Kashmiri Salame Turco

Ingredients

The Kashmiri version of Salame Turco differs from the original Italian recipe by incorporating Kashmiri chili powder and a blend of traditional Kashmiri spices. These additions infuse the dish with a unique warmth and complexity, giving it a distinct flavor profile that sets it apart from the traditional Italian version. We alse have the original recipe for Salame Turco, so you can check it out.

• 500g (1.1 lb) minced meat (beef or lamb) 500g (1.1 lb) minced meat (beef or lamb)
• 2 tablespoons Kashmiri chili powder 2 tablespoons Kashmiri chili powder
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon cloves powder 1/4 teaspoon cloves powder
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• 1/4 teaspoon black pepper powder 1/4 teaspoon black pepper powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh coriander leaves

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 28g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the minced meat, Kashmiri chili powder, ginger paste, garlic paste, fennel seeds, cumin seeds, coriander seeds, cinnamon powder, cardamom powder, cloves powder, nutmeg powder, black pepper powder, turmeric powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat ghee in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through, stirring occasionally. Remove from heat and let it cool slightly.
3. 3.
   Take a large piece of aluminum foil and place the cooked meat mixture in the center. Shape it into a log shape, about 2 inches in diameter. Roll the aluminum foil tightly around the log, twisting the ends to secure it.
4. 4.
   Fill a large pot with water and bring it to a boil. Place a steamer basket or a colander in the pot, making sure it doesn't touch the water. Carefully place the wrapped meat log in the steamer basket or colander.
5. 5.
   Cover the pot with a lid and steam the meat log for about 45 minutes to 1 hour, or until it is firm and cooked through.
6. 6.
   Remove the steamed meat log from the pot and let it cool completely. Once cooled, remove the aluminum foil and slice the log into rounds of desired thickness.
7. 7.
   Garnish with chopped fresh coriander leaves and serve the Kashmiri Salame Turco as a flavorful appetizer or as part of a main course.

Treat your ingredients with care...

• Kashmiri chili powder — Adjust the amount according to your spice preference. Increase or decrease the quantity to make the dish milder or spicier.
• Ghee (clarified butter) — If ghee is not available, you can substitute it with vegetable oil or regular butter.

Tips & Tricks

• For a smoky flavor, you can add a pinch of Kashmiri smoked chili powder to the meat mixture.
• Serve the Kashmiri Salame Turco with naan bread or rice for a complete meal.
• Adjust the spice levels by adding more or less Kashmiri chili powder.
• Make sure to tightly wrap the meat log in aluminum foil to prevent any moisture from entering during the steaming process.
• Allow the steamed meat log to cool completely before slicing to ensure clean and even slices.

Serving advice

Serve the Kashmiri Salame Turco as an appetizer with mint chutney or as a main course accompanied by naan bread or steamed rice. It can also be enjoyed in sandwiches or wraps for a flavorful and spicy twist.

Presentation advice

Arrange the sliced rounds of Kashmiri Salame Turco on a platter, garnished with fresh coriander leaves. Serve with a side of mint chutney and lemon wedges for an appealing presentation.