Showing posts with label BEEF/MUTTON. Show all posts
Showing posts with label BEEF/MUTTON. Show all posts

Sunday, August 24, 2014


Minced Meat Recipe  @

This hearty meal of Keema Matar  is normally a rich and heavy dish but here we keep it light and fresh by using very little oil and leanest meat either minced beef/lamb or mutton.

My son loves to scoop it up with some naan or chapati but it would also be good over rice.  Normally it uses various spices such as coriander, turmeric, cumin and chili powder individually  but now am using ready made meat masala powder  that was available from local market or supermarket.

I'm not a big fan for green peas but they were absolutely perfect in this dish.  They lend a slight sweetness among the spicy  meat and juicy tomatoes. Cubed potato is also included in this Keema Matar.

Sunday, March 31, 2013


These spicy meatballs are served in a mildly hot gravy, seasoned with onion, ginger, garlic and some spices. These koftas are fried before cooking. If you're health conscious, avoid frying, you can simply  drop the meatballs in the gravy and let them simmered until it was cooked through or another option was to bake them..

Kofta (Meatball) Curry

It can be made from ground beef, lamb or chicken. The corn flour acts as a binding agent so you will get  a smooth and beautifully shaped balls.

This low fat version of kofta curry without coconut milk, yogurt or cream had just the right amount of heat and spice.

Monday, October 10, 2011


This is a wonderful recipe combining lentil and meat. Though it requires constant stirring to ensure that the gravy does not stick to the bottom of the pot, it is so satisfying and absolutely delicious.

Instead of toor dal, you can use kidney bean, bengal gram or a mixture of all the dal. Another option, add vegetables like cauliflower, potato, yam or turnip to this dish for a more healthier version.

Serves 4-6
Adapted from Sanjeev Kapoor

1/2 C  masoor dal (split red lentil)
750g mutton cut into bite size
1 big onion
2 green chili
2 tsp cumin powder
1/2 tsp turmeric powder
1+1/2 tsp chili powder
1+1/2 in ginger chopped
6 cloves garlic chopped
1 tsp cumin seed
1/2 tsp garam masala
2 TB cooking oil
2 TB lemon juice
3 TB chopped cilantro
salt and sugar to taste


Place dal, onion, green chili, cumin powder, turmeric, half of the ginger and mutton in a deep pot.

Pour in 4 cups of water and bring to boil. Cover and cook until meat and dal are tender, stirring in between.

Heat the oil, add cumin  seed, when it begins to change color, add remaining ginger and garlic, saute until fragrant.

Add chili powder, stir then remove from heat.

Pour this mixture together with the oil into cooked dal and meat.

Add lemon juice, salt, sugar and garam masala. If more gravy is needed add more water. Simmer on low heat for 10 minutes.

Serve hot, garnish with chopped cilantro.

Monday, September 12, 2011


Slow Cooked Beef Recipe @

Rendang is a dish using  chicken, beef, mutton or even seafood slow cooked with dried/fresh  chili, onion, ginger, galangal, fragrant leaves in coconut milk until the the liquid is dried up and the meat is tender. It is part of  essential meal for festive occasions in South East Asian countries.

There are many variations to cook this dish.  For spicy food lovers, this Rendang Padang uses  bird's eye chili (chili padi)  which can be varied according to your taste.  The slow cook process allows the meat to absorb all the spices and becomes soft. This also requires  frequent stirring so it does not stick to the bottom of the pan..

Monday, February 14, 2011



There are so many ways to cook mutton. Each and every Indian states has its own unique recipe to boot. The spices used play a vital factor to how it will taste.

Now I'm using mutton but can easily substituted with beef or lamb.  It is way more healthier since use of oil and coconut is kept to a minimum. Beside cooking on stove top, you can also use your pressure cooker, cook  up to 4-5 whistles. Adjust the spice level according to your taste. Have added a tablespoon of chili powder to the original recipe. Do you know the difference between lamb and mutton?

Lamb    :     A sheep than is less than a year old. Slaughtered between the ages of 4-12 months, very tender
                   and little fat

Mutton  :     Older sheep, has much stronger flavor, tougher meat, considerable amount of fat

Despite of the changes, this recipe is a keeper, won't feel bored to cook it again and again. Marvellous!

