PASANDEY پسندے
1 KILO (2.2 LBS) BONELESS BEEF, THIGH ران , CUT THIN STEAK
STYLE پارچا, the meat should be roughened up a bit by the butcher
or DIY by roughing it up with point of knife
now mix above with:
2 TABLESPOONS GROUND RAW PAPAYA WITH SKIN پیسا ہوا کچا پپیت ا
چھلکے سمیت
and mix it in with effort and set aside for about 3 hours before cooking. For the
curious, this is to tenderize the meat. Perhaps a meat tenderizer could be
substituted.
After 3 hours roast (dry fry) until color changes reddish:
2 TABLESPOONS CORIANDER SEEDS سابت دھنیا
1 TABLESPOON WHITE CUMIN سفید زیرا
1 TABLESPOON POPPY SEED خشخاس
now grind it سب پیسو
also grind:
2 TABLESPOONS ROASTED CHICKPEAS WITHOUT SKIN بھنا چنے کو
پیسو (do NOT use chickpea flour بیسن as that is made with raw chickpea)
1 TEASPOON FULL OF GARAM MASALA گرم مسالا
2 TABLESPOONS OF RED CHILI POWDER پسی ہوئی لال مرچ
now mix the meat in with all of above and:
4 TABLESPOONS YOGURT and set aside to marinate
Heat 4 TABLESPOONS MUSTARD OIL until steaming occurs and mustard odor has gone then
add 2 MEDIUM ONIONS CUT and fry them reddish brown; add the above meat preparation with 1 LEVEL TEASPOON (TO TASTE) SALT and
2 TEACUPS OF WATER
and cook it on medium flame آنچ , closed lid, for about 40-45 minutes. Check meat for tenderness and that all water has evaporated leaving thick gravy. When oil separates then continue stirring a bit more to further reduce and mix it all in nicely. Garnish with fresh onion cut so that it is spherically لچھا cut, chopped fresh mint and chopped fresh green chili. The onion could be lightly fried as an alternative to fresh.
1 KILO (2.2 LBS) BONELESS BEEF, THIGH ران , CUT THIN STEAK
STYLE پارچا, the meat should be roughened up a bit by the butcher
or DIY by roughing it up with point of knife
now mix above with:
2 TABLESPOONS GROUND RAW PAPAYA WITH SKIN پیسا ہوا کچا پپیت ا
چھلکے سمیت
and mix it in with effort and set aside for about 3 hours before cooking. For the
curious, this is to tenderize the meat. Perhaps a meat tenderizer could be
substituted.
After 3 hours roast (dry fry) until color changes reddish:
2 TABLESPOONS CORIANDER SEEDS سابت دھنیا
1 TABLESPOON WHITE CUMIN سفید زیرا
1 TABLESPOON POPPY SEED خشخاس
now grind it سب پیسو
also grind:
2 TABLESPOONS ROASTED CHICKPEAS WITHOUT SKIN بھنا چنے کو
پیسو (do NOT use chickpea flour بیسن as that is made with raw chickpea)
1 TEASPOON FULL OF GARAM MASALA گرم مسالا
2 TABLESPOONS OF RED CHILI POWDER پسی ہوئی لال مرچ
now mix the meat in with all of above and:
4 TABLESPOONS YOGURT and set aside to marinate
Heat 4 TABLESPOONS MUSTARD OIL until steaming occurs and mustard odor has gone then
add 2 MEDIUM ONIONS CUT and fry them reddish brown; add the above meat preparation with 1 LEVEL TEASPOON (TO TASTE) SALT and
2 TEACUPS OF WATER
and cook it on medium flame آنچ , closed lid, for about 40-45 minutes. Check meat for tenderness and that all water has evaporated leaving thick gravy. When oil separates then continue stirring a bit more to further reduce and mix it all in nicely. Garnish with fresh onion cut so that it is spherically لچھا cut, chopped fresh mint and chopped fresh green chili. The onion could be lightly fried as an alternative to fresh.
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