Beef/Veal/Lamb/Mutton
Spiced Roast Beef/Veal Beef / Veal with new potatoes
Ingredients:
1.6 kg rib of beef or veal 2 garlic cloves, crushed
1 tbsp chopped parsley 2 tbsps dijon mustard
1/2 lemon, juice only
1 tbsp oil
1 tbsp beef extract
375 ml beef stock
3 tbsps cornflour Ingredients:
1.6 kg rolled rib of beef /veal
75 gms chestnut mushrooms
25 gms butter
1 onion, finely chopped
1 tbsp chopped fresh parsley
2 tbsp creamed horseradish
1 tbsp veg. oil
450 gms new potatoes
Method
Wipe joint with kitchen paper. Using a sharp knife, cut slits in fatty side of beef/veal. Mix together garlic, mustard, parsley, lemon juice and olive oil to form a smooth paste
Spread slit side of meat with paste, making sure to cover each slit. Put on a rack and set in a roasting tin. Cover loosely with foil, taking care not to press on paste.
Cook at 400 deg. F, 200 deg C, Gas 6 for 15 minutes per 450 g plus 15 minutes for rare, 20 minutes per 450 g plus 20 minutes for medium, and 25 minutes per 450 g, plus 25 minutes for well done.
Remove joint from oven and roasting tin and leave to stand on a warmed serving plate for 10 minutes before carving.
Skim off fat from roasting tin, leaving juices behind. Mix beef extract with cornflour and water to make a runny paste.
Stir paste into juices with stock. Simmer over low heat for 10 minutes, stirring continuously, until gravy has thickened. Method
Wipe joint with kitchen paper. Using a sharp knife, cut slits in fatty side of beef/veal.
Wipe mushrooms and roughly chop. Melt butter in frying pan and cook chopped meat, mushrooms and onion for 6/7 minutes or until vegetables are tender.
Drain off fat and leave to cool. Stir parsley and horseradish in mixture and make a thick, slightly wet stuffing. Spoon into cavity of beef and cover loosely with foil.
Put joint in a roasting tin and brush with a little oil.
Cook at 400 deg F, 200 deg C, Gas 6 for 15 minutes per 450 g plus 15 minutes for rare, 20 minutes per 450 g plus 20 minutes for medium, 25 minutes per 450 gms, plus 25 minutes for well done
Cook new potatoes for 15 minutes in boiling salted water. Drain. Add to roasting tin 30 minutes before end of beef cooking time.
R.emove joint and potatoes from oven. Cover and stand on a plate for 10 minutes before carving meat. Garnish with parsley.
Veal & Potato Roast Veal Roast
Ingredients:
2 lbs bobby veal
Cut in thick slices:
2 medium potatoes
3 medium tomatoes
2 medium onions Grind coarsely:
1 tsp each cumin seeds and peppercorns
1 small onion
3 to 4 red chillies
2 tsps vinegar Ingredients:
2 Kgs Veal
4 tbsps soy sauce
10 nos kashmiri chillies
1 nos cardamoms
oil
10 juicy sour limes
3 tsps ground pepper
3 sticks cinnamon
6 nos cloves
2 tsps full black pepper
Method:
Cut meat in thin slices, 3” long and 1/4” thick.
Mix ground ingredients, meat, vinegar and salt. Add two glasses of water and cook till done.
Heat 8 tbsps oil in a pan and fry the cooked beef till brown on both sides. Remove and keep aside.
In the same oil, fry potatoes, tomatoes and onion slices separately.
In a casserole, arrange a layer of veal, potato, onion and tomato in that order.
Top with another layer of meat and continue till all the fried vegetables and meat are used up.
Pour the leftover gravy into the casserole and cover with a lid and keep on slow fire simmering for 15 minutes.
Serve hot with rice, pickle, chapatis or bread. Method
Wash and drain the meat. Squeeze the above lemons and add the ground pepper and keep on forking the meat with a fork / knife for 5 minutes all over and marinate overnight.
Drain the mariande and retain in a separate vessel.
Take a big container and heat 4 tbsps of oil and season the above spices well (i.e. chillies, cinnamon, cardamom, clove and pepper), then add the meat. Fry for 15 to 30 minutes on low heat till meat is firm, then turn and fry for a further 15 to 30 minutes.
Add the marinade, cover and cook till tender for another 35 to 45 minutes. Test for salt. If required, add.
Beef roast (Judy’s) Beef roast (Pam’s)
Ingredients:
1 kg beef
4 big onions
6 green chillies
2 tsps pepper, cardamoms
g/g
salt
coriander and mango powders
2 sour limes and
a glass of water Ingredients:
Tender loin - 2 kgs
2/3 red chillies
g/g
worcestershire sauce
salt and 2 lemons
Method:
Marinate with lemons, mango and coriander powders. Heat oil, season with onions and masalas and fry raw meat. Add above powders and cook for an hour. Method
Marinate for 1/2 day and then pressure cook
Beef roast (Pam’s) Beef roast (Sandy’s)
Ingredients:
1 kg beef/veal
25 gms (1 tbsp) cumin, pepper, clove, cinnamon
1-1/2 tbsp saffron and vinegar
G/G and 6 red chillies
Ingredients:
2 kgs beef/veal, cut finely
6 lemons
1 tbsp salt
4-5 medium sliced onions
cloves
cinnamon
full pepper
8 red chillies
Method:
Marinate for 1/2 day. Fork the beef, add vinegar, and above ingredients. Method
Marinate the meat overnite.
Heat oil, brown red chillies, masalas and onions. Add raw meat pieces, stirring till brown. Pour marinade and cook till tender.
Meat Loaf Carine Cristina
Ingredients:
500 gms ground beef 2 slices rye bread
2 slices white bread
1 onion 1 egg, slightly beaten
2 tbsps butter/margarine
1 tsp salt
213 ml tomato sauce
3 tbsps parmesan cheese
1/4 tsp black pepper
1 tsp oregano (optional)
Safi oil for greasing Ingredients:
1/2 kg roasting meat
750 gms french fries
200 gms fresh mushrooms
2 cloves garlic, finely chopped
1 can tomato sauce (227 gms)
150 ml oil
1 lemon juice
1 tbsp margarine
1 tbsp grated Parmesan cheese
herbs/sauce Bechamel sauce
1 tbsp margarine
1 tbsp flour
1 cup warmed milk
1 25 gms whipping cream
Salt, pepper, nutmeg.
Method
Pour 1 cup water over bread in a large bowl and soak for several minutes, then mash with a fork. Add beef, onion, parsley, cheese, egg, salt and pepper. Mix thoroughly and shape into a loaf and place in greased loaf pan / shallow baking pan. Dot bits of butter / margarine over top. Bake in preheated 375 deg F oven for 30 minutes. Pour tomato sauce over top, sprinkle with oregano, if using and bake for 20 minutes.
Note: After baking, I put more tomato sauce and cheese on it. Method
Season the meat with salt, pepper, thyme, basil, rosemary and laurel. Add the lemon and a dash of Worces. sauce and Tabasco (optional).
In a large saucepan, heat 150 ml oil, add the meat with the garlic, onion and tomato sauce and bring to a boil. Add sufficient water to cover the meat and let it simmer on medium heat for 1 hour 30 minutes, or until cooked.
Cut the meat into slices and reserve the stock.
Prepare the sauce by melting the margarine in a saucepan. Stir in the flour, then add the warmed milk in a thin stream, stirring well. Add the whipping cream and let it simmer for 1 minute, stirring well. Remove from heat and season with salt, pepper and grated nutmeg
Beef loaf
Ingredients:
1/2 kg mince
2 rashers bacon
6 green chillies
2 bread slices
2 eggs
salt, pepper and nutmeg Ingredients:
500 gms mince
75 gms breadcrumbs
1 tbsp chopped parsley
25 gms grated parmesan cheese
salt
ground pepper
2 eggs and oil
Method:
Mince the bacon and green chillies. Add bread, eggs, mince and seasoning.
Tie in waxed paper or cloth and steam in a vessel of boiling water for an hour. Method
Mix meat and breadcrumbs. Add parsley, cheese, salt and pepper and mix thoroughly.
Lightly beat the eggs and add to the meat mixture, so it will shape into a large, oval meat loaf. In a large oval casserole, heat olive oil and fry the meat loaf till crisp and golden brown all over. Set the casserole aside, fry the onion in oil. When the onion is golden, add garlic and fry briefly. Add tomatoes drained of some of their liquid. Cook the sauce over a medium flame for 10 minutes, stirring to break up the tomatoes. Add sauce to the meat loaf and put lid on the casserole and return to stove. Simmer gently for an hour. Gently turn loaf from time to time. Remove the lid after 30 minutes. When cooked, you can use sauce to dress the meat loaf. Let it cool before slicing.
For tomato sauce
1 finely chopped onion, 4 tbsps olive oil, 1 clove garlic. 2 large cans peeled plum tomatoes, 10 fresh basil leaves, salt and pepper.
Beef Medley Chop Suey
Ingredients:
450 gms rump steak, trimmed l clove garlic, chopped
2 tbsp mustard
1 tbsp Worces. sauce 1 tbsp vinegar
6 tbsps oil
Basil to garnish
Salt and pepper
175 gms pasta shells
175 gms green beans
1 onion, wedges
100 gms cherry tomatoes (halved)
50gms pitted black olives, halved Ingredients:
1/4 cup beef, cooked and sliced thinly
1/4 cup grilled chicken
1/2 cup onion sliced
3/4 cup carrots, sliced thinly
3/4 cup capsicums. sliced thinly
1 cup cabbage shredded
1/4 cup oil
1 tsp soy sauce
1/2 tsp salt
1/8 tsp white pepper
2 tsp cornflour
1 cup beef stock
Method
Preheat grill. Place steak on a foil-lined grill rack. Whisk garlic, mustard, Worce. sauce and vinegar together with 1/2 the oil and ground black pepper.
Brush the steak with mustard mixture and grill for 8-10 minutes for rare, 10-12 minutes for medium and 12-15 minutes for well done, turning once and brushing again with the glaze.
Meanwhile, cook pasta in boiling salted water for 8/10 minutes until just tender. Drain, rinse thoroughly with cold water, then drain again.
Heat remaining oil in a large pan and cook onion and beans over a high heat, stirring frequently for 2/3 minutes until just softened.
Remove from heat and add tomatoes, olives and pasta. Pour over remaining glaze and toss well to mix.
Transfer steak to a plate and slice thinly. Arrange steak slices on top of pasta salad and serve garnished with shredded basil. Method
Cut all vegetables evenly in the same size. Heat the oil. Saute onion, shrimps and beef. Set aside. Stir fry the rest of the ingredients starting with the carrot, pepper, cabbage cooked till just done. Add the sautéed ingredients, soy sauce, salt and pepper. Add cornflour dissolved in beef stock, cook until thick.
Serve immediately.
Beef Steak Beef Liver with Onions
Ingredients:
1 kg beef tenderloin / veal l clove garlic, chopped
1/4 kg greenbeans
2 carrots, sliced
0il
1 tsp pepper
Salt
1/2 cup soya sauce
2 onions, sliced
5 lemons, sliced
3 to 4 cups of water Ingredients:
1-1/2 pound beef / lamb liver cut into 1” strips
1/2 tsp each of salt and pepper
1/4 cup oil
2 onions, sliced
18 ounce can mushrooms, undrained
2 cups dairy sour cream
1 tsp worcestershire sauce
Method:
Slice beef / veal in desired pieces and simmer in water with pepper and salt, soya sauce and lemon juice till tender.
Saute crushed garlic in a pan, add beef and onions stirring constantly for 3 minutes. Add beef stock and salt. Simmer for 10 to 15 minutes.
Steam green beans and carrots for 15 minutes and serve with beef. Method
Season liver with salt and pepper. Heat oil and saute onions till tender. Add liver and brown on all sides.
Add mushrooms with liquid, reduce heat and simmer covered for 8-10 minutes.
Add sour cream and continue cooking for an additional 8-10 minutes. Stir in Worcestershire sauce.
