the stew, along with the garnish of fresh coriander leaves, will make it visually appealing. Serve with a side of steamed rice or roti to complete the presentation.