Preparation time : 3 hrs. (approx.) | Serves 3 large bowls

Haleem is very famous street food of South Asia and also prepared at home at special occasions. Its a complete meal full of proteins, carbohydrates and other essential ...

Continue reading »]]> Preparation time : 3 hrs. (approx.) | Serves 3 large bowls

Haleem is very famous street food of South Asia and also prepared at home at special occasions. Its a complete meal full of proteins, carbohydrates and other essential nutrients. It main ingredients are mixture of some grains and meat in proper ratio. Its also a bit spicy in taste. Haleem is usually garnished with specific seasonings before being served.

Ingredients:

For Korma:

1 kg beef (boneless small pieces of under cut)
3 tbsp ginger garlic paste
1 cup yogurt
2 cup caramelized onions
3 cinnamon sticks
6 cloves
6 green cardamoms
2 bay leaves
3 black cardamoms
2 star nuts
Salt to taste
2 tbsp red chili powder
1/2 tbsp turmeric powder
1/2 tsp nutmeg and mace powder
1/2 cup oil

For Grain Mixture:

750 gm haleem grains mix
2 tbsp ginger garlic paste
1 pack haleem mix masala(spice) – use any brand

For Seasoning:

1 cup crispy fried onions
Ginger (julienne)
Green Chilies (Chopped)
Coriander leaves (Chopped)
Lemon Juice

Procedure:

Preparing Grain Mixture:

1. Soak haleem grain mix in water for 2-3 hours.
2. Heat oil in a large sauce pan, add pack of haleem mix and soaked grains (remove water) and cook over high heat for 5 min then add 10 glass water and cook over high heat till boiling. Then reduce the heat to simmer and let it cook till all the grains tender completely.(Quantity of water may vary according to the size of your pan.)

Preparing Korma:

1. Marinate beef with the ingredients mentioned for korma except oil and leave for 30 min.
2. Heat oil in a heavy sauce pan and add the marinated beef. Cook over high heat for 5 min and stir continuously, then reduce the flame to simmer and cook till beef would get tender. In order to save time cook korma in pressure cooker as beef take longer time to cook.

Preparation of Haleem:

1. Separately blend the cooked lentils and korma using hand blender make sure that ingredients would not blend completely, you just need to slightly blend the grain and meat.
2. Now in a large heavy sauce pan combine both the blended mixtures of grain and meat and add 4-6 glass of water. Cook over medium heat and keep stirring using large wooden spoon.
3. When haleem starts bubbling taste it if you feel is there nay need of spices and salt then add it accordingly and leave it to cook for an hour over slow heat. Throughout this process every ingredient should mix well together and for this you have to stir continuously while cooking so that it may also not stick to the base of pan.
4. After that take out the haleem in serving bowl and serve with the seasoning ingredients.

photo source : 1

Preparation time : 30 min. | Serves 2 persons

These lamb chops fried can be prepared with any kind of chops either mutton, beef, etc. The good point is that its method and ingredients are very simple and can ...

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Preparation time : 30 min. | Serves 2 persons

These lamb chops fried can be prepared with any kind of chops either mutton, beef, etc. The good point is that its method and ingredients are very simple and can be prepared within half an hour. These chops can be served with fries and tartar sauce.

Ingredients:

½ kg mutton/beef/ lamb chops (flattened)
1 tbsp ginger garlic paste
1 tsp salt
¾ tsp meat tenderizer powder
2 tbsp Worcestershire sauce
1 large bread slice (chopped)
¾ tsp black pepper
¾ tsp mustard powder
1 egg
Bread crumbs as required
2 tbsp lemon juice
Oil for deep frying

Procedure:

1. In a mixing bowl combine ginger garlic paste, salt, meat tenderizer, Worcestershire sauce, bread slice, black pepper, mustard powder, egg and lemon juice.
2. Marinate chops with the mixture and then coat chops with bread crumbs.
3. Heat oil for deep frying in a wok and fry chops by covering the lid over low flame till become golden brown from every side.

photo source : 1

Preparation time : 3 hrs. | Serves 10-12 persons

This special Nihari recipe is one of a favorite Pakistani cuisine which is served with topping of lots of green herbs, chilies and lemon wedges. It gives excellent taste when ...

