Bhojpuri-style Chianina Ragù

Ingredients

In this Bhojpuri adaptation, the traditional Italian Ragù di Chianina is transformed into a spicy and flavorful meat curry. The original recipe is enhanced with Bhojpuri spices such as ginger, garlic, cumin, coriander, and red chili powder, giving it a distinct Indian twist. The slow-cooking process allows the flavors to meld together, resulting in a rich and aromatic gravy that perfectly complements the tender Chianina beef. We alse have the original recipe for Ragù di chianina, so you can check it out.

• 500g (1.1 lb) Chianina beef, cubed 500g (1.1 lb) Chianina beef, cubed
• 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 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tomatoes, pureed 2 tomatoes, pureed
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the cubed Chianina beef to the pan and cook until browned on all sides.
5. 5.
   Sprinkle cumin powder, coriander powder, red chili powder, and turmeric powder over the meat. Mix well to coat the beef evenly with the spices.
6. 6.
   Pour in the tomato puree and season with salt. Stir to combine.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chianina beef — Ensure that the beef is cubed into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the spices.
• Marinate the Chianina beef in yogurt and spices for a few hours before cooking to enhance its tenderness and flavor.
• Adjust the amount of red chili powder according to your spice preference.
• Allow the curry to simmer on low heat for a longer duration to develop a richer and more flavorful gravy.
• Serve the Bhojpuri-style Chianina Ragù with steamed rice or freshly baked naan bread for a complete meal experience.

Serving advice

Serve the Bhojpuri-style Chianina Ragù hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a satisfying and wholesome meal.

Presentation advice

Present the Bhojpuri-style Chianina Ragù in a deep serving dish, allowing the rich and aromatic gravy to take center stage. Garnish with a sprinkle of fresh cilantro leaves for a pop of color.