Roast Beef Beef/Veal/Mutton balls in gravy
Ingredients:
1 kg beef
3 tbsps each of salt and vinegar
3 onions, sliced
3 tomatoes, 1/4ed
6 tbsps oil
2-3 dry red chillies
1/2 tsp sugar
4-5 potatoes (1/4 ed)
Grind to a fine paste:
2 green chillies
1 red chilli
1 tsp cumin seeds
15 peppercorns
5 garlic cloves
4 cloves
cinnamon stick
turmeric pc
ginger pc. For the balls:
1/2 kg mince
1 eggs
20 gms cashewnuts, broken
20 gms fresh green chillies
1/2 coconut
15 gms garam masala For the gravy:
1/4 kg onions
200 gms tomatoes
5 gms cinnamon
5 gms cloves
5 gms cardamoms
25 gms chilli paste
25 gms turmeric powder
salt and 125 gms oil
Method:
Clean the meat well and cut in big chunks and wash.
Prick the meat with a fork and apply salt, vinegar and paste. Keep aside for 1 / 2 hours or more.
Heat oil and fry onions and tomatoes a little and then add meat and fry for few minutes. Add dry chillies, sugar and 3 or 4 cups hot water. Cook till meat is tender and water dries up. Slice meat and fry in oil. Serve with boiled / fried potatoes. Method
Pour oil in a pan and saute the garam masal, green chillies, cashewnuts and grated coconut. Add turmeric and red chilli paste. Add mince and remove from fire when 1/2 cooked. Mince ingredients once again with the masala. Cool and add egg for binding. Knead and shape into small balls.
For the Gravy:
In a pan add oil and when hot, add garam masala, chopped onions and fry for a while. Add tomatoes, turmeric powder, chilli paste and fry till masala is cooked. Add water to form a thick gracy. Add 1/2 the fried mince balls and cook in gravy for a few minutes. Garnish with fresh coriander leaves, fried whole red chillies, curry leaves and cashew nuts.
Steak Steak with Onion rings
Ingredients:
1 kg undercut
6 green chillies
1 garlic pod
1” ginger pc
salt
1/2 tsp peppercorns
2 tbsps each vinegar, soy sauce, oil
For garnishing:
onions, tomatoes, potatoes and capsicums
Ingredients:
1/2 kg steak
2 tbsps soy sauce
1/2 tsp black pepper
1 tbsp oil
1/4 tsp vinegar
1 tsp sugar
1 garlic clove
1 - 2 medium onions and
4 to 5 tbsps oil for frying
Method:
Trim meat and beat to tenderise.
Grind chillies, g/g and peppercorns and mix with vinegar, soy sauce and oil. Mix meat in mixture and marinate for 3 to 4 hours.
Heat a little oil in the pan and fry onions (in rings) for 3-4 minutes. Drain and set aside.
Fry potaotes and set aside
Cut tomatoes & capsicums in 1/4s, fry and set aside
Fry steaks one at a time on very high flame, turn and fry on the other side. When all the meat is cooked, mix remaining marinade with a little water and pour in frying pan. Cook for 5 minutes.
If desired, mix a little cornflour to thicken the gravy (cornflour should be mixed with a little cold water to form a paste before adding to the gravy).
When all steaks are done, arrange on a platter and garnish with onions, potatoes, tomatoes and capsicums Method
Mix steak (cut in chunks or fine slices).
Marinate for at least an hour before cooking. Cut onions into thin round slices and heat 2 tbsps of oil and fry the onion till soft (do not overcook) and separate the rings.
Cook steak for 5-10 minutes (as preferred), add onion rings on top of cooked steak and serve hot.
Steak stir-fry Meat Curry
Ingredients:
1/4 kg flank shredded steak
1 egg white
1 tbsp each cornflour, fresh ginger, sugar
2 tbsps wine (optional)
2-1/2 tbsps soya sauce
salt
1/2 cup oil
2 each garlic cloves, shredded red peppers, sliced green onions
100 gms bamboo shoots
1 tsp vinegar
sesame oil (dash) Ingredients:
1/2 kg mutton/beef/veal
1/2 fresh scraped coconut
6 kashmiri chillies
1 tbsps each coriander&khuskhus,
1/2 tsp each cumin, pepper corns
1 tsp turmeric
1/2” ginger pc
3 garlic flakes
1 medium chopped onion
a few curry leaves
1 chopped tomato,
tamarind and salt
Method:
In a bowl combine the egg white, cornflour and salt. Dip the meat and then fry in oil till pale in colour. Remove and put on a plate.
Using about 3 tbsps oil, saute the g/g. green onions, pepper, shoots and beef. Sprinkle soya sauce, vinegar, sugar and sesame oil.
Garnish with green onion and serve. Method
Toast coconut, chillies, cumin, coriander and khuskhus in a dry frying pan. Grind together with pepper, turmeric, g/g and tamarind.
Fry onion, add curry leaves, masala, tomato and meat. Fry again, add a little water and salt and cook till meat is tender.
Meat Ball Curry Roasted masala
Ingredients:
1/2 kg mince
1 tsp turmeric
bunch of coriander and mint leaves, chopped
1 sliced onion
curry leaves
salt and
tamarind
Mince the following:
2 onions
3 green chillies
4 garlic flakes
1” ginger pc Ingredients:
1 kg
1/2 coconut roasted
3 tbsps dhania
Method:
Grind mince fine on grinding stone or pass thru blender.
Mix in turmeric, onions, chillies, g/g, coriander and mint leaves and form into balls. Fry lightly and set aside.
Fry sliced onion and add masala. Add curry leaves and cover with water. When it comes to a boil, add meat balls and cook. When almost ready, add tamarind juice and salt
(Check Meat Curry recipe, if required) Method
After roasting the ingredients, grind 2 tbsps coriander seeds, 1 tsp each jeera, poppy seeds and sauf seeds, 6 red chillies and 4 tbsps (1/4 coconut).
Fry g/g in 2 tbsps oil, 4 tbsps onion paste till light brown. Add curry leaves, ground masala, 2 tbsps tomato paste. Add lemon juice, salt and potatoes.
Beef Tender Loin Powder for roast and curries
Ingredients:
1-1/2 kg tender loin
For filling:
5 bread slices
2 onion & 4 garlic chopped and fried in butter
2” blocks cheese
2 egg yolks
salt
1 tsp garam masala Ingredients:
25 gms jeera, pepper, cloves, cinnamon and 30 gms turmeric
Method:
Cut meat horizontally and sprinkle salt.
Preheat the oven first, turn to Gas 7
Paste the ingredients in meat, tie tight with thread and then bake. After 15 minutes or so, lower to Gas 2.
Cooking time: 1 hr 45 minutes. Method
Beef Green Masala Dahi Ghosh
Ingredients:
1 kg beef/veal
Green coriander 8 sprigs
Ginger 2”
1 pod garlic
1/2 tsp each jeera, black pepper
1 tbsp poppy seeds
Cardamom, Clove, Cinnamon
15-20 Green chillies
4 medium sized tomatoes
2 medium sized sliced onions
pinch of saffron
3 big potatoes
salt Ingredients:
1 kg beef
Xacuti
salt
g/g
6 large onions
3 cups yoghurt
coriander leaves for garnishing
Method:
Grind to a paste the above ingredients.
Heat oil in a vessel, add saffron powder, onions and tomatoes. Fry masala well.
Cut potatoes in cubes and add the boiled meat and cook till tender. Method
Beef stew with mixed vegetables Bifes
Ingredients:
1/2 kg beef,
Slice of white yam 2” thick
red pumpkin
5/6 large onions
1/2 tsp salt and pepper. Ingredients:
1/2 kg cubed meat
1” ginger pc
12 garlic flakes
4 green chillies 3 sliced onions
1 tsp each turmeric and sugar
1/4 tsp ground pepper
2 tbsps vinegar and salt
Method:
Cut beef and boil. Add onions with pepper and salt. Add the vegetables cut in slices and pared when the meat is partly cooked. Remove vegetables when getting soft.
Mix a dspn of butter with the same flour quantity and stir in the stew when the meat is cooked tender. Add vegetables again. Method
Crush g/g, green chillies and brown onions, add meat and brown till water dries up.
Put in powdered masalas, sugar, crushed g/g and chillies and brown well. Cover with warm water and cook till meat is tender. Add vinegar and salt and cook a little more.
Beef Gravy Parsi Moghlai Style
Ingredients:
1 kg cubed beef
1 coconut (milk)
1/2 kg green peas
15 ground garlic (ground)
1 ginger pc (2”)
salt
4 tbsps ghee
1 tsp cumin seeds
10 dry chillies
1 grated coconut
1 tbsp coriander seeds
Ingredients:
1/2 kg cubed beef
1 cup yoghurt (250 gms)
1” ginger pc
10 garlic cloves
100 gms raisins
50 gms almonds and cashewnuts
3 finely sliced onions
4 tbsps ghee/oil
10 red chillies
6 each of cardamoms, mint leaves & peppercorns
4” cinnamon stick
1 cup boiled peas
2 large boiled potatoes
Method:
Grind to a fine paste.
Boil meat till half done. Heat ghee and fry g/g and ground masala paste. Keep pouring in coconut milk a little at a time, till used up.
Mix well and add the pieces and the peas and simmer on slow fire, w/o covering the pan till the meat is very tender. Method
Soak cubes in yoghurt and salt. Reserve a few nuts and raisins. Grind the balance to a fine paste with g/g, chillies and all spices.
Fry onions till golden brown and add paste and fry for 10 minutes over low heat and add meat and yoghurt. Cook gently till meat is tender. Add 1/2 cup of water and serve with peas and potatoes.
Mince Baffad
Ingredients:
1/2 kg mince
1/4 kg onions
2” chopped ginger pc
12 chopped garlic flakes
8 chopped green chillies
1 tsp turmeric
1/2 tsp each ground cumin and ground pepper
1 chopped tomato
a bunch each of mint and coriander leaves
Xacuti powder Ingredients:
1/2 kg cubed meat
1/4 kg mixed vegetables
1/2 tsp cumin and ground pepper
4 kashmiri chillies
1 tsp each coriander, turmeric
8 garlic flakes
1” ginger pc
1 onion
2 green chillies
salt and vinegar
Method:
Fry onions till brown, then add g/g and green chillies.
Add mince with turmeric, chilli, cumin and pepper powders and mix well. Add tomato and chopped mint and coriander. Add salt and cook till dry. Method
Boil meat with vegetables and set aside.
Grind cumin, chillies, coriander, pepper, 1/2 quantity each of g/g . Add turmeric.
Chop the onion fine, remaining g/g and green chillies. Brown the onion in oil and add the chopped masala and then the ground. Put in meat and vegetables.
Add salt and vinegar to taste and cook on low heat till the gravy dries.
Beef Wellington Beef GravyFillet of
Ingredients:
1-1/2 kg fillet of beef/ veal
200 gms truffles
1 kg puff pastry (frozen)
20 gms butter
1 egg
salt and pepper
200 gms Duxelles* Ingredients:
1 kg cubed beef
1 coconut (coconut milk)
1 grated coconut
1/2 kg green peas
15 ground garlic cloves
1 ginger pc (2”)
salt
4 tbsps ghee
1 tsp cumin seeds
10 red chillies
1 tbsps coriander seeds
Method:
After seasoning the fillet with salt and pepper, roast the meat in a 200 deg C (Gas 6) oven till brown on all sides, then leave it to cool.
Roll out pastry to 1 cms thick. Spread the truffle over the meat and place in the centre of the pastry. Top with duxelles and wrap the pastry around completely.
Brush the egg on top and cook in a hot oven. (The beef roast should be pink in the middle).Serve hot with gravy separately.
* Wash and finely chop 200 gms of mushrooms, squeeze in a cloth to dry and cook in butter together with 2 tbsps of chopped onions and shallots till brown. Add 2 tbsps of tomato puree, salt and pepper and simmer for a few minutes and cool. Method
Grind to fine paste.
Boil meat till 1/2 done. Heat ghee and fry g/g and ground masala paste. Keep pouring in coconut milk a little at a time till used up.
Mix well and add meat and the peas. Simmer on low fie w/o covering the pan till meat is very tender.
