Hunter beef
Ingredients:
2 kg Beef (roast cut)
3 tsp Black pepper
4 tsp brown sugar or molasses
4 black cardamom
1 large piece cinnamon
Salt to taste
1 cup raw papaya (paste)
3 tbsp lemon juice
1 cup vinegar Method:
Wash and clean the meat. Pat dry. Grind together all the dry ingredients. Mix this spice powder together the remaining ingredients to form a paste. Rub the paste on the meat thoroughly, and prick it throughout with a fork. Place the meat and marinade in container, cover and refrigerate. Repeat this process for 3 days (pricking the meat once each day). Place the meat in a large pot and pour in 3 cups of water.
Cover and cook over very low heat, turning the meat occasionally so that it is cooks evenly on all sides, until the water is fully absorbed.
Use one day after cooking. Hunter beef tastes great in sandwiches.
Easy nihari
Ingredients:
1 kg (cut into 4 to 6 large pieces) beef
1½ kg knuckle/marrow bones
250g ghee/oil
1 cup onions (finely sliced)
1½ tsp garlic paste
2 tsp ginger paste
1 packet shan nihari curry mix
100-150g wheat flour Method:
In a large pot, heat 150g ghee or oil, and add in garlic paste, ginger paste and ½ cup onions. Stir for a minute and add the meat, bones and Shan Nihari Mix. Fry for a few more minutes then add 10 to 12 cups of water. Cover and cook over very low heat for about 6 to 8 hours, or until the meat is tender. Mix together the wheat flour with 3 cups of water. Add this to the pot gradually, stirring constantly so that it mixes evenly. Remove the bones and cook on over high heat for 15 more minutes. Heat the remaining oil or ghee, and fry the other ½ cup of onions in it until golden brown. Add the fried onions to the nihari, cover and simmer for another 30 minutes over low heat. Garnish with finely chopped green chillies, sliced ginger and lime juice.
Leg of lamb with saffron
Ingredients:
1 (about 1 kg to 1½ kg) leg of lamb
2 garlic cloves (crushed)
2cm piece fresh ginger (sliced)
Lemon juice (fresh)
1tbsp saffron
A pinch sugar
A pinch salt
½ tsp chilli powder
125g yoghurt
4 tbsp olive oil
2 onions (sliced)
2 (optional) star anise
1 cinnamon stick (broken in half)
Method:
In a food processor, blend the garlic and ginger with the lemon juice, into a paste. Place the saffron strands in a small bowl with the sugar and salt, and pour over 2 tablespoon of hot water. Let it soak for 5 minutes. Mix together the garlic-ginger paste, soaked saffron, chilli powder, yoghurt and 2 tablespoon oil. Make a few deep cuts through the surface of the lamb. Pour the marinade over the lamb and rub it into the cuts. Leave to marinate for at least 4 to 6 hours, or preferably overnight.
In a large casserole dish, heat the remaining oil, then add the sliced onions, star anise and cinnamon sticks, and sauté until the onions are soft but not brown. Place in the lamb. Preheat the oven to 170C (gas mark 3). Seal the casserole dish with foil (or cover with a lid). Cook in the oven for 1½ hours.
Take out of the oven and baste. Return to the oven and cook for another 30 minutes without the foil/lid, until the lamb is golden brown, very tender, and fully cooked throughout.
Allow the lamb to rest for 10 minutes before carving. When serving, spoon over the onions and roasting juices.
Microwave lamb chop
Ingredients:
4 lamb chops (chump chops)
2 tbsp sweet chutney
1tsp curry powder
1tbsp brown sugar
2 tsp soy sauce
1tsp vinegar
Salt to taste
Method:
Remove fat from the lamb, and place in a single layer in a shallow dish. Combine the remaining ingredients and pour over lamb. Cook in a microwave oven on high for 5 minutes, or until chops are cooked and tender.
Ingredients:
2 kg Beef (roast cut)
3 tsp Black pepper
4 tsp brown sugar or molasses
4 black cardamom
1 large piece cinnamon
Salt to taste
1 cup raw papaya (paste)
3 tbsp lemon juice
1 cup vinegar Method:
Wash and clean the meat. Pat dry. Grind together all the dry ingredients. Mix this spice powder together the remaining ingredients to form a paste. Rub the paste on the meat thoroughly, and prick it throughout with a fork. Place the meat and marinade in container, cover and refrigerate. Repeat this process for 3 days (pricking the meat once each day). Place the meat in a large pot and pour in 3 cups of water.
Cover and cook over very low heat, turning the meat occasionally so that it is cooks evenly on all sides, until the water is fully absorbed.
Use one day after cooking. Hunter beef tastes great in sandwiches.
Easy nihari
Ingredients:
1 kg (cut into 4 to 6 large pieces) beef
1½ kg knuckle/marrow bones
250g ghee/oil
1 cup onions (finely sliced)
1½ tsp garlic paste
2 tsp ginger paste
1 packet shan nihari curry mix
100-150g wheat flour Method:
In a large pot, heat 150g ghee or oil, and add in garlic paste, ginger paste and ½ cup onions. Stir for a minute and add the meat, bones and Shan Nihari Mix. Fry for a few more minutes then add 10 to 12 cups of water. Cover and cook over very low heat for about 6 to 8 hours, or until the meat is tender. Mix together the wheat flour with 3 cups of water. Add this to the pot gradually, stirring constantly so that it mixes evenly. Remove the bones and cook on over high heat for 15 more minutes. Heat the remaining oil or ghee, and fry the other ½ cup of onions in it until golden brown. Add the fried onions to the nihari, cover and simmer for another 30 minutes over low heat. Garnish with finely chopped green chillies, sliced ginger and lime juice.
Leg of lamb with saffron
Ingredients:
1 (about 1 kg to 1½ kg) leg of lamb
2 garlic cloves (crushed)
2cm piece fresh ginger (sliced)
Lemon juice (fresh)
1tbsp saffron
A pinch sugar
A pinch salt
½ tsp chilli powder
125g yoghurt
4 tbsp olive oil
2 onions (sliced)
2 (optional) star anise
1 cinnamon stick (broken in half)
Method:
In a food processor, blend the garlic and ginger with the lemon juice, into a paste. Place the saffron strands in a small bowl with the sugar and salt, and pour over 2 tablespoon of hot water. Let it soak for 5 minutes. Mix together the garlic-ginger paste, soaked saffron, chilli powder, yoghurt and 2 tablespoon oil. Make a few deep cuts through the surface of the lamb. Pour the marinade over the lamb and rub it into the cuts. Leave to marinate for at least 4 to 6 hours, or preferably overnight.
In a large casserole dish, heat the remaining oil, then add the sliced onions, star anise and cinnamon sticks, and sauté until the onions are soft but not brown. Place in the lamb. Preheat the oven to 170C (gas mark 3). Seal the casserole dish with foil (or cover with a lid). Cook in the oven for 1½ hours.
Take out of the oven and baste. Return to the oven and cook for another 30 minutes without the foil/lid, until the lamb is golden brown, very tender, and fully cooked throughout.
Allow the lamb to rest for 10 minutes before carving. When serving, spoon over the onions and roasting juices.
Microwave lamb chop
Ingredients:
4 lamb chops (chump chops)
2 tbsp sweet chutney
1tsp curry powder
1tbsp brown sugar
2 tsp soy sauce
1tsp vinegar
Salt to taste
Method:
Remove fat from the lamb, and place in a single layer in a shallow dish. Combine the remaining ingredients and pour over lamb. Cook in a microwave oven on high for 5 minutes, or until chops are cooked and tender.
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