Two meatilicious recipes to enjoy this weekend!
Eidul Azha has just passed and I am sure your freezers must be full of meat. You must have tried many traditional spicy dishes so far, in order to consume the excess that’s still with you.
If you are looking for newer ways to utilize your meat, then you are reading the right article. Here are a few of my tried-and-tested, delicious and yummy new recipes to cook meat with exciting flavor. These would truly leave you and your family members enticed and satisfied.
Meat – half kg
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Salt – according to taste
Green chili – 5 to 6
Garlic, mint and parsley (for garnishing)
- Add some oil in a pan; when it heats, add garlic and ginger paste.
- When the paste turns a little brown, add meat.
- Fry it for some time, and in a low flame let it cook in its own water.
- When the water dries, fry meat for more time.
- When your meat becomes completely soft, add green chili and fry meat again with them.
- In the end, add garlic, mint and parsley.
- Meat is ready to eat.
Note: The meat becomes tastier when you fry it properly.
Meat – half kg
Ginger/garlic paste – 2 tbsp
Salt – According to taste
Tikka masala – 1 packet
- Marinate meat with tikka masala, ginger-garlic paste and salt.
- Leave meat in fridge for two hours.
- After two hours, add two table spoon of oil in pan and add meat in it.
- Fry meat for time and in a low flame, let it cook in its own water.
- When the water dries again, fry the meat.
- If meat is hard, add some water and again cook it in a low flame, but if meat is soft, don’t add more water.
- When the water dries, on a small piece of bread/roti keep a very hot coal, pour some oil on it and cover the lid.
- Now present your tikka with mint chatni.
Note: If your meat is not fresh, while marinating add some papaya powder as well.
So there you have it, two exciting new recipes to utilize your meat. Hope you enjoy them with your loved ones!