East Indian Spiced Meat Curry

Ingredients

In this East Indian adaptation of Sugo di carne, we infuse the dish with the bold and aromatic spices commonly found in East Indian cuisine. The original Italian flavors are transformed into a vibrant and spicy curry, with the addition of traditional East Indian spices such as cumin, coriander, turmeric, and garam masala. The result is a dish that pays homage to the original while embracing the unique flavors of East Indian cuisine. We alse have the original recipe for Sugo di carne, so you can check it out.

• 500g (1.1 lb) meat (beef, lamb, or chicken), cut into bite-sized pieces 500g (1.1 lb) meat (beef, lamb, or chicken), cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to spice preference) 2 green chilies, slit lengthwise (adjust according to spice preference)
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust according to spice preference) 1 teaspoon red chili powder (adjust according to spice preference)
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 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): 20g, 8g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 35g
• 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, grated ginger, and slit green chilies to the pan. Sauté for another minute until fragrant.
3. 3.
   Add the meat pieces to the pan and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder. Add this spice mixture to the pan and stir well to coat the meat evenly.
5. 5.
   Pour in the tomato puree and cook for a few minutes until the tomatoes are cooked down and the flavors are well combined.
6. 6.
   Reduce the heat to low and pour in the coconut milk. Stir well and simmer for about 30-40 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Season with salt to taste and garnish with fresh cilantro leaves.
8. 8.
   Serve the Masala Meat Delight hot with steamed rice or naan bread.

Treat your ingredients with care...

• Meat — Choose tender cuts of beef, lamb, or chicken for best results. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in a mixture of yogurt, ginger, garlic, and spices for a few hours before cooking.
• Adjust the spice levels according to your preference. Add more red chili powder or green chilies for a spicier curry, or reduce the amount for a milder version.
• Allow the curry to simmer on low heat for a longer time to enhance the flavors and tenderize the meat further.

Serving advice

Serve the Masala Meat Delight with steamed basmati rice or naan bread for a complete and satisfying meal. Accompany it with a side of cucumber raita or pickles to balance the spiciness of the curry.

Presentation advice

Garnish the Masala Meat Delight with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian copper or brass serving dish to enhance the visual appeal.