Category Archives: Meat

Meat Lasagna

Entrees, Meat

Lasagna

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 16                  pieces lasagna noodles
  • 1                    lb lean ground beef
  • 1/2                 tsp finely chopped garlic
  • 1/2                 tsp finely chopped ginger
  • 1/2                 tsp ground black pepper
  • 1/2                 tsp salt or to taste
  • 1                    bottle (750 ml) pasta Sauce

White Sauce

  • 2                    tbsp butter
  • 2                    tbsp white flour
  • 1                    lt Homo milk
  • 1/2                 tsp salt
  • 1/2                 tsp ground black pepper
  • 1/4                 tsp ground nutmeg
  • 8                    oz shredded mozzarella cheese
  • 3                    tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to the package directions.
  3. In a medium saucepan cook meat until brown and broken up.
  4. Add the garlic, ginger, black pepper and salt. Mix well.
  5. Add the pasta sauce stir, lower the heat to medium and simmer 5 minutes.

White Sauce

  1. In a medium saucepan melt the butter and sauté the white flour for a couple of mins.
  2. Gradually add the milk, stirring continuously. Bring to a boil. The sauce will have thickened about 10 minutes.

To Assemble

  1. In a 13 x 9 baking dish, place 4 pasta pieces lengthwise, overlapping edges.
  2. Spread 1/3 of the meat sauce, 1/4 of the white sauce and 1/2 cup mozzarella cheese. Repeat layers 2 more times. Beginning and ending with pasta. Spread remaining white sauce and cheese on top.
  3. Spread the Parmesan cheese on top.
  4. Cover with foil and back for 30 mins or until hot and bubbly.
  5. Remove foil, bake for 5 min.
  6. Let stand 5 min befor serving.

Serve with a salad.

Muthiya

Entrees, Meat, Poultry

Muthiya is a wholesome dish with lots of vegetables, meat and the dumplings.  It takes longer to make it but it is very tasty.

If you can not find a vegetable just omit it.  You will find all the frozen Indian vegetables in an Indian grocery store.

Muthiya are little dumplings the size of your fist made with Bajro(millet flour)

Mutiya Serves 8 Ingredients

  • 1/4                     cup vegetable oil
  • 1                        1″ piece cinnamon stick
  • 5                        cloves
  • 1/2                     tsp black pepper
  • 1/2                     tsp cumin
  • 5                        cardamom
  • 3                        medium onions
  • 3                        medium tomatoes
  • 1                        tbsp dhana jeera
  • 1/2                     tsp haldi (turmeric)
  • 1/2                     tsp red chili powder
  • 2                        tbsp Green Masala
  • 1                        pkt frozen spinach (300 gm)
  • 2                        lbs beef, cut into 1” cubes
  • 1                        cup boiled chana
  • 1                        cup boiled bharazi(pigeon peas)
  • 1                        cup frozen peas
  • 1                        cup frozen green beans
  • 2                        cans coconut milk
  • 2                        tsp salt
  • 1                        pkt frozen govar(cluster beans)
  • 1                        pkt frozen saragwo (drum sticks)
  • 1                        medium egg plant, cut into 1” cubes
  • 3                        medium potatoes, cut into half
  • 1                        tsp citric acid  or
  • 2                        lemons(juice)
  • 1/2                     cup finely chopped cilantro
  • 1                        tsp garam masala

Saragwo (drumsticks)

Saragwo (drumstick)         Cluster Beans (govar)

