Naga-style Spiced Stunggis

Ingredients

In this Naga-style adaptation of Stunggis, the original Swiss dish is transformed by incorporating Naga spices and flavors. The traditional Swiss recipe is typically made with beef, onions, and potatoes, cooked in a rich beef broth. However, in this Naga version, the beef is marinated in a blend of Naga spices, including Bhut Jolokia, ginger, garlic, and turmeric, and slow-cooked to perfection. The result is a fiery and aromatic dish that showcases the unique flavors of Naga cuisine. We alse have the original recipe for Stunggis, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon Bhut Jolokia (Ghost Pepper) powder 1 teaspoon Bhut Jolokia (Ghost Pepper) powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 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, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Add the beef cubes to the pan and cook until they are browned on all sides.
4. 4.
   Stir in the chopped tomatoes, green chilies, Bhut Jolokia powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the beef with the spices.
5. 5.
   Reduce the heat to low, cover the pan, and let the beef simmer for about 1.5 to 2 hours, or until it becomes tender and the flavors have melded together.
6. 6.
   Once the beef is cooked, garnish with fresh coriander leaves.
7. 7.
   Serve the Naga-style Spiced Stunggis hot with steamed rice or traditional Naga breads.

Treat your ingredients with care...

• Bhut Jolokia (Ghost Pepper) powder — Use caution when handling and avoid direct contact with eyes or skin. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the marinade.
• If you prefer a milder version, reduce the amount of Bhut Jolokia powder or substitute it with a milder chili powder.
• Allow the beef to marinate in the spices for a few hours or overnight for a more intense flavor.
• If the gravy is too thick, you can add a little water or beef broth to adjust the consistency.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Naga-style Spiced Stunggis hot with steamed rice or traditional Naga breads, such as Akini or Anishi. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Naga-style Spiced Stunggis in a deep serving dish, allowing the vibrant red gravy to take center stage. Sprinkle some fresh coriander leaves on top for a pop of green color. Serve with steamed rice or Naga breads on the side.