Meat Salan is a flavorful and spicy curry made with meat, typically goat or chicken, and is a popular dish in many regions of India, including Jharkhand. It’s known for its rich and aromatic gravy that’s created by combining various spices and herbs. Here’s a basic recipe for Meat Salan with a Jharkhandi touch:
For the Meat:
- 500 grams of meat (goat or chicken), cut into pieces
- 1 cup yogurt (curd)
- 1 tablespoon ginger-garlic paste
- Salt to taste
For the Salan Gravy:
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit (adjust to your spice preference)
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
Marinating the Meat
In a mixing bowl, combine the meat pieces, yogurt, ginger-garlic paste, and salt. Mix well to coat the meat evenly.
Let the meat marinate for at least 30 minutes. You can refrigerate it for a few hours for better flavor absorption.
Cooking the Meat
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the marinated meat and sear it until it turns brown on all sides. Remove the meat from the pan and keep it aside.
Making the Salan Gravy
In the same pan, add more oil if needed.
Add cumin seeds and let them splutter.
Also, Add finely sliced onions and sauté until they become golden brown.
Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt to taste. Mix well and cook for a couple of minutes until the spices release their aroma.
Adding the Meat
Return the seared meat to the pan with the gravy and mix well to combine.
Cooking the Meat Salan
Add enough water to cover the meat. Bring it to a boil.
Reduce the heat, cover the pan, and let the meat simmer until it becomes tender. This may take about 30-45 minutes or more, depending on the type of meat and its cut.
Stir occasionally and add more water if needed to maintain the desired consistency of the gravy.
Garnishing and Serving
Once the meat is cooked to your liking and the gravy has thickened, remove it from heat.
Garnish with fresh coriander leaves.
Serving Meat Salan
Serve Meat Salan hot with rice or roti (Indian flatbread).
Meat Salan is a delightful and spicy dish that’s rich in flavors and is enjoyed by meat lovers in Jharkhand and across India. You can adjust the level of spiciness to suit your taste preferences.