Lamb Rosemary Bake Mediterranean ribs
Ingredients:
1.l kg tender lamb ribs 1.1 kg potatoes
3 garlic cloves, crushed 2 tbsps olive oil
2 tsp dried rosemary
250 ml lamb stock
15 gms butter, melted
1 onion, finely sliced Ingredients:
900 gms tender lamb ribs
1 tbsp each black pepper, dried thyme, fennel seeds
3 tbsps vinegar
5 tbsps oil
450 gms new potatoes
1 onion, chopped
2 tbsps chopped fresh coriander
1 lemon, thinly sliced 1/4 cup stock
1 cabbage
Method
Mix together garlic and oil. Cut potatoes into 1/4” slice. Mix 2/3rds of potatoes with onion and 1 tsp the rosemary. Season.
Grease 1 2.25 litre roasting tin. Add potato and onion mixture with stock. Put remaining potatoes on top. Brush over butter. Cook at 375 deg. F, 190 deg C. Gas 5 for 30 minutes.
Put ribs in another roasting tin and brush with garlic oil. Sprinkle rosemary over ribs. Cook with potatoes for 45 minutes. Remove ribs and potatoes from oven.
Rearrange ribs on top of potatoes in tin. Return to oven and cook for 20 minutes or until ribs are tender and potatoes are golden. Garnish dish with remaining rosemary. Method
Mix together salt, pepper, thyme, fennel seeds, vinegar and 3 tbsps oil. Put lamb ribs in a shallow dish and pour over marinade. Cover and leave in a cool place for 3 hours.
Heat remaining oil in a large roasting tin on hob. Cook onion for 2/3 minutes until tender. Add ribs and cook for 5/6 minutes, until browned all over.
Add 1 tbsp chopped coriander, lemon slices and stock. Cover with foil and cook at 350 deg F - 180 deg C, Gas 4 for 40 minutes
Trim and wash cabbage leaves, shred roughly. Remove ribs and lemon slices from roasting tin with a slotted spoon. Add shredded cabbage to roasting tin. Toss gently in juice. Return ribs and lemon slices to tin.Re-cover with foil and cook for 40 minutes or until tender. Remove and sprinkle coriander.
Hyderabadi Dum Gosht Lamb chops with vegetables
Ingredients:
1/2 kg mutton (boneless) 8 almonds
4 cardamoms 3 small sticks cinnamon
1/2 tsp cummin
Ginger piece (small)
1 tbsp khus khus -optional
Salt
1/2 tsp turmeric
1 tsp peppercorns
3 cloves garlic
small piece of raw papaya 1/2 bunch fresh coriander
juice of 1/2 a lemon
2 green chillies (ground
Safi oil for frying Ingredients:
6 lamb chops 1/4 cup soy sauce
2 lemons Oil for frying
2 big onions, round slices
2 big tomatoes, small chunks
1 green chilli (strips)
Chilli pow and pepper
1 small aubergine (chunks)
Method
Cut mutton into medium size pieces and pound it lightly to flatten. Roast the khus-khus and almonds and grind to a paste. Grind ginger/garlic, with all the other spices including papaya and coriander leaves. Next mix all the ground ingredients with lime juice, salt and apply it well to the meat.
Heat oil, add meat and fry well. Add a little water, cover and cook till meat is tender.
Serve garnished with coriander leaves and sliced tomatoes.. Method
Marinate the lamb chops with soy sauce and lemon juice for a few hours.
Pour about 4 tbsps oil into a non-stick pan and fry the onion rings till slightly brown, then remove to avoid being overcooked.
Add tomatoes and chill, stir for few seconds then fry the meat till slightly brown. Pour the marinade into the casserole. Put some chilli pow and pepper to taste, cover and simmer on low heat for 25 minutes till done. Spoon the vegetables for a few minutes. Do not overcook the vegetables.
Mutton Kofta Curry Mutton Korma (4 persons)
Ingredients:
250 gms mutton
2 eggs
4 green chillies
6 cloves
40 gms split bengal gram
coriander leaves
2” cinnamon
ginger pc and salt
4 green chillies and salt. For Curry
50 gms coriander powder
turmeric
2 large onions
2 or 4 garlic cloves
1 tsp lime juice
oil
1 tsp red chilli
2 tomatoes
1 cup dry coconut Ingredients:
500 gms cubed mutton
cloves
cardamoms (6 each)
2 nos peppercorns
cinnamon stick
2 onions
5 garlic cloves
2” pc ginger
1 tsp garam masala
2 tbsps coriander pow
2 tsp cumin pow
1 tsp chilli pow
1/2 cup oil
salt
1 cup yoghurt
2 tsps coriander
leaves-chopped
Method
Remove bones from meat, wash and mince. Wash and boil the dal. When cooked, grind with cinnamon, cloves, ginger and green chillies.
Add meat, salt, chopped coriander and beaten egg. Form into even small sized balls with wet hands and fry lightly.
Curry:
Slice onion and grind all spices. Blanch and skin tomato. Heat oil and fry onions till brown. Add spices and fry.
Add tomato and 1/4 pt of stock / water. Simmer and add meat balls and continue cooking till meat is cooked thru. Add more water if necessary. When cooked, remove from heat and add lime. Stir gently. Method
Fry spices and then remove and add onions, g/g and fry well. Add powders, salt and cook on strong heat for about 5 minutes, stirring all the time. Stir in the Yoghurt. Add browned meat pieces and sufficient water to cook. Cover meat and bring to a boil. Cook on moderate heat for approximately 1 hour till meat is tender.
Finally, add garam masala and cook for few minutes. Garnish with chopped coriander.
Rogan Josh Alimo Roast
Ingredients:
500 gms mutton (leg portion)
250 gms onions
25 gms g/g paste
2 gms cardamoms
2 gms cloves
10 gms red chillie pow
10 gms coriander pow
50 gms yoghurt
10 gms coriander leaves
15 gms oil
5 gms cashews
1 red chilli
4 drops kewra
5 gms garam masala powder
salt Ingredients:
1 kg beef / mutton
3 tbsps oil
3 whole peeled potatoes
2 whole medium onions
salt, sugar and vinegar.
Method
Cut mutton in 2.5 cms pcs and keep aside. Slice onions lengthwise and brown them in a little oil and strain. Mince the brown onions with 10 gms yoghurt.
Heat oil in a vessel and add g/g paste and fry for a minute. Add mutton pieces alongwith red chilli pow, coriander leaves and salt. Cover and cook till almost done.
Add the brown onion paste and roast mixture well. Add yoghurt and cook till done. Add chopped coriander leaves, kewra water and garam masala powders. Serve with roasted cashew powder and friend red chilli.
For the garnish: 5 gms roasted cashewnuts and 1 fried red chilli. Method
Grind to paste 1/4 bunch each of coriander and mint, 2 heaped tsps cumin seeds, 6-8 red chillies, 1 tsp turmeric pow, 2 garlic cloves and 2” pc ginger.
Heat oil and fry ground masala well. Cut meat into 2-3 pcs, fry well in masala. Add salt and 2 cups water. Pressure cook.
Open cooker and add potatoes and onions. Cook for another 5 minutes. Open cooker add sugar and vinegar. Boil for a while to blend flavour.
Slice the meat arranged with potatoes, onion and gravy.
Leg of Lamb - Roast Tandoori Lamb
Ingredients:
1 leg of lamb
a garlic clove
ginger pc
1 tbsp cor
2 red chillies
pinch of cuminseed
1/2 cup curd
3 to 4 tbsps oil and salt Ingredients:
1 kg fresh boneless cubed lamb (loin)
1 cup yoghurt - 200 gms
2 sour lemons
3-5 drops red food colour
Salt
2 tsp fresh grated ginger
6-8 garlic flakes
6 green chillies
2-1/2 tsp chilli pow
2-1/2 tsps coriander seeds
1-1/4 tsp cumin seeds
3 cloves, cardamoms
1-1/2” pc cinnamon
Method
Clean leg of lamb. Make slits with a sharp-pointed knife. Grind g/g, coriander, red chillies, cumin seeds and salt. Rub over meat. Pour oil and curd.
Marinade a day earlier. Place in baking tray uncovered, allowing 1/2 hour or till done.
Cut lamb leg in slices. Garnish with tomatoes and sauted potatoes. Method
Grind all dry ingredients. Grind g/g, green chillies, yoghurt and powdered dry ingredients separately and mix for 1 to 2 minutes. Add red food colour and mix for another 15 seconds.
Pour mixture over the lamb cubes. Squeeze the lemons and marinade for 6 to 8 hours in the fridge and add salt.
Place cubes in a lightly greased dish and bake in a preheated oven (350 deg F - Gas 4) for 20-25 minutes covered with silver foil.
Remove foil and continue cooking in the oven for another 20 minutes or till lamb is tender. Serve hot.
Garnish with chopped onion, chopped fresh parsley, grated lemon rind and pinch of salt.
Stuffed Mutton Breast Sweet & Sour Lamb
Ingredients:
500 gms breast
30 gms fat
10 gms flour
2 glasses stock
salt Stuffing:
1 bunch mint
2 green chillies
1 onion
1/2 lime
2 potatoes
1 carrot and salt Ingredients:
900 gms leg of lamb, pcs
2 tbsps oil
2 chopped onions
2 tbsps flour
150 ml pineapple juice
150 ml stock
2 tbsps brown sugar
salt and pepper
55 ml vinegar
Method
Wash mint and remove leaves and grind to a fine paste with green chillies and onion. Add salt and juice to taste. Boil potatoes, peel and slice. Scrape carrot, parboil and dice. Mix mint chutney, potatoes and carrot.
Wash and wipe meat. With a sharp knife, remove bones. Roll up carefully to tuck in stuffing. Tie with string and place in baking tin.
Baste with melted fat and cook in oven Gas 5 for about 10 minutes.
Reduce to Gas 3 and cook till done, basting occasionally for an hour. Add flour and brown to remove from tray. Simmer for few minutes. Method
Heat oil and fry meat in batches to seal.
Set meat aside on plate. Add onions to the hot fat and fry to golden. Remove from heat and stir in flour. Add juice, vinegar, stock and sugar and stir onion and flour mixture.
Place on heat and stir till mixture thickens. Add meat and sugar to sauce and place meat and sauce in ovenproof dish.
Bake at Gas 4 for 2 hours, add salt and pepper.
Trotters Curry Trotters with Capsicum and curd
Ingredients:
1 dozen trotters
3 red chillies
1 tsp turmeric
1 tsp cumin
1 tbsp coriander
1” ginger pc
12 garlic flakes
salt
tamarind juice
4 green chillies
Ingredients:
6 trotters, cut at joints.
200 gms yoghurt
1 chopped onion
6 garlic cloves
1/2” pc ginger
4 medium tomatoes
3 bay leaves
2 sour limes
salt
1 tsp each of coriander and cumin powders
6 cardamoms
4 cloves
1 tsp raw rice (roast till rice changes colour)
1” cinnamon stick
12 red chillies
Method
Wash trotters well, then dip in boiling water. Scrape hair off with knife and boil in salted water till tender.
Grind chillies, turmeric, cumin, coriander, g/g (8 flakes). Fry balance flakes in ghee. Add ground masala and fry again.
Put trotters alongwith water in which they have been cooked and simmer till almost dry. Add tamarind juice and salt, green chillies, slit lengthwise and simmer till meat is dropping off the bones. Method
Clean trotters, cut at joints. Add beaten curd and leave to marinade for 1/2 an hour. To the trotters, add coriander and cumin powders, bay leaves, onion, tomatoes and enough water. Cook for 1 hour under pressure till tender.
Grind to a fine paste chillies, cloves, cinnamon, cardamoms, g/g and roasted rice. Reserve the ground water for gravy.
Heat oil and fry the ground masala for five minutes, then put trotters with its liquid, capsicums and simmer for another 5 minutes till gravy thickens. Add lime juice and remove from fire.
