The ultimate guide to grilling for an epic Eid-ul-Azha barbecue

[ghazi52]

The ultimate guide to grilling for an epic Eid-ul-Azha barbecue

RAHUL HASNAIN

Here is how to grill that meat like a host with the most.

Here is how to grill that meat like a host with the most. —Photo courtesy: AFP

Barbecue's always been an essential part of our cuisine but our love for grilled meat is especially pronounced on Bakra Eid; everyone has at least one barbecue scene to attend out of the three days of festivities.

If you're hosting one, you need to do something to make yours stand out; let's redefine what barbecue means this year a little. We don't have to eat the same old masala packet glazed boti, and we definitely can stop serving them in that sad looking hot-pot (you know the one I'm talking about).

Here's a few tips and tricks I've picked up along the years that will help you take your BBQ game up a notch:

Experiment with sauces
No shade to mint raita or tamarind chutney but there's so much more out there in the world of condiments.

And the best thing is, this way, you can cater to a number of different tastebuds; like me and my friends are big on plating barbecue with chipotle but others might want to pair their meat with Thai sweet chilli sauce, or a Peri Peri sauce.

Psst: since imported goods are heavy on the wallet these days, we recommend looking into Dipitt, a local brand with a wide range of interesting options.

Plum chutney is super yum paired with spicy barbecued meat —Photo courtesy: seriouseats.com


Either that or let loose in your kitchen. Caramelise your favourite fruits into a sauce, like has anyone ever told you that plum makes for a mighty good sauce with spicy barbecued meat?

Marinate it as soon as possible
Prepare your marinade mixture as soon as the meat arrives because it takes time for the spices to soak into tougher meat, particularly beef. If left for days in the refrigerator, I assure you, you are in for a flavourful kicker so ideally, maybe host your Eid barbecue on the third day...

Pro-tip: please abandon the age old method of using yoghurt as a base to marinate your meat in. Remember, it’s not the foundation of marinade, it's just one of the ingredients.

Use Coke to baste
Pakistani palates are big on spice, but we sometimes forget to balance flavours. Barbecue also needs heat so we recommend using some Coke to caramelise the barbecue first.

Don't knock it till you've tried it. —Photo courtesy: cookeatgo.com


Now hear me out, I haven't lost my mind. It's a better alternative to sugar to leave a hint of sweetness on your barbecue and helps ground the flavours more.

So brush some cola on your seekhs as you barbecue them on the grill periodically, just like you would do your oil brushing routine.

Think outside your company-produced packaged spice mixes:
And by that, I mean quite literally, think outside the box.

These mixes have standard proportions of different spices which means your barbecue will taste the same each time. Tweak these proportions as you prepare your own masala mixes at home.

You want to marinate cuts like raan well in advance. —Photo courtesy: kungfubbq.com


This ensures two things: you get to use freshly ground masala which has a different taste of its own, and you get to add your twist to it.

Three words for you: fresh green papaya
While we usually rely on company-manufactured meat tenderisers that we can easily stock up on, this year's Eid ul Azha happens to coincide with the season of a natural alternative, papaya.

Sorry not sorry for this picture of raw meat. It's Bakra Eid, get used to it. —Photo courtesy: vanillahills.blogspot


Head to your local fruit vendors, and grab some green papaya, peel it and then ground the green bits of the flesh into a paste. Add that to your marination mixture, and you will definitely get better results than your packeted meat tenderiser.

Prep in advance
Ensure you are stocked up on coal. Fire up your angeethi way before your guests make their way to your home because the process is quite lengthy, and can quickly become frustrating. Lighting the angeethi produces way too much smoke so please save yourself the hassle, and your guests the tears.

Get the wider seekhs instead of the round ones; they're more sturdy and the meat cooks more evenly.

Oil is your friend
Brushes over spoons make all the difference.

Also, don’t use extra virgin olive oil, it isn’t the right choice of oil for BBQ. Extra virgin olive oil is likely to burn off quickly and smokes as soon as it comes into contact with the meat so use light olive oil or vegetable oil instead.

Hate to break it to you but extra virgin olive oil could be messing up your BBQ game


So next time you have teary eyed relatives, and loud coughing sessions interrupting hearty conversation, know what you have to do.

Presentation is key
You shouldn’t just dump freshly barbecued meat into a hotpot in a newspaper like we all tend to usually do; those containers are airtight which makes the boti moist, almost soggy. The newspaper's ink starts to leak, which contaminates your food. I say just munch onto your seekhs as you get them, we all love doing that, don’t we?

