Thai Massaman Beef Curry

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My obsession with Thai food is fairly recent but pretty intense. I always loved Chinese food, but Thai food combines ingredients like Coconut milk and spices like Cumin and Coriander which are very popular in Indian cuisine as well. I started mastering the basics like red and green curry and moved on to Massaman & Panang. Each spice base has someone the same ingredients but are very distinct in their taste.

 

The Massaman curry base is very unique – spices like fennel, cumin, coriander, cloves, cardamoms, cinnamon and black peppercorns are pounder together with the usual suspects, red chillies, shallots, lemongrass, ginger and galangal. And of course it’s finished off with fish sauce and shrimp paste. If you like to make a vegetarian or vegan version of the paste substitute light soya and spicy bean paste for the fish sauce and shrimp paste. I’ve used this to make a delicious Thai Massaman Noodle Salad and in a Peanut sauce and now I’m going to simmer chunks of meat in this blend of spices and creamy Coconut milk. This curry is hearty, cooked together with potatoes, studded with peanuts and served with some Jasmine rice, you gotta try it.

Thai Massaman Beef Curry

Ingredients

  • 2 lbs Beef cut into small cubes
  • 400 ml Coconut Milk (full fat is better)
  • 2 tbsps Massaman Curry paste
  • ¼ cup roasted Peanuts
  • 3-4 Bay leaves
  • 1 tbsp Tamarind paste
  • 1 tbsp Palm sugar
  • 1 or more tbsp fish sauce
  • 1 cup potatoes cubed
  • ½ cup onions cut in small quarters
  • Juice of ½ Lime
  • 2-3 tbsps chopped Coriander
  • 1 small red Chilli – 1 tsp finely chopped

Instructions

  1. In a wok heat up about 100 m of the coconut milk and heat it the oil separates from the solids
  2. Add the Massaman curry paste and mix with the separated Coconut Milk
  3. Add the Beef cubes and saute
  4. Add the rest of the Coconut milk
  5. Add the roasted Peanuts
  6. Add 1 tbsp Tamarind paste
  7. Add the Bay leaves and Palm sugar
  8. Add the Fish sauce and mix
  9. Add the cubed Potatoes and the quartered Onions
  10. Cook this low and slow for 40 – 60 mins
  11. Add additional Fish sauce if required
  12. Add the finely chopped red Chilli
  13. Add the Lime juice and fresh Coriander
https://kravingsfoodadventures.com/thai-massaman-beef-curry/

 

Meatball Curry

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This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.

This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.

Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!

Meatball Curry

Ingredients

  • 1 lb, 500 gms ground Beef, Mutton or Lamb
  • 2 tbsps Gram or Chana Dhal
  • 10 red Kashmiri Chillies
  • 2 tbps of Coriander seeds
  • ½ tsp Cumin seeds
  • 1 tsp Peppercorns
  • 8 Cardamoms
  • ½ tsp Cloves
  • 1 inch stick Cinnamon
  • 8 cloves Garlic
  • 1 inch stick Ginger
  • ¼ cup vinegar
  • 1 cup + extra Water
  • 1 cup finely diced Onions
  • 1 cup finely sliced Onions
  • 2 tsps diced green Chillies
  • 400 ml Coconut Milk
  • Salt to taste

Instructions

  1. Roast the gram dhal, cool and process OR substitute gram flour
  2. In a food processor grind the dry spices first followed by the ginger and garlic and the vinegar and enough water to make a smooth paste
  3. Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
  4. Test a small piece to make sure the spices and salt are in balance
  5. Make into meatballs
  6. In a saute pan melt the ghee and add the other half of the spice paste
  7. Add the water to the food processor and add that water to the saute pan and bring to the boil
  8. Add the coconut milk and salt to taste
  9. Immerse the meatballs in batches and cook and remove
https://kravingsfoodadventures.com/meatball-curry/

Goan Masala Kheema

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I’ve made Kheema so many different ways and it’s only last year that I made Xanti Pinto’s Goan Kheema. I’ve heard Xanti(pronounced Shanti) and a few others RAVE about Alves Fernandes’s recipe on the facebook group – Traditional Goan Foodies. Now, I know that Alves is an amazing cook and his blog is top notch, but I wondered why everyone was raving about this kheems so I decided to try this for myself! They weren’t lying … this recipe is stellar. There are a few steps to making this recipe, but it truly is worth the effort.