Continue reading »]]> Preparation time : 3 hrs. | Serves 10-12 persons

This special Nihari recipe is one of a favorite Pakistani cuisine which is served with topping of lots of green herbs, chilies and lemon wedges. It gives excellent taste when it is served with traditional naan.

Ingredients:

For Marrow Soup:

1 kg beef marrow bones or Nuli
1 whole onion
1 whole bunch garlic

For Nihari:

2 kg beef boneless shank piece or bong (cut into six pieces)
1¼ cup oil
1 cup sliced onion
½ cup wheat flour (roasted)
1tbsp graham flour or besan (roasted)
2-3 pieces dry ginger or saunth
2 bay leaves
2 tbsp nihari mix spice
1 tbsp fennel or saunf
3-4 start nuts
1 tbsp red chili powder
1 tbsp dry red capsicum powder or deggi mirch
¼ tsp turmeric powder
2 tbsp coriander powder
Salt to taste
2 tbsp ginger garlic paste

Nihari Spice Mix:

1tbsp cloves
1tbsp green cardamom
8 black cardamom
3 tbsp cumin
½ tsp black salt
3 tbsp ground fennel
1 tbsp dry ginger powder
½ tsp nutmeg and mace powder

Procedure:

1. At first prepare soup of bones with 5-6 glass of water, whole garlic and onion. Let it cook till marrow gets tender.
2. Meanwhile in a sauce pan heat oil and fry chopped onions till become golden brown in color. Then add ginger garlic paste, chili powder, salt, turmeric powder, coriander powder and deggi mirch along with beef shank pieces and cook over medium-high heat till become meat color starts to change into brown.
3. Add water to beef so that beef pieces completely dip in the water then make a pouch of muslin or mulmul cloth filled with fennel, star nuts, dry ginger, and bay leaves. Put this pouch in pot of beef and let it bring to boil over high heat then reduce the flame to simmer and cook until meat gets completely tender.
4. When meat is done remove oil from the top of the curry and reserve it for serving and add prepared marrow soup. Let it cook further for 30 min.
5. Dissolve wheat flour and graham flour in ¼ cup water and add it to the curry when curry gets thick reduce the flame add nihari masala mix and cook it for 15 min.
6. Serve the spicy nihari with garnishing of chopped coriander, green chilies, lemon wedges and ginger.

photo source : 1

Preparation time : 20 min + Marinating time | Serves 2 persons

This lamb steak recipe is served with salsa as mentioned in the recipe. You may also served it with additional spicy sauce of your choice as the ...

Continue reading »]]> Preparation time : 20 min + Marinating time | Serves 2 persons

This lamb steak recipe is served with salsa as mentioned in the recipe. You may also served it with additional spicy sauce of your choice as the steak itself has not any spicy flavor, usually mango salsa and cherry spiced sauce are also go with these steaks.

Ingredients:

½ kg lamb steak or chops
½ tsp lemon juice
1 garlic clove (crushed)
1 tsp ginger (chopped)
¼ cup orange juice
½ tsp cardamom (crushed)
1 spring onion (chopped)
2 tbsp olive oil
1 tsp black pepper (crushed)
Salt to taste

For Onion Salsa:

1 onion (chopped)
1 tomato (sliced, without seeds)
½ cup sweet corn
2 garlic clove (chopped)
10 – 15 mint leaves
1 tbsp apple cider vinegar
3 – 4 basil leaves
½ tsp black pepper (crushed)
1 tbsp Olive oil
Salt to taste

Procedure:

1. Marinate the lamb steaks with the ingredients mentioned for marination. Then wrap steaks in plastic sheet and refrigerate for overnight.
2. Heat grill pan with 1 tbsp oil and place the steaks onto the pan. Cook it over medium heat until become tender and grill from both sides evenly; it would take 15-20 min.
3. Meanwhile prepare salsa; in a mixing bowl combine together onion, sweet corn and tomato along with remaining salsa ingredients and mix well.
4. Serve the hot lamb steaks with salsa in a beautiful serving platter.

photo source : 1

Preparation time : 40 min. + Marinating time | Serves 15-18 large kababs

This is another seekh kabab recipe from Pakistani cuisine. Here in this recipe kababs are prepared by baking method and have flavor of almond. These kababs ...

