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By Saira Abdullah
Roghan josh Ingredients 1/4 cup yoghurt 1 tsp salt 1 bay leaf 1 kg boneless beef, cut into one inch cubes 1 onion, chopped 1 tbsp ginger/garlic paste 1 inch long cinnamon stick 1/4 tsp all spices 2 tbsp oil 2 tsp coriander powder 2 tsp cumin seeds 2/3 cup hot water 4 red chillies, chopped 4 cardamoms 4 cloves Black pepper to taste Method Heat oil in a large casserole and fry the meat in batches. Remove from heat and set aside in a bowl. Fry chopped onions in the same oil and stir over high heat for four minutes. Grind together chillies, cardamoms, cloves and cumin. Add the spice paste, ginger/garlic paste, coriander powder and bay leaf, stir until fragrant. Add meat to the paste, gradually stir in the yoghurt keeping the sauce simmering. Add in the cinnamon stick, hot water and pepper to taste. Cover and cook in a preheated oven, for one and a half hours until the meat is tender and the sauce is reduced. Discard the cinnamon stick and add in all the spices.
Beef and orange curry Ingredients 1 tbsp oil 1 tbsp ginger/garlic paste 2 tbsp coriander leaves, chopped 2 tbsp curry powder 2 cup beef stock 2 tsp cornflour 4 oranges 8 oz onion, roughly chopped 450 gms boneless beef, cut into three fourth inch cubes Salt to taste Black pepper to taste Method Heat oil in a pan. Gently fry onions, ginger/garlic paste and beef cubes for five minutes, stirring occasionally, until the beef is brown. Add curry powder and stock to beef and mix thoroughly. Bring to a boil and then cover the ingredients and let them simmer for one hour. Grate the rind of one orange. Extract the juice from the orange as well as the other one. Peel the other two oranges, removing their pith. Slice between each segment and remove the flesh. Blend cornflour with the orange juice. Add orange rind to the beef along with the cornflour. Bring to a boil and let it simmer, stir for five minutes until the sauce thickens. Season to taste and stir in the orange flesh.
Tamarind beef Ingredients 1 tsp all spices 1 tbsp coriander leaves, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp mustard seeds 1 tbsp icing sugar 1 tbsp ginger/garlic paste 1 onion chopped 1/2 tsp salt 2 tbsp tomato paste 2 tbsp oil
2 green chillies, deseeded and sliced 2/3 cup water 4 curry leaves 125 gms tamarind 750 gms boneless beef, cut into one inch cubes and pre-cooked Method Soak the tamarind overnight in water. Strain it and save the liquid. Put tamarind, tomato paste, icing sugar, ginger/garlic paste, salt and onion into a blender and mix to a smooth puree. Heat oil in a wok, add cumin and coriander seeds, mustard seeds and curry leaves; cook until the spices start popping. Stir the beef cubes into the spices and fry for four minutes until the meat is brown. Add chillies, all spices, tamarind mixture and reserved tamarind liquid and cook for 25 minutes. Garnish with coriander leaves.
Minty beef kebabs Ingredients 1 onion, chopped 1 1/2 cup minced beef 1 tbsp ginger/garlic paste 1/2 tsp salt 2 tbsp mint leaves, chopped 2 tsp coriander seeds 2 tsp cumin seeds 3 cloves 3 cardamoms 6 black peppers Method Pre-heat pan and fry coriander, cumin, cloves, cardamom and black pepper until they turn a shade darker and release a roasted aroma. Grind the spices. In a bowl mix ginger/garlic paste, minced meat, ground spices, mint leaves, onion and salt. Make kebab in sausagelike shapes and put on skewers. Barbecue over a pre-heated grill for 15 minutes, turning the skewers occasionally.