I call this Goan Masala Kheema as the ground beef is slathered and simmered in a delicious Goan masala blend.

 

I’ve adapted the recipe to make it easier to prepare, I hope you enjoy it! Thanks Alves for publishing such great recipes! Please check out his amazing blog right here!

Goan Masala Kheema

Ingredients

  • 2 lbs regular ground Beef
  • 1.5 tbsps each of Ginger and Garlic paste
  • Juice of 2 Limes
  • 10 Kashmiri Chillies
  • 2 inch stick of cinnamon
  • 4 cardamons
  • 2 tsps Cumin
  • 2 tsps white poppy seeds or khus khus
  • 1 tsp cloves (30)
  • 1.5 tsps of Black Peppercorns (60)
  • 1 tsp Turmeric
  • 1 cup of roughly chopped Garlic (12 cloves)
  • ½ cup of roughly chopped Ginger (2 inch piece)
  • 1 cup of Goa Vinegar
  • 1 stock cube
  • 2 horizontally slit green chillies
  • 2 cups diced Onions
  • 1 cup cubed Potatoes

Instructions

  1. Marinate the ground beef with salt, the juice of a lime and the ginger & garlic paste
  2. Add the chillies, Cinnamon, cardamom, Cumin, Poppy seeds, cloves, black peppercorns, turmeric and process, followed by the Garlic, Ginger and half the vinegar
  3. Boil the ground beef with one cup of water and cook till 75% done
  4. If there’s any meat scum that floats to the top, just remove it – after it’s about 75% cooked just remove it from the heat
  5. Add Salt to taste
  6. Add some oil to another pan and just fry the cubed potatoes till half done, remove and drain on kitchen towel
  7. Add the diced Onions and saute this till it gets nice and
  8. Add the masala back into the pan
  9. Add 1 cup of fresh diced tomatoes, give it a few moments to heat up and then mix everything together
  10. Cook the masala base for 10 – 15 mins till the tomatoes have had a chance to soften and blend in with the masala
  11. Add the boiled ground beef and the water back into the saute pan.
  12. Mix this in and allow that masala mixture to coat the ground beef.
  13. Add some water to my food processor and add this in as well.
  14. Cover and cook
  15. Add the stock cube and salt to taste
  16. Add the juice of a lime
  17. Add 1 cup of frozen peas,& the green chillies
  18. Add the half cooked potatoes in cover in and allow it to cook
  19. Garnish with Coriander
https://kravingsfoodadventures.com/goan-masala-kheema/

Rogan Josh

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In memory of Sunanda Pushkar Menon

My memories of Rogan Josh takes me back to my Dubai days with my boss and friend Sunanda Pushkar Menon. She was a proud Kashmiri and would present her Rogan Josh at every potluck gathering. We used to joke that she didn’t know how to make anything else, but now I realize that it was with great pride as a Kashmiri that she wanted to share her precious culture with us. Sadly Sue passed away very tragically a few years ago. I didn’t learn how to make this till many years later, but I still always associate Rogan Josh with the memory of Sue. RIP

According to my research, this was brought to India from Persia but the Moghuls. They used to come to Kashmir during the hot months to stay cool. The original recipe was made with Onions, Garlic & Tomatoes. Over time and with all the religious turmoil in the region, the Hindu Pandits made their own version and omitted the Onion, Garlic and Tomatoes. This version is most popular today although the Muslims still make a version using Onions, Garlic & Tomatoes.

 

Rogan means fat and Josh means to stew or slow cook so the literal translation means slow cooked meat in fat. Josh also mean enthusiastic or power and Gosht means meat so it could be derived from that word too.

 

Lamb is preferred for this recipe although Mutton is widely available and used in many recipes as well. The key ingredients are fennel, ground ginger and asafetida or Hing. The meat is slow cooked in spices and yogurt till tender. The famous red coloring of a Rogan Josh comes from the Alkanet Root called Ratan Jot. This when infused in hot oil leeches this amazing natural red color.

