Grandma's Kitchen

Archive for the ‘Mutton & Beef’ Category

Serves 8

 

Ingredients

 

Goat meat – 1kg

2 Medium Onions quartered

Salt to taste

½ tsp pepper

Cinnamon stick –1

Yoghurt – 3 cups

Garlic – 2 cloves

Ghee – 1tsp

Ground coriander – 1 tsp

 

 Method

Place the meat and onions in a saucepan add salt, pepper and cinnamon stick. Cover with water and bring to a boil. Cover and simmer until the meat is very tender and most of the water has been evaporated. If too much water is left after the meat is cooked, drain some of it. Remove cinnamon stick.

 

By Anand

Chef Matilda’s Kitchen

 

 

I adapted this recipe from the book Foods of Lebanon by Cassie Maroun Paladin . This is one of my favourite recipes. If you are looking for good recipes of Lebanese dishes look no further . This is the best book ever written on that subject.

 

(This description below about Kibbe from Wikipedia is inserted by the ever intrusive Admin )

 

 

Baked Kibbi

 

 

First I will explain how basic kibbe mixture is made . Basic Kibbe mixture is used to make baked kibbe.

 

Raw Kibbe and Basic Kibbe Mixture

 

This basic mixture of kibbe is used when making fried or baked kibbe.

 

 

Serves 8 people

 

Ingredients

 

1 Leg or shoulder of Lamb weighing 2 kg

Cracked wheat – 200g to each 450g of meat

Onion -1

Parsley

Chilli – 1

½ tsp Cinnamon

Ground Cumin – 3tsp

Lamb tail fat ( If available )

Mint and Spring onions to Garnish

Few Sprigs fresh or dried mint

Green pepper – 1

 

Cut meat off the bone, discarding all the gristle , fat and sinew. Cube the meat and apply salt and refrigerate for a few hours or overnight. This will enhance the flavour .

 

Soak the cracked wheat in plenty of water for at least half an hour.

 

If you are mincing the meat, then add alternate pieces of onion to the mincer as well as the green pepper, mint parsley and chilli. If using Mince three or four times until the mixture is very creamy.  If you like put some of the cracked meat through with the mixture after the last mincing.

 

If you are using a kibbe machine or food processor, put in all quantities of meat, together with a little of the onion , green pepper , mint , parsley and chilli. Hold the lid down with the machine running for the count of 10 . Lift the lid to the count of ten and then repeat the process. The meat must be creamy, but not mushy. Remove adding more until all the meat is minced. Put the mixture into a large basin.

 

Squeezed the cracked wheat with your hands and add to the mixture. Add the balance of ingredients to the mixture. Mix well and taste for seasoning. Have iced water handy . Dip your hands in iced water and knead with fists, turning meat over and kneading with further as though you are mixing bread dough. Keep dipping your hands in iced water. This keeps the meat smooth and helps to cream it.

 To serve the kibbe arrange on a platter, rubbing ice water over the top of the kibbe for a shiny smooth finish. Decorate the edges with sprigs of mint or spring onion. An oil sauce is then dribbled over individual servings and the kibbe is eaten with bread. Oil sauce is made by combining sunflower or olive oil with a pinch of all spices and herbs that go into the kibbe mixture. This sauce is placed in a gravy boat or other pouring container and passed around the table as an accompaniment. The bread is torn off and held between the thumb and first two fingers of the hand and then used to scoop up the kibbe.

 

 

Baked kibbe

 

Prepare kibbe as said above. You can use beef, but lamb or mutton are still best. Oil a baking pan and spread the kibbe in it smoothing the top. Cut into traditional diamond shapes. Spacing the cuts at 4cm apart. pour over enough sunflower or olive oil to cover.  . Bake in a medium oven at 180 degree Celsius. For about 45 minutes. Kibbe must not be dry. Drain oil after cooking. When cool, pour over a little olive oil which gives it a lovely flavour.

 

– bake recipes , lamb recipes, baked Kibbe , Lebanese recipes —-

Hi all

 

I am working as a Chef with Matilda’s Kitchen for the past ten years. This is my favourite curry recipe. I copied it from a book to my special recipe note book. I did not make many changes as the recipe was just perfect. I can’t remember which book it was from. If some knows please let me know. Hope I am not breaking any copyright laws.