Continue reading »]]> Preparation time : 40 min. + Marinating time | Serves 15-18 large kababs

This is another seekh kabab recipe from Pakistani cuisine. Here in this recipe kababs are prepared by baking method and have flavor of almond. These kababs are very soft due to addition of cream and enough marinating time.

Ingredients:

2 lb ground lamb meat (leaned)
½ tsp roasted ground cumin
½ tsp roasted ground coriander
8 green chilies (roughly chopped)
3 tbsp yogurt
1 tbsp ground almond
1/4 tsp turmeric powder
Salt to taste
1 tsp red chili powder
1 large egg
2 tbsp Ginger garlic paste
1 tbsp cream
2 tbsp raw papaya paste
1 cup coriander leaves (chopped)

Procedure:

1. Drain all the excess water from the ground meat after rinse it with water.
2. Now add all the remaining ingredients to the ground meat and mix it properly. Cover the bowl and leave it in fridge for 4-5 hrs or preferably for overnight.
3. After that grease you hands with oil and make elongated shape kebabs of 5-6 inch long and 1 inch thick. Place them on an aluminum foil spread over the baking dish.
4. Place the dish in preheated oven at 350 degrees F for 30 mins, after 15 mins brush the kababs with oil and turn their sides so that cook from other side too.
5. Take out the seekh kababs from oven when become brown from both sides. Serve the hot seekh kababs with yogurt, sliced onions and lemon.

photo source : 1

Preparation time : 40 min. + 3 hrs. Marinating time | Serves 6 persons

This seekh kebab recipe is one of famous Pakistani BBQ recipe which can be prepared with chicken, lamb/mutton or beef. The spices can be altered ...

Continue reading »]]> Preparation time : 40 min. + 3 hrs. Marinating time | Serves 6 persons

This seekh kebab recipe is one of famous Pakistani BBQ recipe which can be prepared with chicken, lamb/mutton or beef. The spices can be altered according to your taste; it gives good taste when it is grilled. It is served with yogurt sauce, chutney and fresh salad.

Ingredients:

500 gm minced chicken or lamb
3 large onions (finely sliced)
1 tsp red chili powder
¾ tsp roasted cumin powder
¾ tsp roasted sesame seeds powder
¾ tsp ground poppy seeds
1 tsp roasted ground coriander
2 tbsp green chili paste
1 tbsp garam masala powder
2 tbsp ginger garlic Paste
2 tbsp raw papaya paste
Salt to taste
2 eggs (lightly beaten)
1 tbsp coriander leaves (finely chopped)
2 cup oil

Procedure:

1. Take a suitable drainer and rinse the meat with water and set aside until all the water drains out from the meat otherwise kebabs would have been break.
2. In a wok fry onions until become brown and crispy, then drain out all the oil from the onion and set aside.
3. When onion become cool at room temperature crush them using hands.
4. Now in a mixing bowl combine all the ingredients including spices, pastes and eggs. Mix this mixture properly to make dough of meat which should not be sticky and then leave for at least 3 hrs.
5. After that divide the dough into 10-12 equal pieces and roll each piece to give it long shape. Each piece should be at least 1.5 inch thick.
6. Take a baking tray, lined it with aluminum foil and place the kebabs onto the foiling paper. Sprinkle 4-5 tbsp of oil on the kebabs so that they would not get dry then bake in oven for 20-25 min until become done. You can also grill them which taste better.

photo source : 1

Preparation time : 1 hr. + 3 hr. Marination time | Serves 4 persons

This bihari kabab recipe is one of the most popular item for any dinner party in Pakistani cuisine, or it is specially prepared during the holy month ...

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Preparation time : 1 hr. + 3 hr. Marination time | Serves 4 persons

This bihari kabab recipe is one of the most popular item for any dinner party in Pakistani cuisine, or it is specially prepared during the holy month of Eid-ul-Adha when people arrange bbq parties at home. This is the original bihari kabab recipe and its ingredients are almost similar to that of our beef curry recipe so do try this recipe at home and enjoy bbq party with your friends and family.

