Fry Meat
Rating: 4/5 - Votes: 3 - Views: 24145
Boneless beef chunks marianted in spices and then cooked n steam an then steamed with burning coal to get bbq aroma.
Total servings: 4
Calories:
Pre-Prep time:
Preperation time: 1 1/2 hrs
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
HALF KG BEEF(ADHA KILO GAEY KA GOSHT)BONE LESS
OIL HALF CUP(ADHA CUP TALE)
ONE MEDIUM ONION(AEIK DARMIYANI PIYAAZ)
2 TBS GINGER PASTE AND 2 TBS GARLIC PASTE(LAHSUN ADRAK PASTE)
2 TBS ONION PASTE(PISI HOI PIYAAZ)
1 TSP GARAM MASALA
SALT TO TASTE
2 TSP CHILLI POWDER(LAL MIRCH)
4 TBS LEMON JUICE(LEMU KA JUICE)
5 TBS PAPAYA PASTE(KACHAY PAPEETAY KA PASTE)
2 TBS CREAM
ONE MEDIUM coal( koayla)
Preparation:
FIRST OF ALL WASH THE MEAT AND THEN MIX ALL THE INGREDIANTS EXCEPT OIL AND ONION AND LEAVE IT FOR 1-2 HOURS.
AFTER THAT PUT THE PAN ON HEAT THEN PUT THE OIL IN THE PAN THEN FRY HALF OF THE ONIONS TILL IT BECOMES TRANSPARENT BUT NOT BROWN. THEN ADD THE MARINATED MEAT AND FRY IT FIRST ON LOW HEAT FOR 10 MIN THEN FRY IT ON HIGH HEAT TILL IT TENDER.
AFTER THAT PUT THE KOAYLA ON HEAT MEAN WHILE FRY THE REST OF THE ONION TILL BROWN AND ADD IT ON THE TOP OF MEAT.
THEN PUT A SMALL PIECE OF BREAD ON THE TOP OF MEAT THEN PUT THE KOAYLA ON IT AND THEN PUT SOME DROPS OF OIL ON IT AND KEEP IT COVER FR ATLEAST 5 MIN.
AFTER 5 MIN KEEP THE KOAYLA OUT OF IT .
SERVE IT WITH NAAN.