But if that doesn't work, a glass bowl is your best bet; either way, switch away from using hotpots and disposable cutlery that isn’t biodegradable.

 

[ghazi52]

Four meaty recipes to make your Bakra Eid spread stand out

BISMA TIRMIZI

Trust us, this mutton karhai and raan roast will be a hit at your Eid lunch party.


Bakra Eid and Barri Eid are the two loving nicknames of Eid-ul-Azha in the subcontinent and, having grown up in Pakistan, that is exactly how I referred to it until I moved to the west, where it is almost always referred to as Eid-ul-Azha. Still think Bakra Eid has a cuter ring to it.

Since this Eid is a celebration of eating red meat, here are a few recipes to share. One is a signature Kashmiri dish where small pieces of goat or lamb leg are braised in aromatic spices, while there are also two specialties from Khyber Pakhtunkhwa.

Cooking qorma and karhai from scratch adds richness of flavour; the DIY technique is simple and the following recipes don’t require too many ingredients. Make a tender roast leg of mutton the centre-piece of your Eid feast and, for guests who prefer lightly spiced meat, try the namkeen gosht.Happy eating and Eid Mubarak to all.

Roghan josh

Ingredients

• 1 kg goat meat (preferably leg meat, cut in small pieces)
• ½ cup oil
• 2 to 3 bay leaves
• 2 cinnamon sticks
• 2 to 3 sabut lal mirch (dried red pepper)
• ½ teaspoon level heeng (asafoetida)
• Salt to taste
• 1 ½ to 2 cups yoghurt
• 1 ½ to 2 teaspoons Kashmiri or Deghi red chilli powder
• 1 to 1½ teaspoon level ginger powder
• 1 to 1 ½ teaspoon coriander powder
• 8 to 12 green cardamom
• ½ to 1 teaspoon Kashmiri garam masala
• 2 cups of water

Method
Heat oil and fry bay leaves, cinnamon sticks and sabut mirch for a minute. Add meat. Stir, and add salt and asafoetida. Stir until the water released by meat dries; add a little water stirring constantly.

Add yoghurt and red chilli powder, stirring constantly until meat is half done (20 to 25 minutes), add a little water as needed; add ginger powder and coriander powder.

Cook until meat is completely tender (adding a little water if required), sprinkle freshly ground Kashmiri garam masala and cardamom, stir and initiate sealed pot cooking for 10 minutes. Your deliciously aromatic roghan josh is ready.

Mutton karhai

Ingredients

• -2 kg goat leg, cut in small cubes
  • 1 kg tomatoes
  • 7 to 10 green chillies or to taste (chopped)
  • Salt to taste
  • ½ cup oil, but with fresh qurbani meat, animal fat should suffice

Method
Braise meat on high heat, adding green chillies and salt, cook for a few minutes adding tomatoes. Cook until meat is tender and tomato juice has evaporated through cooking and orange-red tender meat is ready to be served with hot delicious naan.

Namkeen gosht

Ingredients

• 1 kg goat leg, cut in small cubes
• 1 ½ to 2 tablespoons freshly chopped ginger
• ½ to 1 freshly diced tomato
• 4 to 5 green chillies, slit lengthwise, (optional, but preferable, this gives it a real kick)
• ½ tsp black pepper powder
• Salt to taste
• ¼ to ½ cup oil, but with freshly slaughtered meat the animal fat should suffice

Method
Heat oil in a heavy-lidded wok. Fry green chillies and ginger for a minute, adding meat, salt, tomato and black pepper, stir on high heat for a few minutes, until the heat causes the meat to release juices. Seal pot with lid and simmer on low to medium heat for a few minutes, turning the heat to low and cook until meat is tender and falling off the bone.

The meat juices gradually steam and evaporate, sealing in the juices. Slow cook to perfection. Avoid adding water if possible but, if need arises, add a little water to complete the cooking process.

Serve with naan, lemon wedges and sliced onions.

Raan roast

Ingredients

• At least 3 kg to 4 kg goat leg. Wash it thoroughly and make deep cuts and set aside

Marinade

• 4 tablespoons each minced ginger and garlic
• Crushed red pepper according to taste
• Salt to taste
• 8 crushed green chillies
• 2 teaspoons Kashmiri Mirch powder
• ½ cup lemon juice
• 1 packet, any pre-packaged store bought dry barbecue masala, tikka masala, qorma masala
• ½ cup oil
• 1 tablespoon turmeric

Method
Mix marinade in a bowl. Taste marinade to ensure flavour is according to taste, the flavour of the marinade is what the taste of the gravy will be like. Rub marinade on to the goat leg massaging it well and ensuring that the marinade has penetrated into the cuts on the goat leg.

