Beef and Mutton Recipes

Kidnu Gosht (Lamb or Beef)  

Ingredients: 1) Lamb 500 gm                                                                  2) Bay leaf (tej patta) 1 3) Black peppercorns 2.5 gm 4) Cashew nuts 1/3 cup 5) Cinnamon 2"" stick 6) Cloves 4                                                                     7) Coconut milk 1 cup 8) Cooking oil 1/3 cup 9) Cumin (jeera) seeds 2.5 gm 10) Garlic paste 2 tsp 11) Ginger paste 2 tsp 12) Green chillies 4 13) Onions, chopped 2/3 cup 14) Poppy seeds 2.5 gm 15) Potatoes, diced 180 gm 16) Salt to taste

Method: 1. Lamb shanks are ideal for this dish. 2. However, any stewing cuts or 2""  pieces are suitable. 3. Marinade the lamb in half the ginger  and garlic pastes for 2 hours. 4. In a non-stick pan heat the oil and  saute the onions till reddish brown. 5. Add the remaining ginger and garlic  pastes, cumin seeds, salt, poppy seeds,  cashew nuts, green chillies and the  whole spices (cinnamon,  cloves and black peppercorns). 6. Saute for 5 minutes on a  moderate flame. 7. Add meat peaces and saute  for 8-10 minutes. 8. Every few minutes sprinkle with  a tablespoon of water to keep  contents of the pan moist. 9. Add 0.5 litre/2 cups water and potatoes. 10. Cover and stew till meat is tender. 11. Add the coconut milk, simmer fo r a minute then remove from fire. 12. Serve hot with steamed rice.

Dry Beef Chilli    Ingredients:                                                        1) Beef undercut  cut in thin strips 1 piece 2) Marinate with 3) Ginger/garlic  paste 1+1 tsp 4) Salt 1/2 tsp 5) Pepper 1/2 tsp 6) Vinegar 3 tsp 7) Tenderizer 1 tsp 8) Leave for 2 hours 9) Oil 1/4 cup 10) Onions 2 11) Green chilies 2 12) Salt/pepper/ Chinese  Salt 1/2 tsp 13) Chile Garlic 1 tsp Method: 1. Heat oil, fry the marinated  meat and cook till the water dries. 2. Then add the onions and fry  for sometime till it gets soft then  add the chilies and seasoning. 3. Serve with garlic-fried rice.    Beef Brochettes With Mango Salsa       0) Beef fillet(cut into cubes) 500 g Marinade 1) Yogurt(low fat) 150 ml 2) Onion(chopped) 1/2 small 3) Ginger(grated) 2 tsp 4) Garlic(grated) 2 tsp 5) Tomato puree 3 tbsp 6) Curry powder 1 tbsp 7) Coriander leaves (chopped) 2 tbsp 8) Salt 1/2 tsp Salsa: 1) Ripe mango(diced) 1 2) Red onion(diced) 1/2 small 3) Coriander & mint  leaves(chopped) 2 tbsp 4) Red chilli(deseeded & chopped) 1 5) Juice of limes 2 6) Salt Method: 1. Place the beef in a nonreactive bowl. 2. Blend all marinade ingredients together  in a food processor until smooth & pour  over meat. 3. Cover and marinate overnight in the  refrigerator. 4. Make the salsa by combining all the  ingredients in a bowl and seasoning to taste. 5. Thread the marinated meat on to 8  metal skewers and cook under a hot grill for  12-15  minutes turning halfway through cooking  until the meat is cooked to your liking. 6. Remove and allow to rest for 3-4 minutes  before serving with the mango salsa.   Hunter Beef       Ingredients: 1) Beef Roast cut bread shape one piece 2 kg 2) Crystallized salt petre Kulmi shora 2 tsp 3) Black pepper 3 tsp 4) Cinnamon 2 stick 5) Brown sugar 2 tsp 6) Black Cardamom 4 7) Lemon juice 3 tbsp Method: 1. Wash the meat thoroughly and dry  with kitchen towel. 2. Ground all the spices. Add all spices in  the lemon juice to make  paste. 3. Rub the paste thoroughly on the meat. 4. Place it in a glass or stainless steel  container and cover it. 5. Place the bowl in the fridge for one day. 6. Next day get the meat out of fridge  and sort of massage the meat  to absorb  the paste,  it is important that at least half an hour  is spent in rubbing the meat. 7. Once again put the meat loaf back in  the fridge. 8. Repeat the same process each day for  six days. 9. On Sixth day remove the meat loaf from  the fridge and  tie it with a  strong string. 10. Place the meat in a large pot and put 2  cups water in the pot NOT on the  meat loaf. 11. Cook it over low heat for 2 to 3 hours or  until the water is absorbed.          Meat with Spinach Ingredients: 1) Mutton or beef 1/2 kg 2) Spinach 1/2 kg 3) Soya (dil) 2 bunches 4) Fenugreek (methi leaves) 6 bunches 5) Green chilies 4 6) Butter or cream 1 tbsp 7) Salt to taste 8) Red chili powder 1 tsp 9) Turmeric powder 1/2 tsp 10) Ginger and garlic paste 1 tbsp 11) Ghee or Cooking Oil 1 cup Method: 1. Clean and cut spinach and wash to get all the grit and dirt out. 2. In a pan add meat, spices, garlic, ginger, spinach, banaspati and cook on  low heat with out water. 3. When meat becomes tender and water evaporates,  add butter and green  spices and let it simmer till banaspati separates.   Minced Meat Tart Ingredients: 0) Frozen short crust pastry 1 kg For the Filling 1) Lean minced meat 1 kg 2) Coriander(chopped) 200 gms 3) Onions 200 gms 4) Breadcrumbs 200 gms 5) Tomato paste 50 gms 6) Black pepper and salt to taste 7) Egg for brushing 1 Method: 1. Line a nine-inch, loose-bottomed pie dish with short crust pastry. 2. Mix all the ingredients for the filling and spoon them in the pie dish. 3. Cover the dish with remaining pastry sheets. 4. Brush with egg and bake in a  pre-heated oven at 240° C for 45 minutes  or until the crust is golden brown. 5. When done serve hot with salad.