Rogan Josh

Ingredients

  • Piece of Ratan Jot
  • 1/2 hot oil for infusing
  • 1 lb bone in Lamb chunks
  • 5 Kashmiri Chilies, de seeded and soaked overnight in hot water
  • 1 tsp Cumin seeds
  • 2 inch stick of Cinnamon
  • 5 cardamoms
  • 3 black cardamoms
  • 2 tsps Fennel seeds
  • 8 cloves
  • 8 black peppercorns
  • Pinch of saffron
  • ½ tsp Turmeric
  • Juice of a Lime
  • ½ cup of Mustard oil,
  • Whole spices: bay leaf, cinnamon and cardamom green and black and some fennel seeds
  • 1 cup stirred yogurt
  • 1 cup water
  • 1 tsp ground ginger powder
  • ½ tsp of Asafoetida or Hing
  • Salt

Instructions

  1. Add the Ratan Jot to a bowl and pour ½ cup of hot oil on it and leave it to infuse
  2. Make a spice powder but processing the cumin, cinnamon, cardamons green & black, fennel seeds, cloves, black peppercorns, saffron & turmeric
  3. Add the soaked red chillies and the juice of a lime and a little of the water that the chillies were soaked in to make a nice paste
  4. Add half of that spice paste with some salt to marinate the meat
  5. Heat the mustard oil till it starts to smoke and add the meat, brown on one side and flip
  6. Reduce the heat and add the rest of the spice blend
  7. Add the yogurt
  8. Add 1 cup of water to the food processor and add that in as well
  9. Add the Ginger powder and Asafoetida
  10. Cook low and slow for about an hour stirring frequently
  11. Add the Ratan Jot infusion halfway through the cooking process
https://kravingsfoodadventures.com/rogan-josh/

 

 

Potato Skins – Mexiskins

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I never need an excuse to throw a party, however, the combination of celebrating my 4th birthday on YouTube and having the house to myself since my husband is travelling is the perfect reason to gather my BFF’s to throw a Mexican Fiesta party! Everyone arrived armed with platters, pots and a mission to have a great time.

 

I absolutely adore Mexican or Tex Mex inspired food and I’ve been dying to make these Potato Skins for a long time. Many moons ago when I lived in Dubai, we always frequented the El Rancho Mexican restaurant at the Astoria Hotel. So many great memories were made and friendships strengthened over Margaritas and loaded skins affectionately called ‘Mexiskins’

 

On a side note when I told my son to go downstairs and eat some Mexiskins, he retorted ‘Mom, why would I eat a Mexican’ LOL

 

These are great stuffed with meat or chicken and are even great vegetarian. It’s a perfect snack, appetizer and great at a pary where you can top them with a variety of fillings to suit every palate. The skins can be prepped ahead and just reheated in the oven to crisp up.

 

As with all of my other recipes, I’ve found the easiest way to prep these potatoes by first cooking them in the microwave and then finishing them off in the oven. Hope you enjoy these and be sure to check out my step-by-step video that also includes party footage and pictures

 

 

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Ingredients

  • 4 – 6 medium Russet potatoes, washed and dried
  • Melted butter or Olive oil spray
  • Olive Oil
  • 1 cup diced Onions
  • 3 -4 Garlic cloves minced
  • 500 gms, 1.10 lb ground Beef
  • 2 tsps Taco seasoning
  • ½ cup Salsa
  • ½ cup diced green peppers
  • 1 cup grated Cheese(Mozza Cheddar mixed)
  • Jalapenos
  • Habanero sauce
  • Diced Cilantro for garnish
  • Salt to taste
  • Sour cream

Instructions

  1. Microwave the potatoes for 10 – 12 minutes
  2. Allow them to cool and then slice horizontally
  3. Using a spoon with a sharp edge, scoop out the potato from the center and sides, leaving just a little bit attached to the skin
  4. Place the potatoes skin up on a baking tray and spray with Olive Oil or brush with butter
  5. Bake 10 – 15 mins till crisp
  6. Flip over, spray again and bake again
  7. Heat up the oil and sweat the onions
  8. Add the garlic
  9. Add the ground beef and cook to remove lumps
  10. Add the Taco seasoning
  11. Add salt to taste
  12. Add the green peppers
  13. Add a few drops of Habanero sauce
  14. Fill the skins with the filling, top with slice of Jalapeno and then with cheese
  15. Bake in a 350 degree oven till the cheese melts and gets nice and golden brown
  16. Serve with a dollop of sour cream and more Habanero sauce
  17. Add the salsa
https://kravingsfoodadventures.com/potatoskins/

TACO Boats – MEXICAN style stuffed SUBS

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Simple ingredients like dinner rolls and ground beef, with the help of some Mexican condiments make some super fun Taco boats! Mid week dinners can be depressing to plan but this recipe will bring in the sunshine and the party! What I love about these are that they are portable and you can even take leftovers to school or work for a nice quick lunch.