Cover and marinate in the fridge for a minimum of 36 hours. Preheat oven at 450 degrees, pour two to three cups of beef stock onto the goat leg, for moisture, seal with foil and bake for an hour and a half. Remove the pan from the oven, adding red onions sliced in rings, sliced green chillies, six large tomatoes cut in fours and garlic cloves.

Set oven temperature at 400 degrees and bake for another two hours. Important note: check every 30 minutes for tenderness and appearance of goat leg.

Once the meat starts separating from the bone the leg is done. Serve as a centrepiece at your dinner party, it’s a sure shot hit.

Shahi qorma
**Ingredients (serves 6 to 8)

• 3/4 cup oil
• 1 ½ kg mutton or chicken
• 1 teaspoon heaped, finely chopped fresh ginger
• 1 teaspoon heaped, finely chopped fresh garlic
• 3 medium-sized onions (finely sliced)
• 2 or 3 cinnamon sticks
• ½ teaspoon cloves
• ½ teaspoon black peppercorns
• 2 or 3 black cardamoms
• 14 to 16 green cardamoms, split
• 4 bay leaves
• 2 tablespoons kewrra water
• 2 to 3 tablespoons almonds (optional)
• Salt to taste
• 2 teaspoons red chilli powder
• 1 ½ teaspoons coriander powder
• ½ teaspoon garam masala powder
• 1 ½ teaspoons cumin powder
• 1/4 cup yoghurt
• 7 to 8 cup water if cooking mutton; 2 to 3 cups if cooking chicken

Method
Heat oil, fry onions until golden brown, drain onions and set aside. In the same oil fry whole garam masalas and green cardamom for a couple of minutes, adding meat.

Maintaining high heat, fry meat, and add ginger, garlic, yoghurt, powdered masalas, salt and fried onions. Braise meat for 10 to 15 minutes, stirring constantly. In a separate pan, bring water to boil and add to the meat, let the qorma boil for a few minutes and then lower the heat to medium.

Let cook, add bay leaves and kewrra water. Once the curry thickens, meat becomes tender and oil separates, your qorma is ready to be served.

Optional: Garnish with fried almonds once qorma is cooked or add blanched almonds to qorma 15 minutes before taking off the fire.

Originally published in Dawn, EOS, August 11th, 2019

 

[Indus Pakistan]

Four meaty recipes to make your Bakra Eid spread stand out

BISMA TIRMIZI

Trust us, this mutton karhai and raan roast will be a hit at your Eid lunch party.


Bakra Eid and Barri Eid are the two loving nicknames of Eid-ul-Azha in the subcontinent and, having grown up in Pakistan, that is exactly how I referred to it until I moved to the west, where it is almost always referred to as Eid-ul-Azha. Still think Bakra Eid has a cuter ring to it.

Since this Eid is a celebration of eating red meat, here are a few recipes to share. One is a signature Kashmiri dish where small pieces of goat or lamb leg are braised in aromatic spices, while there are also two specialties from Khyber Pakhtunkhwa.

Cooking qorma and karhai from scratch adds richness of flavour; the DIY technique is simple and the following recipes don’t require too many ingredients. Make a tender roast leg of mutton the centre-piece of your Eid feast and, for guests who prefer lightly spiced meat, try the namkeen gosht.Happy eating and Eid Mubarak to all.

Roghan josh

Ingredients

• 1 kg goat meat (preferably leg meat, cut in small pieces)
• ½ cup oil
• 2 to 3 bay leaves
• 2 cinnamon sticks
• 2 to 3 sabut lal mirch (dried red pepper)
• ½ teaspoon level heeng (asafoetida)
• Salt to taste
• 1 ½ to 2 cups yoghurt
• 1 ½ to 2 teaspoons Kashmiri or Deghi red chilli powder
• 1 to 1½ teaspoon level ginger powder
• 1 to 1 ½ teaspoon coriander powder
• 8 to 12 green cardamom
• ½ to 1 teaspoon Kashmiri garam masala
• 2 cups of water

Method
Heat oil and fry bay leaves, cinnamon sticks and sabut mirch for a minute. Add meat. Stir, and add salt and asafoetida. Stir until the water released by meat dries; add a little water stirring constantly.

