Meat Dishes

Classic Gausht (Meat) Curry Recipe

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Serves approx. 15 people.

Ingredients:
2 tins chopped tomatoes
3 tsp cumin seeds & 2 tsp for step 2
3 lb chopped onions
1/3 litre oil & 1 cup for step 2
3 tsp salt &  3 tsp for step 4
3 fresh tomatoes chopped
Handful coriander stems
7-9 cinnamon sticks
9 whole cloves
5 – 7 cardamon pods
9 pepper balls
5lb lamb (leg/shoulder)
5 tbsp blended garlic and ginger paste
2 tbsp crushed garlic
3-5 tsp chilli paste
2 pinches saffron
5 bay leaves
4-5 tsp tumeric powder
7-9 tsp coriander powder
5-7 tsp cumin powder
3-5 tsp crushed red chillies
Whole green chillies & freshly chopped coriander leaves for garnishing

Method (Step by Step) :
1. Fry whole cumin in oil. Then add the onions and salt. Let it fry till very onions become very brown. Add the tinned &  fresh tomatoes. Simmer till oil bubbles for at the top.
2.  In a separate pot fry the cinnamon, cloves and pepper balls in a cup of oil till the smell of the spices becomes prevalent. Then add the cumin and cardamon pods. Lastly add the coriander stems.
3. Now add the meat to the whole spice fry. When the colour of the meat add all the garlic, ginger, saffron and bay leaves. Cook on a low heat, covered for about an hour. Stir occasionally.
4. When the meat is fully cooked and all the powdered spices. Let it cook for a few minutes.
5. Finally add the fried onions from step 1. Let the curry simmer for a little while and then garnish with  corriander and chillies. Serve hot with naan bread or rotis.

Enjoy x

Love from Foodie Zeynab Kalang

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Sausage Pasta Bake

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Ingredients:
8-10 sausages or kebabs cut into chunks
Onion sliced
Jar of pasta sauce (tomato and basil)
300g (1/2 -3/4) packet of pasta
Ginger and garlic paste
Green chillies to taste
Coriander powder
Cumin powder
Salt to taste
Chilli powder to taste
Freshly chopped parsley or coriander
Fresh basil
Whole mozzarella cheese ball
Vegetables (optional –  carrots, courgette or peppers)

Method:
1. In a pot fry the frozen or fresh sausages in oil for about 4-5 minutes until brown.
2. Now add the chopped onions to the oil and cook till softened. Add the jar of pasta sauce, 1/2 the jar full of water and all the spices. Simmer on low heat till bubbles. Then chopped parsley or coriander.
3. Boil pasta separately, then drain and add to the sauce. Mix together. Empty into a ovenproof dish.
4. Dot the sausage pasta with chunks of mozzarella cheese. Sprinkle some fresh basil. Grill for few minutes until cheese melts.

Note: For a healthier option cook the sausages or kebabs in the oven.

Enjoy x

Love from Foodie Ayesha

Moroccan Lamb Tagine

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Ingredients:
1/2kg (about 2lb) lamb meat cubed
2 small/1 large onion sliced thinly
2 potatoes (optional
1 tin chickpeas (optional)
2-3tbsp ras-el-hanout
1 tbsp Amina’s steak and chops (or any steak seasoning)
1 tsp Paprika
1 tsp Lemon Pepper (or black pepper)
1 tbsp Cumin powder
1tsp Ginger powder
2 tbsp Ginger and garlic (fresh)
1/2 Lemon Juice
Green chillies to taste
1/3 cup oil
1 tin Chopped Tomotoes (blended)
Pinch of Saffron
Salt to taste
Chopped Coriander (as garnish)

Method:
1. Marinate the lamb overnight in all the spices, seasonings and a little of the garlic & ginger paste.
2. When ready to cook, fry the lamb in a non stick pan with no oil till brown (careful not to burn). Meanwhile slice the onions and cook in a some oil till brown on the edges.
3. Add the meat and onions with the oil used for frying and an additional 1/3 cup with all the remaining ingredients into your slow cooker or tagine.
4. Cook the tagine in the oven for 2 hours or in the slow cooker for 4-6 hours on high heat or 6-8 hours on high heat.

Serve with fresh naan or roti.

Enjoy x

Lots of love from Foodie Khuzzy B

Lamb Spaghetti

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Ingredients:
1lb lamb
1 large Onion
Red chilli powder to
Crushed green chillies to taste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
Whole spices; cinnamon, cloves, cardamon pods.
2 fresh tomatoes
1/2 chopped tomatoes tin
Fresh coriander
Ginger and garlic paste
Salt to taste

Method:
1. Cook the usual meat curry using the above ingredients. Be aware not to add only a little water to the meat when cooking as the onions and tomatoe tin will produce the sauce (masala) which is soaked up by the spaghetti later. It shouldn’t be watery.
2. Whilst waiting for the meat to cook, break the spaghetti into four pieces and boil in a separate pot.
3. Once meat is cooked and masala created toss the spaghetti into the meat and mix till well combined.
4. Garnish with coriander and some fried onions and potatoes and…
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… Serve with the following condiments:
Cucumber – chopped into small cubes
Tomatoes chopped into small cubes
Red onion – diced
Fried onions
Fried potatoes – grated then deep fried
Eggs – boiled then grated/cubed

Note: you can also add a dash of tomato sauce before serving.

