Ingredients with Measurements:
- 1 lb. of goat meat, cut into small pieces
- 1 cup of kasha (buckwheat groats)
- 2 onions, chopped
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 2 tablespoons of vegetable oil
- Salt to taste
- Water as needed
Special Equipment Needed:
- Pressure cooker or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Rinse the kasha with water and drain well. Set aside.
2. In a pressure cooker or heavy-bottomed pot, heat the oil over medium heat.
3. Add the onions and sauté until they turn translucent.
4. Add the garlic and ginger and sauté for another minute.
5. Add the goat meat and sauté until it turns brown.
6. Add the chopped tomatoes, green chilies, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. Add enough water to cover the meat and bring to a boil.
8. If using a pressure cooker, close the lid and cook for 20-25 minutes or until the meat is tender. If using a heavy-bottomed pot, cover with a lid and simmer for 45-50 minutes or until the meat is tender.
9. Once the meat is cooked, add the kasha and mix well.
10. Add enough water to cover the kasha and bring to a boil.
11. Reduce the heat to low, cover with a lid, and simmer for 20-25 minutes or until the kasha is cooked and the water is absorbed.
12. Serve hot with garlic garnish.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Goat meat can be substituted with lamb or beef.
- Kasha can be substituted with rice or quinoa.
- Vegetable oil can be substituted with any cooking oil of your choice.
Variations:
- Add potatoes or carrots for a more hearty meal.
- Use different spices to adjust the level of heat and flavor.
- Add coconut milk for a creamier texture.
Tips and Tricks:
- Rinse the kasha well to remove any impurities.
- Sauté the onions until they turn translucent to bring out their sweetness.
- Use a pressure cooker for faster cooking time.
- Adjust the amount of water depending on how dry or moist you want the dish to be.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until hot.
Presentation Ideas:
Serve in a deep dish with a sprinkle of fresh coriander on top.
Garnishes:
Garlic, chopped coriander, or sliced green chilies.
Pairings:
Serve with naan bread or steamed rice.
Suggested Side Dishes:
Cucumber raita or mixed vegetable salad.
Troubleshooting Advice:
- If the kasha is too dry, add more water and continue cooking until it is fully cooked.
- If the meat is tough, cook for a longer time until it becomes tender.
Food Safety Advice:
- Make sure the meat is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Kasha Mangsho is a traditional Bengali dish that originated in the eastern part of India. It is a hearty and flavorful dish that is often served during special occasions and festivals.
Flavor Profiles:
Savory, spicy, and aromatic.
Serving Suggestions:
Serve hot with naan bread or steamed rice.
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Region: Indian