Add yoghurt and red chilli powder, stirring constantly until meat is half done (20 to 25 minutes), add a little water as needed; add ginger powder and coriander powder.

Cook until meat is completely tender (adding a little water if required), sprinkle freshly ground Kashmiri garam masala and cardamom, stir and initiate sealed pot cooking for 10 minutes. Your deliciously aromatic roghan josh is ready.

Mutton karhai

Ingredients

• -2 kg goat leg, cut in small cubes
  • 1 kg tomatoes
  • 7 to 10 green chillies or to taste (chopped)
  • Salt to taste
  • ½ cup oil, but with fresh qurbani meat, animal fat should suffice

Method
Braise meat on high heat, adding green chillies and salt, cook for a few minutes adding tomatoes. Cook until meat is tender and tomato juice has evaporated through cooking and orange-red tender meat is ready to be served with hot delicious naan.

Namkeen gosht

Ingredients

• 1 kg goat leg, cut in small cubes
• 1 ½ to 2 tablespoons freshly chopped ginger
• ½ to 1 freshly diced tomato
• 4 to 5 green chillies, slit lengthwise, (optional, but preferable, this gives it a real kick)
• ½ tsp black pepper powder
• Salt to taste
• ¼ to ½ cup oil, but with freshly slaughtered meat the animal fat should suffice

Method
Heat oil in a heavy-lidded wok. Fry green chillies and ginger for a minute, adding meat, salt, tomato and black pepper, stir on high heat for a few minutes, until the heat causes the meat to release juices. Seal pot with lid and simmer on low to medium heat for a few minutes, turning the heat to low and cook until meat is tender and falling off the bone.

The meat juices gradually steam and evaporate, sealing in the juices. Slow cook to perfection. Avoid adding water if possible but, if need arises, add a little water to complete the cooking process.

Serve with naan, lemon wedges and sliced onions.

Raan roast

Ingredients

• At least 3 kg to 4 kg goat leg. Wash it thoroughly and make deep cuts and set aside

Marinade

• 4 tablespoons each minced ginger and garlic
• Crushed red pepper according to taste
• Salt to taste
• 8 crushed green chillies
• 2 teaspoons Kashmiri Mirch powder
• ½ cup lemon juice
• 1 packet, any pre-packaged store bought dry barbecue masala, tikka masala, qorma masala
• ½ cup oil
• 1 tablespoon turmeric

Method
Mix marinade in a bowl. Taste marinade to ensure flavour is according to taste, the flavour of the marinade is what the taste of the gravy will be like. Rub marinade on to the goat leg massaging it well and ensuring that the marinade has penetrated into the cuts on the goat leg.

Cover and marinate in the fridge for a minimum of 36 hours. Preheat oven at 450 degrees, pour two to three cups of beef stock onto the goat leg, for moisture, seal with foil and bake for an hour and a half. Remove the pan from the oven, adding red onions sliced in rings, sliced green chillies, six large tomatoes cut in fours and garlic cloves.

Set oven temperature at 400 degrees and bake for another two hours. Important note: check every 30 minutes for tenderness and appearance of goat leg.

Once the meat starts separating from the bone the leg is done. Serve as a centrepiece at your dinner party, it’s a sure shot hit.

Shahi qorma
**Ingredients (serves 6 to 8)

• 3/4 cup oil
• 1 ½ kg mutton or chicken
• 1 teaspoon heaped, finely chopped fresh ginger
• 1 teaspoon heaped, finely chopped fresh garlic
• 3 medium-sized onions (finely sliced)
• 2 or 3 cinnamon sticks
• ½ teaspoon cloves
• ½ teaspoon black peppercorns
• 2 or 3 black cardamoms
• 14 to 16 green cardamoms, split
• 4 bay leaves
• 2 tablespoons kewrra water
• 2 to 3 tablespoons almonds (optional)
• Salt to taste
• 2 teaspoons red chilli powder
• 1 ½ teaspoons coriander powder
• ½ teaspoon garam masala powder
• 1 ½ teaspoons cumin powder
• 1/4 cup yoghurt
• 7 to 8 cup water if cooking mutton; 2 to 3 cups if cooking chicken

Method
Heat oil, fry onions until golden brown, drain onions and set aside. In the same oil fry whole garam masalas and green cardamom for a couple of minutes, adding meat.