Ingredients:

1 kg meat (leaned and cut into 3-4 inch long strips)
1/2 cup fried onions (crushed)
1 cup yogurt
1/2 cup boiled onion paste
1 tbsp poppy seed powder
1/2 cup papaya paste
1 1/2 tbsp red pepper powder
1 tbsp cumin powder
1 tsp black pepper powder
3/4 tbsp hot mix
1/4 tbsp nutmeg and mace powder
3 tbsp ginger paste
1/2 cup mustard oil

Procedure:

1. Take a deep sauce pan and marinate beef slices in the above mentioned ingredients and leave it for at least 3 hrs. until meat become tender so that it can easily break by pressing fingers.
2. When the meat slices become tender insert them in iron bbq skewers. The right way to insert each slice is to take a long slice and fold it to double (length wise) and then insert it in stick from one corner, then insert from middle and at the insert other corner, so a 3-4 inch beef slice is inserted in skewer from three points and hence it would not break or drop from the skewer during bbq. Insert 2-3 slices in each skewer and then spread them lightly over the skewer to balance.
3. Prepare your bbq grill and heat coal well to bbq beef skewers, place 3-4 skewers on the grill according to the size, turn them during bbq so that they would not burn and cook evenly. One batch of bbq would take 8-10 mins. to complete.

Serving:

Serve the hot bihari kabab with green yogurt sauce, onion rings and paratha.

Preparation time : 40 mins | Serves 8 persons

This is spicy kofta recipe from Pakistani cuisine. It is prepared in different styles with or without tomato, in this recipe tomatoes are used which enhances its flavor many times. ...

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Preparation time : 40 mins | Serves 8 persons

This is spicy kofta recipe from Pakistani cuisine. It is prepared in different styles with or without tomato, in this recipe tomatoes are used which enhances its flavor many times. It is usually served with fried rice or flat bread paratha.

Ingredients:

For Kofta:
½ kg boneless fresh beef (small pieces)
1 boiled potato
2 tbspn roasted ground black chick peas (roasted besan/gram flour)
1 tbspn red chili powder
1 tspn black pepper
1 tspn cumin powder
1 tspn mix spices powder or garam masala powder (ground cardamom, cinnamon sticks, cloves)
Salt to taste
3 tbspn vegetable oil (preferably mustard oil)
½ cup chopped coriander leaves
6 chopped green chilies
½ cup brown (fried) onion chopped

For Curry:
2 medium size onion (cut into julienne)
2 medium size tomatoes (chopped)
1 tbspn ginger garlic paste
1 tbspn red chili powder
1 tspn turmeric powder
1 tspn black pepper
1/2 tbspn cumin powder
2 green cardamoms
3-4 cloves
2 cinnamon sticks
1/4 cup yogurt
1/4 cup oil
Salt to taste

Procedure:

For Kofta:
Follow the steps mentioned in the meatballs recipe.

For Curry:
1. Take a sauce pan and fry onions in oil until become light golden in color.
2. Now add chopped tomatoes, red chili powder, turmeric powder, salt, cardamom, cloves and cinnamon. Cook them together until tomatoes become completely soft and oil starts to separate from the gravy.
3. After that add yogurt, black pepper, cumin and hot mix spice and cook for 3-4 minutes more.
4. Now add prepared kofta or meatballs and simmer for 5-8 minutes.

Serving:

Serve the delicious kofta in a beautiful serving platter and sprinkle some chopped coriander on top.

Preparation time : 30 mins | Serves 30 meatballs

This is Mexican meatballs recipe which is more spicy due to cayenne and Tabasco sauce. You have choice to use anyone and both gives great taste. The sauce used in this meatball ...

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Preparation time : 30 mins | Serves 30 meatballs

This is Mexican meatballs recipe which is more spicy due to cayenne and Tabasco sauce. You have choice to use anyone and both gives great taste. The sauce used in this meatball recipe is also very spicy and enhances its flavor. It is usually served with boiled rice. Learn more delicious Mexican recipes from the book The Everything Mexican which contains over 300 fabulous recipes from Mexican Cuisine.

