Meat

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.

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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

Mince (Kheema) Pilau

Ingredients:
2lb lamb mince
2-3 onions
Oil
Cumin powder
Coriander powder
Salt to taste
Red chilli powder to taste
Turmeric powder
Crushed ginger & garlic
3 fresh tomatoes
Fresh coriander
Fresh green chillies to taste
1/2 tub plain yogurt
Garden peas
Diced peppers and mix veg (optional)
Fried potatoes
Ready fried onions
Eggs (boiled)
Whole cumin
4-5 cups rice
Saffron
Whole spiced; cumin, cinnamon and cardamon.

Method:
1. Fry the onions till slightly brown. Then add the whole spiced and fry for a minute.
2. Now add the mince and cook till water burns out. Add the spiced and garden peas and let it cook for a little while.
3.  Then add chopped fresh tomatoes. Lower the heat and let the mixture cook till its dry. Thereafter put aside to cool and once cool add yogurt and chopped coriander.
4. Boil the rice with whole cumin and salt. Boil eggs and fry chopped potatoes separately.
5. Once rice is cooked layer the mince mixture and rice like how you would with biryani. First spread rice at the bottom of a pot, sprinkle with saffron water and fried onions, spread the mince mixture, place eggs and potatoes, sprinkle some fried onions on top. Repeat to create a second layer. Spoon some butter on top of the rice. Create holes in your layered mixture with a big spoon and sprinkle inside fried onions and chopped fresh coriander.  Cover the pot with a lid and cook on the hob until steam comes out. Then put in the oven for about an hour.

Enjoy x

Love from Foodie Ayesha Kasu

Sindhi Biryani

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Ingredients:
1/2 leg/shoulder of lamb
3 big onions (diced)
Few cinnamon sticks
3-4 cloves
3-4 whole black pepper
3-4 cardamon pods
1 tbsp whole cumin
Big pinch fenugreen leaves (fresh/dry)
4-5 tbsp crushed ginger and garlic
1 tbsp green chilies
1 tbsp red chilli powder
1 tbsp tumeric powder
2 tbsp coriander & cumin powder
1 tsp garam masala
Salt to taste
Oil
700g passata jar
1pk Shaan Sindhi Biryani mix
Half a bunch fresh coriander chopped
4 large potatoes
5 eggs
4-5 cups of rice
Ready fried onions
Clarified butter (ghee)
Pinch of saffron
1 cup milk

Method:
1. In a pan cook meat off with half the garlic, ginger, some salt & tumeric powder. Cook till water from meat burns off.
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2. In another pan fry onions in oil till golden then add whole spices & methi. Cook till onions are brown.
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3. Then add the rest of the garlic, ginger, chilies, salt, coriander and cumin powder as well as the shan masala packet. Cook for a minute then add the passata.
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4. Now leave to cook till oil bubbles appear on top. Then add garam masala.
5. Mix the meat into this masala and leave to one side.
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6. In a big pan boil water till its boiling then add plenty of salt and the soaked rice. Cook it till its nearly cooked. Drain and leave to one side.
7. Separately fry the potatoes and boil the eggs.
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8. Now place some foil at the bottom of your pot, add ghee, some rice, fried onions, potatoes, the meat and masala, chopped coriander in this order and then repeat for a second layer.
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9. Bring some milk to boil with some ghee and saffron. Then pour over biryani.
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10. Pour couple of mugs of water over the biryani and then cover with foil then the pot lid. Cook on the cooker for 5 mins till steam starts to come from the pot then place in the oven for around and 1hr 45mins.
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Enjoy x

Love from Foodie Aiysha Haji

Meat Kalyo/Curry

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Ingredients:
Oil
Two large onions
Whole spices: cinnamon, cloves, cumin, peppercorns, cardamon
3lb lamb
Salt to taste
Crushed ginger and garlic
5 whole chillies
5 fresh tomatoes
3 potatoes (peeled and cut into halves/quarters)
1 tsp tumeric
2 tsp chilli powder
2 tsp coriander powder
2 tsp cumin powder
1 tsp garam masala
1 tso Patak’s tikka paste
2 tbsp yogurt (optional)
1 tbsp cream
Boiled eggs
Chopped coriander for garnishing

Method:
1. Fry onions with whole cumin till brown.
2. Add the lamb pieces to the onion with about 3tbsp water the crushed ginger and garlic, salt and whole chillies.
3. Cover and leave on low heat for about an hour. Stir in every so often as bits will stick to bottom of the pot.
4. Chop the fresh tomatoes and potatoes and add to meat. Cover and leave for half another hour.
5. Add the dry spices to the meat and onion mix. Stir well and allow to cook for a while until oil bubbles appear on top of the curry.

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6. Add boiled eggs and garnish with fresh coriander. 

Enjoy x

Love from Foodie Mariam Kika

Nihari

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Ingredients:
1 1/2 pound meat/chicken.
1/2cup oil
1 tbsp crushed garlic and ginger
1/4 tsp salt
Pinch of critic acid
Couple of drops of lemon juice
1 medium finely chopped onion
2-3 level tbsp plain flour
1/4 -1/2 pk Shan Nihari curry mix pk (use less if want a milder taste)

Method:
1. Fry onions in a pot using oil till golden.  Then add meat and all the above ingredients except the flour.
2. Them add 2pints of boiling water and let it simmer till meat is cooked. Meat can be cooked in a pressure cooker before hand.
3. Dissolve flour in 3 cups of water and mix till there are no lumps.
3. Gradually pour this into the pot and stir as you pour.
4. Simmer the nihari for 39 minutes. Garnish with chopped fresh coriander. Serve with buns, fried onions and sliced lemon.

Enjoy x

Love from Foodie Aiysha Haji