Roast lamb with rosemary Stuffed leg of lamb
Ingredients:
2.25 kgs lamb
2 cloves crushed garlic
50 g butter
salt, pepper
Sprig / Tsp of fresh rosemary
1/4 pint (150 ml stock)
1 kg potatoes
3 onions Ingredients:
2 kgs lamb
1 bunch thyme
2 large bunches of parsley
5 garlic cloves
4 tbsps coconut
white pepper
3 egg yolks
150 gms yoghurt
1 large green pepper
salt
2 tbsps olive oil for basting. Vegetables:
750 gms brinjals
1 each of red/green peppers
2 onions
4 large tomatoes
Salt
White pepper and
Tobasco sauce (few drops)
Method
Rub lamb all over with garlic using back of spoon. Melt butter and brush over meat. Season with salt and pepper.
Make cuts into meat and insert small sprigs of rosemary. Place in roasting dish, pour in stock and roast in moderate oven 180 deg C, 350 deg F (Gas 4).
Peel and slice Potatoes, onions and place in roasting dish around lamb and cook for a further 1 hour 10 minutes and serve with green vegetables.
Add an extra 25 minutes to cook. Method
Put chopped thyme, mash and drain parsley, peeled garlic, coconut, egg yolk and yoghurt in a bowl. Wash peppers, cut in narrow strips and remove seeds. Sprinkle salt and pepper. Puree all with hand mixer.
Stuff leg with 1/4 of herb cream. Sew up both ends of legs with kitchen string. Rub meat with salt and pepper. Heat oil in oven and fry meat till brown on all sides.
Slice Brinjals, cut peppers in strips and blanch tomatoes. Heat 2 cups of water and boil peppers and brinjals for 2 minutes. Remove and drain. Chop onions.
Spread rest of herb cream over lamb leg and arrange vegetables around it. Cook meat and vegetables for a further 45 minutes.
When meat registers to 45 deg it will be pink and at 60 deg, it is cooked right through).
Let meat rest in the oven for another 10 minutes.
Mutton Hotpot with Cabbage Meat Curry
Ingredients:
900 gms mutton, boned shoulder / leg cut in large pieces
50 ml oil
Salt, pepper and nutmeg
150 gms onions, roughly cut
600 gms white cabbage, roughly cut
300 ml beef stock
l clove garlic
sprigs of marjoram
600 gms potatoes, large cubes Ingredients:
1/2 kg boiled mutton/veal/beef
3 chopped onions
3 garlic cloves, chopped
1 grated ginger pc
3 chopped tomatoes
1 tbsp each tomato puree and lemon juice
coriander
1 green pepper
1/4 cup soya sauce
1/8 cup oil
salt
1 tsp each coriander, cumin, black pepper, cinnamon, cardamom, gram masala and ajinomoto salt
Method
Brown the meat in very hot oil, season and remove.
In the same pan brown onions, add the cabbage and season. Then add the garlic and marjoram.
Replace the meat and add the stock. Cover and braise for about 30 minutes.
Before the end of cooking, add the potatoes and complete the cooking and arrange on a serving dish. Method
Heat oil in a large pan and fry onions till brown. Add g/g and fry till golden brown.
Add all spices with meat and fry. Stir in tomatoes, puree, salt, green pepper, lemon juice and soya sauce. Simmer for 20 minutes, add coriander leaves and serve hot.
Note: Add capsicum last for colour and crunch.
GOSHT RAARHA
1 kg mutton cut into pieces, 150 gms curds beaten; salt to taste; oil 100ml; green cardamoms 6; brown cardamoms 2; bay leaves 2; onions 2; ginger 25 gms; garlic 25 gms; coriander powder 2 tbslpns; red chilli powder 2 tspns; turmeric powder ½ tspn; tomatoes 250 gms chopped; cumin powder 2 tspns; coriander leaves ¼ bunch.
Marinate the meat in curd, salt and ginger garlic for 1 hour. Heat oil add whole garam masala and stir for a few minutes. Add ginger, garlic paste and powdered spices. Cook till oil separates. Add meat along with marinade stir. Pressure cook for 12 minutes. Stir in remaining ginger; garlic, tomatoes, cumin and coriander leaves. Cook till oil separates. Serve hot with paratha/nan.
Spiced Roast Beef/Veal Beef / Veal with new potatoes
Ingredients:
1.6 kg rib of beef or veal 2 garlic cloves, crushed
1 tbsp chopped parsley 2 tbsps dijon mustard
1/2 lemon, juice only
1 tbsp oil
1 tbsp beef extract
375 ml beef stock
3 tbsps cornflour Ingredients:
1.6 kg rolled rib of beef /veal
75 gms chestnut mushrooms
25 gms butter
1 onion, finely chopped
1 tbsp chopped fresh parsley
2 tbsp creamed horseradish
1 tbsp veg. oil
450 gms new potatoes
Method
Wipe joint with kitchen paper. Using a sharp knife, cut slits in fatty side of beef/veal. Mix together garlic, mustard, parsley, lemon juice and olive oil to form a smooth paste
Spread slit side of meat with paste, making sure to cover each slit. Put on a rack and set in a roasting tin. Cover loosely with foil, taking care not to press on paste.
Cook at 400 deg. F, 200 deg C, Gas 6 for 15 minutes per 450 g plus 15 minutes for rare, 20 minutes per 450 g plus 20 minutes for medium, and 25 minutes per 450 g, plus 25 minutes for well done.
Remove joint from oven and roasting tin and leave to stand on a warmed serving plate for 10 minutes before carving.
Skim off fat from roasting tin, leaving juices behind. Mix beef extract with cornflour and water to make a runny paste.
Stir paste into juices with stock. Simmer over low heat for 10 minutes, stirring continuously, until gravy has thickened. Method
Wipe joint with kitchen paper. Using a sharp knife, cut slits in fatty side of beef/veal.
Wipe mushrooms and roughly chop. Melt butter in frying pan and cook chopped meat, mushrooms and onion for 6/7 minutes or until vegetables are tender.
Drain off fat and leave to cool. Stir parsley and horseradish in mixture and make a thick, slightly wet stuffing. Spoon into cavity of beef and cover loosely with foil.
Put joint in a roasting tin and brush with a little oil.
Cook at 400 deg F, 200 deg C, Gas 6 for 15 minutes per 450 g plus 15 minutes for rare, 20 minutes per 450 g plus 20 minutes for medium, 25 minutes per 450 gms, plus 25 minutes for well done
Cook new potatoes for 15 minutes in boiling salted water. Drain. Add to roasting tin 30 minutes before end of beef cooking time.
R.emove joint and potatoes from oven. Cover and stand on a plate for 10 minutes before carving meat. Garnish with parsley.
Veal & Potato Roast Veal Roast
Ingredients:
2 lbs bobby veal
Cut in thick slices:
2 medium potatoes
3 medium tomatoes
2 medium onions Grind coarsely:
1 tsp each cumin seeds and peppercorns
1 small onion
3 to 4 red chillies
2 tsps vinegar Ingredients:
2 Kgs Veal
4 tbsps soy sauce
10 nos kashmiri chillies
1 nos cardamoms
oil
10 juicy sour limes
3 tsps ground pepper
3 sticks cinnamon
6 nos cloves
2 tsps full black pepper
Method:
Cut meat in thin slices, 3” long and 1/4” thick.
Mix ground ingredients, meat, vinegar and salt. Add two glasses of water and cook till done.
Heat 8 tbsps oil in a pan and fry the cooked beef till brown on both sides. Remove and keep aside.
In the same oil, fry potatoes, tomatoes and onion slices separately.
In a casserole, arrange a layer of veal, potato, onion and tomato in that order.
Top with another layer of meat and continue till all the fried vegetables and meat are used up.
Pour the leftover gravy into the casserole and cover with a lid and keep on slow fire simmering for 15 minutes.
Serve hot with rice, pickle, chapatis or bread. Method
Wash and drain the meat. Squeeze the above lemons and add the ground pepper and keep on forking the meat with a fork / knife for 5 minutes all over and marinate overnight.
Drain the mariande and retain in a separate vessel.
Take a big container and heat 4 tbsps of oil and season the above spices well (i.e. chillies, cinnamon, cardamom, clove and pepper), then add the meat. Fry for 15 to 30 minutes on low heat till meat is firm, then turn and fry for a further 15 to 30 minutes.
Add the marinade, cover and cook till tender for another 35 to 45 minutes. Test for salt. If required, add.
Beef roast (Judy’s) Beef roast (Pam’s)
Ingredients:
1 kg beef
4 big onions
6 green chillies
2 tsps pepper, cardamoms
g/g
salt
coriander and mango powders
2 sour limes and
a glass of water Ingredients:
Tender loin - 2 kgs
2/3 red chillies
g/g
worcestershire sauce
salt and 2 lemons
Method:
Marinate with lemons, mango and coriander powders. Heat oil, season with onions and masalas and fry raw meat. Add above powders and cook for an hour. Method
Marinate for 1/2 day and then pressure cook
Beef roast (Pam’s) Beef roast (Sandy’s)
Ingredients:
1 kg beef/veal
25 gms (1 tbsp) cumin, pepper, clove, cinnamon
1-1/2 tbsp saffron and vinegar
G/G and 6 red chillies
Ingredients:
2 kgs beef/veal, cut finely
6 lemons
1 tbsp salt
4-5 medium sliced onions
cloves
cinnamon
full pepper
8 red chillies
Method:
Marinate for 1/2 day. Fork the beef, add vinegar, and above ingredients. Method
Marinate the meat overnite.
Heat oil, brown red chillies, masalas and onions. Add raw meat pieces, stirring till brown. Pour marinade and cook till tender.
Meat Loaf Carine Cristina
Ingredients:
500 gms ground beef 2 slices rye bread
2 slices white bread
1 onion 1 egg, slightly beaten
2 tbsps butter/margarine
1 tsp salt
213 ml tomato sauce
3 tbsps parmesan cheese
1/4 tsp black pepper
1 tsp oregano (optional)
Safi oil for greasing Ingredients:
1/2 kg roasting meat
750 gms french fries
200 gms fresh mushrooms
2 cloves garlic, finely chopped
1 can tomato sauce (227 gms)
150 ml oil
1 lemon juice
1 tbsp margarine
1 tbsp grated Parmesan cheese
herbs/sauce Bechamel sauce
1 tbsp margarine
1 tbsp flour
1 cup warmed milk
1 25 gms whipping cream
Salt, pepper, nutmeg.
Method
Pour 1 cup water over bread in a large bowl and soak for several minutes, then mash with a fork. Add beef, onion, parsley, cheese, egg, salt and pepper. Mix thoroughly and shape into a loaf and place in greased loaf pan / shallow baking pan. Dot bits of butter / margarine over top. Bake in preheated 375 deg F oven for 30 minutes. Pour tomato sauce over top, sprinkle with oregano, if using and bake for 20 minutes.
Note: After baking, I put more tomato sauce and cheese on it. Method
Season the meat with salt, pepper, thyme, basil, rosemary and laurel. Add the lemon and a dash of Worces. sauce and Tabasco (optional).
In a large saucepan, heat 150 ml oil, add the meat with the garlic, onion and tomato sauce and bring to a boil. Add sufficient water to cover the meat and let it simmer on medium heat for 1 hour 30 minutes, or until cooked.
Cut the meat into slices and reserve the stock.
Prepare the sauce by melting the margarine in a saucepan. Stir in the flour, then add the warmed milk in a thin stream, stirring well. Add the whipping cream and let it simmer for 1 minute, stirring well. Remove from heat and season with salt, pepper and grated nutmeg
Beef loaf
Ingredients:
1/2 kg mince
2 rashers bacon
6 green chillies
2 bread slices
2 eggs
salt, pepper and nutmeg Ingredients:
500 gms mince
75 gms breadcrumbs
1 tbsp chopped parsley
25 gms grated parmesan cheese
salt
ground pepper
2 eggs and oil
Method:
Mince the bacon and green chillies. Add bread, eggs, mince and seasoning.
Tie in waxed paper or cloth and steam in a vessel of boiling water for an hour. Method
Mix meat and breadcrumbs. Add parsley, cheese, salt and pepper and mix thoroughly.
