Steamed Ground veal
Chapli Kabab
Shahi Seekh Kabab
Bar BQ
Baked Spicy Meat
Pepper Steak
Balti Gosht ( POT Roasted Meat
)
Achar Gosht
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Steamed Ground veal
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Ingredients:
Ground Meat 2 ½ pounds
2 Medium Onions
2-3 jalapenos
1 table spoon Garlic and Ginger paste
2 table spoon cumin seed
8 Ounce of yoghurt
1 table spoon garam masala powder
1 tea spoon red pepper
1 table spoon coriander seed
1 table spoon papaya powder or raw papaya
Add salt to your taste
Direction:
Take cumin seeds and coriander seeds and roast them in frying pan for about 10-15
seconds and then grind them. Take about two spoon of oil and then fry the chop onion
in it till it becomes golden. Turn off the fire and take out the fried onions from
the oil. Now put grind powder along with other onion and blend them into a paste.
Now mix them in a mince meat. Later add all the spices , yogurt, meat tenderiser,
raw grated papaya and the rest of other ingredients. Marinate the mince meat over
night or at least for six hours. Later put the mixture on the fire and cook it for
about 45 minutes, on a very low flame. While cooking remove the lid from the pan
and stir it twice. Cover it again and let it cook till 4-5 minutes.
Then you have to take one charcoal piece, place it on fire, and let it burn for
a couple of minutes. While it turned red, remove it from the fire, hold it with
cling. Immediately place it on the keema mixture, before placing it on the keema
you have to put foil on the top of the keema. At once pour little bit of oil with
lid or spoon on the top of the charcoal. Immediately cover it with the lid for one
minute. You will see smoke coming out from the pan. That smoke will give you barbecue
smell. Before serving, remove the coal along with the foil carefully. Now dam keema
is ready to eat . Garnish it with some chopped onions, green coriander, grated ginger
and few lemon pieces. 1 hour dish About 6 servings
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Chapli Kabab
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Ingredients:
2½ pounds mutton or veal mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn
2 spoon coriander seed (half crushed) salt to taste
1 tea spoon dried pomegranate seed ( Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg
Direction:
Combine all the spices and ingredients along with mince. Mix them well, make palm
size cutlet. Then take 5 table spoon of oil, pour it on frying pan. Fry the kebabs
on medium or low flame. Each side of kebab should be cook for 3 to 4 minutes. Serve
the hot kebab with raita or green chutney. Here's a quick and easy veal stew
recipe. you can add homestyle vegetables to it.It's flexible, so you can add
anything you want to it to suit your tastes.
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Shahi Seekh Kabab
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Ingredients:
Minced meat (lamb meat) 1 pound
Black Cardamoms 3
Back peppercorns crushed 1 1/2 tsp
Cinnamon powder 1/2 tsp
Coconut, grated 1 1/2 tsp
Cream 2 tbs
(Zeera)Seeds 1 tsp
Garlic Paste 3 tsp
Ginger paste 3 tsp
Oil 2 tsp
Besan (roasted) 3 tsp
Javitiri powder 1/2 tsp
Lemon juice 2 tbs
Onion paste, light browned 3 tbs
Khus khus (poppy seeds) 2 tsp
Red chilli powder 1 tsp
Yoghurt 2 tbs
Salt to taste
Direction:
Mix mince with all other ingredients and 2 tsp of Oil. Knead well for 10 minutes.
Let stand for 10 minutes. Wet hands with cold water and mould mixture round skewers
pressing and shaping long as desired. Roast the kebabs in a medium hot tandoor for
12 minutes till they are browned uniformly.
The kebabs can also be slid off the skewer and cooked on the fine wire mesh of the
grilling rack in a charcoal gas grill or you can place direct on grill. Do not turn
too often as the kebabs may split. You should also use Oil with brush while
placed on gas grill for better taste and look. Kebabs are ready to eat or serve.
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Bar BQ
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Ingredients:
1 medium Green chilli
2½ pounds veal
1 teaspoon Salt
1 inch Ginger
4 small Garlic cloves
3/4 cup yogurt
1 tablespoon Garam masala
Direction:
Cut the veal into 4cm cubes, chop the chilli fine, grate the ginger and crush the
garlic . Put the veal into a bowl, add salt , ginger , garlic and chilli and mix
well. Leave covered for an hour. Add yogart and garam masala and leave covered
for atleast 2 hours.
