Category Archives: Meat

Sesame Beef

Sesame Beef

Sesame Beef

Ingredient:

1. Beef 500 gram
2. Ginger Paste 2 table spoon
3. Chopped ginger 1 teaspoon
4. Chopped garlic 1 teaspoon
5. Light soy sauce 3 tbl spoon
6. Dark Soy sauce 1 teaspoon
7. Fish sauce ,few drops (optional)
8. Crushed black pepper half teaspoon
9. Salt, very little ( as the sauces contains salt too)
10. Cubed onion
11. Green chilies, splitted
12. Bell peppers
13. Sesame seed
14. Sesame oil ( you can substitute sesame oil for regular vegetable oil too)
15. Tasting salt a little more than half tea spoon
16. Sugar a little more than half teaspoon
17. Corn starch mixed in water

Procedure:

1. Cut the meat into thin slices. Marinate them with ginger paste, light soy sauce, dark soy sauce, few drops of fish sauce, crushed black pepper, tasting salt and little salt, if needed ( since the sauces contains salt, it is better to use a little extra salt, if needed you may alwayz adjust it by adding at the end of your cooking)for minimum 2 hours. The longer, the better.

2. Heat oil, in a wok. Add finely chopped garlic and ginger in it. Fry it for a minute or so and then add the beef with marinade. Cook it on medium high flame until the water is almost dried out. Add little water to make the beef a little more tender. Cover the lid.

3. When the meat is done and water is drying out add little cornflour mixed in water, cubed onion, split green chili, and bell peppers …At the end mix it with roasted sesame (you may microwave the sesame seeds for few seconds).To sharpen the taste add some sugar.

Bon A Petit!!!!!!!!!!!

Traditional Mutton/Lamb Korma

Traditional Mutton/Lamb Korma

Traditional Mutton/Lamb Korma

Ingredients:

Mutton/Lamb Little more than 1 kg
Onion paste 3 medium
Chopped Onion 2 medium
Ginger paste 2 tbl spoon
Garlic paste 2 teaspoon and a little more
Yogurt 1/4th cup ( optional)
Cinnamon, Cardamom, Bayleaf
Chili Powder 1 teaspoon
Coriander Powder 1 teaspoon ( without roasting)
Special Garam masala Powder
Salt to taste
Sugar to taste
Maowa/ Khoya / Dried milk
Regular Milk , thick,one cup
Poppy seed paste 1 tbl spoon
Oil

For special garam masala powder
Microwave 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms,5 or 6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25 second.. Crush it into a smooth powder.

Procedure:

1. Marinate the meat with all the ingredients, except milk,salt, sugar , chopped onion, oil and maowa/khoya for at least 8 hours.

2. Now heat the oil and add the chopped onion..Fry until golden brown. Add the meat with marinade…
Cook very well adding water little by little…That is what we call “Koshano” in Bangla. It should be cooked like this for at least 1 hour.

3. After ” koshano” add water and potatoes..Cover the lid.When the gravy lessens add milk..Add lot of green chillies..You may add littlel mace(joytree),cardamom powder again.. Add poppy seed paste..Lastly add little sugar, 1 and half teaspoon is perfect for me, and maowa/Khoya..

4. Turn the stove on very low heat and cook the korma for another 10 minutes .. That’s what we call to keep on “Dom” in Bangla. You may sprinkle little keora water before serving..

Mutton/Lamb Korma (khashir korma)

Mutton/Lamb Korma (khashir korma)

Mutton/ Lamb/ Goat Korma , shortcut way..:D

Ingredients:

1. Mutton/Lamb 1 KG

2. Onion paste 3/4 th cup ( three-fourth cup)

3. Garlic paste 1 tbl spoon

4. Ginger paste 1 and half table spoon

5. Chili Powder 1 teaspoon

6. Corriander Powder half teaspoon ( without roasting)

7. Potato ( optional)

8. 2/3 Bayleaf

9. Cardamom, cinnamon, Black pepper,

10. Fresh cream half cup

11. Regular Milk 1 cup

12. Sugar 1 and half teaspoon or according to your taste

13. salt to taste

14. Special garam masala powder ( Microwave 1 teaspoon poppy seed/posto, 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms, 5/6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25/30 second.. Crush it into a smooth powder)

15. Oil half cup

Procedure:

1.Wash the mutton thoroughly..Marinate 1 kg mutton with garlic paste, ginger paste, onion paste,bayleaf, cardamom, cinamon, coriander powder, chili powder ,1/2 cup oil and salt in a pot for at least 1 hour before cooking. The longer is marination the yummier it is..

2.Place the pot on the oven on a medium flame..Cover the lid and let the water come out from the meat..Cook very well adding water little by little for atleast 45 minutes to 1 hour . That is what we call “Koshano” in Bangla.

3. After “Koshano” , when the water is almost dried out add the potatoes and let them cook for few minutes too..Add water covering the potato and the meat…

4.When the gravy thickens and almost drying out add 1 cup regular milk , 1/2 cup heavy cream, and 1 and 1/2 teaspoon sugar…Let them cook until the desired gravy appears…Give handful of green chilies. Add the special garam masala powder at the end of the cooking…Cover the lid until u serve.

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Beef Jhuri with leftover beef

384Beef Jhuri with leftover beef

Beef jhuri with leftover beef/ Crunchy spicy fried masala beef

Ingredient:

1. Left over beef curry
2. sliced onion
3. Little turmeric and Chili Powder
4. Cumin seed (optional)
5. Fenugreek ( optional)
6. Dried Chili
7. Green Chili
8. Salt to taste
9. Bell peppers ( optional)

Cooking Method:
1. Take some pieces of beef from your leftover curry.Don’t take the gravy.

2. Break the meats using your hand.

3. Heat oil and deep fry the meat pieces until little crunchy.

4. Now in a pan heat oil. You can use the oil you fried the beef with.Add little amount of Cumin seed and fenugreek ( methi). Add dried chili..Too much fenugreek may ruin the taste so be careful with that. This is something we call “foron” in Bangla.

5. Add sliced onion ( a fairly good amount).Fry then until tender. Add very little turmeric and chili powder. Now add the meat and fry. Sprinkle some salt.You may skip the turmeric and chili powder, won’t make any difference.

6. Add green chilies and chopped bell peppers..Fry a little while.

Serve hot with Plain hot steamed rice or even with “Panta Bhat”( prepared rice in water)..Either way it goes great..:)