Mutton Karahi

Fried Mutton

Behari Qeema

Kaleji

Afghani Palao

Beef Liver with Onions

Ingredients:

• 1/4 cup soy sauce 
• 1 teaspoon granulated sugar 
• 1 teaspoon chicken soup base or bouillon granules
• 1 pound beef liver 
• 2 tablespoons vegetable oil 
• 1 large onion, halved and thinly sliced

Procedure
Combine soy sauce, sugar and chicken soup base in medium bowl. Add liver; stir to coat. Cover; marinate in refrigerator, stirring occasionally, for 30 minutes.Heat vegetable oil in large skillet over medium-high heat. Add onions; cook, stirring frequently, for 5 to 6 minutes or until golden. Place liver over onions; cook on each side for 3 to 4 minutes or until no longer pink in center.

Achaar Masala Qeema

ma

Bihari Kabab

Ingredient

• One kg. undercut
• 60 grs. garlic
• 100 grs. raw papaya
• 120 grs. cooking oil
• 60 grs ginger
• 10 grs. red chili pa
• 10 grs. garam masala

(whole hot spices and salt to taste)



Method :


Cut the meat into thin slices and flatten them with a flat knife. Grind ginger, garlic and raw papaya into fine paste. Grind the hot spices and mix with paste and cooking oil and rub meat well with it. Put it in a refrigerator for 8 hours for marinating meat. Put the meat on skewers and barbeque over charcoal fire.

Down Home Beef Stew

Ingredients: 

• 1 pound beef stew cubes
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• 1 package oxtail soup mix
• 4 cups cold water
• 2 cups fresh or frozen baby whole-style carrots
• 2 medium potatoes, cut in eighths
• 4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)

Procedure: 
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen vegetables, add during the last 15 minutes of cooking time.


Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.

Flavorful Swedish Meatballs

Ingredient: 

• 2 eggs, slightly beaten
• 1/4 cup ketchup
• 3/4 cup dry bread crumbs
• 2 tablespoons dried parsley flakes
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 pounds ground beef
• 1 pound ground pork
• Additional Ingredients (for each batch)
• 1 envelope brown gravy mix
• 1/2 cup sour cream
• Dash each nutmeg and pepper

Hot cooked noodles


Procedure: 
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen).
2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or until no longer pink, turning often.
3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.


To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.