Punjabi-style Verzata Curry

Ingredients

In the Punjabi-style Verzata Curry, we incorporate Punjabi spices and flavors to give it a distinct Punjabi twist. The original Albanian Verzata typically uses local spices and ingredients, whereas the Punjabi version includes spices like cumin, coriander, turmeric, and garam masala, which are commonly used in Punjabi cuisine. Additionally, the Punjabi Verzata Curry features a creamy tomato-based sauce, which adds richness and depth to the dish. We alse have the original recipe for Verzata, 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
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 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): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger. Cook for another minute until fragrant.
4. 4.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
5. 5.
   In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt.
6. 6.
   Add the spice mixture to the pan and cook for a minute to toast the spices.
7. 7.
   Add the meat chunks to the pan and coat them well with the spice mixture.
8. 8.
   Pour in enough water to cover the meat and bring the curry to a boil. Reduce the heat to low, cover the pan, and simmer for about 1.5 to 2 hours, or until the meat is tender.
9. 9.
   Garnish with fresh cilantro and serve hot with naan bread or steamed rice.

Treat your ingredients with care...

• Meat — For a more tender and flavorful curry, marinate the meat in yogurt and spices for a few hours before cooking.
• Cumin seeds — Toasting the cumin seeds before adding them to the curry will enhance their aroma and flavor.
• Garam masala — Use homemade garam masala for the best results. If unavailable, store-bought garam masala can be used as a substitute.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add chopped green chilies.
• To make the curry creamier, add a splash of heavy cream or coconut milk towards the end of cooking.
• Allow the curry to rest for a few minutes before serving to allow the flavors to meld together.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Punjabi-style Verzata Curry hot with naan bread or steamed rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Punjabi Verzata Curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Sprinkle some chopped cilantro on top for an appealing garnish.