Andhra-style Saltah

Ingredients

In the Andhra-style Saltah, we incorporate the vibrant spices and flavors of Andhra cuisine, such as red chili powder, turmeric, and curry leaves, which give the dish a fiery kick. Additionally, we use ingredients commonly found in Andhra cuisine, such as tamarind and mustard seeds, to enhance the flavor profile. These adaptations infuse the traditional Yemeni Saltah with the unique characteristics of Andhra cuisine. We alse have the original recipe for Saltah, so you can check it out.

• 500g (1.1 lb) boneless lamb or chicken, cut into pieces 500g (1.1 lb) boneless lamb or chicken, cut into pieces
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 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): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot or pressure cooker. Add mustard seeds and curry leaves. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute until fragrant.
4. 4.
   Add the meat pieces and cook until they are browned on all sides.
5. 5.
   Add tomatoes, green chilies, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
6. 6.
   If using a pressure cooker, add 1 cup of water and pressure cook for about 15 minutes or until the meat is tender. If using a pot, add 2 cups of water, cover, and simmer until the meat is tender (approximately 1 hour).
7. 7.
   Once the meat is cooked, add tamarind paste and garam masala. Mix well and simmer for another 5 minutes.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Mustard seeds — Toast the mustard seeds in a dry pan for a few seconds to enhance their flavor before adding them to the dish.
• Tamarind paste — Soak tamarind in warm water for 10 minutes, then extract the pulp and discard the seeds before using the paste in the recipe.

Tips & Tricks

• For an extra spicy kick, add a few dried red chilies along with the green chilies.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a tangier flavor, add a squeeze of lemon juice before serving.
• You can substitute lamb or chicken with beef or goat meat if desired.
• To make it a complete meal, serve Andhra-style Saltah with a side of raita (yogurt dip) and papadums.

Serving advice

Serve Andhra-style Saltah hot with steamed rice or naan bread. Garnish with fresh coriander leaves for added freshness and aroma.

Presentation advice

Present the Andhra-style Saltah in a deep serving bowl, allowing the vibrant colors of the stew to shine through. Serve it alongside a bowl of steamed rice or with freshly baked naan bread for an authentic touch.