Dum Ka Keema

• Beef mince 500 gm

• Oil as required

• Fried onion 3 medium

• Yogurt 1 cup

• Salt to taste

• Red chilli powder 2 tsp

• Garm masala pw 1.5 tsp

• Ginger garlic paste 2 tsp

• Kachri or meat tenderizer 2 tsp

 
Garnishing

• Ginger 2 inch piece

• Onion rings for garnishing

• Green chillies for garnishing

• Mint leaves for garnishing

 
Method:

• Marinate the mince with fried onion, yougurt, salt, red chillis, gram masala, ginger and garlic past kachri for at least 1 hr

• Take oil in pan add mince and cook it covered at low flame

• When mince done garnish with onion rings green chillied, ginger and mint leaves.

  Hunter Beef

• 2   kg Beef, one piece

• 2   teaspoon kulmi shora (saltpetre)

• 1 tsp Ginger Paste

• 1 tsp garlic paste

• 1 tsp garam masala

• 3   teaspoon black pepper

• 2   tablespoons  salt

• 2   teaspoon sugar, brown

• 4    - cardamoms, black (bari Iliachi)

• 2   inch piece cinnamon stick

• 3   tablespoons lemon juice

 Directions

• Wash the meat thoroughly and dry with kitchen towel. Ground all the spices. Add ground spices in the lemon juice to make paste. Rub the paste thoroughly on the meat. Place it in a glass or stainless steel container and cover it.

• Place the bowl in the fridge for one day. Next day get the meat out of fridge and rub (sort of massage) the meat to absorb the paste, it is important that at least half an hour is spent in rubbing the meat. Once again put the meat loaf back in the fridge. Repeat the same process each day for four days.

• On fifth day remove the meat loaf from the fridge and tie it with a strong string. Place the meat in a large pot, add 2 cups water and Cook it over low heat for 2 to 3 hours or until the water is absorbed.

Ingredients

• 1 lb ground lamb or hamburger
• 2 eggs
• 1 large onion, chopped
• 1/4 teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1/4 teaspoon oregano
• 1/2  black pepper
• Salt according to taste
  
  
  Directions
   
• Mix all ingredients well.

• Shape like sheikh kabab and fry in shallow baking pan till cooked.

• Serve with cooked rice.

• (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).
   

  Chapli  Kabab

Ingredients

• 1 kilogram of Beef (Keema) (finely minced)

• 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)

• ½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)

• 1 tsp. Coriander (Dhania) (coarsely ground and roasted)

• 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)

• 4 Green Chillies (Hari Mirch) (finely chopped)

• 1 medium Onion (finely sliced)

• 4 Tomatoes (finely chopped)

• 1 bunch of Fresh Mint Leaves (Podina) (finely chopped)

• 1 bunch of Fresh Coriander Leaves (Hara Dhania)

• Salt (to taste)

• 1 Egg

• ½ cup Dalda Oil or any Cooking Oil

 Directions

• Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.

• Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in centre of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.

• Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

  Palak Gosht

•  ¼ kg of Mutton

• 6 bunches of Spinach (Palak) (finely chopped)

• 2 medium Tomatoes

• 2 Onions (finely chopped)

• 1 tsp. of Ginger Root (Adrak) (grated)

• 1 tbsp. Fresh Coriander Leaves (Hara Dhania) (finely chopped)

• 2 Black Peppercorns (Saabut Kaali Mirch)

• 1 tsp. Coriander Powder (Pisa Dhania)

• 1 tsp haldi powder

• 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)

• Salt (to taste)

• 1 ½ tsp. Ginger Paste (Pisi Adrak)

• 1 ½ tsp. Garlic Paste (Pisa Lehsan)

• 10 tbsp. Cooking Oil

Direction

• Add 5 teaspoons of oil and heat. Add the grated ginger, black pepper corns a small part of chopped onions to the oil fry the onions for a few seconds.

• Add meat and a little salt and enough water. Cover  and allow the meat to cook until soft.

• Once meat is cooked, strain out the water and keep aside as stock.

• In another Pan, Heat the remaining oil. Add the remaining chopped onions and fry till light brown.

