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Achari Gosh

The word beef is from Latin bovines in contrast to cow, which is from Middle English “cou” (both words have the same root. After the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served.
Cooking the beef over or under a high radiant heat source, generally in excess of 650 °F (343 °C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, Canada, the UK and Germany, grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to “BBQ”. When cooked over charcoal, this method can also be called charbroiling.

  • Category:
  • Cuisine:
  • Serving Size: 3
  • Prep Time: 10
  • Cook Time: 15
  • Ready Time: 25 min
  • Ingredients:

    Directions:

    Marinate the below for 2-3 hours:

    Beef slice: 2 kg
    onion paste: 1 cup
    ginger paste: 4 tb sp
    garlic paste: 1 tb sp
    cumin powder: 4 tb sp
    Coriander powder: 2 tb sp
    yogurt: 2 cup
    turmeric pow: 2 tea sp

    Oil: 1 cup
    ghee: 4 tb sp
    Bay leaves, cloves, whole black paper: 4 each
    Whole red chili: 12-15
    green chili: 10-15
    sultana: half cup
    Almond finely diced: half cup

    Heat oil in pressure cooker, put Bay leaves, cloves, whole black paper then marinated beef. Wait for 6 whistle in medium heat. Then open the pressure cooker and add Whole red chili, green chili, sultana, Almond and 2 tb sp of hot mango pickle and wait for 10-15 mins in low heat till the oil separates.
    Serves with polau/ parata.

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