 

Although I’ve used ground beef in my recipe, you can easily substitute this with ground Chicken or even Turkey! Chicken & Turkey is a bit more delicate, so I would reduce the salsa a bit to ensure that the filling is not too runny. This recipe uses regular dinner rolls, but gluten free versions can easily be substituted.

TACO Boats – MEXICAN style stuffed SUBS

Ingredients

  • 4 – 6 8 inch Freshly baked rolls
  • 454 gms Ground Beef
  • Fresh Coriander
  • 1 cup diced red Onion
  • 2 -3 cloved sliced Garlic
  • 2-3 tsps sliced Black olives
  • 43 gms Taco seasoning (1/2 pkt)
  • 10 tbsps Salsa
  • Jalapenos to taste
  • Juice of ½ a Lime
  • ½ cup shredded Cheese

Instructions

  1. Heat up some oil in a saute pan and saute the onions
  2. Let this just sweat a bit before adding the sliced garlic
  3. Add the beef and break it up with the back of my spoon
  4. Add the taco seasoning and work that meat with your spoon to break up any lumps that are still red
  5. Add the Salsa some jalapenos, some black olives and finally the cilantro
  6. Squeeze a bit of lime to just give it that … Ole!
  7. Cover and allow to cook for a few minutes.
  8. Using a sharp knife, make a cavity in the roll
  9. Once you cut off the top layer, you can just tug at the center till you have a nice cavity
  10. Using a table spoon, add the filling into the boat and cover with cheese.
  11. Bake in a 350 degree oven for 5-7 mins or way less if using a small toaster oven and the cheese has already melted
  12. Top it with more cheese, olives, jalapenos, cilantro and salsa
https://kravingsfoodadventures.com/taco-boats/

Turkish LAMB Loin CHOPS with Middle Eastern spices

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Spring time is when our stores are bursting with lamb and I thought about  making a delicious recipe for Turkish Lamb Chops. We visited Turkey a few years ago and I just couldn’t get enough of all their delicious food. Their menus do contain a lot of grilled meats and Lamb is definitely a favorite.

You may know that I was born in the Middle East, in Abu Dhabi to be specific and spent my early adult life working and living in Dubai. Dubai is very cosmopolitan and besides being home to multiple nationalities from all over the world, it’s also a haven for it’s neighboring Arab nationals – Lebanese, Egyptians, Jordanians just to name a few …. and of course the Turks. The flavors of these Arab countries are similar but different and my palate has learned to seek them out and cherish them.

These chops are going to be given a royal Turkish treatment!

Turkish LAMB Loin CHOPS with Middle Eastern spices

Ingredients

  • 1 tsp Sumac
  • 1 tsp dried mint
  • ½ Cinnamon
  • Salt & Pepper
  • 4 cloves Garlic
  • 1 – 2 tbsps Pomegranate Molasses
  • 1 -2 tbsps Finely chopped Parsley,
  • Juice of a Lemon
  • 2 tbsps Olive Oil

Instructions

  1. Massage all the ingredients directly into the Lamb chops
  2. Sear it on both sides, before letting them cook in the oven - 20 mins for a med, more time if you’d like it medium well and 10 to 15 for med rare
  3. Rest for about 5 minutes and it’s ready to serve
https://kravingsfoodadventures.com/turkish-lamb-loin-chops-middle-eastern-spices/

 

Herbed Rack of Lamb

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Gordon Ramsay is my culinary idol. I not only love watching on TV, I’ve never been disappointed with any of his recipe ideas. When my husband came home with a large Rack of Lamb, I remembered a recipe of Gordon’s where he smothered the Lamb in mustard and dredged it in a breadcrumb, parsley and parmesan mixture.