Lightly beat the eggs and add to the meat mixture, so it will shape into a large, oval meat loaf. In a large oval casserole, heat olive oil and fry the meat loaf till crisp and golden brown all over. Set the casserole aside, fry the onion in oil. When the onion is golden, add garlic and fry briefly. Add tomatoes drained of some of their liquid. Cook the sauce over a medium flame for 10 minutes, stirring to break up the tomatoes. Add sauce to the meat loaf and put lid on the casserole and return to stove. Simmer gently for an hour. Gently turn loaf from time to time. Remove the lid after 30 minutes. When cooked, you can use sauce to dress the meat loaf. Let it cool before slicing.
For tomato sauce
1 finely chopped onion, 4 tbsps olive oil, 1 clove garlic. 2 large cans peeled plum tomatoes, 10 fresh basil leaves, salt and pepper.
Beef Medley Chop Suey
Ingredients:
450 gms rump steak, trimmed l clove garlic, chopped
2 tbsp mustard
1 tbsp Worces. sauce 1 tbsp vinegar
6 tbsps oil
Basil to garnish
Salt and pepper
175 gms pasta shells
175 gms green beans
1 onion, wedges
100 gms cherry tomatoes (halved)
50gms pitted black olives, halved Ingredients:
1/4 cup beef, cooked and sliced thinly
1/4 cup grilled chicken
1/2 cup onion sliced
3/4 cup carrots, sliced thinly
3/4 cup capsicums. sliced thinly
1 cup cabbage shredded
1/4 cup oil
1 tsp soy sauce
1/2 tsp salt
1/8 tsp white pepper
2 tsp cornflour
1 cup beef stock
Method
Preheat grill. Place steak on a foil-lined grill rack. Whisk garlic, mustard, Worce. sauce and vinegar together with 1/2 the oil and ground black pepper.
Brush the steak with mustard mixture and grill for 8-10 minutes for rare, 10-12 minutes for medium and 12-15 minutes for well done, turning once and brushing again with the glaze.
Meanwhile, cook pasta in boiling salted water for 8/10 minutes until just tender. Drain, rinse thoroughly with cold water, then drain again.
Heat remaining oil in a large pan and cook onion and beans over a high heat, stirring frequently for 2/3 minutes until just softened.
Remove from heat and add tomatoes, olives and pasta. Pour over remaining glaze and toss well to mix.
Transfer steak to a plate and slice thinly. Arrange steak slices on top of pasta salad and serve garnished with shredded basil. Method
Cut all vegetables evenly in the same size. Heat the oil. Saute onion, shrimps and beef. Set aside. Stir fry the rest of the ingredients starting with the carrot, pepper, cabbage cooked till just done. Add the sautéed ingredients, soy sauce, salt and pepper. Add cornflour dissolved in beef stock, cook until thick.
Serve immediately.
Beef Steak Beef Liver with Onions
Ingredients:
1 kg beef tenderloin / veal l clove garlic, chopped
1/4 kg greenbeans
2 carrots, sliced
0il
1 tsp pepper
Salt
1/2 cup soya sauce
2 onions, sliced
5 lemons, sliced
3 to 4 cups of water Ingredients:
1-1/2 pound beef / lamb liver cut into 1” strips
1/2 tsp each of salt and pepper
1/4 cup oil
2 onions, sliced
18 ounce can mushrooms, undrained
2 cups dairy sour cream
1 tsp worcestershire sauce
Method:
Slice beef / veal in desired pieces and simmer in water with pepper and salt, soya sauce and lemon juice till tender.
Saute crushed garlic in a pan, add beef and onions stirring constantly for 3 minutes. Add beef stock and salt. Simmer for 10 to 15 minutes.
Steam green beans and carrots for 15 minutes and serve with beef. Method
Season liver with salt and pepper. Heat oil and saute onions till tender. Add liver and brown on all sides.
Add mushrooms with liquid, reduce heat and simmer covered for 8-10 minutes.
Add sour cream and continue cooking for an additional 8-10 minutes. Stir in Worcestershire sauce.
Roast Beef Beef/Veal/Mutton balls in gravy
Ingredients:
1 kg beef
3 tbsps each of salt and vinegar
3 onions, sliced
3 tomatoes, 1/4ed
6 tbsps oil
2-3 dry red chillies
1/2 tsp sugar
4-5 potatoes (1/4 ed)
Grind to a fine paste:
2 green chillies
1 red chilli
1 tsp cumin seeds
15 peppercorns
5 garlic cloves
4 cloves
cinnamon stick
turmeric pc
ginger pc. For the balls:
1/2 kg mince
1 eggs
20 gms cashewnuts, broken
20 gms fresh green chillies
1/2 coconut
15 gms garam masala For the gravy:
1/4 kg onions
200 gms tomatoes
5 gms cinnamon
5 gms cloves
5 gms cardamoms
25 gms chilli paste
25 gms turmeric powder
salt and 125 gms oil
Method:
Clean the meat well and cut in big chunks and wash.
Prick the meat with a fork and apply salt, vinegar and paste. Keep aside for 1 / 2 hours or more.
Heat oil and fry onions and tomatoes a little and then add meat and fry for few minutes. Add dry chillies, sugar and 3 or 4 cups hot water. Cook till meat is tender and water dries up. Slice meat and fry in oil. Serve with boiled / fried potatoes. Method
Pour oil in a pan and saute the garam masal, green chillies, cashewnuts and grated coconut. Add turmeric and red chilli paste. Add mince and remove from fire when 1/2 cooked. Mince ingredients once again with the masala. Cool and add egg for binding. Knead and shape into small balls.
For the Gravy:
In a pan add oil and when hot, add garam masala, chopped onions and fry for a while. Add tomatoes, turmeric powder, chilli paste and fry till masala is cooked. Add water to form a thick gracy. Add 1/2 the fried mince balls and cook in gravy for a few minutes. Garnish with fresh coriander leaves, fried whole red chillies, curry leaves and cashew nuts.
Steak Steak with Onion rings
Ingredients:
1 kg undercut
6 green chillies
1 garlic pod
1” ginger pc
salt
1/2 tsp peppercorns
2 tbsps each vinegar, soy sauce, oil
For garnishing:
onions, tomatoes, potatoes and capsicums
Ingredients:
1/2 kg steak
2 tbsps soy sauce
1/2 tsp black pepper
1 tbsp oil
1/4 tsp vinegar
1 tsp sugar
1 garlic clove
1 - 2 medium onions and
4 to 5 tbsps oil for frying
Method:
Trim meat and beat to tenderise.
Grind chillies, g/g and peppercorns and mix with vinegar, soy sauce and oil. Mix meat in mixture and marinate for 3 to 4 hours.
Heat a little oil in the pan and fry onions (in rings) for 3-4 minutes. Drain and set aside.
Fry potaotes and set aside
Cut tomatoes & capsicums in 1/4s, fry and set aside
Fry steaks one at a time on very high flame, turn and fry on the other side. When all the meat is cooked, mix remaining marinade with a little water and pour in frying pan. Cook for 5 minutes.
If desired, mix a little cornflour to thicken the gravy (cornflour should be mixed with a little cold water to form a paste before adding to the gravy).
When all steaks are done, arrange on a platter and garnish with onions, potatoes, tomatoes and capsicums Method
Mix steak (cut in chunks or fine slices).
Marinate for at least an hour before cooking. Cut onions into thin round slices and heat 2 tbsps of oil and fry the onion till soft (do not overcook) and separate the rings.
Cook steak for 5-10 minutes (as preferred), add onion rings on top of cooked steak and serve hot.
Steak stir-fry Meat Curry
Ingredients:
1/4 kg flank shredded steak
1 egg white
1 tbsp each cornflour, fresh ginger, sugar
2 tbsps wine (optional)
2-1/2 tbsps soya sauce
salt
1/2 cup oil
2 each garlic cloves, shredded red peppers, sliced green onions
100 gms bamboo shoots
1 tsp vinegar
sesame oil (dash) Ingredients:
1/2 kg mutton/beef/veal
1/2 fresh scraped coconut
6 kashmiri chillies
1 tbsps each coriander&khuskhus,
1/2 tsp each cumin, pepper corns
1 tsp turmeric
1/2” ginger pc
3 garlic flakes
1 medium chopped onion
a few curry leaves
1 chopped tomato,
tamarind and salt
Method:
In a bowl combine the egg white, cornflour and salt. Dip the meat and then fry in oil till pale in colour. Remove and put on a plate.
Using about 3 tbsps oil, saute the g/g. green onions, pepper, shoots and beef. Sprinkle soya sauce, vinegar, sugar and sesame oil.
Garnish with green onion and serve. Method
Toast coconut, chillies, cumin, coriander and khuskhus in a dry frying pan. Grind together with pepper, turmeric, g/g and tamarind.
Fry onion, add curry leaves, masala, tomato and meat. Fry again, add a little water and salt and cook till meat is tender.
Meat Ball Curry Roasted masala
Ingredients:
1/2 kg mince
1 tsp turmeric
bunch of coriander and mint leaves, chopped
1 sliced onion
curry leaves
salt and
tamarind
Mince the following:
2 onions
3 green chillies
4 garlic flakes
1” ginger pc Ingredients:
1 kg
1/2 coconut roasted
3 tbsps dhania
Method:
Grind mince fine on grinding stone or pass thru blender.
Mix in turmeric, onions, chillies, g/g, coriander and mint leaves and form into balls. Fry lightly and set aside.
Fry sliced onion and add masala. Add curry leaves and cover with water. When it comes to a boil, add meat balls and cook. When almost ready, add tamarind juice and salt
(Check Meat Curry recipe, if required) Method
After roasting the ingredients, grind 2 tbsps coriander seeds, 1 tsp each jeera, poppy seeds and sauf seeds, 6 red chillies and 4 tbsps (1/4 coconut).
Fry g/g in 2 tbsps oil, 4 tbsps onion paste till light brown. Add curry leaves, ground masala, 2 tbsps tomato paste. Add lemon juice, salt and potatoes.
Beef Tender Loin Powder for roast and curries
Ingredients:
1-1/2 kg tender loin
For filling:
5 bread slices
2 onion & 4 garlic chopped and fried in butter
2” blocks cheese
2 egg yolks
salt
1 tsp garam masala Ingredients:
25 gms jeera, pepper, cloves, cinnamon and 30 gms turmeric
Method:
Cut meat horizontally and sprinkle salt.
Preheat the oven first, turn to Gas 7
Paste the ingredients in meat, tie tight with thread and then bake. After 15 minutes or so, lower to Gas 2.
Cooking time: 1 hr 45 minutes. Method
Beef Green Masala Dahi Ghosh
Ingredients:
1 kg beef/veal
Green coriander 8 sprigs
Ginger 2”
1 pod garlic
1/2 tsp each jeera, black pepper
1 tbsp poppy seeds
Cardamom, Clove, Cinnamon
15-20 Green chillies
4 medium sized tomatoes
2 medium sized sliced onions
pinch of saffron
3 big potatoes
salt Ingredients:
1 kg beef
Xacuti
salt
g/g
6 large onions
3 cups yoghurt
coriander leaves for garnishing
Method:
Grind to a paste the above ingredients.
Heat oil in a vessel, add saffron powder, onions and tomatoes. Fry masala well.
Cut potatoes in cubes and add the boiled meat and cook till tender. Method
Beef stew with mixed vegetables Bifes
Ingredients:
1/2 kg beef,
Slice of white yam 2” thick
red pumpkin
5/6 large onions
1/2 tsp salt and pepper. Ingredients:
1/2 kg cubed meat
1” ginger pc
12 garlic flakes
4 green chillies 3 sliced onions
1 tsp each turmeric and sugar
1/4 tsp ground pepper
2 tbsps vinegar and salt
Method:
Cut beef and boil. Add onions with pepper and salt. Add the vegetables cut in slices and pared when the meat is partly cooked. Remove vegetables when getting soft.
Mix a dspn of butter with the same flour quantity and stir in the stew when the meat is cooked tender. Add vegetables again. Method
Crush g/g, green chillies and brown onions, add meat and brown till water dries up.
Put in powdered masalas, sugar, crushed g/g and chillies and brown well. Cover with warm water and cook till meat is tender. Add vinegar and salt and cook a little more.
