Ingredients
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 lb strips steak, trimmed of visible fat and cut into 4 portions
- 2 medium sweet potatoes (about 1 pound total)
- 1 medium red onion, halved and very thinly sliced
- 4 teaspoons canola oil
- 1 teaspoon freshly grated orange zest
Directions
- Preheat grill to high. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture.
- Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
- To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
- Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side.
- Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
Ingredients:
- 1/3 cup minced onions
- 1 tablespoon bacon drippings
- 1/8 teaspoon pepper
- 3 cups diced cooked potatoes
- 2 1/2 cups chopped cooked corned beef
- 2 tablespoons fat
Method:
- Brown onions in drippings in skillet.
- Add pepper, potatoes and beef; mix thoroughly.
- Shape into patties and saute in hot fat.
- Serves 6
Ingredients:
- 1/2 kg Beef
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Ginger paste
- 1 tsp Pepper
- 1tsp Chili powder
- 4 tbsp Oil
- 3 tbsp Flour
- Salt to taste
Spice mix:
- 2 tsp Fennel seeds
- 2 Small cardamom pods, seeds
- 2 Whole black cardamom pods
- 2 tsp Coriander seeds
- 1/2 tsp Whole black peppercorns
- 1/2 tsp Cumin seeds
- 10 Cloves
- 1 Cinnamon stick
- 1 Bay leaf
- 1/4 tsp Nutmeg
- Onion slices, coriander, ginger and green chilies for garnishing.
Method:
- Take a heavy based pot and heat oil.
- Fry the meat a little.
- Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
- Pour a little water.
- Mix flour in half cup of water.
- Add this mixture to the meat and boil it.
- Grind all the spice mix until powdery fine.
- Add this to the meat.
- Add 3-4 cups of water cover and leave it to tenderize over very low heat.
- It will take about 5 – 6 hours for chicken and more if using beef.
- Fry some onion slices in oil until golden brown.
- Garnish the Nihari with it.
- Fresh coriander, ginger and green chilies can also be used for garnishing.
Ingredients:
- Beef , 1 kg + Bones & marrow, 1 kg or 2kg lamb shanks
- Garlic paste, 2 tbsp
- Salt, to taste
- Onions, 3 medium, sliced
- Black Peppercorns, 10-12
- Haldi (tumeric) powder, ½ tsp
- Dhuniya (coriander) powder, 1 tsp
- Oil, 4 tbs
- Plain flour (maida), 3 tbs
- Ginger paste, 1 tsp
- Yoghurt, 1 cup
Grind together the following:
- Saunf (fennel seeds), 2 tsp
- Black pepper, ½ tsp
- Zeera (cumin), ½ tsp
- Seeds of 2 small illaichi (black cardamom)
- Cloves, 10
- Bari illaichi (big cardamom), 2
- Cinnamon, 1 stick
- Bay leaf, 1
- Jaifal (nutmeg), 1/4 tsp
Method:
- Boil beef , bones and marrow with 1 onion and peppercorns in 12 cups of water for 4-6 hours
- Set aside then get another pot for frying.
- Put oil in a pot.
- Add onion and fry till golden
- Add garlic paste and ginger paste then sauté for a minute or two.
- Dissolve the flour in half a cup of water and add this.
- Bring to boil.
- Mix yoghurt, salt, chili powder, tumeric, coriander and ground spices then add to pot.
- Stir until the oil separates
- Add a little water
- Add the meat.
- Leave to tenderize on very low flame, about 20-30 minutes.
- When meat has softened, make the curry into desired consistency.
- Garnish–Fry some onion slices in a little oil til golden brown and add to Nihari. Also garnish with fresh coriander, ginger and green chilies.
Ingredients
- 1 kg boneless lamb
- Salt to taste
- 5 gms turmeric
- 5 gms red chilly power
- 5 gms black cardamom powder
- 3 eggs
Method
- In a bowl place the boneless lamb, mix with salt, black cardamom power, red chilly powder turmeric powder and make into to a fine mince.
- Add whole egg, chopped coriander, mix with the lamb mince and cook in the clay oven.
- Garnish with onion rings and green chutney as shown.
