Indian-style Tevzis Buglama

Ingredients

In this Indian adaptation of Tevzis Buglama, we incorporate the distinct flavors and spices of Indian cuisine. The original Georgian dish is typically cooked with Georgian spices and herbs, while our Indian-style version features a blend of cumin, coriander, turmeric, and garam masala. Additionally, we use a tomato-based sauce instead of the traditional Georgian broth, which adds a tangy and rich flavor to the dish. The vegetables used in the Indian version may also differ, with the inclusion of Indian favorites like potatoes, carrots, and bell peppers. We alse have the original recipe for Tevzis buglama, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into chunks 500g (1.1 lb) lamb or beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the meat chunks to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the cumin powder, coriander powder, turmeric powder, and garam masala over the meat. Stir well to coat the meat with the spices.
4. 4.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
5. 5.
   Add the potatoes, carrots, and bell pepper to the pot. Season with salt to taste.
6. 6.
   Pour enough water to cover the ingredients, reduce the heat to low, and cover the pot with a lid.
7. 7.
   Simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For a spicier version, add a chopped green chili or a pinch of red chili powder.
• Serve the Tevzis Buglama with steamed basmati rice or naan bread for a complete Indian meal.
• Adjust the cooking time according to the tenderness of the meat. If using beef, it may require slightly longer cooking time compared to lamb.

Serving advice

Serve the Indian-style Tevzis Buglama hot, garnished with fresh cilantro. Accompany it with steamed basmati rice or naan bread for a satisfying meal.

Presentation advice

Present the Indian-style Tevzis Buglama in a deep serving dish, allowing the vibrant colors of the meat and vegetables to shine through. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.