Pigeon Meat Dish "Paro Manxho"
Paro Manxho is a traditional dish from Assam that is known for its unique taste and texture. The dish is typically made with pigeon meat, which is marinated in a blend of spices and then cooked until it is tender and juicy. The spices used in the marinade give the meat a distinctive flavor, while the slow cooking process helps to bring out its natural sweetness.
Equipment
- 1 Large pan
Ingredients
- 500 grams of pigeon meat cleaned and washed
- 2 medium-sized onions finely chopped
- 3 cloves of garlic minced
- 1- inch piece of ginger grated
- 2 green chillies slit
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- Salt to taste
- 2 tbsp mustard oil
- Fresh coriander leaves chopped for garnishing
Instructions
- In a large bowl, add the pigeon meat, turmeric powder, cumin powder, coriander powder, red chilli powder, salt, and mustard oil. Mix well and let it marinate for at least 30 minutes.
- Heat a heavy-bottomed pan over medium heat. Add the marinated pigeon meat and fry it until it turns golden brown on all sides.
- Remove the meat from the pan and keep it aside.
- In the same pan, add the chopped onions, garlic, ginger, and green chillies. Fry until the onions turn translucent.
- Add the fried pigeon meat to the pan and mix well with the onion mixture.
- Cover the pan and let the meat cook on low heat for 20-25 minutes or until it is tender and juicy.
- Garnish with fresh coriander leaves and serve hot with rice.