Jharkhandi-style Meat Thiou

Ingredients

In this adaptation of the Senegalese Thiou à la viande to Jharkhandi cuisine, we incorporate the unique flavors and ingredients of Jharkhand. While the original dish uses Senegalese spices and vegetables, we substitute them with Jharkhandi spices like cumin, coriander, and turmeric, and seasonal vegetables commonly found in Jharkhand. This adaptation ensures that the dish retains its essence while embracing the flavors of Jharkhandi cuisine. We alse have the original recipe for Thiou à la viande, so you can check it out.

• 500g (1.1 lb) goat or lamb meat, cubed 500g (1.1 lb) goat or lamb meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 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 cup peas 1 cup peas
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. 3.
   Add the cubed meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the cumin powder, coriander powder, and turmeric powder, ensuring the meat is well coated with the spices.
5. 5.
   Add the diced tomatoes to the pot and cook until they soften.
6. 6.
   Pour enough water into the pot to cover the meat and bring it to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.
8. 8.
   Add the cubed potatoes, sliced carrots, and peas to the pot. Cook for an additional 15-20 minutes or until the vegetables are cooked through.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Meat — For a more tender meat, marinate it with the spices for a few hours or overnight before cooking.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook at the same rate as the meat.
• Peas — If using frozen peas, add them towards the end of the cooking time to prevent them from becoming mushy.

Tips & Tricks

• To enhance the flavors, let the stew sit for a few hours or overnight before serving.
• Adjust the spice levels according to your preference by adding more or less of the spices.
• Serve the Meat Thiou with steamed rice or traditional Jharkhandi bread for a complete meal.
• For a thicker stew, you can mash some of the cooked potatoes and mix them back into the stew.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Jharkhandi-style Meat Thiou hot in individual bowls. Garnish with fresh cilantro and serve with steamed rice or Jharkhandi bread on the side.

Presentation advice

Present the Jharkhandi-style Meat Thiou in a rustic clay pot or a deep serving dish. Sprinkle some chopped cilantro on top for a pop of color. Serve with a side of steamed rice or Jharkhandi bread to complete the presentation.