Serving   :    4-6

1 kg mutton cut into bite size
5 green chili slit
4 onion chopped
1 T ginger paste
1 T garlic paste
1 tomato chopped
2 T coriander powder
1 T ground  pepper
1 tsp turmeric powder
1/4 C ground almond
1 T chili powder (optional)
1/2 C yogurt
1/2 C coriander leaves
3 T coconut milk
3 C water
2 in cinnamon
4 cardamom
6 cloves
5 T oil


*   Heat the oil, fry the cinnamon, cardamom, clove and onion until light brown. Add the green chili, ginger, garlic and tomato, cook until tomato turns soft.

*  Now add coriander powder, pepper, turmeric  and  1/4 cup of coriander leaves, fry for a minute, add 1 cup water,  cover the pot and bring to boil.

*  Add mutton and 2 cups of water, simmer  for at least 30 minutes or until mutton is fully cooked  using medium heat, stir occasionally. Add more water if required

*  Add in almond, coconut milk, yogurt and coriander leaves and bring to boil again.

*  Remove from heat. Best served with flavored rice or naan/paratha.

Source   :    Mumtaj Begum

Friday, March 19, 2010



If you are a meat lovers, this Mutton Samak is a great recipe to try out.  You can reduce the amount of dry chili used if you're not keen on spicy curry.

Served over rice, naan or other flat bread, the while family love this one or a great dish to feed a crowd.
Original recipe called for beef but used mutton instead.


300g cubed mutton
2 tomatoes sliced
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon white pepper
1 tablespoon plain yoghurt
1 cup water
2 teaspoons tomato puree
6 tablespoons oil
salt to taste

1 inch ginger
4 cloves garlic
8 dry chillies soak to soften

1 onion sliced
1 stick cinnamon
3 cloves
3 cardamoms
2 tablespoons green peas for garnish


1. Combine mutton with ground ingredient, tomato, coriander, cumin, pepper and salt.

2. Heat oil, add ingredients for frying, fry until onion is brown.

3. Add mutton, stir for a few minutes, add water and cover the pot.

4. When meat is tender, add tomato puree, stir and cook for another 10 minutes.

5. Gravy should be thick, remove from heat.

6. Garnish with green peas.

SOURCE : Zarinah Anwar

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Wednesday, January 20, 2010



Tried this recipe taken from Akal's Saappadu but made slight changes to suit my taste. Vegetables like eggplant and drumstick could be added but at the moment using potato. Serve with naan, my family love this dish, would definitely make again.


500g mutton/beef cut into small pieces
3 big onions chopped
2 cloves garlic
1/2 in ginger
2 sprigs curry leaves
2 tablespoons tamarind add 1/2 cup water to obtain juice
3 tablespoons oil
2 potatoes cut
1 cup coconut milk
3 tablespoons meat curry powder
1 tablespoon chilli powder
1 stick cinnamon
3 cardamoms
1/2 teaspoon turmeric powder
salt to taste


1. Heat oil, fry cardamom and cinnamon then add onion fry until golden brown.

2. Add ginger, garlic. curry leaf, curry powder, chilli powder, turmeric powder and little water
cook until oil seperates.

3. Pour in mutton, stir until well coated with spices.

4. Add coconut milk, tamarind juice, water and salt, cook until tender.

5. Now add the potato, simmer until soft.

6. Adjust the salt, remove from heat.

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Monday, January 11, 2010


Rendang  Rempah

This South East Asian dish has loads of fragrant, spicy flavors and the coconut milk  gives it a creamy richness.  It  takes  time to prepare it but is well worth the effort.

The meat is cooked together with the spices using slow heat until tender. This recipe requires your attention and constant stirring from liquid form to semi thick gravy.  Best to use non stick pot to avoid sticking to the bottom. Let have a look at the recipe:

Rendang Rempah

Sunday, January 3, 2010


Mutton Recipe @

Dalcha is a  meat stew made with lentil and tamarind.. Used mutton ribs if possible since it is much tastier than using the meat. The lentil and mutton are boiled then added to the curry after the meat turns soft. In addition vegetables like brinjal, carrot, potato or green banana are used in cooking this dish. I would say the dalcha is almost a complete meal by itself. Green mango could be included if available to enhance the flavor thus giving slight tangy taste.  Adjust the chili powder to suit your taste. The dalcha tends to become thick when cool so dilute with hot water. Let's see what you need for preparing this healthy food.