Muthiya Dumpling

  • 1                cups bajra nu atta (millet flour)
  • 1                tbsp oil
  • 1/2             tsp salt
  • 1/2             tsp green masala
  • 1                tbsp finely ground coconut
  • 1/2             tsp chopped cilantro
  • 3/4             cup cold water
Instructions
  1. In a large saucepan, heat the oil.  Add cinnamon, cloves, black pepper, cumin, and cardamom.  Add the  sliced onions and fry them stirring till they are golden brown, about 10 minutes.
  2. Add the diced tomatoes, dhana jeera, turmeric, red chilli and green masala and let it cook for about 5 minutes.
  3. Add the spinach and beef, mix and let it cook for about 15 minutes.  The meat will have changed colour, but will not be soft.  Add the chana, bharazi and the rest of the ingredients and bring it to a boil about 15 minutes.
  4. Add the salt and mix.
  5. Meanwhile In a medium bowl add everything for Muthiya except oil and water. Rub in oil and make a stiff dough using the water. Make small dumplings about 1” long and 1/2 inch thick.  Add these dumplings to the saucepan.
  6. Transfer the saucepan to a preheated 350 degree oven and let it cook for about 1/2 hour.  The vegetables and the meat should be cooked.  Add the lemon juice and let it rest.
  7. Sprinkle with cilantro and garam masala before serving.

Note:  You can use Mutton or Chicken, with or without bones or, you can omit the meat and serve it us a vegetarian dish.

Spanish Rice

Entrees, Meat, Poultry, Seafoods

Spanish Rice

 

 

 

 

 

 

 

 

 

Serves 10

Ingredients

  • 1               lb steak
  • 1               chicken breast
  • 1               lb prawns, medium size, peeled and deveined
  • 2               tbsp Soy Sauce
  • 2               tbsp Tomato sauce
  • 2               tbsp H.P Sauce
  • 2               tbsp worstershire sauce
  • 1               tsp garlic
  • 1               tsp ginger
  • 2               carrots, cut in thin slices
  • 1/2            lb Green Beans
  • 1               small cucumber.
  • 1               green bell pepper
  • 2               medium onions sliced

Rice

  • 3              cups rice
  • 1/2           cup oil
  • 1              tsp cumin
  • 5              cardomon pod
  • 1/4           tsp turmeric powder
  • 1/4           tsp saffron
  • 2              tsp salt
  • 2              oz pinenuts

Instructions

  1. Cut  steak and chicken into thin strips about 1″ long.  Marinate this in ginger, garlic and all the sauces.  Let stand for about 1 hour.
  2. Cut the prawns in half lengthwise and refrigerate it.
  3. Prepare all the vegetables.  Peel and cut the carrots in half then slice them into thin slices.  Cut the green beans 1″ long.  Quarter the cucumber and cut it into thin slices.  Cut the bell pepper in quater and slice it thin.
  4. Heat 1/4 cup oil in a large skillet and fry the onions till they are soft and transparent.  Add the meat mixture and cook till meat is almost done. About 10 min.
  5. Add the carrots and the green beans and cook for about 5 minutes.
  6. Just before serving add the prawns and cook till they are cooked.  Prawns are cooked when it changes colour and they curl up, about 2 minutes.
  7. Add the cucumber and bell peppers, mix and serve.

To serve
Spread the rice in a platter and put the meat mixture on top.

Rice

  1. Rinse rice in cold water and soak for half and hour.
  2. In a large saucepan heat 1/2 cup oil, add cumin, cardamon pods, turmeric powder, saffron and salt and pinenuts.
  3. Add 4-1/2 cups hot water.
  4. Add the rice and cook uncovered on high heat till it starts to boil.  Lower the heat to medium, cover and cook till almost all the water has evaporated about 10 minutes.  Cover and put the saucepan in a preheated 300 degree oven for about 15 minutes.

Beef Fajita Salad

Entrees, Meat, Soups & Salads

Serves 4

Ingredients

  • 4              cups shredded iceberg lettuce
  • 1              recipe meat or Chicken Fajita 
  • 1              cup grated cheese
  • 1              recipe Salsa
  • 1              recipe  Guacomole 
  • 1/2           cup sour cream

Instructions

  1. Spread the lettuce on 4 plates.
  2. Top with Fajita mix.
  3. Spread some cheese on it
  4. Spread the salsa on it.
  5. Top with guacomole and sour cream.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Morroccan Eggplant and Apricot Pies

Meat, Snacks & Appetizers

**Harissa, a North African chile sauce , lends heat to these hand pies.  Brand vary in intensity, so taste yours first.  If it seems fiery , start with a little, and cook a portion of the meat to taste.  You can also make your own sauce.