Beef Gravy Parsi Moghlai Style
Ingredients:
1 kg cubed beef
1 coconut (milk)
1/2 kg green peas
15 ground garlic (ground)
1 ginger pc (2”)
salt
4 tbsps ghee
1 tsp cumin seeds
10 dry chillies
1 grated coconut
1 tbsp coriander seeds
Ingredients:
1/2 kg cubed beef
1 cup yoghurt (250 gms)
1” ginger pc
10 garlic cloves
100 gms raisins
50 gms almonds and cashewnuts
3 finely sliced onions
4 tbsps ghee/oil
10 red chillies
6 each of cardamoms, mint leaves & peppercorns
4” cinnamon stick
1 cup boiled peas
2 large boiled potatoes
Method:
Grind to a fine paste.
Boil meat till half done. Heat ghee and fry g/g and ground masala paste. Keep pouring in coconut milk a little at a time, till used up.
Mix well and add the pieces and the peas and simmer on slow fire, w/o covering the pan till the meat is very tender. Method
Soak cubes in yoghurt and salt. Reserve a few nuts and raisins. Grind the balance to a fine paste with g/g, chillies and all spices.
Fry onions till golden brown and add paste and fry for 10 minutes over low heat and add meat and yoghurt. Cook gently till meat is tender. Add 1/2 cup of water and serve with peas and potatoes.
Mince Baffad
Ingredients:
1/2 kg mince
1/4 kg onions
2” chopped ginger pc
12 chopped garlic flakes
8 chopped green chillies
1 tsp turmeric
1/2 tsp each ground cumin and ground pepper
1 chopped tomato
a bunch each of mint and coriander leaves
Xacuti powder Ingredients:
1/2 kg cubed meat
1/4 kg mixed vegetables
1/2 tsp cumin and ground pepper
4 kashmiri chillies
1 tsp each coriander, turmeric
8 garlic flakes
1” ginger pc
1 onion
2 green chillies
salt and vinegar
Method:
Fry onions till brown, then add g/g and green chillies.
Add mince with turmeric, chilli, cumin and pepper powders and mix well. Add tomato and chopped mint and coriander. Add salt and cook till dry. Method
Boil meat with vegetables and set aside.
Grind cumin, chillies, coriander, pepper, 1/2 quantity each of g/g . Add turmeric.
Chop the onion fine, remaining g/g and green chillies. Brown the onion in oil and add the chopped masala and then the ground. Put in meat and vegetables.
Add salt and vinegar to taste and cook on low heat till the gravy dries.
Beef Wellington Beef GravyFillet of
Ingredients:
1-1/2 kg fillet of beef/ veal
200 gms truffles
1 kg puff pastry (frozen)
20 gms butter
1 egg
salt and pepper
200 gms Duxelles* Ingredients:
1 kg cubed beef
1 coconut (coconut milk)
1 grated coconut
1/2 kg green peas
15 ground garlic cloves
1 ginger pc (2”)
salt
4 tbsps ghee
1 tsp cumin seeds
10 red chillies
1 tbsps coriander seeds
Method:
After seasoning the fillet with salt and pepper, roast the meat in a 200 deg C (Gas 6) oven till brown on all sides, then leave it to cool.
Roll out pastry to 1 cms thick. Spread the truffle over the meat and place in the centre of the pastry. Top with duxelles and wrap the pastry around completely.
Brush the egg on top and cook in a hot oven. (The beef roast should be pink in the middle).Serve hot with gravy separately.
* Wash and finely chop 200 gms of mushrooms, squeeze in a cloth to dry and cook in butter together with 2 tbsps of chopped onions and shallots till brown. Add 2 tbsps of tomato puree, salt and pepper and simmer for a few minutes and cool. Method
Grind to fine paste.
Boil meat till 1/2 done. Heat ghee and fry g/g and ground masala paste. Keep pouring in coconut milk a little at a time till used up.
Mix well and add meat and the peas. Simmer on low fie w/o covering the pan till meat is very tender.
Lamb Rosemary Bake Mediterranean ribs
Ingredients:
1.l kg tender lamb ribs 1.1 kg potatoes
3 garlic cloves, crushed 2 tbsps olive oil
2 tsp dried rosemary
250 ml lamb stock
15 gms butter, melted
1 onion, finely sliced Ingredients:
900 gms tender lamb ribs
1 tbsp each black pepper, dried thyme, fennel seeds
3 tbsps vinegar
5 tbsps oil
450 gms new potatoes
1 onion, chopped
2 tbsps chopped fresh coriander
1 lemon, thinly sliced 1/4 cup stock
1 cabbage
Method
Mix together garlic and oil. Cut potatoes into 1/4” slice. Mix 2/3rds of potatoes with onion and 1 tsp the rosemary. Season.
Grease 1 2.25 litre roasting tin. Add potato and onion mixture with stock. Put remaining potatoes on top. Brush over butter. Cook at 375 deg. F, 190 deg C. Gas 5 for 30 minutes.
Put ribs in another roasting tin and brush with garlic oil. Sprinkle rosemary over ribs. Cook with potatoes for 45 minutes. Remove ribs and potatoes from oven.
Rearrange ribs on top of potatoes in tin. Return to oven and cook for 20 minutes or until ribs are tender and potatoes are golden. Garnish dish with remaining rosemary. Method
Mix together salt, pepper, thyme, fennel seeds, vinegar and 3 tbsps oil. Put lamb ribs in a shallow dish and pour over marinade. Cover and leave in a cool place for 3 hours.
Heat remaining oil in a large roasting tin on hob. Cook onion for 2/3 minutes until tender. Add ribs and cook for 5/6 minutes, until browned all over.
Add 1 tbsp chopped coriander, lemon slices and stock. Cover with foil and cook at 350 deg F - 180 deg C, Gas 4 for 40 minutes
Trim and wash cabbage leaves, shred roughly. Remove ribs and lemon slices from roasting tin with a slotted spoon. Add shredded cabbage to roasting tin. Toss gently in juice. Return ribs and lemon slices to tin.Re-cover with foil and cook for 40 minutes or until tender. Remove and sprinkle coriander.
Hyderabadi Dum Gosht Lamb chops with vegetables
Ingredients:
1/2 kg mutton (boneless) 8 almonds
4 cardamoms 3 small sticks cinnamon
1/2 tsp cummin
Ginger piece (small)
1 tbsp khus khus -optional
Salt
1/2 tsp turmeric
1 tsp peppercorns
3 cloves garlic
small piece of raw papaya 1/2 bunch fresh coriander
juice of 1/2 a lemon
2 green chillies (ground
Safi oil for frying Ingredients:
6 lamb chops 1/4 cup soy sauce
2 lemons Oil for frying
2 big onions, round slices
2 big tomatoes, small chunks
1 green chilli (strips)
Chilli pow and pepper
1 small aubergine (chunks)
Method
Cut mutton into medium size pieces and pound it lightly to flatten. Roast the khus-khus and almonds and grind to a paste. Grind ginger/garlic, with all the other spices including papaya and coriander leaves. Next mix all the ground ingredients with lime juice, salt and apply it well to the meat.
Heat oil, add meat and fry well. Add a little water, cover and cook till meat is tender.
Serve garnished with coriander leaves and sliced tomatoes.. Method
Marinate the lamb chops with soy sauce and lemon juice for a few hours.
Pour about 4 tbsps oil into a non-stick pan and fry the onion rings till slightly brown, then remove to avoid being overcooked.
Add tomatoes and chill, stir for few seconds then fry the meat till slightly brown. Pour the marinade into the casserole. Put some chilli pow and pepper to taste, cover and simmer on low heat for 25 minutes till done. Spoon the vegetables for a few minutes. Do not overcook the vegetables.
Mutton Kofta Curry Mutton Korma (4 persons)
Ingredients:
250 gms mutton
2 eggs
4 green chillies
6 cloves
40 gms split bengal gram
coriander leaves
2” cinnamon
ginger pc and salt
4 green chillies and salt. For Curry
50 gms coriander powder
turmeric
2 large onions
2 or 4 garlic cloves
1 tsp lime juice
oil
1 tsp red chilli
2 tomatoes
1 cup dry coconut Ingredients:
500 gms cubed mutton
cloves
cardamoms (6 each)
2 nos peppercorns
cinnamon stick
2 onions
5 garlic cloves
2” pc ginger
1 tsp garam masala
2 tbsps coriander pow
2 tsp cumin pow
1 tsp chilli pow
1/2 cup oil
salt
1 cup yoghurt
2 tsps coriander
leaves-chopped
Method
Remove bones from meat, wash and mince. Wash and boil the dal. When cooked, grind with cinnamon, cloves, ginger and green chillies.
Add meat, salt, chopped coriander and beaten egg. Form into even small sized balls with wet hands and fry lightly.
Curry:
Slice onion and grind all spices. Blanch and skin tomato. Heat oil and fry onions till brown. Add spices and fry.
Add tomato and 1/4 pt of stock / water. Simmer and add meat balls and continue cooking till meat is cooked thru. Add more water if necessary. When cooked, remove from heat and add lime. Stir gently. Method
Fry spices and then remove and add onions, g/g and fry well. Add powders, salt and cook on strong heat for about 5 minutes, stirring all the time. Stir in the Yoghurt. Add browned meat pieces and sufficient water to cook. Cover meat and bring to a boil. Cook on moderate heat for approximately 1 hour till meat is tender.
Finally, add garam masala and cook for few minutes. Garnish with chopped coriander.
Rogan Josh Alimo Roast
Ingredients:
500 gms mutton (leg portion)
250 gms onions
25 gms g/g paste
2 gms cardamoms
2 gms cloves
10 gms red chillie pow
10 gms coriander pow
50 gms yoghurt
10 gms coriander leaves
15 gms oil
5 gms cashews
1 red chilli
4 drops kewra
5 gms garam masala powder
salt Ingredients:
1 kg beef / mutton
3 tbsps oil
3 whole peeled potatoes
2 whole medium onions
salt, sugar and vinegar.
Method
Cut mutton in 2.5 cms pcs and keep aside. Slice onions lengthwise and brown them in a little oil and strain. Mince the brown onions with 10 gms yoghurt.
Heat oil in a vessel and add g/g paste and fry for a minute. Add mutton pieces alongwith red chilli pow, coriander leaves and salt. Cover and cook till almost done.
Add the brown onion paste and roast mixture well. Add yoghurt and cook till done. Add chopped coriander leaves, kewra water and garam masala powders. Serve with roasted cashew powder and friend red chilli.
For the garnish: 5 gms roasted cashewnuts and 1 fried red chilli. Method
Grind to paste 1/4 bunch each of coriander and mint, 2 heaped tsps cumin seeds, 6-8 red chillies, 1 tsp turmeric pow, 2 garlic cloves and 2” pc ginger.
Heat oil and fry ground masala well. Cut meat into 2-3 pcs, fry well in masala. Add salt and 2 cups water. Pressure cook.
Open cooker and add potatoes and onions. Cook for another 5 minutes. Open cooker add sugar and vinegar. Boil for a while to blend flavour.
Slice the meat arranged with potatoes, onion and gravy.
Leg of Lamb - Roast Tandoori Lamb
Ingredients:
1 leg of lamb
a garlic clove
ginger pc
1 tbsp cor
2 red chillies
pinch of cuminseed
1/2 cup curd
3 to 4 tbsps oil and salt Ingredients:
1 kg fresh boneless cubed lamb (loin)
1 cup yoghurt - 200 gms
2 sour lemons
3-5 drops red food colour
Salt
2 tsp fresh grated ginger
6-8 garlic flakes
6 green chillies
2-1/2 tsp chilli pow
2-1/2 tsps coriander seeds
1-1/4 tsp cumin seeds
3 cloves, cardamoms
1-1/2” pc cinnamon
Method
Clean leg of lamb. Make slits with a sharp-pointed knife. Grind g/g, coriander, red chillies, cumin seeds and salt. Rub over meat. Pour oil and curd.
Marinade a day earlier. Place in baking tray uncovered, allowing 1/2 hour or till done.
Cut lamb leg in slices. Garnish with tomatoes and sauted potatoes. Method
Grind all dry ingredients. Grind g/g, green chillies, yoghurt and powdered dry ingredients separately and mix for 1 to 2 minutes. Add red food colour and mix for another 15 seconds.