Mutton Recipe  @

Tuesday, November 24, 2009



Bamiah is a stew made of lamb or beef and okra. It is an Egyptian favourite often served in Middle Eastern restaurant. Can be taken with bread, paratha or rice with addition of all the spices make this dish really yummy.


600g topside beef, cut into large cubes
3 Tbsp coriander seeds
2 tsp cumin (jintan putih) seeds
1 tsp fennel (jintan manis) seeds
12 dried chillies
1 tsp white peppercorns
4-5 cloves garlic
1 walnut sized piece of turmeric
1 walnut sized piece of ginger
salt to taste
5 Tbsp oil or 3 tbsp ghee
2 cups water
1 Tbsp tomato paste
1 medium onion, thinly sliced
1 stick cinnamon 2 in
3 cardamoms
3 cloves
4 Tbsp ghee
300g small ladies fingers, cut off top and bottom and slash halfway up from tail end up
300g small tomatoes, cut off top
green peas for garnishing


Dry fry then grind coriander, cumin, fennel, dried chillies and peppercorns finely.
Blend garlic, turmeric & ginger into fine paste & combine with meat, ground ingredients. Add salt.
Heat oil, add onions, cinnamon, cardamoms & cloves. When onions are a little brown, add meat and fry until fragrant, then add water combined with tomato paste. Cover and simmer till meat is tender, stirring occasionally.
Heat ghee, add ladies fingers and fry for about 8 minutes. When meat is tender and gravy is thick enough add ladies fingers together with tomatoes.
Garnish with green peas.

PHOTO &  RECIPE adapted from THE MPH COOKBOOK by Zarinah Anwar.

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Sunday, November 22, 2009


Beef Recipe @

It is probably the most popular meat dish in India's southern state of Kerala, can be served with dosa, idli, paratha, naan or rice. It's spicy, can be substituted with lamb if you like.

Monday, November 9, 2009


Meat Recipe @

Keema or minced meat  curry either beef or mutton which is simmered in spices together with green peas, carrot, potato or any other vegetables of your choice.

It can also be used as a pastry filling or stuffed into flat bread. In this case, you have to cook them until almost dry.

It is best served with naan, capati or bread. Kindly adjust the spice level according to your preference.

Saturday, November 7, 2009


Beef Recipe @

One of the most delicious curry of Malabar. Malabar cuisine is distinctively spicy, aromatic and rich. The most famous dish of Malabar is Malabar Biryani. Its delicately flavors and scrumptious taste are greatly influenced by Arabs.. 

In this recipe, coconut milk and grated coconut are used, it blends well with the spices and these produce a rich, creamy and spicy curry that goes well with roti or hot steaming rice.

For those who can't take hot and spicy dish, feel free to reduce the chili powder and black pepper used. Here is how I prepare this wonderful curry:

Tuesday, November 3, 2009



Traditional recipe in Indonesia, Malaysia and Singapore prepared during special occasion like Eid, served with lontong (rice cake) or plain white rice. By using blended dry chili, kerisek (pounded roasted coconut) and other spices which can be adjusted to your liking produced an unique taste. For this dish preferably use lean meat ,fat removed and  thickly sliced. Too many version on this dish but mine does not use coriander or cumin powder.


600g lean beef slice thick
1 cup grated coconut(roasted and ground)
4 cups coconut milk
2 kaffir lime leaves
1 turmeric leaf
1 tsp tamarind add 1/2 cup water to obtain the juice
salt and sugar to taste
2 stlks lemon grass
1 in ginger
1 in galangal
2 cloves garlic
20 shallot
15-20 dried chillies (wash and drain)


Stir the ground ingredients and beef in a pot,cook over small fire for 15 minutes. Then add salt, lime leaves,turmeric leaf and ground coconut. Add coconut milk and simmer until the meat is tender. Stir occasionally until dry for 45 minutes. Lastly add tamarind juice and sugar. Stir well.

* Use non stick pot for this dish to avoid sticking to the bottom.
* You can use ready made coconut cream but must add water to dilute.
* For more kick bird's chili can be added.

Rendang on Foodista

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