The cuisine of Northeast India is equally diverse as the land, a home of more than 200 indigenous tribes and languages of their own. Every tribe or community has a distinct way of cooking that makes it authentic and absolutely eccentric. In Assam, The Mishing tribe is known for the use of wild medicinal plants mostly in their traditional foods. Today, I am going to share a meat curry with Green Amarnath leaves (Khutura Xak in Assamese) prepared in the Mishing style. Traditionally this curry is prepared with Mesaki leaves or Tapioca leaves and Pork. Since I could not find the particular leaves in the place I live, I tried to give a twist to it using Amarnath leaves which equally has many medicinal properties and health benefits. I have used Beef in my recipe instead of Pork, you can use any meat (with a little fat) of your choice and try it.

Ingredients:
Choice of Meat: 500-600 gm (Pork/ Beef/ Lamb/ Chicken/ Duck)
Green Amarnath or Amaranthus leaves: 500 gm
Onion: 1 chopped
Ginger: 1 inch-sized
Garlic: 12-15 cloves
Dry red chillies: 4-5
Green chillies: 2-3
Turmeric powder: 1 tablespoon or as per requirement
Salt: As per taste 

Preparation: 1 and a half hour, serves 4 persons.

Step 1: Wash the Amarnath leaves properly and keep it aside. Soak the dry red chillies in hot water for about an hour and grind it along with ginger and garlic in a mortar.

Step 2: Heat a kadhai/wok and directly add the meat. Sprinkle a pinch of salt over the meat and keep stirring. After some time the meat will release its water, keep stirring it in medium flame and let the water evaporate. Once the water is dried, all the fats will gather at the bottom of the kadhai. Keep stir-frying the meat in that fat for about 5 minutes or until it turns a little brown.

Step 3: After some time add chopped onion and saute it along with the meat until the onion turns light brown and translucent. Then add 3/4th portion of the ginger, garlic and red chilli paste, green chillies. Keep the remaining paste for later. Saute it for 2 minutes and add turmeric powder and salt as per taste. Mix it well with the meat and saute for another 5 minutes.

Step 4: Now add around 400 ml water and bring it to boil. Cover the lid and let it cook in the lowest flame until the meat is tender, which might take about 1 to 1 and a half hours. To save time you can pressure cook the meat for 15-20 minutes.

Step 5: Once the meat is tender remove the lid, add the Amarnath leaves and remaining ginger, garlic, and chilli paste. Mix it well with the meat curry and cover it. Let it simmer for another 10-15 minutes in low flame. Check the water as per your requirement, if required add some more water. After 10-15 minutes the Amarnath leaves will be perfectly cooked and the curry will be ready to serve.

Serve with hot steamed rice along with the steamed vegetables or salad of your choice.