Maintaining high heat, fry meat, and add ginger, garlic, yoghurt, powdered masalas, salt and fried onions. Braise meat for 10 to 15 minutes, stirring constantly. In a separate pan, bring water to boil and add to the meat, let the qorma boil for a few minutes and then lower the heat to medium.

Let cook, add bay leaves and kewrra water. Once the curry thickens, meat becomes tender and oil separates, your qorma is ready to be served.

Optional: Garnish with fried almonds once qorma is cooked or add blanched almonds to qorma 15 minutes before taking off the fire.

Originally published in Dawn, EOS, August 11th, 2019

This is what I call *Pakistani* food.

 

[denel]

Four meaty recipes to make your Bakra Eid spread stand out

BISMA TIRMIZI

Trust us, this mutton karhai and raan roast will be a hit at your Eid lunch party.


Bakra Eid and Barri Eid are the two loving nicknames of Eid-ul-Azha in the subcontinent and, having grown up in Pakistan, that is exactly how I referred to it until I moved to the west, where it is almost always referred to as Eid-ul-Azha. Still think Bakra Eid has a cuter ring to it.

Since this Eid is a celebration of eating red meat, here are a few recipes to share. One is a signature Kashmiri dish where small pieces of goat or lamb leg are braised in aromatic spices, while there are also two specialties from Khyber Pakhtunkhwa.

Cooking qorma and karhai from scratch adds richness of flavour; the DIY technique is simple and the following recipes don’t require too many ingredients. Make a tender roast leg of mutton the centre-piece of your Eid feast and, for guests who prefer lightly spiced meat, try the namkeen gosht.Happy eating and Eid Mubarak to all.

Roghan josh

Ingredients

• 1 kg goat meat (preferably leg meat, cut in small pieces)
• ½ cup oil
• 2 to 3 bay leaves
• 2 cinnamon sticks
• 2 to 3 sabut lal mirch (dried red pepper)
• ½ teaspoon level heeng (asafoetida)
• Salt to taste
• 1 ½ to 2 cups yoghurt
• 1 ½ to 2 teaspoons Kashmiri or Deghi red chilli powder
• 1 to 1½ teaspoon level ginger powder
• 1 to 1 ½ teaspoon coriander powder
• 8 to 12 green cardamom
• ½ to 1 teaspoon Kashmiri garam masala
• 2 cups of water

Method
Heat oil and fry bay leaves, cinnamon sticks and sabut mirch for a minute. Add meat. Stir, and add salt and asafoetida. Stir until the water released by meat dries; add a little water stirring constantly.

Add yoghurt and red chilli powder, stirring constantly until meat is half done (20 to 25 minutes), add a little water as needed; add ginger powder and coriander powder.

Cook until meat is completely tender (adding a little water if required), sprinkle freshly ground Kashmiri garam masala and cardamom, stir and initiate sealed pot cooking for 10 minutes. Your deliciously aromatic roghan josh is ready.

Mutton karhai

Ingredients

• -2 kg goat leg, cut in small cubes
  • 1 kg tomatoes
  • 7 to 10 green chillies or to taste (chopped)
  • Salt to taste
  • ½ cup oil, but with fresh qurbani meat, animal fat should suffice

Method
Braise meat on high heat, adding green chillies and salt, cook for a few minutes adding tomatoes. Cook until meat is tender and tomato juice has evaporated through cooking and orange-red tender meat is ready to be served with hot delicious naan.

Namkeen gosht

Ingredients

• 1 kg goat leg, cut in small cubes
• 1 ½ to 2 tablespoons freshly chopped ginger
• ½ to 1 freshly diced tomato
• 4 to 5 green chillies, slit lengthwise, (optional, but preferable, this gives it a real kick)
• ½ tsp black pepper powder
• Salt to taste
• ¼ to ½ cup oil, but with freshly slaughtered meat the animal fat should suffice

Method
Heat oil in a heavy-lidded wok. Fry green chillies and ginger for a minute, adding meat, salt, tomato and black pepper, stir on high heat for a few minutes, until the heat causes the meat to release juices. Seal pot with lid and simmer on low to medium heat for a few minutes, turning the heat to low and cook until meat is tender and falling off the bone.

The meat juices gradually steam and evaporate, sealing in the juices. Slow cook to perfection. Avoid adding water if possible but, if need arises, add a little water to complete the cooking process.

