KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
INDIAN BEEF MASALA FRY
This is a very traditional South-Indian preparation of beef...a slightly spicy dry side-dish. The flavour is more authentic when it is prepared using coconut oil instead of regular vegetable oil.Extremely simple,it tastes great when paired with pulao or even pita bread & hummus.
Provided by Seeprats
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
- Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
- Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
- Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.
- Separately, heat the ghee and fry the shredded coconut till brown.
- Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.
ANGLO-INDIAN BEEF (OR LAMB) STIR-FRY
From "5 Spices, 50 Dishes" by Ruta Kahate. You can use raw beef for this, but the far more useful trick is to use leftover beef or lamb roast. (Author suggested beef roast, but I tried it with lamb and it was great). I think you could also use rare deli beef also, for a quick meal. And I'll make potatoes like this even if not making the rest of the dish. This is a popular dish reflecting the influence of the many cultures that colonized India.
Provided by duonyte
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using raw beef, freeze 20 minutes and slice paper-thin. (I would buy beef sliced for bulgogi). Rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (With leftover roast, I omitted the salt, but used the turmeric and vinegar. I also sliced it somewhat thicker).
- Bring the whole potatoes to a boil in slightly salted water to cover. Boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. The potatoes will be perfectly done. (Or cook potatoes by your preferred method).
- Peel the potatoes and cut into 6 to 8 wedges each. Coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.
- Heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.
- Add the cayenne and the marinated beef (I also added the marinade). Cook over high heat for 5 to 8 minutes or until tender. If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (With the leftover roast, you really just want to get it warmed through, so watch your cooking time).
- Meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (I used medium heat) until golden brown and crisp.
- Serve meat with the potato wedges. To be authentically Anglo-Indian, serve some ketchup on the side.
Nutrition Facts : Calories 510.2, Fat 35.6, SaturatedFat 7.4, Cholesterol 85, Sodium 793.6, Carbohydrate 21.9, Fiber 3, Sugar 2.1, Protein 25.6
INDIAN FRY BREAD TACOS
Indian fry bread tacos are served on crispy and delicious bread. They are loaded with flavorful ground beef and all your favorite toppings.
Provided by Eating on a Dime
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- To Make the Fry Bread:
- In a medium size mixing bowl, combine the flour, salt and baking soda. Slowly stir in the warm water into a dough forms. Gradually add in the water until the dough is form (you may not need all the water).
- Let the dough sit for 5 minutes.
- Then roll the dough out slightly and cut it into 6 pieces.
- Then roll out each piece into a ½ inch thick circles.
- Heat 3 inches of the oil in a deep pot. Fry the dough circles in the oil until the dough is golden brown and poofs up slight. Then flip the dough to fry the other side.
- Set the fried dough on a plate lined with paper towels.
- To Make the Toppings:
- Brown the hamburger meat in a large skillet over medium high heat. Then stir in the taco seasoning and ¼ cup of water. Simmer uncovered for 4-6 minutes until the seasoning is thoroughly combined.
- Heat up the ranch style beans in the microwave until heated through.
- Then it's time to assemble the tacos!
- Top each fry bread with the taco sauce, then the meat mixture and beans. Then top with your favorite toppings: lettuce, tomatoes, onions, cheese, cilantro and sour cream!
- Serve immediately and enjoy!
Nutrition Facts : Calories 687 kcal, Carbohydrate 53 g, Protein 32 g, Fat 39 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1545 mg, Fiber 8 g, Sugar 3 g, UnsaturatedFat 20 g, ServingSize 1 serving
DESI INDIAN-STYLE BURGER (INDI-BURGER)
Steps:
- Gather the ingredients.
- In a large bowl, place the meat, ginger, garlic, cilantro, chilies, soaked bread, coriander, cumin, garam masala, salt, and lime juice. Mix thoroughly to blend all ingredients.
- Line a plate with parchment paper . Divide meat mixture into 4 portions and form into patties. Place the patties on a lined plate and set aside.
- Heat about 1/4 cup oil in a large griddle or frying pan over medium heat. When hot, add the patties (do not overcrowd the pan) and cook on both sides until they register 160 F, about 5 to 8 minutes on each side.
- While the patties are cooking, slice each bun, open and lightly toast on a grill or in a toaster oven. Butter as desired and spread about 1 tablespoon of mint-coriander chutney on each bun.
- Place a cooked patty on each bun and add tomato and onion. Season with salt if desired, close the bun and serve right away.
Nutrition Facts : Calories 752 kcal, Carbohydrate 45 g, Cholesterol 119 mg, Fiber 4 g, Protein 43 g, SaturatedFat 12 g, Sodium 888 mg, Sugar 10 g, Fat 44 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Add all the ingredients in a spice grinder and grind to fine powder form. Sift the powder through a fine sieve to remove any rough pieces and store in an airtight container in the refrigerator. You can keep this for about a month.
- In a large pot add the beef shanks along with 1 ½ teaspoon of ginger paste, 1 ½ teaspoon of garlic paste, bay leaf, 1 cinnamon stick, 1 teaspoon of salt and 5 cups of water. Boil the shanks on low-medium heat till the meat is tender and well done, about 2-3 hours. (Make sure to add little more water if the water starts to dry out too fast; there should be enough water in the pot to cover the meat).
- Once the meat is done, use a slotted spoon to carefully remove the meat from the liquid and keep aside. Measure the stock (liquid) and add water if needed to make it 4 cups, reserve. Discard the bay leaf and cinnamon. You can do this step up to 2 days in advance. Let the meat and stock stay together while you store them in refrigerator, remove the meat from the stock just before you start to put the stew together.
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