Ingredients:

500 gm ground beef
1 egg
1/4 cup dry bread crumbs
1/2 tspn garlic powder
Salt to taste
2 tbspn tabasco or cayenne pepper sauce
2 tbspn Worcestershire sauce
1 tbspn white vinegar
1 tbspn butter (melted)
1 tbspn cornstarch
1/2 cup water
2 tbspn ketchup

Procedure:

1. Preheat oven at 375 degree F.
2. In a mixing bowl, combine ground beef, egg, bread crumbs, garlic, salt, 1 tbspn tabasco and 1 tbspn Worcestershire sauce. Make small balls of meat.
3. In a baking pan place all these meatballs and bake for 15 minutes.
4. In saucepan, prepare a mixture of ketchup, water, vinegar, remaining tabasco and worcestershire sauce and simmer until it boils.
5. After that add cornstarch and stir until gets thick.
6. In the end, add baked meatballs and cook for 2-3 minutes more.

This is original Kerala style fry beef recipe from Indian cuisine. The beef at first is cooked with spices in pressure cooker and then cook in pan with onion tomato gravy, so ...

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This is original Kerala style fry beef recipe from Indian cuisine. The beef at first is cooked with spices in pressure cooker and then cook in pan with onion tomato gravy, so the beef would be very soft and have great smell due to fennel and roasted mustard seeds. You can also sprinkle some lemon juice on top while serving, it would really enhance its flavor. To know more Kerala recipes, refer to the book Cooking: A Distinctive Cuisine from India’s Spice Coast, which contains nearly all kinds of kerala cooking recipes including rice, vegetables, fish, meat, lentils, snacks, and desserts.

Ingredients :

1 kg boneless beef (cut into small pieces)
2 medium size onions (sliced)
8 green chilies
2 tbsp ginger (chopped)
2 tsp coriander powder
6 cloves garlic (chopped)
2 tomatoes (chopped)
1 Cinnamon stick
5 Cloves
5 Cardamom
4 tsp fennel seeds
20 black peppercorns
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp mustard seeds
3-4 curry leaves

Procedure :

1.Marinate beef with, green chilies, ginger garlic, turmeric powder, salt and red chili powder.
2.In a grinder, make smooth powder of cinnamon, cardamoms, cloves, black peppercorns and fennel seeds.
3.After that put the marinated beef in good quality pressure cooker so that it could cook readily and become soft, add the above ground spice mixture with water and let it cook for 15 mins.
4.Now heat oil in a pan, roast mustard seeds and fry chopped onions, when the onion becomes soft and pink add curry leaves till become light brown.
5.Now add the cooked beef and tomato in the onions and cook till gravy becomes.

This is typical Swiss steak recipe which is not cooked in few minutes, its a slow cook recipe which requires hours to complete and hence the taste ...

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This is typical Swiss steak recipe which is not cooked in few minutes, its a slow cook recipe which requires hours to complete and hence the taste of steak would be great. To learn more methods to prepare steaks, refer to the book The New Steak, which contains variety of methods for cooking steaks including sautéing, roasting, broiling, grilling, braising, and wok-frying.

Ingredients :

3/4 cup flour
1 tsp salt
1/2 tsp pepper
1 kg boneless beef round (Spread the piece using meat tenderizer tool)
2 tbsp butter
1/2 cup onion (cut into slices)
400 ml Cream of Mushroom soup
1 cup water

Procedure :

1. In a mixing bowl, mix flour, salt & pepper. Coat beef piece into the flour mixture.
2. Take a frying pan, heat butter and fry beef until become brown from both sides.
3. Now place fried beef onto a sauce pan or slow cooker and put onion slices on it.
4. Mix water in cream of mushroom soup and pour it onto the beef and onion, let the beef to cook with the mushroom sauce for at least 5 hours so that beef becomes completely tender and absorbs all the flavors.

Preparation time : 60 mins | Serves 20-30 pieces

Shami kebab is very common Pakistani kebab, it is made with meat and graham lentils or chana daal. The meat can be of beef, chicken or fish. The method remain same for ...

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Preparation time : 60 mins | Serves 20-30 pieces

Shami kebab is very common Pakistani kebab, it is made with meat and graham lentils or chana daal. The meat can be of beef, chicken or fish. The method remain same for all kind of meat but the ratio of meat and lentils differ among them because white meat are quite soft as compared to red meet so beef shami kebab contains more quantity of lentils. These kebabs can be served as a side dish in dinner and can also be used in sandwiches.

