Authentic Arunachal Mithun Meat Curry with Warm Khoba Roti
Experience the bold and rustic flavours of Arunachal Pradesh with this tender, slow-cooked mithun meat curry. Infused with indigenous herbs and native spices, it pairs wonderfully with wholesome, hand-kneaded khoba roti.
90min
Total Time
4
Servings
Arunachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan and sauté the sliced onions until golden brown.
2
Add ginger, garlic, and green chilies, cooking for another two minutes until the raw aroma disappears.
3
Add the mithun meat pieces and sear them well on medium-high heat to lock in the juices.
4
Stir in salt and black pepper powder, pour in enough warm water, cover, and simmer on low heat until the meat is completely tender.
5
In a separate bowl, mix whole wheat flour with warm water and a little ghee to knead a firm dough for the khoba roti.
6
Divide the dough into balls, roll them out into thick rotis, and cook them on a hot tawa with a drizzle of ghee until golden spots appear on both sides.
7
Serve the hot mithun meat curry alongside the freshly made warm khoba roti.
Ingredients
500g mithun meat (or substitute with lean beef/mutton), cut into bite-sized pieces
2 large onions, finely sliced
4 cloves garlic, crushed
1-inch ginger, grated
2 green chilies, slit
1 tsp black pepper powder
2 tbsp mustard oil
Salt to taste
2 cups whole wheat flour
2 tbsp ghee
Warm water for kneading
*This AI-generated recipe may contain inaccuracies.