Dried apricots and harissa give sweetness and spice to a meaty filling wrapped in a buttery, flaky crust.

This is a recipe I found in Martha Stewart magazine in 2007.

Makes 40

FOR THE FILLING

  • 3                   tbsp extra-virgin oil
  • 1/2                medium eggplant, peeled and cut into
  •                      1/2″  cubes (about 2 1/4 cups)
  • 1 1/2             lbs.  Ground Beef mix
  • 2                  slices white bread, torn into large pieces 
  • 1/4               cup whole milk 
  • 2                  tsp green masala
  • 1                  small onion, coarsely chopped
  • 1                  large egg 
  •                     Coarse salt and freshly ground pepper 
  • 1 1/4            lb ground chuck (80 percent to 85 percent lean)
  • 1/2                cup chopped dried apricots
  • 3                    tbsp Harissa

FOR THE CRUST

  • 1                    recipe Short Crust Pastry
  •                       extra flour for dusting
  • 1                    large egg, slightly beaten, for the wash
  • 1                    tbsp cold water

INSTRUCTION

Make the filling:

  1. Heat oil in a large skillet over medium – high heat.  Cook eggplant with salt, stirring occasionally, until tender and slightly golden, about 5 minutes.  Let cool.
  2. Mix together eggplant, meat, apricots, and harissa until just combined.  Divide into 40 and shape into a small sausage.
  3. Make the short crust pastry and make 4 disks.  Roll out 1 disk at a time to 1/8-inch thickness on a lightly floured surface.
  4. Cut into 5 inch circles.  Refrigerate scrapes if needed.
  5. Preheat oven to 425 degrees.  Lightly brush edges of 1 dough circle with egg wash.  Top with 1 portion of meat.  Fold dough to encase filling, forming a half moon.  Carefully press around edges to seal.  Press with a fork.  Make a vent in the top using a skewer or a kniife.  Repeat with remaining dough and meat, transferring pies to parchment lined baking sheets.  Refrigerate until dough is very firm, about an hour or freeze for 30 min.
  6. Brush tops with eggwash.   Bake, rotating sheets halfway through, until golden and filling is cooked through,  about 40 minutees.  Let cool for 10 minutes.

Make Ahead:

Uncooked pies can be frozen,  wrapped in plastic, for up to a month.  Proceed with baking instruction(no extra  baking time needed)

Meat Mix
small sausage         
Filled Pies

Fried Kebab

Meat, Snacks & Appetizers

Also known as Kari(black) Kebab

Ingredients

  • 1                 lb. lean ground beef
  • 2                 slices day old bread
  • 1/2              small onion
  • 1/2              small tomato
  • 1                 tbsp green masala 
  • 1/2              tsp crushed cumin seeds
  • 1/2              tsp crushed black pepper
  • 1/ 2             tsp corriander seeds
  • 1                 tsp salt
  •  1/4             tsp garam masala
  • 1                 tbsp finely chopped cilantro
  • 6                 cups oil for frying

Instructions

  1. In a food processor make bread crumbs with the bread. Add this to the meat.
  2. In the food processor blend the onion and tomato, add this to the meat. Add the rest of the ingredients and mix well.
  3. Heat oil in a wok to 350 degrees. (the oil is hot, when you put the handle of the wooden spoon in the oil and little tiny bubbles form around the handle).
  4. Roll the meat into 1″ balls and deep fry  for about 10 min turning after 5 min. The kebabs will turn dark.
  5. Serve with Tamarind Chutney, Coconut Chutney or fresh lemon.

