1 piece flank steak (tenderized by butcher)
1/2 C sugar
1/2 C soy sauce
2 stalks green onion, chopped
1 clove garlic, minced
2 TBSP sesame seed
1 TBSP sesame oil
2 eggs
cornstarch
oil for frying
Marinate steak in sugar, soy sauce, onion, garlic, sesame seed and sesame oil. Coat with cornstarch and dip in egg. Fry in oil until cooked. Slice to serve. I need new delicious meat recipes! It could be anything from Indian to Korean to German!
Here is an Indian Recipe
Hyderabadi Dum Ki Raan
Leg of lamb - 2nos (1.5kg)
For the marinade :
* Chilli powder - 2tsp
* Salt - 2tbs
* Raw papaya paste - 2tbs
* Ginger paste - 20gm
* Garlic paste - 10gm
* Vinegar - 60ml
For the filling
* Minced chicken breast - 150gm
* Grated cheese - 50gm
* Cream - 75 ml
* Sliced pistachios - 12nos
* Chopped red bell pepper - 1no
* Chopped green chilli - 1no
* Coarsely ground black pepper - 1/2tsp
* Salt - to taste
* Chopped mint leaves - 1/2tsp
The braising :
* Red chilli powder- 11/2tsp
* Oil to baste
* Crushed green cardamom - 3nos
* Crushed cloves- 3nos
* Crushed black cardamom - 1no
* Crushed cinnamon- 1';piece
* Crushed star anise- 1no
* Rose petals - 6
For the cashew nut paste :
* Cashew nuts - 15gm
* Poppy seeds - 15gm
* Chironji seeds - 15gm
* Coriander seeds - 10gm
For the gravy :
* Ghee - 75gms
* Green cardamoms - 3nos
* Black cardamom - 1no
* Clove - 1no
* Cinnamon - 1';pieces
* Bay leaf - 1
* Ginger paste - 15gm
* Garlic paste - 10gm
* Red chilli powder- 1/2 tsp
* Yogurt - 1/2cup
* Fried onions - 125gms
* Clear lamb stock - 1litre
* Salt - to taste
* Chopped mint leaves - 1tbs
* Chopped coriander leaves - 1tbs
* Powdered pathar ka phool - 1/4tsp
* Powdered rose petal - 1/4tsp
* Crushed Saffron - few strands
Method of Preparation :
Clean and remove the blade bone of the lamb leg (raan) and then, using a sharp knife, loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.
Marinade :
Rub the lamb leg, inside and out, with chilli powder. Repeat the process with salt followed by raw papaya paste, garlic paste, ginger paste and finally with vinegar. Rub the ingredients one by one separately. Marinate for 11/2 hours.
Filling :
Grind chicken mince with cheese followed by cream added intermittently until a thick paste is obtained. Replace it to a bowl and add the other ingredients for filling, mix well and divide it into 2 halves.
Open the slits of the lamb leg and stuff a portion of the filling in each leg. Bind each stuffed leg with a needle and string to retain the shape whilst cooking. Pour butter over the stuffed legs and prick with a needle.
Braising :
Rub the lamb legs with red chilli powder and repeat the process with oil. Place the legs in a roasting tray, add the remaining ingredients for braising and enough water to cover the legs. Braise in a pre- heated oven (275掳F) for 2 hours. Remove, discard the liquor and rub again with oil and keep aside.
Roast the ingredients for cashew nut paste separately on a medium hot pan. Grind it to a smooth paste by adding required water and keep aside.
Gravy :
Heat ghee in a large pan and season with green and black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger and garlic paste and saut茅 well until the moisture evaporates. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. Then add chilli powder and stir for a few seconds.
Remove the pan from heat and stir in the yogurt. Return the pan to heat, add fried onions and stir until ghee separates. Add the marinated lamb legs and fry the meat well. Add lamb stock and bring to a boil. Lower the heat and simmer till done.
Remove the leg from the gravy and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the legs, salt, mint and coriander leaves. Bring it to a boil and add pathar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Remove and adjust the seasoning.
Arrange the legs on a serving plate, pour on the gravy and serve.
I need new delicious meat recipes! It could be anything from Indian to Korean to German!
Tantalizingly Tangy Meatloaf ! VERY delicious
1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
Bake in preheated oven for 30 to 50 minutes.
Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
Serves 8.
///\\\
Brown Sugar Meatloaf - AMAZING!!
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
Serves 8.
///\\\
Shredded Beef Enchiladas - DELICIOUS!
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Serves 10
///\\\
This is good stuff. Last time I made it, I also threw in 2 cubed sweet potatoes. Yum.
Moroccan Slow-Cooked Lamb
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup (or more) dried apricots or mixed dry fruit (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; saut茅 until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper.
Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally. Sprinkle with cilantro and serve.
Pan Seared Venison Loin with garlic-mashed, sweet potatoes and dried cherries in a pom demi. **** is m-m-m good.
No comments:
Post a Comment