Category Archives: Meat

Veal Biriyani

Entrees, Meat

Serves 6

Veal Biriyani

Ingredients

  • 2              lbs stewing veal
  • 3              onions
  • 2              medium tomatoes
  • 1              tbsp tomato paste
  • 1              cup yoghurt
  • 1/2          tsp cumin seeds
  • 1/2          tsp black pepper
  • 5              cardamom pods
  • 10           cloves
  • 1             2” piece cinnamon stick
  • 2             tsp green masala
  • 1/2         tsp red chili  powder
  • 1/4         tsp saffron
  • 1/2          cup water
  • 3              tsp salt
  • 3              cups rice
  • 2              tsp salt
  • 4              med potatoes
  •                 oil for frying
  • 1/4          cup finely chopped cilantro
  • 1              tbsp finely chopped mint leaves
  • 1              tsp garam masala
  • 1/4          tsp saffron
  • 1/4          cup hot water

Instructions

  1. Cut the meat into 1 inch cubes removing all the fat.  Rinse it in cold water.  Drain it and put it in a medium size saucepan.
  2. Peel and chop half an onion, add this in the saucepan.  Chop the tomatoes and add this to the saucepan.  Add the tomato paste, yoghurt, cumin seeds, black pepper, cardamom, cloves, cinnamon sticks, green masala,  red chili powder  1/4 tsp saffron, and 1/2 cup water.  Mix well.  Cover and cook on low heat for about 30 min stirring occasionally.  Uncover and cook till most of the liquid has evaporated and the meat is cooked. ( If the meat does not pull apart add more water and cook more.  Meat should not be fully cooked)  Add the salt and mix.
  3. In the meantime peel the potatoes and cut them  in quarters, and peel and slice the onions very fine.  Deep fry the potatoes first and then the onions till they are light brown and crispy.
  4. In another saucepan  boil 6 cups of water.  Add  2  tsp of salt and add the rice.  When the rice is just done remove from the heat and drain it, rinse it in cold water.
  5. In 1/4 cup hot water add the saffron and leave it on the side.
  6. To assemble the biriyani:
  7. Arrange the potatoes on top of the meat.  Sprinkle the chopped cilantro and mint on top.  Put a layer of fried onions on that.  Sprinkle the garam masala on it and then the rice on top.   Pour the saffron mixture on top of the rice and 1/2 cup of oil from the fried onions on it.  Cover the saucepan with a lid and put it in a preheated 350 degrees oven for about  half an hour.
  8. To serve:  Remove the rice from the top and put it in a platter and put the meat on top.
  9. You can buy fried onions at the Indian and Iranian Grocery store.

Meat Samosa

Meat

A samosa is a stuffed, deep fried snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia and Africa. It generally consists of a fried triangular, pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, can vary considerably, although it is mostly triangular. Samosas are often served with chutney,generally as an appetizer. Given the popularity of Indian cuisine, samosas are widely available in Indian restaurants and snack-bars in Europe, North America, Asia and Africa.

While samosas are traditionally fried, many people  prefer to bake them, as this is more convenient and healthier. 

In many countries samosa is sold as a street food.

Samosa is not an easy food to make.  You need a lot of practice to make it.  Now a days you can buy the pastry at an Indian grocery store and some supermarkets.

Meat Samosa

 

 

 

 

 

 

 

Makes about 20

Ingredients

  • 1               package samosa pastry
  • 1               lb ground beef
  • 1/4            cup water
  • ½              tsp salt
  • ½              tsp crushed ginger
  • ½              tsp crushed garlic
  • ½              tsp crushed green chilies
  • ½              tsp freshly ground black pepper
  • 1               tsp freshly ground cumin
  • 1               tbsp chopped cilantro
  • 1               large onion finely chopped.
  • 1/2            tsp  garam masala
  •                  Few leaves of mint finely chopped.

Paste

  • 3               tbsp white flour
  • 4               tbsp water

Method

  1. Cook meat on medium heat with ¼ cup water.  Stir and break the meat until the meat changes color.
  2. Add all the spices and cook till meat is dry and cooked.
  3. When mixture is cool add chopped onions, cilantro, mint and garam masala.
  4. Make a paste with flour and water.
  5. Fold according to the diagram. 
  6. Fold the small side in half and mark the center
  7. Fold C to F
  8. Apply the paste over this diamond.
  9. Fold A to E
  10. Fill the pocket with meat mixture.
  11. Apply paste to the flap. Close the pocket fold and seal.
  12. Deep fry.

 

Samosa wraping

Beef Palak

Entrees, Meat

Palak means spinach so beef palak translates to beef cooked with spinach.  Beef Palak is a very tasty dish and a great way to get your protein and veggies all in one dish!

Ingredients

  • 1              lb stewing beef
  • 12            oz fresh or frozen spinach (chopped)
  • 2              tbsp vegetable oil
  • 5              pieces whole black pepper
  • 5              cloves
  • 1/2           tsp cumin seeds
  • 3              cardamom seeds
  • 1              inch piece of cinnamon stick
  • 1              jalapeno
  • 12            ounces onions
  • 12            ounces of tomatoes
  • 1/2           tsp crushed garlic
  • 1/2           tsp ginger
  • 1              tsp dhana jeera
  • 1/4           tsp turmeric powder
  • 1              tsp salt (or to taste)
  • 1/4           tsp red chili powder (optional)
  • 1/2           cup water
  • 1/2           tsp garam masala
  • 1              tbsp chopped cilantro

Instructions

  • Slice the onions into thin slices.
  • Heat the oil in a medium saucepan on medium heat.  Add the black pepper, cloves, cumin. cardamom, cinnamon stick and onions.  Cut the jalapeno into 4 pieces and add this to the saucepan.  Fry the onions stirring until they are golden brown.
  • Chop the tomatoes and add this to the saucepan.  Add the ginger and garlic.
  • Add the chopped spinach and the rest of the spices except the garam masala to the saucepan.
  • Cube the meat into half an inch cubes, rinse meat with cold water and add this to the saucepan.  Mix everything and cook on medium heat covered for 15 minutes.
  • Add the water and cook for another 15 minutes or till the meat is cooked.
  • Meat is cooked when it change colour and the meat is firm to the touch and it falls apart when you pull it.
  • Serve the beef palak sprinkled with garam masala and chopped cilantrro.

Serve with naan, chapati or rice.