Pour mixture over the lamb cubes. Squeeze the lemons and marinade for 6 to 8 hours in the fridge and add salt.
Place cubes in a lightly greased dish and bake in a preheated oven (350 deg F - Gas 4) for 20-25 minutes covered with silver foil.
Remove foil and continue cooking in the oven for another 20 minutes or till lamb is tender. Serve hot.
Garnish with chopped onion, chopped fresh parsley, grated lemon rind and pinch of salt.
Stuffed Mutton Breast Sweet & Sour Lamb
Ingredients:
500 gms breast
30 gms fat
10 gms flour
2 glasses stock
salt Stuffing:
1 bunch mint
2 green chillies
1 onion
1/2 lime
2 potatoes
1 carrot and salt Ingredients:
900 gms leg of lamb, pcs
2 tbsps oil
2 chopped onions
2 tbsps flour
150 ml pineapple juice
150 ml stock
2 tbsps brown sugar
salt and pepper
55 ml vinegar
Method
Wash mint and remove leaves and grind to a fine paste with green chillies and onion. Add salt and juice to taste. Boil potatoes, peel and slice. Scrape carrot, parboil and dice. Mix mint chutney, potatoes and carrot.
Wash and wipe meat. With a sharp knife, remove bones. Roll up carefully to tuck in stuffing. Tie with string and place in baking tin.
Baste with melted fat and cook in oven Gas 5 for about 10 minutes.
Reduce to Gas 3 and cook till done, basting occasionally for an hour. Add flour and brown to remove from tray. Simmer for few minutes. Method
Heat oil and fry meat in batches to seal.
Set meat aside on plate. Add onions to the hot fat and fry to golden. Remove from heat and stir in flour. Add juice, vinegar, stock and sugar and stir onion and flour mixture.
Place on heat and stir till mixture thickens. Add meat and sugar to sauce and place meat and sauce in ovenproof dish.
Bake at Gas 4 for 2 hours, add salt and pepper.
Trotters Curry Trotters with Capsicum and curd
Ingredients:
1 dozen trotters
3 red chillies
1 tsp turmeric
1 tsp cumin
1 tbsp coriander
1” ginger pc
12 garlic flakes
salt
tamarind juice
4 green chillies
Ingredients:
6 trotters, cut at joints.
200 gms yoghurt
1 chopped onion
6 garlic cloves
1/2” pc ginger
4 medium tomatoes
3 bay leaves
2 sour limes
salt
1 tsp each of coriander and cumin powders
6 cardamoms
4 cloves
1 tsp raw rice (roast till rice changes colour)
1” cinnamon stick
12 red chillies
Method
Wash trotters well, then dip in boiling water. Scrape hair off with knife and boil in salted water till tender.
Grind chillies, turmeric, cumin, coriander, g/g (8 flakes). Fry balance flakes in ghee. Add ground masala and fry again.
Put trotters alongwith water in which they have been cooked and simmer till almost dry. Add tamarind juice and salt, green chillies, slit lengthwise and simmer till meat is dropping off the bones. Method
Clean trotters, cut at joints. Add beaten curd and leave to marinade for 1/2 an hour. To the trotters, add coriander and cumin powders, bay leaves, onion, tomatoes and enough water. Cook for 1 hour under pressure till tender.
Grind to a fine paste chillies, cloves, cinnamon, cardamoms, g/g and roasted rice. Reserve the ground water for gravy.
Heat oil and fry the ground masala for five minutes, then put trotters with its liquid, capsicums and simmer for another 5 minutes till gravy thickens. Add lime juice and remove from fire.
Roast lamb with rosemary Stuffed leg of lamb
Ingredients:
2.25 kgs lamb
2 cloves crushed garlic
50 g butter
salt, pepper
Sprig / Tsp of fresh rosemary
1/4 pint (150 ml stock)
1 kg potatoes
3 onions Ingredients:
2 kgs lamb
1 bunch thyme
2 large bunches of parsley
5 garlic cloves
4 tbsps coconut
white pepper
3 egg yolks
150 gms yoghurt
1 large green pepper
salt
2 tbsps olive oil for basting. Vegetables:
750 gms brinjals
1 each of red/green peppers
2 onions
4 large tomatoes
Salt
White pepper and
Tobasco sauce (few drops)
Method
Rub lamb all over with garlic using back of spoon. Melt butter and brush over meat. Season with salt and pepper.
Make cuts into meat and insert small sprigs of rosemary. Place in roasting dish, pour in stock and roast in moderate oven 180 deg C, 350 deg F (Gas 4).
Peel and slice Potatoes, onions and place in roasting dish around lamb and cook for a further 1 hour 10 minutes and serve with green vegetables.
Add an extra 25 minutes to cook. Method
Put chopped thyme, mash and drain parsley, peeled garlic, coconut, egg yolk and yoghurt in a bowl. Wash peppers, cut in narrow strips and remove seeds. Sprinkle salt and pepper. Puree all with hand mixer.
Stuff leg with 1/4 of herb cream. Sew up both ends of legs with kitchen string. Rub meat with salt and pepper. Heat oil in oven and fry meat till brown on all sides.
Slice Brinjals, cut peppers in strips and blanch tomatoes. Heat 2 cups of water and boil peppers and brinjals for 2 minutes. Remove and drain. Chop onions.
Spread rest of herb cream over lamb leg and arrange vegetables around it. Cook meat and vegetables for a further 45 minutes.
When meat registers to 45 deg it will be pink and at 60 deg, it is cooked right through).
Let meat rest in the oven for another 10 minutes.
Mutton Hotpot with Cabbage Meat Curry
Ingredients:
900 gms mutton, boned shoulder / leg cut in large pieces
50 ml oil
Salt, pepper and nutmeg
150 gms onions, roughly cut
600 gms white cabbage, roughly cut
300 ml beef stock
l clove garlic
sprigs of marjoram
600 gms potatoes, large cubes Ingredients:
1/2 kg boiled mutton/veal/beef
3 chopped onions
3 garlic cloves, chopped
1 grated ginger pc
3 chopped tomatoes
1 tbsp each tomato puree and lemon juice
coriander
1 green pepper
1/4 cup soya sauce
1/8 cup oil
salt
1 tsp each coriander, cumin, black pepper, cinnamon, cardamom, gram masala and ajinomoto salt
Method
Brown the meat in very hot oil, season and remove.
In the same pan brown onions, add the cabbage and season. Then add the garlic and marjoram.
Replace the meat and add the stock. Cover and braise for about 30 minutes.
Before the end of cooking, add the potatoes and complete the cooking and arrange on a serving dish. Method
Heat oil in a large pan and fry onions till brown. Add g/g and fry till golden brown.
Add all spices with meat and fry. Stir in tomatoes, puree, salt, green pepper, lemon juice and soya sauce. Simmer for 20 minutes, add coriander leaves and serve hot.
Note: Add capsicum last for colour and crunch.
GOSHT RAARHA
1 kg mutton cut into pieces, 150 gms curds beaten; salt to taste; oil 100ml; green cardamoms 6; brown cardamoms 2; bay leaves 2; onions 2; ginger 25 gms; garlic 25 gms; coriander powder 2 tbslpns; red chilli powder 2 tspns; turmeric powder ½ tspn; tomatoes 250 gms chopped; cumin powder 2 tspns; coriander leaves ¼ bunch.
Marinate the meat in curd, salt and ginger garlic for 1 hour. Heat oil add whole garam masala and stir for a few minutes. Add ginger, garlic paste and powdered spices. Cook till oil separates. Add meat along with marinade stir. Pressure cook for 12 minutes. Stir in remaining ginger; garlic, tomatoes, cumin and coriander leaves. Cook till oil separates. Serve hot with paratha/nan.
Gravy Tongue
Ingredients:
1 beef tongue, cleaned and skinned, ½ bunch coriander leaves, 2 capsicums, 12 flakes garlic, 1 piece ginger, ½ tsp turmeric powder, pinch of cumin, 1 tsp coriander seeds, 6 peppercorns, 3 pieces of cinnamon, 10 cloves, 5 cardamoms, 1 packet tomato puree or boil 4 tomatoes and run through mixer 4 onions, Vinegar to taste, Maggi cube-optional, 10 kashmiri chillies
Method:
Cut the tongue into small pieces. Salt and keep aside. Roast all thew spices except coriander leaves, capsicum and turmeric powder. Grind all the spices along with coriander leaves and capsicum to a fine paste. Saute the onions in a pressure cooker, add the meat, tomato paste, ground masala, maggi cube and pressure cook for 45 minutes. Remove from fire. Add vinegar, cook for another five minutes
Ingredients:
1 beef tongue, cleaned and skinned, ½ bunch coriander leaves, 2 capsicums, 12 flakes garlic, 1 piece ginger, ½ tsp turmeric powder, pinch of cumin, 1 tsp coriander seeds, 6 peppercorns, 3 pieces of cinnamon, 10 cloves, 5 cardamoms, 1 packet tomato puree or boil 4 tomatoes and run through mixer 4 onions, Vinegar to taste, Maggi cube-optional, 10 kashmiri chillies
Method:
Cut the tongue into small pieces. Salt and keep aside. Roast all thew spices except coriander leaves, capsicum and turmeric powder. Grind all the spices along with coriander leaves and capsicum to a fine paste. Saute the onions in a pressure cooker, add the meat, tomato paste, ground masala, maggi cube and pressure cook for 45 minutes. Remove from fire. Add vinegar, cook for another five minutes
Beef Rolls
Ingredients:
1 kg beef, 2 tsp salt, 2 tsp ginger-garlic paste, 3 tbsp vinegar or lemon juice, 1 tbsp spice powder (see below), 2 hard-boiled eggs (chopped), 1 potato (diced), 1 carrot (sliced), 3 tbsp spicy sausagemeat, 2 tbsp oil, 1 onion (chopped fine), 1 tomato (chopped fine), 1 green chilli (chopped fine), 1 cup tamarind juice
Method:
Cut the meat into 6 inch slices. Flatten slightly with a tenderiser. Mix the meat with the next 3 ingredients and half a tablespoon of spice powder. Allow to stand for 2 hours in a cool place.
Place a little chopped egg, potato, carrot and sausagemeat on each slice. Roll the slices and secure them very neatly with a clean thread. Heat oil in a large pan, brown the onion, add tomato, green chilli, the remaining spice powder, place the rolls and fry them slightly till the color changes. Add tamarind juice and cook under pressure. Untie thread
Ingredients:
1 kg beef, 2 tsp salt, 2 tsp ginger-garlic paste, 3 tbsp vinegar or lemon juice, 1 tbsp spice powder (see below), 2 hard-boiled eggs (chopped), 1 potato (diced), 1 carrot (sliced), 3 tbsp spicy sausagemeat, 2 tbsp oil, 1 onion (chopped fine), 1 tomato (chopped fine), 1 green chilli (chopped fine), 1 cup tamarind juice
Method:
Cut the meat into 6 inch slices. Flatten slightly with a tenderiser. Mix the meat with the next 3 ingredients and half a tablespoon of spice powder. Allow to stand for 2 hours in a cool place.
Place a little chopped egg, potato, carrot and sausagemeat on each slice. Roll the slices and secure them very neatly with a clean thread. Heat oil in a large pan, brown the onion, add tomato, green chilli, the remaining spice powder, place the rolls and fry them slightly till the color changes. Add tamarind juice and cook under pressure. Untie thread
Corn 'n Beef One-Dish
Ingredients
1 tbsp light olive oil, 2 cloves garlic, chopped, 1 large onion, chopped, 1 green pepper, chopped, 1 pound ground sirloin, 2 (14.5 ounce) cans diced tomatoes
1 (15.25 ounce) can whole kernel corn, 1 tspn salt and 1 - 2 tspns chili powder
Method
Heat oil in Dutch oven on medium-high heat. Saute garlic, onion and pepper until onion is clear. Add ground beef, brown and crumble. Add tomatoes, corn salt, and chili powder. Bring to a boil. Reduce heat to low, cover, and cook for about an hour.
Serve in large soup bowls over hot, cooked macaroni.
