Meat

Meat

By
Ragini Dey
Contains
16 recipes
Published by
Hardie Grant Books
ISBN
9781742705200
Photographer
Jana Liebenstein

In ancient India, communities ate and enjoyed all kinds of meat, but as time passed and traditions changed religious, economic and social influences limited the variety of meat consumed. The cow became a holy animal in Hinduism, and most Hindus do not eat beef. Muslims and Jews cannot eat pork, and many Christians and Parsees, out of respect to their Hindu neighbours, stay away from beef as well. The most popular meats consumed are thus lamb, poultry and goat meat. Offal is also popular and many traditional recipes showcase lambs’ and goats’ brains and livers.

Many Indians prefer to use meat on the bone for cooking, as it can add extra flavour to curries and tandoori dishes – see Roasted lamb shank masala and Tandoori-style lamb cutlets. If you do wish to use meat on the bone ask your butcher to cut up lamb or goat forequarters, shoulders or shanks into small 3–4 cm pieces, or buy a combination of meat on the bone and diced meat from the supermarket. You will be justly rewarded with the result.

Other, less-used cuts of meat in Indian cooking include pork chops, belly and ribs, as well as pork neck and leg, veal or osso bucco. Venison is sometimes used as it responds well to spice cooking. Minced meat is used extensively in Indian cuisine.

The dishes in this chapter each have their own individual flavours and characteristics, and have much more variety in heat, texture and taste compared to the curries served in most Indian takeaway restaurants. Explore these recipes, match them to other dishes in this book and create an Indian banquet of your very own!

Featured Recipes in this Chapter

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