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Beef and mutton chili recipes
Spicy lamb barbecue
(cooking time 5 minutes per stick, serve 6)
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Spicy lamb barbecue
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Ingredients
Method
- 1 kg diced lamb
- 3 tbsp
con flour and 1 cup water
as thickener,
This is called the
corn flour mixture
- (A)
For marinating:
- 3 tbsp corn oil
- 4 pips garlic
- 2 tbsp chilli sauce
- 3 tbsp tomato puree
- 2 tbsp
rice wine
- 2 tbsp ground ginger
- 3 tbsp Worcestershire sauce
- 4 tbsp
soy sauce
- 1 tsp black pepper
- salt and pepper to taste
- (B) Mixture of butter and honey for
barbecuing.
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Marinate the diced mutton pieces
with the marinating mixture. Let stand for 3 hours.
Thread lamb cubes onto greased
skewers.
Turn and baste with marinate from
time to time
till meat is cooked.
Pour remaining marinate into
saucepan and cook over medium heat till it boils.
Pour in
corn flour
water to thicken.
Dip barbecued meat in the cooked
sauce.
Serve hot with baked jacket
potatoes.
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sssSSH....Grandma
said: Do not marinate the lamb
with sugar or honey as that
will
char the meat on
roasting.
sssSSH....Grandma
said: Brush the barbecued meat
with
mixture of butter
and honey, 1 minute before taking
it
out from
fire.
Meatball curry
Cooking time 5 minute per ball, serve 10
Ingredients and method for meatballs
To prepare the meatballs
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Mix meat, pepper, salt masala and
coriander
in a large bowl.
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Shape into balls of 3 cm diameters,
stick 1 almond into each ball.
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Press firmly. Roll each in flour and
deep fry
in hot oil for 3 minute or
till brown.
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Drain and dish out.
Sauce ingredients and method
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Heat ghee.Fry onion, garlic and ginger till fragrant.
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Add chili powder, masala, coriander powder
and fry for another 2 minutes.
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Add tomatoes and cook till soft.
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Slowly add yoghurt till well blended.
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Add water, salt, cover and simmer for 5 minutes.
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Add meatball and simmer for 20 minutes.
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Sprinkle with
cardamom, cover and cook
for 5 minutes.
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Garnish with fresh
coriander.
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Serve hot with rice, bread or buns.
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Spicy mutton casserole
(Cooking time
40 minutes, serve 6)
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Ingredients
- 4 tbsp corn oil
- 600g mutton, diced
- 2 cup water
- 1/2 thick
coconut milk
- 2 tbsp chilli powder
- salt and pepper to taste
Ingredients to be ground fine
Method
- Fry ground spices
till fragrant.
- Add mutton and chilli, stir fry
for 4 minutes.
- Add in water, simmer till almost dry
and mutton becomes tender.
- Add
coconut milk and simmer over low
heat for 3 minutes.
- Add salt and pepper.
- Serve hot with rice, bread or buns.
sssSSH... Grandma
said: Do not overcook
the coconut milk as that would alter
the
coconut milk aroma.
Coconut milk beef curry
(cooking time 40 minutes, serve 6)
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Coconut milk beef curry |
Ingredients
- 500 g beef or mutton, sliced to
1/2
cm pieces
- 1 cup thick
coconut milk
extracted
from
1 coconut, and 2 cups diluted milk from the
2nd extract
- 1 cube beef stock, or replaced with
3 tbsp of
soy sauce
- 2
turmeric leaves
- 1 stalk
lemon grass, smashed
- salt to taste
Spices to be ground
- 10 dried chilies (presoaked in hot
- water to cleanse and to soften them)
- 10
birdseye chilies
- 20 g ginger
- 30 small onions
- 10 g fresh
turmeric
Method
- Heat 1tbsp corn oil. Fry ground
spices over low heat for about 5 minutes, or till fragrant.
- Add beef,
stir fry.
- Add 3 tbsp of the first extract of
coconut milk, lemon grass,
turmeric leaves and fry for 3 minutes.
- Add the
2nd extract coconut milk,
bring to boil, and cook over low fire
for another 30 minutes.
- When beef becomes tender, stir in
the remainder of the
first extract,
bring to boil.
- Add salt, stock or soy sauce to
taste.
- Serve hot with rice,
vermicelli,
noodle.
Can serve as dip for breads and buns too.
sssSSH... Grandma said: Add first extract
of coconut milk last, and do not boil it
for more than 4 minutes, as that will alter the aroma of coconut milk to
an undesired coconut oil taste.
Beef / mutton chili recipes
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