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Fry Meat

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Rating 4/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 1/2 hrs
How to serve: Hot    

Fry Meat recipe by Saima Asif at DesiRecipes.com.
Boneless beef chunks marianted in spices and then cooked n steam an then steamed with burning coal to get bbq aroma.


Ingredients
HALF KG BEEF(ADHA KILO GAEY KA GOSHT)BONE LESS
OIL HALF CUP(ADHA CUP TALE)
ONE MEDIUM ONIONClick to find more about ONION(AEIK DARMIYANI PIYAAZ)
2 TBS GINGERClick to find more about GINGER PASTE AND 2 TBS GARLICClick to find more about GARLIC PASTE(LAHSUN ADRAKClick to find more about ADRAK PASTE)
2 TBS ONIONClick to find more about ONION PASTE(PISI HOI PIYAAZ)
1 TSP GARAM MASALA
SALTClick to find more about SALT TO TASTE
2 TSP CHILLI POWDER(LAL MIRCH)
4 TBS LEMON JUICE(LEMU KA JUICE)
5 TBS PAPAYA PASTE(KACHAY PAPEETAY KA PASTE)
2 TBS CREAM
ONE MEDIUM coal( koayla)


Preparation
FIRST OF ALL WASH THE MEAT AND THEN MIX ALL THE INGREDIANTS EXCEPT OIL AND ONIONClick to find more about ONION AND LEAVE IT FOR 1-2 HOURS.
AFTER THAT PUT THE PAN ON HEAT THEN PUT THE OIL IN THE PAN THEN FRY HALF OF THE ONIONS TILL IT BECOMES TRANSPARENT BUT NOT BROWN. THEN ADD THE MARINATED MEAT AND FRY IT FIRST ON LOW HEAT FOR 10 MIN THEN FRY IT ON HIGH HEAT TILL IT TENDER.
AFTER THAT PUT THE KOAYLA ON HEAT MEAN WHILE FRY THE REST OF THE ONIONClick to find more about ONION TILL BROWN AND ADD IT ON THE TOP OF MEAT.
THEN PUT A SMALL PIECE OF BREAD ON THE TOP OF MEAT THEN PUT THE KOAYLA ON IT AND THEN PUT SOME DROPS OF OIL ON IT AND KEEP IT COVER FR ATLEAST 5 MIN.
AFTER 5 MIN KEEP THE KOAYLA OUT OF IT .
SERVE IT WITH NAAN.



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There are 1 comment(s) for this recipe.
by haseeb 5/5 Stars
nothin

Sun Dec 06, 2009


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