Tangy-Spicy Meat Fry

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I am always on the lookout for something different in produce section. Found some fresh Mango-Ginger and of course I needed to use it. This root looks like Ginger, belongs to the Turmeric family and smells like raw mango. It has a faint sourness that is mild but lingers with a delightful freshness.

You Need:

  • 300 grams of any red meat, cut into thin rings, pounded with a mallet and then cut into really small pieces.
  • 2 Inch pieces of mango-ginger, cut into small pieces.
  • 2 Large chilies, sliced into rings.
  • Juice of 2 lemons.
  • Butter.

Wet your hands. Use them to shape the meat into a patty. Heat a pressure cooker or (preferably) a pan. When its HOT, carefully place the meat patty in the middle. Make a small depression in the center. Place a tablespoon of cold butter in the depression. Do NOT add any water. Close the cooker. After 3-4 mins, reduce heat to simmer. Cook for about 15 mins.

Carefully remove the whistle / weight without switching off the stove. Be careful. When all the steam has escaped, remove the lid. The meat will have a lot of caramelisation on the bottom and pale white on the top. Break the patty and saute on high heat. Let it brown. When its nice and browned remove the meat. In the pan add the chili, mango-ginger and lemon juice. Start de-glazing the pan. If it needs more liquid, add some butter. When the pan has fully deglazed, add the meat back and mix well.

Serve with a few Orange segments.

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