Serve with naan, lemon wedges and sliced onions.

Raan roast

Ingredients

• At least 3 kg to 4 kg goat leg. Wash it thoroughly and make deep cuts and set aside

Marinade

• 4 tablespoons each minced ginger and garlic
• Crushed red pepper according to taste
• Salt to taste
• 8 crushed green chillies
• 2 teaspoons Kashmiri Mirch powder
• ½ cup lemon juice
• 1 packet, any pre-packaged store bought dry barbecue masala, tikka masala, qorma masala
• ½ cup oil
• 1 tablespoon turmeric

Method
Mix marinade in a bowl. Taste marinade to ensure flavour is according to taste, the flavour of the marinade is what the taste of the gravy will be like. Rub marinade on to the goat leg massaging it well and ensuring that the marinade has penetrated into the cuts on the goat leg.

Cover and marinate in the fridge for a minimum of 36 hours. Preheat oven at 450 degrees, pour two to three cups of beef stock onto the goat leg, for moisture, seal with foil and bake for an hour and a half. Remove the pan from the oven, adding red onions sliced in rings, sliced green chillies, six large tomatoes cut in fours and garlic cloves.

Set oven temperature at 400 degrees and bake for another two hours. Important note: check every 30 minutes for tenderness and appearance of goat leg.

Once the meat starts separating from the bone the leg is done. Serve as a centrepiece at your dinner party, it’s a sure shot hit.

Shahi qorma
**Ingredients (serves 6 to 8)

• 3/4 cup oil
• 1 ½ kg mutton or chicken
• 1 teaspoon heaped, finely chopped fresh ginger
• 1 teaspoon heaped, finely chopped fresh garlic
• 3 medium-sized onions (finely sliced)
• 2 or 3 cinnamon sticks
• ½ teaspoon cloves
• ½ teaspoon black peppercorns
• 2 or 3 black cardamoms
• 14 to 16 green cardamoms, split
• 4 bay leaves
• 2 tablespoons kewrra water
• 2 to 3 tablespoons almonds (optional)
• Salt to taste
• 2 teaspoons red chilli powder
• 1 ½ teaspoons coriander powder
• ½ teaspoon garam masala powder
• 1 ½ teaspoons cumin powder
• 1/4 cup yoghurt
• 7 to 8 cup water if cooking mutton; 2 to 3 cups if cooking chicken

Method
Heat oil, fry onions until golden brown, drain onions and set aside. In the same oil fry whole garam masalas and green cardamom for a couple of minutes, adding meat.

Maintaining high heat, fry meat, and add ginger, garlic, yoghurt, powdered masalas, salt and fried onions. Braise meat for 10 to 15 minutes, stirring constantly. In a separate pan, bring water to boil and add to the meat, let the qorma boil for a few minutes and then lower the heat to medium.

Let cook, add bay leaves and kewrra water. Once the curry thickens, meat becomes tender and oil separates, your qorma is ready to be served.

Optional: Garnish with fried almonds once qorma is cooked or add blanched almonds to qorma 15 minutes before taking off the fire.

Originally published in Dawn, EOS, August 11th, 2019

@ghazi52 I officially designate you as the tourism liason on this forum.

 

[jamahir]

@ghazi52 I officially designate you as the tourism liason on this forum.

His threads are among the best on the forum.

 

[jamahir]

What you think about bloodless eid Indians were talking about it at Twitter

Sorry I don't understand. What are you talking about ??

 

[denel]

What you think about bloodless eid Indians were talking about it at Twitter

This is highly inappropriate. Please keep this civilised; if you want to engage in fights take it outside this thread.

 

[Sinnerman108]

There is plenty of basic information missing, that goes on to show that the writer herself is a novice at best.

a. Understand the animal you have, not every animal is suitable for every recipe.
b. Understand the cut of the animal, again not every type of meat is suitable for every recipe.
c. Know the fire you have, charcoal != wood !=gas etc etc.
d. Remember you are cooking the meat, not burning the carcass as is the case in 99.9999% pakistani BBQ.
e. Marinade is supposed to tenderize the meat, not to infuse with a million spices.
f. Meat cooks best in fat. Learn that, respect that.
g. Try baking, or smoking if you really want to savor the flavor.
h. Learn to appreciate the rare / medium rare grade.

Lastly, there is no substitute to a young calf's meat ( Veal ), or a spring lamb.
Both of them fed fresh green and raised free range.