Ingredients:

1/2 kg boneless beef
350 gm graham lentils (chana daal)
10-15 dry red chili
2 tbspn coriander seeds
2 tbspn cumin seeds
2 tbspn ginger(coarsly chopped)
Salt to taste
water as required
1 tspn black pepper powder
1 tbspn hot spice powder
4-6 green chilies (chopped)
1/4 cup coriander leaves (chopped)
1/4 cup mint leaves (chopped)
1-2 egg
Oil for shallow frying

	From Curries to Kebabs: Recipes from the Indian Spice Trail (Hardcover)
	Kebabs & Tikkis (Hardcover)
	KitchenAid FGA Food Grinder Attachment for Stand Mixers

Procedure:

1. Take a deep sauce pan, boil beef pieces in water with red chili, cumin seeds, coriander leaves and salt. The quantity of water should enough to cover all the beef pieces. Boil the meat for 30 minutes or until they become soft.
2. After that when beef become tender and soft add graham lentils and add water if required (when all the previous water has been dried) and let it cook until lentils become tender and soft.
3. After that turn off the flame and let it cool for at room temperature so that all the steam escape out, then in a chopper put the mixture and chop so that the chicken and lentils would mix together with the spices. Don’t chop them too much otherwise you kebabs would break after frying.
4. Take out the chopped mixture in a wide mixing bowl, now its time to add the remaining herbs and spices i.e. coriander and mint leaves, green chilies, black pepper, hot mix spice and egg. Mix all of them together to make smooth dough of kebab.
5. Now take small piece from the mixture and first make a ball just like meat ball and then press it by using your palm and make flat circular kebab. Similarly, make rest of the kebabs.
6. Take a frying pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan and fry till they become brown in color from both sides. If the kebabs are too soft to handle while frying then coat them in egg before frying.

Steaks are one of my quick and healthy foods and are prepared in many ways either by grilling, shallow frying, barbecue or baking. Marination of steak is also very simple because it ...

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Preparation time : 30 mins | Serves 2 persons

Steaks are one of my quick and healthy foods and are prepared in many ways either by grilling, shallow frying, barbecue or baking. Marination of steak is also very simple because it has no hard and fast rule to use limited flavors or spices.You can vary it according to your taste.

Ingredients:
2 pieces of beef undercut (thin slices of steak or use meat tenderizer tool to make thin steak slice)
4-5 garlic cloves (finely chopped)
1 tspn crushed black pepper
2 tbspn oyster sauce
2 tbspn olive oil
Salt to taste
1 tspn crushed red chili powder
1 tbspn lemon juice

	George Foreman GRP90WGR Next Grilleration Removable-Plate Grill with 5 Plates, Red
	Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill, Black
	Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set
	Wüsthof 8-Piece Stainless-Steel Steak Knife Set with Wooden Gift Box

Procedure:
1. Spread the pieces of steak using meat tenderizer so that all flavors are abosrbed in steak easily.
2. Marinate the steak pieces in all the ingredients mentioned above. Leave the marinated pieces for 15 mins at room temperature.
3. Greeze the grill pan and heat it to medium temperature.
4. Place the marinated steak pieces over it and let it cook for at least 10 mins when they turn slightly brown in color from both sides.

Serving:
Serve the delicious steaks with mashed potatoes any sauce of your choice.

Usually beef is used in this meatballs recipe but you can try this with mutton or chicken as well. It can be taken as a snack or can be served with other ...

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Usually beef is used in this meatballs recipe but you can try this with mutton or chicken as well. It can be taken as a snack or can be served with other regular meal items. This meatball recipe is in contrast with fried meatballs which is generally cooked with gravy and is called “Koftey” in Indian and Pakistani Cuisines. It is a healthy meal and also quite easy to cook.