 

Rogan josh is an aromatic curry dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and United Kingdom. Rogan  means oil in Persian, while josh means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat.

Rogan josh was brought to India by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Indian adoption of Rogan josh occurred. (This description is from wikipedia, Added by admin. Sorry I am a bit intrusive)

 

 

Ingredients

 

Goat or lamb cut into pieces – 750 g

Yoghurt – 200ml

Red Chilli powder – ½ tsp

Turmeric powder – 1.5 tsp

Clarified butter or refined oil – 100ml

Onions finely chopped – 2

Asafoetida dissolved in 2tbsp of water

 

Make spice paste in a blender with a little water

 

Ginger paste – 2tsp

Garlic paste – 2tsp

Poppy seeds – 1.5tsp

Cumin seeds  - 1.5 tsp

Coriander seeds – 4 tsp

Cardamom seeds – 8

Peppercorns – 12

Almonds peeled – 6

Garam masala – 1 tsp

 

Method

 

Marinate the meat in the yoghurt, asafetida and red chilli powder. Mix well and keep aside for 30 minutes.

 

Heat the clarified butter  in a pan when hot add the onions . Sauté till  the onions turn golden brown . Add turmeric and spice paste. Reduce heat and allow it to cook for 8 minutes. Do not let the mixture become too dry.

Increase the heat and add the meat with the marinade and salt. Cook until the water evaporates, stirring to get an even colour. Add water reduce heat and cover the pan. Cook on a very low heat until the meat is tender. Add the Garam masala and stir till well mixed.

 

 — Rogan Josh , Mutton Rogan Josh , Lamb recipes , Goat recipes , Indian Recipes –

Ingredients

Chilli powder  – 2tsp

Garlic cloves finely chopped – 8 nos

Ground cumin – 1tsp

Turmeric powder -  1 tsp

Coriander powder – 4 tsp

Oil

Grated coconut – ½ coconut

Curry leaves

Sliced onion – 1 no

Diced beef – 500g cut into small cubes

Method

Roast the spice powders ( Chili, cumin, turmeric and coriander ) in a frying pan. Add some salt and rub onto the beef. Leave it for 2 hours so that the beef will absorb the spices.

Heat oil in the frying pan adds fresh coconut and cook until the coconut turns golden brown. Keep it aside.

Frying pan back on the stove, pour some oil. Heat. Add curry leaves and fry for 1 minute then add onion and garlic and fry until the onion is well browned. Take your time to fry the onions because that will decide the taste of your final product.  Remove it from the pan and set aside.

Add the beef and fry over a high heat for about five minutes tossing well so that it browns on all sides. When the liquid began to evaporate reduce the heat and cook for a further 5 minutes. The meat should be about half done by now. If not cover and cook for 5 minutes longer. Return the onion mixture to the pan and cook uncovered. Over a low heat until the meat is almost done. Add coconut and continue cooking until the meat is tender.

 

— Fried beef , Kerala Recipes , Kerala cooking , fried beef Kerala Style —

 

 

Ingredients

 

 

Rump steak – 450g

Soy sauce – 3 Tablespoons

Garlic cloves crushed – 2

Lime Juice – 2 Tablespoons

Assorted lettuce juice – 150g

Mint leaves – 1/3 of a cup

Basil leaves -  ½ of a cup

Coriander leaves – ¼ of a cup

Cucumber sliced -1

 

Dressing

Red chillies chopped -2

Soy sauce – 3 Tablespoon

Lime Juice – 2 Tablespoons

Palm sugar – 2 teaspoons

 

Method

 

Place steak, soy sauce, garlic and lime juice in a bowl and allow to stand for 10 minutes. Cook steak on a prehated hot char grill for 1-2 minutes on each side or until cooked to your likings. Cover steak and set aside.

 

Arrange lettuce, Mint, basil coriander and cucumber on serving plates. Slice beef thinly and place on top of salad. To make dressing combine chllies, soy sauce, lime juice, palm sugar and lime leaves. Pour dressings over salad and serve.

 

 

— Thai Beef Salad , Salad Recipes , Thai Recipes , Modern Recipes for Tamil Girls —