 

Lamb is baby sheep that is under two years old and a lot of Lamb comes from Australia and New Zealand. Anything over 2 years old is considered Mutton. Mutton chops are incredibly tasty as well, they have a more mature flavor and are a bit tougher and take longer to cook. Many people don’t eat Lamb for ethical reasons so Mutton chops are a great idea too.

 

This Herbed Rack of Lamb makes a great spring meal. Carve it at the table for maximum drama and serve with a salad or veggies. Delicious!

Herbed Rack of Lamb

Ingredients

  • Rack of Lamb – 2 lbs
  • Salt
  • Pepper
  • 8 tsps Dijon Mustard
  • 2 cups fresh breadcrumbs
  • 1 cup fresh Parsley
  • ½ cup grated Parmesan
  • 2-3 tbsps Olive Oil

Instructions

  1. Cut the rack in half, and score the fat with a sharp knife
  2. Generously sprinkle with salt & pepper
  3. Add this to a heated and oiled pan and render the fat on both sides
  4. Transfer to a roasting pan and add this to a preheated oven for 7-8 minutes
  5. Remove and brush with Djion mustard
  6. Make a herbed breadcumb mixture by processing fresh breadcrumbs with parsley, cheese and salt to taste
  7. Add Olive oil to bring everything together
  8. Dredge the racks in the breadcrumbs and return to the oven 15 – 20 mins for med - well, but if you like your lamb pink, just cook it for about 10 – 15 mins
  9. Allow this to rest for 5 – 7 mins before slicing them to serve
https://kravingsfoodadventures.com/herbed-rack-lamb/

 

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

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You’re going to love this recipe for Mutton Biriyani … this is one of the Biriyanis that is on that Biriyani hall of fame. There are so many different types of Biriyani, and depending on where you’re from, the taste is different even though the ingredients are practically the same. I’ve made different Biriyani recipes on the blog/channel and I’m sure this one won’t be the last. You can also make this recipe with Lamb. Mutton is just basically sheep that can no longer be called Lamb since it crossed two years. In my humble opinion, Mutton has a move developed flavor and lacks that gaminess that you get from Lamb. If you’re bothered by the gamey smell of Lamb or Mutton, a good trick is to soak it in milk overnight. It’s not really necessary though, when you cook your meat as long as I do all you’re left with it the delicious aroma of the spices in the meat.

 

I also use long grain Basmati rice, this is crucial to making a good Biriyani. I like to soak my rice for at least 30 minutes as this frees all the excess starch and can be rinsed away. Saffron is also a popular ingredient in a Biriyani preparation. These come from Spain and are harvested each year from the Crocus flower. I soak some in warm milk and allow the flavor and color to infuse. Although very few people add potatoes to their Biriyani, I am one of them … the combination of potato, meat and rice is strangely exciting and it’s how my Mom prepared it. Mom’s know best.

 

This recipe calls for a LOT of onions that will be fried. Half of these will be used in the gravy and half of these will be used as a garnish. And the true flavor comes from an incredible blend of spices in the Biriyani Masala that I make in small batches and like to use fresh.

On a side note: A few weeks after I taped this Biriyani, I had a visit from a family friend who is an amazing Hyderabadi homecook. She taught me how to make Hyderabadi Biriyani and I recorded the entire thing on FB live. You can check that out here.

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

Ingredients

  • 2 cups sliced red Onions
  • ¼ cup green chilles slices
  • Salt
  • Handful of nuts – Almonds and Cashews
  • 2 lbs 8 oz bone in Mutton cut in small 1 inch pieces
  • 4 tsps each of ginger and garlic paste
  • 4 tbsps of Biriyani Masala
  • ½ cup yogurt.
  • Oil for frying
  • 1 -2 Potatoes, sliced
  • 4 cups chopped Tomatoes
  • 2 tbsps of ghee
  • Whole spices - cardamoms green and black, cloves, cinnamon, & star anise

