Hawaiian Meatballs

Ingredients

Meatballs

1 lb ground beef, lean

1 tsp salt

1/2 tsp garlic powder

1/2 tsp dried parsley

1/2 tsp pepper

1 tbsp Heinz 57 sauce

1 egg

1/4 cup ketchup

1/2 cup rolled oats.

Remaining Ingredients

19 oz can pineapple tidbits

1 can mandarin sections

1/4 cup white vinegar

1/4 cup low sodium soy sauce

1/4 cup brown sugar

2 tbsp cornstarch

1 can sliced mushrooms

1 green pepper chopped

1 package blanched almonds

Method

1. For meatballs: Mix all ingredients and shape into 1" balls. Spread on a foil lined cookie sheet and bake at 400F for 10 minutes. Place meatballs in casserole dish that has a cover.

2. For sauce: In a saucepan, mix juice from the pineapples, juice from the mandarins, vinegar, soy sauce, vinegar and cornstarch. Whisk and bring to a boil. Stir until thickened.

3. To the meatballs in the casserole dish, add mushrooms (drain the mushrooms and discard the liquid first), green pepper, pineapple, mandarins and almonds (don't mix just layer it all up).

4. Pour sauce over casserole and bake covered at 350F for 30 minutes. Serve over rice.

Thai Beef Rolls With Sweet and Hot Chilli Sauce

Ingredients

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For the Filling
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• 1 lb ground beef
• 1/4 c thinly sliced green onions
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped Thai chilies
• 1 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 bunch of Thai basil
• 12 wooden skewers, soaked in water for at least 30 minutes

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For the Sauce
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• 3 tbsp granulated sugar
• 3 tbsp fresh lime juice
• 1 tbsp thinly sliced green onions
• 1 tbsp fish sauce
• 2 tsp chilli sauce

Method

Combine all the ingredients for the filling(except the basil) thoroughly. Scoop filling by the tablespoonful and shape it into a small log. Wrap each log in a leaf of basil, and skewer the wrapped log with a wooden skewer. Repeat until all of the filling has been wrapped and skewered.

Heat your grill according to the grills instructions. Make sure your grill grate is clean and well oiled. Place the skewered beef rolls on the preheated and oiled grill and cook for about 7 minutes, turning once. While the beef rolls are grilling combine all of the ingredients for the chili sauce until the sugar is completely dissolved and set it aside. Carefully remove the beef rolls from the grill when they're done and serve alongside the chili sauce.

Meatball Pulao

Ingredients

• 2 cups minced mutton / lamb / beef
• 1 tsp garlic-ginger paste
• 1 tsp salt
• 1/4 tsp powdered black pepper
• oil for deep frying
• 1/2 cup onions-browned crisp and brown
• 2 cups rice-cleaned and soaked in water for 1 hour
• 4 green cardamoms
• 4 cloves
• 1/2 tsp black cumin
• 1/8 tsp cinnamon-powdered
• 1 tsp salt or to taste
• 1/2 tsp saffron soaked in 1/4 cup milk
• 2tbsp ghee

Method

Mix together the meat, garlic-ginger paste, salt and black pepper.Form into small balls and refrigerate for an hour.

Deep fry the meat balls over high heat, first then over lower heat, till cooked through.

Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.Turn around a few times, and add the rice and the salt.

Add 2 1/2 cups water, and bring to a boil.

Lower the heat, cover and let the rice cook, for 8 minutes.

Shut off the heat, leaving the pan on the stove.The rice should be almost done.

About 30 minutes before serving, divide the rice and meat into half each.Layer half the meatballs in a pan.

Now cover this with a layer of half the rice, sprinkle half the saffron flavoured milk over it,then the rest of the meat and finally the other half of the rice.

Sprinkle the rest of the milk and saffron mixture over the rice.

Seal the pan with atta and place the whole thing over a tava /griddle, which is over low heat, for 1/2 an hour.

Serve hot.

Beef Shashlik

Ingredients

• 4.5 lb (2 kg) beef (under cuts)
• 3-4 tomatoes
• 1.5 lb (700 g) onion
• 5-6 bay leaves
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 teaspoon ground white pepper
• 2-3 lemons
• ½ cup (100 ml) water
• Salt to taste

Method

Peel and slice onion. Add some salt to onion slices and knead with hands until juicy.

Cut some onion bulbs into large pieces. Thread marinated onion with meat onto skewers later.

Crumble bay leaves.

In a bowl, combine parsley, basil, white pepper and bay leaves.

Squeeze lemon juice and blend with water.

Mix everything well.

Wash meat and cut into medium pieces.

Put into marinade.

Place in cold place for 4-5 hours, or let it marinate overnight to get perfect result.

Thread marinated meat together with vegetables onto skewers.

Roast shashlik for 20-30 minutes until golden brown.

Spinach with Minced beef

Ingredients

• 1 lb beef mince
• 1 lb spinach, thawed
• 1/2 cup cilantro
• 1/4 cup fresh mint leaves
• 3 tbsp canola oil
• 1 inch cinnamon stick
• 3 green cardamom pods
• 3 cloves 1 garlic glove, minced
• 1 tsp ginger paste 1 onion, sliced thin
• 2 hot green chillies, finely sliced
• 1 tsp red chilli powder
• 1/4 tsp ground black pepper
• 1/4 tsp garam masala
• 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1 cup plain yogurt, whipped smooth

Method

1. Make a paste by pureeing the spinach, cilantro and mint in a food processor, with a tbsp or two of water.

2. Heat the oil on medium and throw in the cardamom pods, cloves and cinnamon stick. After 1 minute add the onion and saute till golden-brown.

