Ingredients with Measurements:
- 1 lb Brigasca sheep meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 can coconut milk
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the Brigasca sheep meat and cook until it is browned on all sides.
5. Add the cumin powder, coriander powder, turmeric powder, and chili powder. Stir well to coat the meat.
6. Pour in the can of coconut milk and stir well.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the meat is tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 2g
Sodium: 300mg
Substitutions for ingredients:
- Brigasca sheep meat can be substituted with lamb or beef.
- Vegetable oil can be substituted with ghee or coconut oil.
- Cilantro can be substituted with parsley or mint.
Variations:
- Add diced potatoes or carrots for a heartier meal.
- Use different spices such as garam masala or curry powder for a different flavor profile.
- Add diced tomatoes or tomato paste for a richer sauce.
Tips and tricks:
- Brown the meat well before adding the spices for maximum flavor.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store leftover Brigasca Sheep Curry with Coconut Milk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the Brigasca Sheep Curry with Coconut Milk in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with basmati rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the Brigasca sheep meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Brigasca sheep is a rare breed of sheep that is native to the Piedmont region of Italy. It is known for its tender and flavorful meat.
Flavor profiles:
The Brigasca Sheep Curry with Coconut Milk has a rich and creamy sauce with a hint of spice from the chili powder.
Serving suggestions:
Serve the Brigasca Sheep Curry with Coconut Milk with a side of rice or naan bread for a complete meal.
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Region: Indian