Tag Archives: beef

Meatball Curry In Coconut Milk

This recipe has inspiration from the meatball curry that we used to eat as kids. It was fun to play a bit with the meatballs on the plate: tossing it around the rice – perhaps even making the rice as a small obstacle curse 🙂 and then, breaking it into pieces (or not) and stuffing our mouths. It was more play than food. But I guess, that’s what we will always remember.
 
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Conchiglie Al RagĂą Di Manzo (Conchiglioni Rigati With Beef Ragu)

Conchiglie is a shell-shaped pasta and it can be ideally paired with a heart ragu. I decided to make a nice thick beef ragu. Trust me. A hearty ragu gently envelopes the Conchiglie and the chunky juicy bits of beef were a bonus!
 
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Kheema Matar (Spiced Mince & Peas)

As a child, I remember my mom and aunts adding peas and carrots in the mince so that we can have our Kheema Mutter (Spiced Mince & Peas)vegetables. This recipe is a typical Indian mince preparation using peas. If you desire, you may add diced potatoes or even carrots.

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Kheema Burji (Scrambled Eggs: Spiced Mince)

One of the popular breakfast items at the Irani restaurants in Mumbai, Kheema Burji is often had with Brun-Maska (which is the local hard bread, sliced and buttered generously). Many Scrambled Eggs Kheemaaccounts say that this is a Parsi specialty and at times, can also be garnished with potato straws.

The spice in the mutton is something that is often looked for as it acts as a ‘bang’ in the mouth to wake one up from slumber and to be ready for the day.

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Beef, Broccolini & Cashewnuts In Spicy Black Bean Sauce

The beef in this dish brings out the umami flavour. And when it is coupled with broccolini in a spicy Beef, Broccolini & Cashewnuts In Spicy Black Bean Sauceblack bean sauce, I think it takes the flavouring to a new level. This is one of my highly recommended dishes to eat with a bowl of steamed rice!

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Stir-Fried Beef & Celery in Light Soy Sauce

I like the celery and beef combination. In western cookery, celery is often a part of the ‘mirepoix’ (which is a mix of equal Stir-Fried Beef & Celery in Light Soy Sauceproportions of onnion, carrot and celery) which adds flavour to the meat.

This preparation – even though it is a Chinese recipe, it has it’s inspiration from a Mongolian dish.

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Tongue Roast

Tongue Roast is something that I would have in sandwiches as a child. I remember my mum making tongue roast and my parent’s friends enjoying it. Today, I make the roasts and my friends love Traditional Tongue Roasteating the sandwiches.

With the embargo on the sale of beef in many states in India, I use buffalo tongue.

This recipe is the simple version with few ingredients which highlights the flavour of the meat. Leaving all mental blocks asides, a blind tasting will show that this meat for a sandwich is absolutely yummy. Just remember to prick the meat with a fork for the marination to happen well.

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Dal Gosht

With the Mughals settling down in India, they were exposed to lentils being served as a gravy (rather than the salads that they were used to). Dal Gosht is a mix of the lentils Dal Gosht(the Indian dal) and the lamb stew (Mughal origin: gosht). It is said that the poorer families mixed in lentils into the lamb stew to increase volume of the dish.

The recipe that I have shared has an East-Indian influence due to the addition of the East Indian Bottle Masala.

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