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.

Cucumber Wrap with Meat Fry

You need:

  • Any meat about 300 grams. Preferably boneless.
  • A teaspoon of Ginger and Garlic paste.
  • A bunch of spring onions.
  • An inch of Ginger, cut into thin sticks.
  • Three Green chillies.

First we need to soften the meat. So pressure cook it with ginger garlic paste, a little salt and about one cup of water. Keep on high for one whistle and then simmer for at least 20-30 minutes. When over remove the meat but retain the water.

Cut the spring onions into two. The part with the bulbs will be used first and chop it up. The other half, divide it as well. Chop one part really fine, this is for garnish. The other half a little course.

Heat oil. Lightly saute the green chilies. Add the chopped spring onions that have the bulb part. Keep the heat high and when the raw smell is gone add the meat. Keep cooking at high heat. When the pan starts looking very dry add about a tablespoon of the water from the pressure cooker. Keep doing this till all the water has been used up. Add the remaining coarsely chopped spring onions and ginger. Fully de-glaze the pan with this new source of moisture.

Use a sharp knife and slice the cucumber from outside. Such that you are able to make a wrap out of it. If this is difficult, simply cut into long wide strips and make it into a sandwich.

Enjoy your keto compliant, low carb meal.

Mutton with Vegetables

A simple recipe to explain how to cook meat with vegetables.

Select vegetables that are sturdy and have an inherent sweetness in them. So carrots and capsicum are a natural choice. You can also use turnips, radishes or just onions.

You Need:

  • Mutton about 300 gms.
  • Carrots 3 or 4, chopped up.
  • Capsicum 3 or 4, chopped up.
  • Sorrel Leaves, a couple of bunches.
  • Onions 2, sliced thin.
  • Red chilly powder.
  • Turmeric.
  • Coriander powder.

Heat oil. When its shimmering hot add the onions and then sprinkle some salt on them. When the onions are just about beginning to cross the barrier between pink and brown, add the meat and ginger garlic paste. Let them both sizzle and fry in the hot oil. After some 5 mins add the red chilly powder, turmeric and coriander powder. Continue cooking by alternating between high and medium heat. When it high, there will be a lot of sticky fond forming in the base of the pan. When you switch to medium, you can easily scrape it off as the meat will give continue giving out its juices.

Add the carrots and capsicum. Mix them well and check for salt. If needed adjust. Be conservative in the amount of salt you add. Add about 3-4 tablespoons of water.

When the carrots get a glaze all over them, close the cooker and pressure cook at high for one whistle. Then simmer for at least 20-30 mins. Open. There may be a little water. Start drying it up on high heat. Switch off the stove when the consistency is what you prefer. Add the sorrel leaves and use the latent heat in the pan to cook them while mixing thoroughly.

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Enjoy with rotis or as I did, with cooked millet.

Mutton Shami Burger

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For the Mutton Shami, you need:

  • Boneless mutton about 300 gms.
  • One medium onion, roughly chopped.
  • 2 tablespoons of Channa Dhal, soaked in water for at least 10 mins.
  • 1 tomato, roughly chopped.
  • 1 teaspoon of Ginger Garlic paste.
  • 1/4 teaspoon Turmeric powder.
  • 1 teaspoon red chilly powder.
  • 1 teaspoon of cumin.
  • 1 tablespoon of garam masala.
  • Some fresh coriander.
  • A little salt.

Combine all ingredients. Sprinkle a little water and pressure cook. On high till first whistle and then simmer for about 20 mins. Open and remove the mutton pieces. Reduce the gravy till its consistency is very thick. Grind into a paste. You can either go very fine or leave a few pieces of dhall whole. Its totally your choice.

Shallow fry in oil after shaping into patties. You decide the shapes and sizes.

To make a burger, lightly toast the bun. Apply mayonnaise or tartar sauce on both the top and bottom pieces. This will make the bun a little water proof. It will prevent the other fillings from making it soggy. Between the two pieces its your choice. Generally sliced cucumber, tomato, onion and the meat with a slice of cheese works well. I skipped adding any more condiments, but you can add mustard sauce or ketchup.