Enjoy x

Love from Foodie Amina Batan

Desi Style Meatloaf

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Ingredients:
2 lbs mince
3 eggs beaten
1/4 cup Olive oil
1/2 cup tomatoe sauce
2 slices bread crumbled
1/2 cup baked bread crumbs
Green chillies to taste
Ginger and garlic paste
3/4 cup chicken fry masala
1/4 cup cornstarch
Chopped coriander

Method:
1. In a large bowl, combine all the ingredients except meat. Once well combined add the meat. Ensure that it is all mixed well.
2. Press the mixture firmly into a 9×5 loaf pan. Then bake at 375F for 1 hour uncovered.
3. Serve with beans or green beans, mash or baked potatoes, gravy or sour cream.

Enjoy x

Love from Foodie Shahena Bhayat

Bukhari Pilau

Ingredients:
1lb lamb meat
3 crushed cubes green chillies
2 cubes of garlic paste
1 cube ginger paste
2 tsp salt (or more to taste)
1 tsp whole cumin
3 tsp coriander powder
3 tsp cumin powder
1 tsp garam masala
Pinch saffron
2 large tomatoes
1.5 large carrot
1/2 cup ready fried onions
2.5 cups rice
Fresh coriander
Potatoes/eggs (optional)

Method:
1. Marinate meat over night in all the spices apart from garam masala.
2. Fry onions in oil and leave aside.
3. Cook meat in some oil till nearly done. Add the chopped tomatoes and cook till oil bubbles form on top.
4. Then add half the grated carrots and cook through for a few minutes. Once slightly cooled add garam masala and fresh coriander.
5. Boil rice and just before draining add the remaining grated carrots and drain.
6. Layer the dish as you would for biryani; rice, meat, masala, fried onions and rice again. Place a tight lid over the pot and steam till cooked through.

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Enjoy x

Love from Foodie Afifa Batan

Canadian Ribs

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Ingredients:
1 stack of ribs
1/4 cup oil
2 tbsp tandoori masala
3 tbsp steak seasoning
1/4 cup BBQ sauce

Method:
1. Combine all the ingredients above and mix well. Marinate for atleast 6 hours or more.

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2. Cook in preheated oven at 400F for 15 minutes, turn over and cook for another 10 or 15 minutes until tender.

Enjoy x

Love From Foodie Shahena Bhayat

Restaurant Ribs/Chops

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Ingredients:
Half kg lamb ribs/chops
2 tbsp mayo
1 tbs each soya sauce, vinegar and lemon juice
2 tsp/1 heaped tbsp Aminas steak and chops masala
1 tsp lemon pepper
3 tsp coriander and cumin powder
1 heaped tbsp ginger garlic crushed
1 heaped tbsp of chopped fresh coriander and stems
1 tbsp yogurt
Green chillies to taste
Salt to taste

Method:
1. Combine all the ingredients and slather all over the meat. Then marinade over night.
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2. Wrap the ribs or chops in foil and place on a baking tray. Add a another layer of foil over the tray. Then let it cook in a preheated oven at gas mark 6 for 2-3 hours till well cooked.

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3. Once cooked, let it rest for 15 minutes and serve with roasted potatoes, yorkshire puddings and salad.

Love from Foodie Khuzzy B

Enjoy x

Baruchi Dhal

Ingredients (Step 1):
1/2 cup toor lentils
1/4 cup little yellow lentils (mung)
1/4 cup little red lentils
1 large onion chopped
2-3 tbsp garlic & ginger paste
Salt to taste
Water for boiling

Method (Step 1):
1. Boil all the above till the lentils are cooked and then blend till smooth.

Ingredients (Step 2):
Meat (cooked separately with garlic ginger paste, salt and turmeric)
1 chopped tomatoe tin (blended)
Whole cumin seeds
Oil
Bay leaves
Fennel seed powder
Coriander and cumin powder
Salt to taste
Ginger & garlic paste
Fenugreen leaves (methi)
Phool (soak in water, pick out of the water so to leave the hard bits and dirt behind)
Basaar powder (Pakistani curry powder)
Crushed green chillies
Garam masala
Fresh coriander

Method:
1. Fry whole cumin, bay leaves and fenugreen leaves in oil for a few minutes.
2. Then add the rest of the ingredients, minus the garam masala, phool meat and fresh coriander. Cook till oil bubbles form on the top of the masala.
3. Then mix the meat into the cooked dhal as well as the masala and pool.
4. Simmer this on a low heat for 15-20 min. Sprinkle garam masala and chopped coriander on top.

Note: You can serve the dhal with rice. Simply slice some onions and fry in a pan with oil/ghee, whole cumin, cloves, cinnamon, black pepper corns, bay leafs and few pieces of sliced ginger. Add channa dhal, rice, salt and water. Cook till rice is soft and fluffy.

Enjoy x

Love from Foodie Aisha Haji

Kitcro (Spiced Meat Stew)

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Ingredients:
1lb lamb meat
1.5 –  2 cups pearl barley (soaked overnight)
Onions
Crushed green chillies
Crushed garlic and ginger
Tumeric powder
Coriander and cuminpowder
Salt
Whole spices: cinnamon, cloves, peppercorns, cumin, bay leaves.
Curry leaves
Clarified butter
Fresh coriander
Fried onions

Method:
1. Cook onions and curry leaves in oil till light brown. Then add meat and let it cook till nearly done.
2. Whilst meat is cooking boil pearl barley till cooked for around 30 –  46 minutes. Blend some of the barley and leave some whole. Then add this to the meat mix.
3. Add all the dry and whole spices. Cook for a few minutes. Then add ur barley and mix through thoroughly.
4. Add a little water and leave to simmer for 15/20 mins for full flavour. 5. Finally add some ghee (clarified butter) on top. Serve garnished with corriander and fried onions.

Enjoy x

Love from Foodie Afifa Batan