Ingredients with Measurements:
- 1 lb. lamb, cut into bite-sized pieces
- 1 cup kasha (buckwheat groats)
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala
- Salt, to taste
- 3 tbsp. oil
- 4 cups water
Special Equipment Needed:
- Pressure cooker
Step-by-Step Instructions:
1. Rinse the kasha in cold water and drain well.
2. Heat oil in a pressure cooker and add cumin seeds.
3. Once the cumin seeds start to sizzle, add onions, garlic, ginger, and green chilies. Saute until the onions turn golden brown.
4. Add the lamb pieces and saute until the lamb is browned on all sides.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add the kasha and mix well.
7. Add water and garam masala. Stir well.
8. Close the pressure cooker and cook on high heat for 3 whistles.
9. Turn off the heat and let the pressure release naturally.
10. Open the pressure cooker and check if the lamb and kasha are cooked through.
11. If the lamb and kasha are not cooked, close the pressure cooker and cook for another whistle.
12. Once the lamb and kasha are cooked, serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
High heat for pressure cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 25g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Kasha can be substituted with rice.
Variations:
- Add vegetables like carrots, potatoes, or peas to make it a one-pot meal.
- Use different spices like cinnamon, cardamom, or cloves to change the flavor profile.
Tips and Tricks:
- Rinse the kasha well to remove any dirt or debris.
- Brown the lamb well to add flavor to the dish.
- Let the pressure release naturally to ensure the lamb is tender.
Storage Instructions:
Store the leftover Spicy Kasha Mangsho in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Spicy Kasha Mangsho in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Spicy Kasha Mangsho in a bowl with a side of naan or rice.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested Side Dishes:
Serve with naan, rice, or a side salad.
Troubleshooting Advice:
- If the lamb is tough, cook for another whistle in the pressure cooker.
- If the kasha is undercooked, add more water and cook for another whistle.
Food Safety Advice:
- Make sure the lamb is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Kasha Mangsho is a traditional Bengali dish made with buckwheat groats and meat.
Flavor Profiles:
Spicy, savory, and aromatic.
Serving Suggestions:
Serve hot with naan or rice.
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Region: Indian