Beef Steak And Chickpeas Salad

Ingredients

Boiled white bean 1 cup

Cucumber 2

Carrot 2

Lemon 2

Pineapple cubes 1 tin

Boiled almond 8

Sugar 1 tsp

White vinegar 1/2 cup

Salt to taste

Method

First deseed the cucumber and chop them with skin. Then peel 2 carrots and chop them. In a bowl add cucumber, carrot and 1 cup boiled white beans to mix. Add I tin of diced pineapple with juice. Then add 1/2 cup vinegar, 2 lemon juice, 1 tsp sugar and salt to taste.

Garnish with 7 boiled almond and serve chilled.

Eid ul Adha Cooking:Fry Lamb meat

1 kg —- Boneless or with bones Lamb ( cut into small pieces ) 2 —— medium size onions (sliced) 8 —— green chilies 2 tbsp —— ginger (chopped) 2 tsp —— coriander powder 6 —— cloves garlic (chopped) 2 —— tomatoes (chopped) 1 —— Cinnamon stick 5 —— Cloves 5 —— Cardamom 4 tsp —— fennel seeds 20 —— black peppercorns 1/2 tsp —— turmeric powder 1/2 tsp —— red chili powder 1 tsp —— mustard seeds 3-4 —— curry leaves Lemon juice and chaat masala ( Optional )

Very special and spicy Fry Lamb Meat recipe for Eid Al-Adha dinner

Method:-

1. Marinate Lamb with, green chilies, ginger garlic, turmeric powder, salt and red chili powder.
2. Grind cinnamon, cardamoms, cloves, black peppercorns and fennel seeds to make smooth powder.
3. Put the marinated Lamb in pressure cooker and cook it until meat become soft.
4. In a separately pan add the above ground spice powder with water and let it cook for 15
   mins.
5. Now heat oil in a separate pan and roast mustard seeds and fry chopped onions
   until soft and pinkish brown, Add curry leaves in it till become light brown.
6. Now add the cooked Meat and tomato and cook till gravy becomes.
7. Sprinkle lemon juice on top and serve hot.
8. Chaat masala can also be spread for spicy taste.
9. Can be eaten with Chapati or without it or with rice.

Tandoori juicy Lamb chops

Ingredients:-

Lamb chops ——- 1kg yogurt ——- 1 cup Salt ——- To taste Red chilli ——- 2 tsps crushed Black salt ——- 1 tsp Poppy seeds ——- 2 tsps make a paste Mango powder (amchur) ——- 2 tsps Vegetable oil ——- 200gms(1 1/2 cups) Green chilies ——- 8-10 make a paste Ginger Paste ——- 1 tsps Garlic Paste ——- 1 tsps Tomato ——- 1/2 kg make a paste   Onions ——- 2-3 medium make a paste

        Direction:

• Clean all the fat from chops and wash them. Then mix all the above
• ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours.
• Now chops are ready to cook. you can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
• Then put all the chops on it and cover with lid. After 5-6 minutes change their side and put the lid back on.
• Let them cook for an other 10 minutes then put in a plate and garnish with green coriander.
• serve with chutney or sauce.

Lamb cutlets recipe

Ingredients:-

• 250 gms —– Lamb Chops
• 50 gms —– Lamb, minced
• 100 gms —– Assorted vegetables, boil and minced
• 5 gms —– Salt
• 15 gms —– Pepper powder
• 10 gms —– Fresh mint
• 20 gms —– Thyme
• 20 ml —– Worcestershire sauce
• 1 —– Lemon
• Mashed potatoes and mint sauce to serve.

Method:

1. Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
2. Slit chop along the bone to make a pocket.
3. Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
4. Keep aside for three hours.
5. Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
6. Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.

Sweet & sour meat loaf

Ingredients:-

• 750 gm —- ground beef
• 1 cup —- dry bread crumbs
• 1 tsp —- salt
• ¼ tsp —- ground black pepper
• 2 —- eggs
• 1 tsp —- dry minced onion
• 150 gm —- canned tomato sauce
• 1 tbsp —- brown sugar
• 2 tbsp —- vinegar
• ½ cup —- granulated sugar
• 2 tsp —- prepared mustard

Food preparation:

1. Pre heat oven to 175 degree C. in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes an half of the can of tomato sauce.
2. Mix together well and place into a 5X9 inch loaf pan.
3. Push the meat loaf down into the pan forming a well for the sauce around all the edges.
4. Bake at 175 degree C for 40 minutes.
5. Meanwhile, in a small sauced pan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar and mustard.
6. Bring to a boil and remove from heat. After meat loaf has cooked for 40 minutes.
7. Remove from oven and pour sauce over the top of the meat loaf.
8. Return to oven and bake at 175 degree C for 20 more minutes.
9. Let’s sit 5 minute before from pan.

Baked Italian tender steak recipe

Ingredients:-

• 1 kg —- Round steak (1inch thick)
• ½ —- clove Garlic
• ¾ cup —- Flour:
• 3 tbsp —- cooking oil
• 170 gm —- tomato paste
• 1.5 cup —- Water
• 1 dash Pepper
• 1 —- small Bay leaf
• ¾ tsp —- Podina
• ¾ tsp —- Sugar
• 1 —- large Onion, sliced
• 1 —- green Pepper: cut into ring

Food preparation:

1. Cut steak into serving pieces. Rub with garlic, sprinkle with salt & pepper.
2. Pound flour into steak.
3. Heat oil in large split, brown steak on both sides.
4. Remove meat, place in casserole.
5. Pour off fat from skillet, mix tomato paste, water and seasoning, heat in same skillet.
6. Arrange onion and green pepper over meat.
7. Pour tomato mixture overall.
8. Cover tightly with lid or aluminum foil, bake at 175 C for 2 hours.

Tender Grilled beef recipe

Ingredients

• 1 kg tenderloin beef, pared & cut into medium steaks

For the marinade:
• 3 tbsp each, chopped parsley, olive oil & vinegar
• 3 cloves garlic, crushed
• 1 tbsp chopped ajwain
• 1 tezpan
  Vegetables;
• 200 gms each, julienned carrot, baby marrow, leeks, celery & shredded lettuce
• 50 gms dry raisings
• 30 gms unsalted butter
• 5 gms fresh thyme

Grilled beef Preparation:

1. In a small bowl, combine all the ingredients for the marinade.
2. Place beef steaks in the marinade & turn to coat well on all sides.
3. Cover and refrigerate for at least 8 hours, turning occasionally.
4. Grill to desired level of doneness.
5. In a frying pan, heat butter & sauté vegetables until soft, add raisin & thyme.
6. To serve place sauted vegetables in the middle topped with portions of grilled beef