BHINDIWALA MEAT

Bhindiwala Mea tAn aromatic meat preparation. Meat cooked with bhindi (okra), tomatoes and loads of masalas.Bhindiwala Meat Bhindiwala Meat


Ingreidents

6 Tbsp oil

1 1/2 cup okra cleaned

1 1/2 large onions, grated

4 large tomatoes, grated

1 Tbsp ginger and garlic paste

3 tsp salt or to taste

2 heaped tsp coriander powder

2 heaped tsp garam masala

1 tsp red chilli powder

2 sticks cinnamon

2 large black cardamom

12 cloves

3/4
kg boneless meat

Method

Put oil in pan and add onions. Cook onions till translucent. Add the cinnamon, cloves, bay leaf and cardamom.

Stir in meat and then salt.

Cook for 10 minutes and add all the spices. Add tomatoes and keep cooking and stirring (bhuno). Let the oil separate.

Add 6 cups of water and transfer it into a pressure cooker. Add 2 heaped teaspoons of garam masala and cook on fast flame till it whistles.

Lower the flame and cook for 25 minutes. Now add the okra. Cook till the okra is soft.

Once the okra is done, it indicated that the meat is done too.

ROGHAN GOSHT

Roghan Gosht is typical of the lamb cookery in northern India and Pakistan.This particular recipe  marinates the meat in yogurt and contains quantity  of tomato puree,which gives the dish a deep red colored sauce

Ingredients:

1 kg boneless shoulder of lamb

Juice of two lemons

450 grams yogurt

1/2-1 tsp of salt

2 medium onions

4 garlic cloves

2-3 inch of ginger

75 grams of ghee

2 tsps of chili powder

2 tsps of coriander powder

2 tsps of powdered cumin

1 tsp of freshly ground black pepper

10 green cardamoms

225 grams of tomato puree

Method:

Cut the lamb into 1 inch cubes,put the cubes in large bowl and sprinkle in the lemon juice.Add yogurt and salt and stir well to mix cover and marinate at least for 24 hours.Turn the meat cubes from time to time to ensure they are all coated in the marinate

When ready to cook the marinated meat. peal and slice the onions,garlic and ginger.Heat the ghee in heavy based saucepan add onion ginger and garlic and fry gently for 4-5 minutes until soft.

Add the ground spices stir well and cook for another 2 minutes,then add the cardamoms and stir in the tomato puree meat and marinade.

Bring to the boil stirring constantly.Add 300 ml boiling water,then cover the pan and cook for 1 hour or until the meat is tender.Serve hot