Asian Black Pepper Beef with Curry Leaves
This Asian Black Pepper Beef with Curry leaves has a lovely aromatic sauce that can be poured over rice or noodles. The combination of butter, curry leaves, onion and bell peppers flavors the tender beef in such subtle but effective tones. At our place we love this over rice or crispy noodles with a fried and oozy egg on top!
Chinese Beef Stir Fry with Vegetables
Chinese Beef Stir Fry with Vegetables is very commonly made in Chinese homes, with any vegetables that you may have. I particularly love adding sawi spinach / xiao bay chai/ Japanese mustard greens. Other popular options are broccoli, green bell pepper or mushroom. This is a dish that can be made in 20 minutes and it’s just awesome with steamed white rice. My little one calls it ‘ The juicy beef ‘ .
Lamb Chops with Cherry Sauce
Lamb Chops with Cherry sauce. These savory chops with sweet and sour sauce are perfect for entertaining or on special occasions. I used lamb loin chops. Quite the ‘Fancy but Simple meal’, as I call it; served with a Mesclun Salad and Mashed Peas.
Rogan Josh | Kashmiri Mutton Curry
This is the hugely popular Mutton Curry from the beautiful Kashmir Valley. One of the menu items of the ‘Kashmiri Wazwaan’, the traditional Kashmiri banquet. Rogan Josh was bought to Kashmir by the Mughals. The dish is of Persian origin and is rich and deeply aromatic. Rogan / Roghan is derived from the Persian word ‘روغن’ which actually means, ‘ghee’. Josh, ‘جوش; means boil, and is also used as an expression of intensity. So essentially Rogan Josh, means ‘boiled in ghee with intensity or at high heat’. A perfect dish for the cooler climates.
Mutton is used (Goat Meat) here, and the meat is cooked so tender in the ghee. So delicious that it is just has to be experienced to know the deliciousness!
Some versions of the curry use yoghurt to add a sour note. I mush prefer the one without yoghurt as I have made here. The trademark color of the Rogan Josh is also very appealing. A fiery red color, that originally comes from the ‘Mawal ke phool’ or Dried Cockscomb flower , a red flower, indigenous to the Valley. Since it is not easy to find, deep red kashmiri chilli powder combined with kashmiri saffron is used to get the natural red color. Alternatively, these days Ratanjot or its powder is used, however these days it is often mixed with synthetic coloring. If you have neither, simply use a good bright red kashmiri chilli powder.
I served this for this Eid ul Adha along with Shirazi Rice and it was quite a hit.
Chunky Beef Stew
The classic American Chunky Beef Stew is a meal in itself. Tremendously comforting with some homemade bread, buttermilk biscuits or dumplings. I remember having beef stew in the winter months while growing up in Dhahran, where winters were very cold.
Singapore is usually always hot or rainy.. but I do sometimes get a craving for this stew. The kids will eat it up faster than most meals and the hubby loves it too.
Whenever I get really good stewing beef, I always have this recipe in mind. Nope, it’s not a soup, its not smooth or watery..oh and no it’s not a curry either!!! It’s chunky and you have to rummage through the contents to make sure each spoonful has all the elements. The ‘browned’ beef promises a wonderful pearlescent gloss to the gravy. The gravy, that is simply heart warming and delicious. So good for something so simple!
A dutch oven or cast iron pot is traditionally used.. but I have made it in my trusted pressure cooker without any trouble too.
Galouti Kebab – The Royal Melting Kebabs
The Galouti Kebab (Galawati Kebab) is quite different as far as Kebabs go.. It truly melts in your mouth! I bet the phrase ‘melt in mouth’ was coined after having these kebabs! There is an interesting story behind the melting kebabs… The Rulers / Nawabs of Lucknow (formerly known as Awadh) were notorious for their exuberant lifestyles filled with vast luxury. But on the bright side (for us), many a regal dish was created on demand and till today remain prized recipes. Their fanciful palettes demanded and their Bawarchis (head chefs) delivered exciting food fit for a King! Galouti Kebab, legend has it is the product delivered to the aging Nawab of Kakori (Wajid Ali Shah) , Kakori is Famous for the Kakori Kebabs. The nawab had lost his teeth, and demanded for a kebab which would not require the use of his teeth! Hence was born the softest, most delicate kebabs in the world! The Royal Melting Kebabs.
Try to stick to this recipe, to get the authentic taste. Check out the video.
Dawood Basha | Lebanese Meatballs in Tomato Sauce Served with Saffron Rice
Dawood Basha or Lebanese Style Meatballs with Pine Seeds in a Simple Tomato Sauce. These meatballs, are tender, with a melt in mouth quality. Dawood Basha was the first Governor appointed by the Ottoman Empire. These meatballs were perhaps his favorite. They are very famous, served over rice. My love for Lebanese food, started early on in life. The food is generous, warm and inviting.
Traditionally, these meatballs are cooked in sheep tail fat, but ghee is a practical substitute. Served with a Simple Saffron Scented Rice, this makes for a very easy to prepare and comforting meal.
Nihari – Delicious Slow Cooked Meat Curry
Nihari is a delicious, slow cooked meat curry made of Mutton, Beef and sometimes even Chicken. The word Nihari ‘نہاری’ is derived from the Arabic work Nahar ‘نهار ‘ which means ‘day’. Perhaps it is named so because in the olden days, it was cooked through the night and served to the Kings after the early morning prayers on the next day.
In Pakistan and Northern India, Nihari is often served for breakfast, especially on weekends. It is also a popular item during Ramadan.
Nihari is said to have been developed in the Royal Kitchens of Lucknow, and thereby gained popularity is the Kitchens of the Muslim Nawabs as well. After independence, the dish migrated to Pakistan and became hugely popular there. Similarly it is also popular in parts of Bangladesh. In modern times, Nihari is synonymous with Pakistani cuisine more-so than Indian cuisine. It is still however, very popular in New Delhi.
I love how tender the meat actually gets from the delicate slow cooking. Served with hot fluffy naan or chapati, it is effortlessly tender to devour.
Haleem is very popular in the Middle East, Central and Southern Asia. This delicious Haleem recipe, is a comforting dish of meat cooked with wheat and a variety of dals. This is how I make Mutton Haleem. Beef Haleem can be made in the same way.
Absolutely delicious, served with Hot Naans, this dish is quite simple although you need to plan to soak the wheat and barley… and the time to cook the meat till absolutely tender. Tender enough to mash to shreds
Home Made Beef Shawarma Recipe
Sure sometimes, eating at a fancy restaurant is fun and offers great ambience. But don’t we all have our favorite snappy street foods that we crave for much more often? Those who know me well, know that I absolutely love Shawarma! These lebanese wraps just make me deliriously happy and I can not explain why! My favorite of course, is the Chicken Shawarma but when I am in the mood for a heavier wrap, I will always opt for the Beef Shawarma. Ofcourse you can’t beat the taste of the huge meat skewers that get shaved off as the outside gets grilled to perfection. However, did you know you can replicate this taste at home using a skillet or thick bottomed non stick pan? I follow my Home made Beef Shawarma Recipe and it comes out delicious every time! I also have recipes for Khubz(with Video) and Arabic Pickle(Mukhalal) , if you’s like to make everything from scratch.