Instructions

  1. Soak the saffron in ¼ cup of warm milk
  2. Heat some oil and start frying the onions
  3. Add ¼ cup green chilles slices
  4. Remove golden brown, take half out and leave aside, also remove the chillies
  5. Keep browning the rest and they should be getting really dark but not burnt
  6. Add some salt to help caramelize the onions
  7. Add a handful of almonds & cashew nuts and take them out of the pan and leave aside.
  8. Marinate 2 lbs 8 z – over 1 kg of mutton with the juice of a lime, 2 tsps each of ginger and garlic paste, 2 tbsps of Biriyani Masala, Salt and ½ cup yogurt
  9. In some hot oil, saute all my meat till you get a bit of color
  10. Add 2 tsps each Ginger and Garlic paste and 2 tbsps of Biriyani masala
  11. Add the onions and chilies back in
  12. Mix everything well together, add 4 cups of chopped Tomatoes and salt to taste, mix again and let this cook for 30 - 45 mins.
  13. In the last 2-3 minutes add the half done potatoes to the gravy and leave it aside
  14. In a pot heat 2 tbsps of ghee or clarified butter and throw in some whole spices like cardamoms green and black, cloves, cinnamon, & star anise.
  15. They will start sizzling, add water to the pot together with salt to taste and bring to the boil.
  16. Add the Basmati rice in after it’s been washed and drained and cook for 15 minutes.
  17. As soon as you see the water bubble to the top, turn the heat down to low as you only want to cook this rice till it’s half cooked
  18. Drain this rice well
  19. In an oven proof pot or dish, layer in half of the meat and gravy
  20. Follow this with a ½ the rice and drizzle in some of that saffron milk
  21. Add another layer of the meat with the potatoes and the final layer of rice
  22. Drizzle in the rest of the saffron milk .
  23. Cover with the fried onions and nuts we reserved earlier
  24. Use a pinch of orange food colouring to the top layer of the Biriyani
  25. Add some halved boiled eggs
  26. Cover with tin foil and cook in a preheated 350 degree oven for 30 – 45 mins
  27. Once done, dig in to all those layers and serve
  28. Add some fresh coriander and mint leaves and serve this with a side of raita.
https://kravingsfoodadventures.com/mutton-biriyani-recipe-lamb-biriyani-easy-meat-recipe/

SORPOTEL – GOAN Deep Red Sour & Spicy CURRY

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My mom is one of the most amazing cooks that I will ever know. If I had to pick just one favorite, it has to be her Sorpotel. My Virgo Mom, was as meticulous as they come, she would take the time to cut her meat into perfect little cubes that danced in a fiery sour and spicy gravy.

 

Sorpotel spelled with an o or an a is one of the most traditional and beloved curry dishes served on celebratory occasions. This is rumoured to have originated from the Alentejo region of Portugal, and was carried with Portuguese colonists and settlers to the countries of their conquests. The Portuguese set up their colonies in Goa and the Goans quickly adopted this dish and christened it Sorpotel – Soro meaning alcohol. I would imagine that the original recipe may have contained alcohol. There are so many variations to this recipe out there, the East Indians and Mangaloreans all make their own version of this. In my mind, Sorpotel should be exactly as my mother made it, she followed a typical Goan recipe with perfectly small cubes of meat in a delicious deep red sour and spicy gravy. Versions that are brown and with large chunks of meat just don’t cut it for me.

 

Sorpotel is traditionally made with Pork and Offal being organs like Liver, Kidney & Gizzards. Because my family does not eat Pork, I was toying with the idea of making a Chicken Sorpotel for years. I think I may have asked my mom to email me the same recipe multiple times. Last year, just before Christmas, I found an old email print out from my mom, she was kinda annoyed that I was asking for it so many times. This is dated 2002!

momsemail

Last year, December 2015, I replicated her recipe originally intended for Pork using Chicken Thigh and Beef liver and the results were outstanding, if you have a really good recipe, you can’t go wrong. Many people cannot eat Pork for religious or dietary reasons, so Chicken is a great alternative but if you would like to make this using the traditional protein, pork shoulder is a good cut but the belly is the fattiest and probably the most popular cut used in this preparation. I know you will probably ask – ‘what if I don’t eat liver?’ Leave it out, be warned though without this you’re pretty much going to get a delicious curry, but not a Sorpotel.

 

I follow a 2:1 ratio, 2 parts Chicken to one part liver. For the Ofal I prefer to only use liver. I find that if you use other organs the textures are all so varied, it just gets too confusing. I’m using Beef liver since it does resembles Pork liver in texture and color. It’s also convenient because of it’s size, but if you don’t eat Beef, Goat or Lamb liver can easily be substituted. You cannot use Chicken Liver as it’s too soft. To replicate the fatty Pork meat, I’ve used Boneless Chicken Thigh and I’ve got this uncleaned as you can see all the fat still on the meat.