Beef Fajitas

Entrees, Meat

Serves 4

Ingredients

  • 1 1/2                 lb beef boneless sirloin steak 
  • 1/4                    cup vegetable oil 
  • 1/4                    cup red wine vinegar 
  • 1                       tsp sugar 
  • 1                       tsp dried oregano leaves 
  • 1                       tsp chili powder 
  • 1                       tsp finely chopped garlic 
  • 1/2                    tsp salt 
  • 10                     large flour tortillas 
  • 2                       large onions sliced 
  • 2                       medium green peppers, cut into 1/4 inch stripes 
  • 2                       cups shredded lettuce 
  • 1                       cup shredded Cheddar cheese (4 oz) 
  • 1                       cup Salsa 
  • 1                       cup Guacamole 
  • 1                       cup sour cream

Instructions

 

  1. Trim excess fat from beef steak, Slice the beef in thin stripes, (1/4″ x 2″) 
  2. Add 1/4 cup oil, vinegar, sugar, oregano, chilli powder, garlic, salt, and pepper, mix and let it rest for at least an hour. 
  3. Heat a large frying pan, add the meat and cook till the meat is done and the liquid has evaporated.  
  4. Add the onions and green pepper and mix.  
  5. Wrap tortillas in aluminum foil and heat in 325 degree oven until warm, about 15 minutes. Remove from the oven; keep tortillas wrapped.
  6. For each serving, put some lettuce, some beef mixture, cheese, salsa, guacamole and sour cream in the centre of the tortilla. Fold one end up about 1 inch over beef mixture; fold right and left sides over folded end and roll up.

Guacamole                                                             Salsa

Guacamole

Salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kafta on Skewers

Entrees, Meat

20130730-133845.jpg

In the past meat was not always plentiful or of good quality. To overcome these problems it was either ground or cut into small pieces and cooked with cereals and vegetables to absorb the nutrients and flavour of the juices and to make the meat go further.

Mixed spice is available in a Lebanese or Iranian grocery store. It is a mixture of allspice, cinnamon, nutmeg, and cinnamon oil.

Kafta mixture is basically finely ground meat, made up of either lamb or beef.

Ingredients

  • 2                  lbs finely ground beef or lamb 
  • 1                  cup finely chopped parsley 
  • 1                  tsp crushed garlic 
  • 1                  tsp crushed ginger 
  • 1                  tsp mixed spices 
  • 1                  cup finely chopped onions 
  • 2                  tsp salt 
  • 1/2               tsp freshly ground black pepper

Instructions

  1. Mix all the ingredients together in a large bowl and knead well.
  2. With wet fingers, mould the kafta mixture into meat balls slightly larger than an egg. Thread a skewer through each meat ball and mould the meat into a finger shape along the skewers.
  3. Gently barbecue or grill the meat, making sure not to overcook as it will dry out.
  4. To serve: 
  5. Remove the meat from the skewer with an open piece of Labanese bread, which are then left around the meat to make juicy sandwiches. The sandwiches are served with Yoghurt soup.
  6. The kafta may be served without bread with a salad.

Khichdo(Khichro)

Entrees, Meat

 

Ingredients

  • 1                  cup wheat
  • 1/3               cup toor daal
  • 1/3               cup mung daal
  • 1/3               cup chana daal
  • 2                  lb beef
  • 2                  med onions
  • 1/4               cup vegetable oil
  • 1                  1” piece cinnamon stick
  • 5                  cardamom
  • 5                  cloves
  • 1/2               tsp black pepper
  • 1/2               tsp cumin seeds
  • 2                  medium tomatoes
  • 2                  tbsp green masala
  • 1                  tbsp dhana jeera
  • 1/4               tsp haldi
  • 1/2               tsp red chili powder
  • 2                  tbsp tomato paste
  • 1/2               tsp citric acid or
  • 2                  lemons
  • 1/4               cup chopped cilantro
  • 1                  tsp garam masala