3. Then put in the green chillies, chopped garlic and ginger and cook for another minute.

4. Stir in the beef, red chilli powder, ground cumin, garam masala, ground black pepper, salt and cook on medium-high heat for 10 mins, stirring often.

5. Add half of the yogurt and mix well till incorporated and cook for another 2 mins.

6. Put in all of the green paste, mix well, and simmer for 10 mins.

7. Stir in the rest of the yogurt, cooking the whole thing for a further 5 mins. Taste for salt. Serve hot with parathas!

Beef Shawarma

Ingredients

• 1 cup plain yogurt
• ½ cup cucumber,
• 1 teaspoon dried dill
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 lb. ground beef
• ½ cup chopped flat-leaf parsley, plus whole leaves for garnish
• 1 tablespoons ground cumin
• 2 tablespoons extra-virgin olive oil
• Warm pita bread, for serving

Method

1. Soak 8 wooden skewers in water. In a small bowl, combine the yogurt, cucumber, dill and half the garlic; season to taste with salt and pepper. Refrigerate.

2. Preheat a grill or grill pan to medium-high. In a medium bowl, combine the beef, remaining garlic, chopped parsley and cumin. Add salt and pepper to taste. Divide the beef mixture into 4 sections. Roll each section into a 6-inch log. Thread each log lengthwise onto two parallel skewers. Wrap your index finger and thumb around the log and lightly squeeze from top to bottom to make 4 indented rings. Rub the beef kebabs with olive oil and grill for 6 to 8 minutes on each side, or to desired doneness.

Top each kebab with the yogurt and parsley leaves and serve on a pita.

Reshmi Kebab

Ingredients

• 1 kg minced beef
• 1 tsp Kashmiri chilli powder
• 2 tbsps fresh coriander leaves, chopped
• 3 green chillies, chopped
• ½ cup onion paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp all spice powder
• 1 tsp black pepper
• 2 tbsp raw papaya paste
• 2 eggs
• 2 bread slices
• Oil to fry
• Salt to taste

Method

Mix well all the spices, coriander, green chillies, bread and eggs in the minced beef and make elongated kebabs, deep fry them.

Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish. The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it.

Remove the bread and charcoal piece before serving.Garnish with chopped coriander leaves to serve. Serve with nan and salad.

Beef Fry

Ingredients

• Beef or Mutton - 1 kg, remove all (or as much as possible) fat from the meat and dice into small pieces
• Onions – 2, medium size, coarsely sliced
• Ginger – 1 inch piece, finely chopped and crushed
• Garlic – 6-8 pods, finely chopped and crushed
• Tomatoes – 2, medium size, finely sliced
• Green chillies – 3-4, medium size, medium hot, split into half at the stalk end
• Salt – 2 teaspoons or to taste
• Coriander powder - 2 teaspoons
• Turmeric powder - ½ teaspoon

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For Ground Masala Powder:
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• Fennel seeds - 3 teaspoons
• Black peppercorns – 8-10
• Cinnamon - 1 inch size
• Bay leaves – 3, medium size
• Cloves - 4
• Cardamom – 4

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For Seasoning:
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• Oil – 1 tablespoon
• Ghee – 1 tablespoon
• Mustard seeds – ½ teaspoon
• Onions – 1, medium size, coarsly sliced
• Curry leaves – 2 sprig
• Lemon juice - 1 teaspoon
• Coconut – 1 cup, cut into small pieces (optional)

Method

Grind cardamom, cloves, black peppercorns, bay leaves, and fennel seeds to a fine powder. Mix the meat with the ground masala powder and all other ingredients.

Pour enough water over the meat to just cover it completely and braise in a flat-bottomed vessel covered with a fitting lid (or use pressure cooker) for approximately 35-40 minutes over a moderate steady heat or till the meat is tender and no water shows over the meat sauce. If the mixture is rather dry, add a cupful of hot water occasionally to stop them from burning.

Heat a frying pan and pour in the oil and ghee. When very hot, add mustard seeds to splutter taking care not to burn the seeds. Add the remaining chopped onions and saute till the edges of the onions turn brown.

Add curry leaves and coconut pieces and saute till light brown. Now add the cooked meat and lemon juice. Stir-fry over moderate heat turning over frequently till all the gravy is dried up and the meat turns in to a very dark brown color. Enjoy beef/mutton fry!

Madras Beef Curry

Ingredients

• 1 pound beef, cubed in 1" cubes
• lemon juice 2 teaspoons
• salt
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 dried chiles, finely chopped
• 2 tablespoons ground coriander seeds
• 1 teaspoon ground cumin
• 1 tablespoon turmeric
• 1 teaspoon powdered ginger
• 2 teaspoons black pepper
• 4 ounces tomato paste
• 1 1/4 cup beef stock
• 1/4 cup ghee
• 2 tablespoons garam masala

Method

Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for two minutes. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another two or three minutes. Add the beef and lemon juice; stir well to coat the meat with the spices. Cook five to ten minutes. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently thirty to forty minutes until the meat begins to get tender. Sprinkle in the garam masala and cook for a further ten minutes. The gravy should by this stage be very thick; if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.