Meat Fry

My wife asked me to finish off the mashed meat and also do something about the four day old iceberg lettuce chilling in the fridge.

You need:

  • Curry leaves, as many as you want.
  • Dry red chillies, three are usually enough
  • Garlic
  • Mashed Meat about 400 gms.
  • Coconut oil
  • Ice berg lettuce

First to prepare the meat, heat coconut oil. Wash and shake off all the water from the Curry leaves. Fry the curry leaves and then add the garlic with dry red chilies.

Saute till a lovely aroma is released. The mashed meat would be tightly packed. Don’t try to break it up. Instead move everything in the pan to one side and place the meat. Scoop all the Curry leaves on top of it. While the meat is browning at the base, it’s also protecting the curry leaves from burning up. As the meat warms up it will automatically start breaking apart. Mix well. It’s done when you are happy with it. Let it cool.

Separate the leaves of the lettuce and wash it really well. Then keep them fully immersed in ice cold water for about ten minutes. This rejuvenates them and brings about a lovely crunchy texture

You can either go fancy with the plating by making it into rolls or simply chop them up and add to the fried meat. To be honest that is exactly what I did with all the lettuce except what was used for plating.

Baked Sliders

You need:

  • Mashed Meat.
  • Pav Buns
  • Cheese slices
  • Thick Tomato Slices
  • Butter

Slice the pav buns horizontally to get two layers. Butter a dish and keep the base of the pav buns. Spread the mashed meat, keep tomato slices on top. Cheese slices to cover the tomatoes.

Keep the top layer and lightly brush with butter.

Bake for 15-20 minutes at 180C.

Super tasty finger food.

Needs no condiments.

Basil, Babycorn with Meat Mash.

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You need:

  • Some Meat Mash
  • One Red Pepper
  • Baby corn about 200 grams.
  • Basil leaves about 3 to 4 fistfulls.

Heat very little oil in a pan. Toss in the baby corn and red peppers. Spread them out. Turn them around after 2-3 mins but see to it that they are spread out in the base of the pan. Place the basil leaves completely covering the vegetables. Place the meat mash on top of the basil leaves.

Cook covered on low heat for about 10 mins. The sturdy vegetables on the base protect the tender basil leaves. These leaves steam up inside the covered pan. The lovely fragrance of these leaves permeates the meat.

A very mild and super healthy dish.

 

Meat Mash

This is an amazing meat base you can prepare and store on your fridge. Saves a lot of time over the week as you get your meals ready.

You Need:

  • 1 Kg Boneless Meat.
  • 2 tablespoons of ginger-garlic paste.
  • A teaspoon of turmeric.
  • Salt as per taste.

Get any red meat. You can choose a lean cut as well. Do not let the butcher mess it up. Get large pieces and using a sharp knife cut across the grain. Try and keep the fibers less than a centimeter in length.

Wash the meat after cutting in the pressure cooker itself. Then drain the water but don’t squeeze the meat. The amount of water left in the cooker is enough.

Massage in some ginger garlic paste, salt and turmeric.

Pressure cook for one whistle. Then let it simmer for at least 30 mins.

Open the cooker only after it has completely cooled. Cook on high heat to dry it up. Using a strong spoon mash it completely.

Store in a dry container in the fridge. You can freeze it for longer but once thawed do not freeze again.

Kheema Macaroni

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You need:

  • One large bowl cooked macaroni pasta.
  • One large onion.
  • 3 tomatoes
  • Garlic cloves
  • Minced Meat (Kheema) about 250 gms.
  • Dried oregano
  • 1 tablespoon tomato paste

Follow the instruction on the macaroni pasta to prepare and then keep it aside. Save about half a cup of the water in which the macaroni is cooked.

Fry onions and garlic cloves in oil. When translucent add the minced meat and fry till its getting a nice color.  Do not allow the kheem to cook in water. Keep stirring and use high heat. If it boils then the flavor will not fully develop. Add the tomatoes, oregano, salt and tomato paste. Cook on high heat and keep stirring. Once the tomato skin peels off and they soften, add the pasta water.

Mix the pasta and combine well.

This is a kid friendly and lunch box ready meal.

 

 

Quick Mutton with Beans and Sorrel

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For the weekday rush when you want to pack a lunch box that is yummy but absolutely not fussy.

Rub salt, turmeric, red chilly powder and some ginger garlic paste on mutton and pressure cook. Do not add any water. Pressure cook is on high till you get one whistle. Then let it simmer for 10 mins.

Open and add beans and any greens. I used Chukka (Sorrel) leaves as these are super easy to clean. Pressure cook on high for one whistle. Simmer for 10 mins and then open once the pressure has dissipated.

Garnish with coriander leaves.

Goes really well with rice.

Methi Mooli Mutton

If we cook everything together the greens will overcook. So we first cook the mutton. Heat oil, color it with turmeric ad then saute some onions in it. Add the meat, brown it. Fry some ginger garlic paste in the oil once the mutton has taken some color. Add chopped tomatoes and tomato puree. Add chilly powder and coriander powder. Season with salt. Pressure cook for 2-3 whistles.

Open and add a chopped up radish and methi. If your radish came with its stems and leaves. Add them as well. Since I wanted to thicken the sauce, added a boiled and chopped potato. Pressure cook for a whistle and when you open it up, add some coriander powder and garam masala powder.

Its a simple dish, which can be eaten as one pot meal or with roti’s.