Instructions

  1. Rinse and soak wheat in cold water overnight.
  2. Rinse and soak all the daals in cold water overnight.
  3. Cut meat into 1/2″ cube.
  4. Peel and slice the onions.
  5. Dice the tomatoes to 1/4″.
  6. In a large saucepan heat the oil. Add cinnamon, cardamom, cloves, black pepper and cumin seeds. Add the sliced onions and fry till the onions are a light gold colour. Add the tomatoes, green masala, dhana jeera, haldi, chilli powder and tomato paste, salt and citric acid.
  7. Add the meat, wheat, and the daal.  Add 4 cups water and mix well.  Cook in a preheated 350 degree oven for about an hour or till the meat and the wheat are cooked.
  8. Mix well and serve, sprinkled with garam masala and chopped cilantro.

Potato chops (Batata Champ)

Meat, Snacks & Appetizers

Potato Chops

 

 

 

 

 

 

 

 

 

 

Makes 20 

Ingredients

  • 2              lbs lean ground beef
  • 1/4           cup water
  • 2              tsp salt
  • 2              tsp green masala
  • 1              tsp freshly ground cumin
  • 1              tsp freshly ground black pepper
  • 3              medium onions
  • 2              tbsp chopped fresh cilantro
  • 1              level tsp garam masala
  •                 boiling water
  • 1/2           tsp salt
  • 1/2           tsp red chili powder
  • 1               Idahoan mashed potato
  • 4             eggs
  • 6             cups oil for frying

Instructions

  1. In a medium saucepan cook the ground beef with water on medium heat, stirring and breaking the lumps until the colour of the meat starts to change.
  2. Add salt, green masala, ground cumin and ground black pepper.  Continue cooking until all the water has evaporated and the mixture is completely dry.
  3. When mixture is cool add chopped onions, chopped cilantro and garam masala.
  4. In a large bowl pour boiling hot water, salt and chilli powder.  Add the mashed potato and mix well.  Let it cool.
  5. Divide the potatoes into 20 and roll them into a ball the size of a golf ball.
  6. Roll the ball in bread crumbs and press it into to a patty in the palm of your hands.  The patty should be about 2 1/2 inches round.  Put 1 tbsp meat mixture in the centre and cover the meat with the potatoes.  Use more bread crumbs if necessary.  Shape it into a round.
  7. Make all the chops first and then fry them.
  8. Break the eggs and beat them.  Add a  4 tbsp water and beat  well.
  9. Heat the oil in a wok to medium hot.  (The oil is ready when, if you put the end of the wooden spoon in oil and small bubbles form around it).
  10. Deep 1 chops at a time in eggs and deep fry it for 3 minutes turning once.  (The oil should cover the chops).  You can fry 5 chops at a time depending on the size of the wok.

Serve it with green chutney and lemon.

Idahoan Mashed Potato

You can use fresh potatoes too.

Ingredients

  • 5             lbs russet potatoes
  • 1             tsp salt
  • 1/2          tsp chilly powder
  • 1             tbsp chopped cilantro

Instructions

  1. Peel and cub the potatoes in 1” cube.
  2. Half feel a large saucepan with water.
  3. Put the cubed potatoes in a colander and steam the potatoes till they are soft, about 15 minutes.
  4. Mash the potatoes with a potato masher.
  5. Add the salt, red chilly powder, chopped cilantro and mix well.
  6. Let the mixture cool a little.
  7. Make a ball about the size of a golf ball, and roll it in bread crumbs.
  8. On a piece of plastic wrap or a plastic bag flatten the ball into a 3” round.
  9. Add one and ah half tablespoon meat mixture, pick up the plastic and make a round potato chop.
  10. Remove the plastic make a smooth potato chop, dip it in beaten egg and fry for 2 minutes on each side.
  11. Drain on paper towel

  Flatten Potato Patty Potato Patty with the filling