Make it Healthy : Meat with Methi

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Three Boosters in this simple and healthy dish:

  • Protein from Mutton
  • Vitamin A from Sweet Potatoes
  • Calcium and Iron from Fenugreek leaves.

You Need:

  • 200 gms of mutton, cut into small pieces.
  • 1 Medium onion, chopped.
  • 2 Green Chillies
  • 1 tomato, chopped.
  • 1 teaspoon of cumin.
  • 100 grams of sweet potato, cut into 1 to 2 cm big pieces.
  • 300 grams of finely chopped fenugreek leaves with their stems.
  • 2 teaspoons of garam masala.
  • 1/4 teaspoon of turmeric.
  • 1 teaspoon of ginger garlic paste.

First we will prepare the meat with sweet potatoes. Saute the onions, green chilies and cumin in hot oil. When the onions turn translucent add the ginger garlic paste and fry till the raw smell has dissipated. Add the meat, turmeric, salt and garam masala. Roast for a couple of mins and then add the tomato and sweet potato. Use the moisture from these to deglaze the pan. Add a little water and pressure cook. After first whistle on high, let it simmer for about 20 mins.

Open the cooker when the pressure has dissipated and add the chopped feanugreek. Mix well. Close the cooker but don’t place the whistle on it. Let it cook on low heat. Keep a check on the steam that is coming out. Initially it will have a strong smell of the raw fenugreek. In about 5-10 mins, this will change to a much cleaner smell. The dish is ready for eating with either rice or rotis.

 

 

Methi Gosht – Fenugreek Mutton

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I love Fenugreek and consider it a super food. So it invariably ends up in my pantry on a weekly basis.

You Need:

  • 300 gms of mutton with bones.
  • Approximately 500 gms of finely chopped leaves and stems of fresh Fenugreek.
  • 2 medium onions, chopped.
  • 2 medium capsicums, roughly chopped.
  • 2 green chilies.
  • 2 teaspoons of ginger garlic paste.
  • 1/4 teaspoon of turmeric.
  • 2 teaspoon of besan flour.

Saute onions, green chilies  and ginger garlic till the raw smell from all of them has dissipated. Add the capsicum and saute till it softens. As both onions and capsicum sweeten with heat they will work against the bitterness form the Fenugreek and make it very pleasant. Sprinkle salt and turmeric.

Add the meat and cook till all the pieces turn white. Add the chopped fenugreek. Wash the spoon you have been using to mix them all with about 1/2 a cup of water and pressure cook. Ideally one whistle on high and simmering for 15 minutes is enough.

When you open the cooker there will be a good amount of water. You have a choice. If cooking for just one or two, the go ahead and reduce it. But for a family of four, you will need some gravy. The easiest way to thicken this is by adding besan flour. Do not directly add the flour. Instead take some of the liquid from the pan into a glass and dissolve the besan in it. Mix well. Simmer for five mins to fully cook the besan flour and thicken the dish.

Serve with rotis or rice.

Chukka (Green Sorrel) Mutton

Green Sorrel has two very important characteristics. It should not be cooked in aluminum and if cut thin, it melts when cooked. We will use the second in this simple recipe.

You need:

  • About 300 gms of washed and finely chopped Chukka leaves.
  • 250 gms Mutton with bones.
  • Two medium onions, finely chopped.
  • Green chillies.
  • Turmeric.
  • Two teaspoons of Ginger Garlic paste.

This is a very simple recipe where the focus will remain on the Sorrel.

First saute the onions and green chillies. Add the meat and let it’s outside turn white. Add turmeric and ginger garlic paste. When raw smell is gone, add two cups of water and pressure cook. One whistle on high, two whistles on low heat.

Open and reduce the water till the meat it’s only approximately half a cup left. Add the sorrel leaves and cook on low heat till they melt. Increase heat to thicken the consistency.

Serve with rice or roti.