Ingredients
1 tbsp light olive oil, 2 cloves garlic, chopped, 1 large onion, chopped, 1 green pepper, chopped, 1 pound ground sirloin, 2 (14.5 ounce) cans diced tomatoes
1 (15.25 ounce) can whole kernel corn, 1 tspn salt and 1 - 2 tspns chili powder
Method
Heat oil in Dutch oven on medium-high heat. Saute garlic, onion and pepper until onion is clear. Add ground beef, brown and crumble. Add tomatoes, corn salt, and chili powder. Bring to a boil. Reduce heat to low, cover, and cook for about an hour.
Serve in large soup bowls over hot, cooked macaroni.
Light Beef Stroganoff
Ingredients
1 tbsp butter, 1 clove garlic, minced, 1 medium onion, finely chopped, 1 pound lean round steak, slightly froze, 2 cups mushrooms, sliced, 3 tbsps dry red wine, 1 tbsp cornstarch, 3/4 cup beef broth, 1/4 tspn dried dill, 1 (8-ounce) lowfat sour cream or plain nonfat yogurt, 2 cups hot cooked noodles
Method
Slice steak into small strips. Set aside.
Sauté garlic and onion in butter until tender. Add steak, and, stirring constantly, cook until steak is lightly browned. Add mushrooms and finish browning steak. Add wine; cover and cook 10 minutes on low.
Dissolve cornstarch in cooled beef broth; stir into beef mixture. Cook, stirring constantly, until smooth and thickened. Remove from heat; stir in dill and sour cream. Serve over cooked hot noodles.
Ingredients
1 tbsp butter, 1 clove garlic, minced, 1 medium onion, finely chopped, 1 pound lean round steak, slightly froze, 2 cups mushrooms, sliced, 3 tbsps dry red wine, 1 tbsp cornstarch, 3/4 cup beef broth, 1/4 tspn dried dill, 1 (8-ounce) lowfat sour cream or plain nonfat yogurt, 2 cups hot cooked noodles
Method
Slice steak into small strips. Set aside.
Sauté garlic and onion in butter until tender. Add steak, and, stirring constantly, cook until steak is lightly browned. Add mushrooms and finish browning steak. Add wine; cover and cook 10 minutes on low.
Dissolve cornstarch in cooled beef broth; stir into beef mixture. Cook, stirring constantly, until smooth and thickened. Remove from heat; stir in dill and sour cream. Serve over cooked hot noodles.
Marinade for steaks
Ingredients
1 cup olive oil, [4 teaspoons balsamic vinegar, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic, 1/2 teaspoon tarragon, 1/2 teaspoon rosemary, 1/2 teaspoon basil, 1/2 teaspoon thyme, 1/2 teaspoon margarine. 1/2 teaspoon cayenne pepper. Mix all ingredients together.
Directions
Place the steaks in a shallow bowl and cover with 3/4 of the marinade (refrigerate the remainder).
Let it marinate, refrigerate, for two days, turning once after the first day.
Prepare a grill or preheat the broiler. Bring the extra marinade to room temperature
Remove excess marinade from the steaks and season them on both sides to taste with salt and pepper.
Grill or broil to your liking, or about 4 minutes on each side for medium rare.
Slice the steaks and place on a large serving platter.
Spoon the remaining marinade around the steaks.
Ingredients
1 cup olive oil, [4 teaspoons balsamic vinegar, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic, 1/2 teaspoon tarragon, 1/2 teaspoon rosemary, 1/2 teaspoon basil, 1/2 teaspoon thyme, 1/2 teaspoon margarine. 1/2 teaspoon cayenne pepper. Mix all ingredients together.
Directions
Place the steaks in a shallow bowl and cover with 3/4 of the marinade (refrigerate the remainder).
Let it marinate, refrigerate, for two days, turning once after the first day.
Prepare a grill or preheat the broiler. Bring the extra marinade to room temperature
Remove excess marinade from the steaks and season them on both sides to taste with salt and pepper.
Grill or broil to your liking, or about 4 minutes on each side for medium rare.
Slice the steaks and place on a large serving platter.
Spoon the remaining marinade around the steaks.
Beefy Stuffed Peppers
Ingredients
4 green peppers, 1 tspn olive oil, 1/2 cup chopped onion, 2 cloves garlic, crushed or finely chopped, 1 pound ground sirloin, 1 cup whole kernel corn, 1/2 cup shredded cheddar cheese, 1/2 cup chili sauce, 1 teaspoon ch
Method
Cut off tops of green peppers. Remove seeds and inner membranes; discard. Chop remainder of tops and set aside.
Place pepper shells on a plate lined with paper towels and cook in microwave, one minute at a time, until tender.
Sauté onion, chopped pepper, and garlic in 1 teaspoon olive oil until tender. Add ground beef and brown. Stir in next 7 ingredients Fill peppers with beef mixture; place in baking dish and top with a small amount of cheddar cheese, if desired. Bake at 350° for 40 minutes.
Ingredients
4 green peppers, 1 tspn olive oil, 1/2 cup chopped onion, 2 cloves garlic, crushed or finely chopped, 1 pound ground sirloin, 1 cup whole kernel corn, 1/2 cup shredded cheddar cheese, 1/2 cup chili sauce, 1 teaspoon ch
Method
Cut off tops of green peppers. Remove seeds and inner membranes; discard. Chop remainder of tops and set aside.
Place pepper shells on a plate lined with paper towels and cook in microwave, one minute at a time, until tender.
Sauté onion, chopped pepper, and garlic in 1 teaspoon olive oil until tender. Add ground beef and brown. Stir in next 7 ingredients Fill peppers with beef mixture; place in baking dish and top with a small amount of cheddar cheese, if desired. Bake at 350° for 40 minutes.
Veal Piccata
Ingredients
4 veal cutlets (about 3/4 pound),1/4 cup all-purpose flour, 2 tsps salt,1/4 teaspoon pepper, 1/2 tbsps lite olive oil,1/4 pound mushrooms, sliced, 3 tbsps vermouth or white wine, 2 tbsps each of butter, lemon Juice and grated lemon rind
Method
Place cutlets between two sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper in plastic bag; dredge cutlets in flour mixture.
Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm.
Add 1 tablespoon butter to skillet along with mushroom slices. Cook for about 2 minutes. Remove mushrooms from skillet and place atop cutlets.
Grilled Zuccini with Romesco Sauce (Makes 8 servings)
Ingredients
4 medium zuccini, cut on the bias into 1/4 -inch slices, Romesco sauce, salt and pepper
Directions
Prepare a grill. Five minutes before grilling, marinate the zuccini slices in 1 cup of the Romesco sauce. Season the zuccini with salt and pepper to taste and grill until tender, about 2 minutes on each side. Place on a serving platter and serve the extra Romesco sauce on the side.
Ingredients
4 veal cutlets (about 3/4 pound),1/4 cup all-purpose flour, 2 tsps salt,1/4 teaspoon pepper, 1/2 tbsps lite olive oil,1/4 pound mushrooms, sliced, 3 tbsps vermouth or white wine, 2 tbsps each of butter, lemon Juice and grated lemon rind
Method
Place cutlets between two sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper in plastic bag; dredge cutlets in flour mixture.
Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm.
Add 1 tablespoon butter to skillet along with mushroom slices. Cook for about 2 minutes. Remove mushrooms from skillet and place atop cutlets.
Grilled Zuccini with Romesco Sauce (Makes 8 servings)
Ingredients
4 medium zuccini, cut on the bias into 1/4 -inch slices, Romesco sauce, salt and pepper
Directions
Prepare a grill. Five minutes before grilling, marinate the zuccini slices in 1 cup of the Romesco sauce. Season the zuccini with salt and pepper to taste and grill until tender, about 2 minutes on each side. Place on a serving platter and serve the extra Romesco sauce on the side.
Romesco Sauce (Makes about 2 1/2 cups)
Ingredients
1/4 cup pure olive oil, 1/4 cup peeled garlic cloves, 1 red bell pepper, roasted, peeled and seeded, 2 plum tomatoes, 2 ancho chillies soaked in boiling water until soft and seeded, 1 slice of white bread, crust removed, cut into small cubes, 1/4 cup red wine vinegar, 1/4 cup red wine, 1/4 cup shelled hazelnuts, 1 tablespoon honey, salt and pepper
Directions
Heat the olive oil in a large saute pan over high heat until smoking.
Separately saute the garlic, bell pepper, tomatoes, chillies and bread cubes until lightly browned, about 2 minutes each
Remove each ingredient with a slotted spoon as it's done.
Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
Add the hazelnuts and process until finely chopped and finally add the honey and season to taste with salt and pepper.
Ingredients
1/4 cup pure olive oil, 1/4 cup peeled garlic cloves, 1 red bell pepper, roasted, peeled and seeded, 2 plum tomatoes, 2 ancho chillies soaked in boiling water until soft and seeded, 1 slice of white bread, crust removed, cut into small cubes, 1/4 cup red wine vinegar, 1/4 cup red wine, 1/4 cup shelled hazelnuts, 1 tablespoon honey, salt and pepper
Directions
Heat the olive oil in a large saute pan over high heat until smoking.
Separately saute the garlic, bell pepper, tomatoes, chillies and bread cubes until lightly browned, about 2 minutes each
Remove each ingredient with a slotted spoon as it's done.
Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
Add the hazelnuts and process until finely chopped and finally add the honey and season to taste with salt and pepper.
Garlic and Hot Pepper Marinade
Ingredients
8 cups pure olive oil, 1 head garlic clove, smashed, 1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped, 1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped, 1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped, 1 bunch of parsley, 4 whole New Mexican red chillies, coarsely chopped and 4 whole ancho chilliles, coarsely chopped
Directions
Combine all the ingredients in a mixing bowl and refrigerate up to one day before using.
Superb (but Basic)Meat Sauce
Ingredients
1/2 cup chopped onion, 2 cloves garlic, minced, 1 tbsp olive oil, 1-1/2 pounds extra-lean ground beef, 3 (14-ounce) cans choice diced tomatoes, 1 (14-ounce) can tomato sauce, 1 teaspoon chopped fresh oregano, 1/2 teaspoon chopped fresh thyme, 1 tablespoon chopped fresh parsley, 2 bay leaves
Method
Cook onion and garlic in olive oil in a Dutch oven over medium-high heat until onion and garlic are beginning to turn golden. Add meat to onions and garlic and brown. Add remaining ingredients.
Bring mixture to a boil; reduce heat to medium, and cook uncovered for 20 minutes or until most of the excess liquid evaporates, stirring occasionally. Remove and discard bay leaves before serving.
Spice powder:
100 gm cumin seed powder; 100 gm turmeric powder; 50 gm black pepper powder; 3 level tsp clove powder; 1 tsp cinnamon powder, 1 level tsp red chilli powder.
Ingredients
8 cups pure olive oil, 1 head garlic clove, smashed, 1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped, 1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped, 1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped, 1 bunch of parsley, 4 whole New Mexican red chillies, coarsely chopped and 4 whole ancho chilliles, coarsely chopped
Directions
Combine all the ingredients in a mixing bowl and refrigerate up to one day before using.
Superb (but Basic)Meat Sauce
Ingredients
1/2 cup chopped onion, 2 cloves garlic, minced, 1 tbsp olive oil, 1-1/2 pounds extra-lean ground beef, 3 (14-ounce) cans choice diced tomatoes, 1 (14-ounce) can tomato sauce, 1 teaspoon chopped fresh oregano, 1/2 teaspoon chopped fresh thyme, 1 tablespoon chopped fresh parsley, 2 bay leaves
Method
Cook onion and garlic in olive oil in a Dutch oven over medium-high heat until onion and garlic are beginning to turn golden. Add meat to onions and garlic and brown. Add remaining ingredients.
Bring mixture to a boil; reduce heat to medium, and cook uncovered for 20 minutes or until most of the excess liquid evaporates, stirring occasionally. Remove and discard bay leaves before serving.
Spice powder:
100 gm cumin seed powder; 100 gm turmeric powder; 50 gm black pepper powder; 3 level tsp clove powder; 1 tsp cinnamon powder, 1 level tsp red chilli powder.