 

[denel]

Sorry I don't understand. What are you talking about ??

please do not engage this. He can take this to a seperate thread.

 

[denel]

There is plenty of basic information missing, that goes on to show that the writer herself is a novice at best.

a. Understand the animal you have, not every animal is suitable for every recipe.
b. Understand the cut of the animal, again not every type of meat is suitable for every recipe.
c. Know the fire you have, charcoal != wood !=gas etc etc.
d. Remember you are cooking the meat, not burning the carcass as is the case in 99.9999% pakistani BBQ.
e. Marinade is supposed to tenderize the meat, not to infuse with a million spices.
f. Meat cooks best in fat. Learn that, respect that.
g. Try baking, or smoking if you really want to savor the flavor.
h. Learn to appreciate the rare / medium rare grade.

Lastly, there is no substitute to a young calf's meat ( Veal ), or a spring lamb.
Both of them fed fresh green and raised free range.

Yes, Yes and Yes. Perfectly put!!! confirmed by a master meat braai maker. But no to Veal or spring lamb. Sorry here we will not do that; our muslim community here will not do it as it is considered as wrong.

 

[ghazi52]

https://www.facebook.com/

 

[Sinnerman108]

Yes, Yes and Yes. Perfectly put!!! confirmed by a master meat braai maker. But no to Veal or spring lamb. Sorry here we will not do that; our muslim community here will not do it as it is considered as wrong.

I don't know why it may be considered wrong, but really Veal meat is one of the best and tastiest.
I have had it raw, and it is amazing.
Spring lamb is another delicate meat, but second to Veal.

 

[Riyad]

Bengali beef kala bhuna recipe. Very delicious.

beef kala vuna – Bangladeshi beef kalo bhuna recipe

By Zurana Masud June 21, 2015



Author: Zurana
Recipe type: Side
Cuisine: Bangladeshi
Serves: 8 people
Prep Time : 15 minutes. Cook Time : 60 minutes
Ingredients

• Beef - 2 kg
• Mustard oil - 1/2 cup
• Plain yogurt - 3 tablespoon
• Onion - 2 tablespoon chopped
• Onion golden fried - 1/2 cup
• Onion cube - 1/2 cup
• Dark Soy sauce - 1/4 cup
• Whole Garam Masala:
• Green Cardamon - 4
• Cinnamon stick - 2
• Cloves - 4
• Bay leaves - 2 pieces
• Spice Paste:
• Ginger paste - 2 tablespoon
• Peanut paste - 1 tablpoone
• Garlic paste - 2 tablespoon
• Cumin Paste - 1 teaspoon
• Spice Powder:
• White pepper powder - 1/4 teaspoon or adjust
• Red Chili Powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Nutmeg-mace powder - 1/2 teaspoon
• Roasted cumin powder - 1 teaspoon
• Garam masla powder - 1/2 teaspoon
• Other Ingredients:
• Green Chili - 4-5

Instructions
Preparation:

1. At first marinate the beef with say sauce red chilies powder, turmeric powder, ginger-garlic paste, plain yogurt, white pepper, peanut paste and nutmeg-mace powder. Keep aside for one hour.

Method:

1. After one hour heat half of oil a pan, add half of whole cardamon, cinnamon and bay leaves. Then add chopped onion and fry a little.
2. Place the marinated beef, salt and add two cups of water. Cook on medium high heat for 30 minutes or until soft and tender.
3. Once cooked then keep stirring until all water dries up.

Tempering:

1. Heat oil in a large another fry pan, add remaining oil, cinnamon-cardamon, bay leaves and fry a little.
2. Add cooked beef and stirring continuously.
3. Next add roasted cumin powder and garam maasla powder.
4. Then add green chilies, cubed onion and stir for 2-3 minutes.
5. Turn off flame and transfer to a serving plate. Garnish with fried onion.
6. Serve with steamed rice or paratha or ruti.

https://zuranazrecipe.com/beef-kala-vuna/

 

[denel]

I don't know why it may be considered wrong, but really Veal meat is one of the best and tastiest.
I have had it raw, and it is amazing.
Spring lamb is another delicate meat, but second to Veal.

ok. for me it is a no go zone. we dont do veal/springlamb; it is morally wrong.

 

[Sinnerman108]

ok. for me it is a no go zone. we dont do veal/springlamb; it is morally wrong.

I understand and respect that decision,
I just wanted to know the history and basis of it.