BANGLA MEATBALLS
Ingredients:
To make meat balls: 1 ib ground beef, chopped onion 1 cup, chop green chilli 2 tbsp, ginger paste 2 tbsp, garlic paste 2 tbsp, cumin powder 2 tsp, all spice powder 1 tsp, corriander powder 1/2 tbsp, egg 2, chopped corriander leaves 2 tsp, salt to taste, bead crumb 100gm, flour 50 gm, to make sauce: salt 3/4 cup apple juice, 1 tsp dark sesame oil, 1 tsp white vinegar, 1 tsp grated fresh ginger, 1 1/2 tsp hot chilli-garlic sauce.
Method:
Mix all the indregients with ground beef. Then make them like balls. After bake all the mat balls in a fry pan untill browned and cooked. Bring all the sauce ingredients to a boil over medium heat once the meatballs are cooked, place them in a serving dish and pour the sauce over.
COOKING TIPS
Jerky Drying Methods - How to dry jerky
MUTTON BADAMI
Ingredients:
30grms ghee or unsalted butter, 150grms onion, finely chopped, 400 grms leg of lamb, diced, 2 cloves garlic, crushed, 10grms fresh ginger, finely chopped, 125mls natural yoghurt, 125 mango pulp, 1/2 tsp ground turmeric, 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground nutmeg, pinch of cayenne pepper, 125mls single cream, 25grms ground almonds, salt, 1tsp garam masala.Method:
Melt the butter in a frying pan. Sweat the onions untill just light brown. Add the lamb and cook untill sealed. Add the garlic, ginger, yoghurt, turmeric, coriander, cumin, nutmeg and cayenne pepper. Just cover with water and allow it to boil. Cover with a suitable lid; simmer for 30-45 minutes or untill the meat is tender. Stir in the cream, ground almonds, and salt and garam masala. Cover if & bring back to the boil. Simmer for a further 5 minutes.BEEF CREAM KABABS
Ingredients:
1 1/2 ib. lamb, 2 tsp ginger & garlic, 1-2 tsp. very finely minced fresh hot green chilli 4 tsp. (1/3 c.) double cream (heavy cream) salt, vegetable oil for deep frying 1 lg. egg, 3 oz. (1 c.) dried bread crumbsMethod:
Cut away and discard heavy fat on meat, if any. Cut meat into 1 inch cubes. Place meat in bowl with ginger, garlic, green chilli, cream and salt: mix well. Cover and marinate for at least 3 hours or overnight. Just before eating, pour enough oil in kadhai, wok, or deep frying pan to a depth of 2 inches. Set on medium heat (medium-low flame). Put egg into shallow dish and beat lightly. Dip meat cubes in egg and then in bread crumbs. Cover generously with bread crumbs untill encrusted. When oil is heated, put as many meat cubes in heated oil that will cover the bottom of the container with 1 layer.Stir and fry untill golden brown or the meat is done to your taste.ACHAR GHOST
Ingredients:
Mutton (small oices), 1kg yourt, 1/2 kg tomato paste, 1 cup ginger & garlic paste, 1 tablespoon red chilli powder & salt to taste, green chilli 50 gram, Cooking oil 3/4 cup, ACHAR MASALA, kalunji, saunf, 1 tsp zeera, mathi seedsMethod:
Maranate meat with ginger, garlic, chilli powder, salt & yogurt for 2 hrs. Heat the oil, add meat & fry till oil seperate from masala. Add sufficient water, cook on low heat till meat is tender. Grind achaar masala and mix in it 1 tsp salt. Slit green chillies from one side in length, take out seeds and stuff with ground acheer masala. When water dries from the meat, add tomato paste, arrange stuffed chillies in the centre of the cooked meat and sprinkle rest of achaar masala on top and put for Dam on low heat till chillies get tender.COOKING TIPS
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