I don’t know what to name this beautiful kabab . So decided , why not pan fried boti kabab ?? Since they are sliced into pieces and boti means pieces too ..
This recipe I got from one of my dearest Aunts, Rina Salim khalamoni – my soul sister Putul’s mommy . I simply followed the procedure as Khalamoni said , just added one ingredient – vinegar .
The beauty of this recipe is , you can make them ahead of time , can preserve in fridger . Just fry them whenever you feel like .
1 lb beef or mutton chunk of meat
1 and half tbl spoon ginger paste
1/2 tbl spoon vinegar
5/6 whole black pepper
Crushed black pepper , according to taste
salt to taste
1 tbl spoon ghee ( Don’t omit it , use ghee)
1. Slice the meat chunk in little thick pieces . It will be around 10 pieces . Now boil the meat with 3 cups of water , 1 and half tbl spoon ginger paste ,salt and vinegar until the water dries out or the meat is tender . Don’t boil it too much as the meat is too tender . We need tender but firm . If you still have some water in the meat , don’t worry , you can use it as beef stock in many other recipes .
2. Heat 1 tbl spoon ghee and fry them until little charred . Sprinkle the crushed black pepper and serve hot !
In order to slice the meat pieces evenly and smooth , try it when it is half frozen . 🙂
There was a time , my mom used to make large quantity of homemade tomato sauce when the season was about to bid good bye !! Big , giant jars of homemade tomato sauce !! And she used to make so many dishes using this homemade sauce !! Oh !! those were the days !!!
Tomato gosht !!! yes , there are several versions of this preparation .. almost every house has it’s own version in the subcontinent .Among them Hyderabadi tomatoar gosht is very popular , but my version is not Hyderabadi one . This one is inspired by my mom . She used to put lots of homemade tomato sauces or ketchup in her preparation.Mine one is completely my version . I used tomato paste ( store bought canned one) and the choice of spices is my experimental one !! I used few whole spices and the main spices that were used as grounded form is fennel powder , black pepper and clove powder and ofcourse cumin powder !! I loved my version , hope you would like it too .. Try it in upcoming kurbani Eid , a little different but mild aromatic version of beef bhuna .
1 kg beef or mutton
1 and 1/2 cup onion , thinly sliced
1/4 th cup onion paste
1 and 1/2 tbl spoon ginger paste
1 tbl spoon thinly sliced, julian cut ginger
1 tbl spoon garlic paste
5/6 whole garlic cloves
1 small can of tomato paste , around 3-4 tbl spoon
1 medium tomato , chopped
2 tea spoon red chili powder
1/2 tea spoon turmeric powder
5 green cardamoms
1 stick of cinnamon , 3″ stick
1/2 tbl spoon fennel/ sauf/ mouri powder
1/2 tbl spoon clove and black pepper grounded ( around 8/9 cloves and 12-14 black pepper)
1 tea spoon dry roasted cumin powder ( bhaja jeera guri)
1/2 tea spoon any garam masala powder
Salt to taste
Fried sliced garlic until brown for garnishing ( optional)
1. Marinate the meat with onion paste , ginger paste , garlic paste, chili , turmeric powder and whole spices like cardamoms , cinnamon stick and bayleaves .
2. Heat oil and fry the sliced onion until golden brown . Add the Marinated meat with the marinade and little water . Now Cook on low flame with lid on . The meat will release water too. When the water dries out , cook the meat adding water little by little , what we call in Bangla “Koshano” . Add the sliced ginger and whole garlic . When the meat is half done add salt ,tomato paste and chopped tomato . Add water and cook with lid on.
3. At the end add the fennel/ mouri powder , clove and black pepper powder , jeera/ cumin powder and garam masal powder . You can add some fried garlics too at the end , that enhances the aroma , as garlic goes very well with tomatos . Or you can just use them as garnish .
Done !! Enjoy with rice , paratha , Naan . I found it best with bhuna khichuri . 😀