• Add salt, coriander powder,haldi, red chilli powder, ginger paste, garlic paste and chopped coriander. Fry this mix thoroughly till oil leaves the sides of the pan.

• Add tomatoes and spinach and a little of the meat-stock that you had kept aside. Cook until the tomatoes and Spinach is done and the water has dried up. If necessary, add more of the stock to get a gravy.

•  Add the cooked meat to this mixture and cook  till oil leaves the sides of the pan. Simmer for a while and garnish with chopped coriander.

  Nihari

•  1 kilogram of Beef (with bones)

• 3 medium Onions (thinly sliced)

• 2 tbsp. of All-Purpose Flour (Maida)

• 1 small piece of Dry Ginger (Sounth)

• 2 Small White Cardamoms (Choti Safaid Ilaichi)

• 2 Bay Leaves (Tezz Pattay)

• 1 Cinnamon Stick (Dal Cheeni)

• 2 tsp. of Garam Masala Powder

• 2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)

• 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)

• 2 pinches of Nutmeg

• ½ tsp. Turmeric Powder (Pisi Haldi)

• Salt (to taste)

•  1 tbsp. Garlic Paste (Pisa Lehsan)

• 1 tbsp. Ginger Paste (Pisi Adrak)

• ½ cup Plain Yogurt

• ½ cup Clarified Butter (Ghee) or Cooking Oil

• For garnishing

• 1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)

• 3 Green Chillies (Hari Mirch) (chopped)

• 1 (2" piece) of Ginger Root (Adrak) (cut in strips)

• A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)

Directions

• In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

• Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

• Add in the nutmeg, cardamoms, aniseeds. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

• Once the meat is cooked and tender, add in the flour(make paste of flour with litter water) and cook on low heat for about another 15 minutes.

• Garnish with coriander leaves, fried onions, green chillies and ginger strips.

  Beef Qorma

Ingredients

• 2 pounds of Beef or Lamb (cut into 1" cubes)
• 2 medium Onions (thinly sliced & separated into rings)
• 2 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
• ¼ cup of Almonds (Baadaam) (blanched & slivered)
• 7 Garlic Cloves (Lehsan))
• 1 tbsp. of Ginger Root (Adrak) (coarsely chopped)
• 6 Whole Cloves (Loung)
• 1 tbsp. of Coriander Seeds (Saabut Dhania)
• 1 tbsp. of Cumin Seeds (Saabut Zeera)
• 1 tsp. of White Cardamom Seeds (Sufaid Ilaichi Ke Daanay) (without the pods)
• 1 tsp. of Crushed Red Pepper (Kutti Mirch) (more or less may be used depending on taste preferance.)
• 1 ½ tsp. of Salt
• ½ tsp. of Ground Cinnamon (Pisi Dal Cheeni)
• ¼ tsp. of Garam Masala Powder
• 2 tbsp. of All-Purpose Flour (Maida)
• ½ cup of Plain Yogurt
• 1/3 cup of Water
• 1 1/2 cup  of Water
• Cooking Oil (as required)

Directions

• Combine together the coriander seeds, cumin seeds, cardamom seeds, crushed red peppers, and whole cloves. Put these ingredients into a grinder and grind them well into a fine powder.
• To the grinded powder, add the 1/3 cup water, slivered blanched almonds, garlic, gingerroot, salt and ground cinnamon. Grind until the mixture comes to a pasted consistency.
• On medium heat in a 4 quart saucepan put 2 tablespoon oil. When oil gets hot add and fry ½ of the meat. Be sure to brown all sides well; and remove from oil. Repeat this procedure with the other ½ remaining meat. And remove.
• Heat 2-3  tablespoons of oil in the saucepan; add onions. And fry onions to golden brown. Reduce heat to medium and add the blended spice mixture and  sauté for 3-5 minutes or until it is slightly brown.
• Add the meat and 1 and ½ cup water to the saucepan. Cover and simmer for 1 ½ to 2 hours or until the meat is tender and well cooked; by stirring occasionally. (Add little more water if the gravy is too thick )
• Stir together the plain yogurt, all-purpose flour, and garam masala powder . Cook and stir until it is thickened and bubbly. For 15-20 minutes
• Transfer to a serving bowl; sprinkle with fresh coriander/cilantro leaves.