Ingredients :
½ kg boneless fresh beef (small pieces)
1 boiled potato
2 tbspn roasted gram flour  (roasted besan)
1 tbspn red chili powder
1 tspn black pepper
1 tspn cumin powder
1 tspn mix spices powder or garam masala powder (ground cardamom, cinnamon sticks, cloves)
Salt to taste
3 tbspn vegetable oil (preferably mustard oil)
½ cup chopped coriander leaves
6 chopped green chilies
½ cup brown (fried) onion chopped

	KitchenAid KFP740CR 9-Cup Food Processor with 4-Cup Mini Bowl, Chrome
	Cuisinart BFP-10CH PowerBlend Duet Blender and Food Processor, Chrome and Black

Method:
1. In chopper, put meat and potato together and chopped well so that meat becomes smooth and no meat pieces are left alone.
2. Now add all the spices mentioned above and mix them in ground meat.
3. Make small balls of it just like size of a lemon.
4. In a pan place all the meat balls, cover it and leave for 10-15 minutes on low flame until all the water of meat has been dried.
5. After it remove it from stove and you can fry these balls by first coat in egg and then in bread crumbs.

Servings:
Pour some lemon juice on it and enjoy your yummy meatballs with tea.

Preparation time 90 mins (approx.) | Serve for 4 persons

Beef stew is prepared with veggies and beef with soup in continental cuisine but in Pakistani cuisine it is usually prepared with potato and the gravy is made spicy. Unlike our ...

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Beef stew is prepared with veggies and beef with soup in continental cuisine but in Pakistani cuisine it is usually prepared with potato and the gravy is made spicy. Unlike our previous beef curry recipe it has more gravy and is served with traditional bread called “Naan” or “plain chapati”.

Ingredients:

1/2 kg beef with bones
3 medium onions (cut into large pieces)
1 tbspn garlic paste
1 tbspn ginger paste
1 tspn turmeric powder
1 tbspn red chili powder
1 tspn coriander powder
1 tsbpn cumin powder
1 tspn black pepper
1 tspn hot spice powder (ground; 4 cardamom, 4 cinnamon sticks and 2 cloves)
pinch of nutmeg and mice powder
Salt to taste
3-4 medium potato (make 2 pieces of each)
water as required
1/2 cup oil
1/4 cup crispy fried onions
coriander leaves as required

	K-Tec Champ HP3 Blender White – Identical to the BlendTec Total Blender
	All-Clad 99009 Stainless-Steel 6-1/2-Quart Slow Cooker
	Emile Henry Flame Top 6.3 Quart Oval Stew Pot, Green
	Le Creuset 2.75-Quart Soup Pot

Preparation time : 45 mins (approx) | Serves 6 persons

This Beef Curry Recipe is from Pakistani cuisine which is bit spicier than continental beef curries. Its cooking is quite easy as it only needs to marinate for few hours ...

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This Beef Curry Recipe is from Pakistani cuisine which is bit spicier than continental beef curries. Its cooking is quite easy as it only needs to marinate for few hours then cook on low heat. It would give more good taste if some coal smoke is given to the curry after cooking.

Ingredients:

1 kg boneless beef (thin slices; ½ cm thick)
2 big onion (boiled and mashes)
1 ½ tbspn red chili powder
3 tbspn ginger paste
4 tbspn raw papaya paste
1 tbspn cumin powder
½ tbspn black pepper
½ tspn turmeric powder
2 tbspn mix spices powder (garam masala)
½ tspn nutmeg and mace powder
½ kg yogurt
2 tbspn roasted ground poppy seeds
2 tbspn roasted cashew powder (optional)
Salt to taste
5 tbspn vegetable oil (preferably mustard oil)

	Frontier Indian Curry Seasoning Blend 1.8-Ounce Bottle (Pack of 6)
	Peugeot Paris u’Select, Curry Lacquer Pepper mill, 9 inches
	660 Curries (Hardcover)
	Curry : Fire and Spice: Over 150 Great Curries from India and Asia [ILLUSTRATED] (Hardcover)

Procedure:
1. Mix all the ingredients in a bowl to make smooth paste.
2. Marinate beef slices in above paste and leave for 3 hours or more until beef becomes tender. [Tip set 3 hours time in a digital timer so that you do not make beef too tender]
3. After 3 hours, cook the beef on very low heat. The curry will start to become watery due to meat.
4. Dry all the water and stir continuously to dry it on high flame. It takes approx. 20 minutes.
5. Beef curry (pasande) is ready to serve.

Serving:
Garnish it with ginger slices lemon and onion and enjoy your beef curry with naan or you can also have it with fried rice or cumin fried rice.