Thread the veal cubes, about four at a time, onto skewers. Grill, or barbecue, for
about 10 minutes, keep turning so that all sides of the meat are evenly cooked. Brush
once or twice with the marinade. Serve on bed of rice or with naan.
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Baked Spicy Meat
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Ingredients:
2½ pounds undercut veal (whole piece)
2 table spoon ginger paste
1 table spoon garlic paste
1 table spoon red chili powder
2 green chilies
1 table spoon garam masala powder
2 lime juice
2 table spoon oil
1 tea spoon salt
Direction:
Mix all the above ingredients with oil and lime juice. Apply the paste to the meat
piece and set aside for 4-5 hours. Then bake in a preheated oven on a medium heat
in a covered vessel till meat is tender and water dries up. Slice it and serve with
naan
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Pepper Steak
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Ingredients:
2½ pounds undercut pieces of steak
tea spoon of mustard powder
1 table spoon Worcester sauce
tea spoon garlic paste
2 table spoon crushed black pepper
1 tea spoon salt
1 table spoon corn flour
1 table spoon oil
1 table spoon butter
Direction:
Apply all above ingredients except crushed pepper and corn flour to the steak pieces
and marinade for 5-6 hours. Sprinkle crushed pepper on each piece and press inside
with rolling pin. Then dip the steak pieces in flour, shaking off any surplus. Place
on sizzling hot skillet with just enough melted butter to keep meat from sticking.
Fry both sides until browned. Remove to a hot platter and serve hot with plain white
rice.
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Balti Gosht ( POT Roasted Meat )
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Ingredients:
1 (1 ½ pound) Lamb Leg (cubed) or 2 ¼ pounds of Lamb (on the bone)
1 Onion (peeled & chopped)
4 Tomatoes (quartered)
½ Red Bell Pepper (Shimla Mirch) (diced)
4 Fresh Hot Peppers (Mirch) (or to taste) (chopped)
1 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
4 Garlic Cloves (Lehsan) (peeled & chopped)
6 Big Black Cardamoms (Bari Kaali Ilaichi)
1 (4-inch) piece of Cinnamon Stick (Dal Cheeni)
6 Whole Cloves (Loung)
1 tsp. of Cumin Seeds (Sufaid Zeera) (roasted)
1 tsp. of Salt
1 ½ cups of Water
4 tbsp. of Cooking Oil
Direction:
Wash the lamb well, then place it in a lidded casserole or saucepan with about 1
½ cups of water. Add the garlic, salt, and spices to it. Either place in a preheated
oven at 375 degrees F or on the stove, and cook, covered, until just tender (about
45 minutes). Keep checking from time to time, then remove from heat, and let it
stand in its steam with the lid still on, for about 20 minutes or so.
Meanwhile, heat the oil in large karahi or pan, fry the onions until golden brown,
then add the red peppers, hot peppers, and tomatoes. Cook until it is nearly dry
(about 10 minutes on low heat). Then add the drained meat to the karahi or pan,
with a little of the liquid. Stir-fry until it becomes quite dry. Add in the cumin
seeds and the fresh cilantro/coriander leaves about 5 minutes before it is ready.
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Achar Gosht
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Ingredients:
1 ½ pounds or 800 grams of Mutton (boneless)
5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
¾ cup Onions (pureed)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Cumin Seeds (Saabut Zeera)
1 tsp. Mustard Seeds (Rai)
1 tsp. Nigella Seeds (Kalonji)
1 tsp. Fenugreek Seeds (Methi)
5 Cloves (Loung)
15 grams of Jaggery (Gur)
1 tsp. Aniseeds (Sounf)
½ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
1 cup Plain Yogurt
4 cups Water
½ cup Mustard Oil
Direction:
In a dish whisk the plain yogurt with one liter of water. In a microwavable dish
heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste,
garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek
seeds and aniseeds. And microwave on high for 8 minutes. Then mix in the red chilli
powder, turmeric powder and salt and microwave for another 2 minutes. Add the mutton,
whole red chillies, jaggery and curd water mixture and cook in a pot on the stove
for about 15 minutes, or until well done.
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