 

Every good Sorpotel starts with a great spice blend. My mother used a lot of Kashmiri Chillies in her masala blend for intense red color without too much heat. Many people add animal blood to their Sorpotel – quite frankly I find that gross, so the Kashmiri chillies are going to have to paint my Sorpotel red for me. This recipe also uses some traditional Goa vinegar. If you cannot find Goa vinegar, you can substitute Red Wine Vinegar.

 

Please practice food safety, don’t use the same utensils, boards etc for raw and cooked meat and be sure to wash your hands.

 

And I’ll sign off with a joke – My friend Succorine from Soglechem Succorine said to me ‘Karen bai, did you know Sorpotel was named after a Gujju? I said what? They don’t even eat meat … then she said yes, the man was ‘Sor’ Patel’ … I can’t believe I fell for that one and if you’re laughing, I can’t believe you fell for it too!

SORPOTEL – GOAN Deep Red Sour & Spicy CURRY

Ingredients

  • Masala
  • 25 Red Kashmiri Chillies
  • 6 cloves
  • 10 peppercorns
  • 1 inch piece cinnamon
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric
  • 8 cloves garlic
  • 1” piece of Ginger
  • 1 small ball of tamarind soaked in 1 cup water
  • 1 cup vinegar
  • 2 lbs Boneless Chicken Thigh – untrimmed with fat is better
  • 1 lbs Beef or Goat liver
  • 8 cloves
  • 4 sticks of cinnamon
  • 6 peppercorns
  • 4 cups water
  • Salt
  • 1 onion finely chopped
  • Salt
  • 1 tbsp Garlic cloves julienne
  • 1”piece Ginger julienne
  • 2 green chillies slit horizontally

Instructions

  1. Grind the cleaned Red Chillies, cloves, peppercorns, cinnamon, cumin seeds and turmeric to a powder and then add the wet ingredients garlic & ginger and grind them with have the tamarind water
  2. Add 1/2 a cup of the Vinegar. Grind and keep scrapping. Add the other ½ cup of the vinegar water and grind again
  3. Heat some oil and add some cloves, cinnamon and peppercorns. Render the fat of the Chicken thigh
  4. Flip the Chicken over, and cook it in batches so you don’t over crowd the pan
  5. Add a little bit of salt and 2 cups of water
  6. Cover and bring to the boil and cook for about 10 to 15 minutes, turning the chicken in between
  7. Once the Chicken is cooked, remove this and leave aside to cool and save the stock.
  8. Wipe down the saute pan, add more oil, more cloves, cinnamon and peppercorns and saute the liver. Just be careful with the heat because the liver can blacken quite quickly, turn it over
  9. Add salt, 2 cups of water to the pan, cover and cook for about 15 – 20 minutes, remove and cool. Reserve this stock as well
  10. Using a sharp knife, cut the cooked and cooled Chicken into small cubes
  11. Do the same with the Liver. Don’t be worried if you notice some pinkness in the middle, just slice it and zap it for 30 secs in the microwave
  12. Wipe down my saute pan again and to add some julienne of ginger and garlic followed by 2 green slit chillies, just keep these aside as we will use it as a garnish later
  13. Add more oil followed by I cup of finely diced red onions as soon as they turn color a little bit, add the Chicken and Liver cubes and saute them together
  14. Add all the Sorpotel Masala and let it cook. Mix it together with the meat cubes and mix well
  15. Add 1 cup of water to your food processor and add this into your pan. You don’t want to waste any of that masala
  16. Add the final ½ cup of Tamarind water and mix well.
  17. Add the stock of the Chicken, but discard any of the fat that’s floating at the top.
  18. Also going to add about a ½ cup of the Liver stock. I’m not using all of it as I want to preserve that nice red color
  19. Taste for salt and add as much as needed. Cover and cook on a slow flame, stirring frequently so the gravy does not burn at the bottom
  20. Garnish your Sorpotel with julienne of Ginger and Garlic and the green chillies
https://kravingsfoodadventures.com/sorpotel-goan-deep-red-sour-spicy-curry/