Category : International Cuisine
Author : 91
Hits : 2648
Date : 30/11/2002
Beef, cubed ½ kg. Onions 6 nos. Peppercorns 8 nos. Ginger 1" piece Garlic 6 cloves Coriander leaves 1 bunch Mint leaves 1 bunch Green chilies 6 nos. Tamarind To Taste Pepper To Taste Salt To Taste
1.Chop the meat, wash it well, apply salt and keep it aside.2.Boil the meat with the peppercorns and one onion a few minutes.3.Remove from heat, drain and reserve the stock for later use.4.Chop the remaining onions, ginger, garlic, chilies, coriander and mint. 5.Saute the onions in hot oil until the colour changes, then add the chopped ginger, garlic, chilies, coriander, mint and the boiled meat.6.Add a cup of the beef stock and simmer until the meat is done. 7.Lastly add the tamarind for taste and continue cooking, uncovered over a high heat all the stock dries up and the meat mixture become dry.8.Serve hot with bread or rice.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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