Hot and Spicy Beef Karahi

INGREDIENTS:

1kg Beef.
7-8 Chopped Green Chilies.
2 Bunches Chopped Green Coriander.
2 tsp Cumin Seeds.
1 tsp Cinnamon Powder.
2 tsp Black Pepper Powder.
2-3 tsp All spice powder (Garam Masala).
2-3 tbsp Red Chili Powder.
3-4 tbsp Ginger Garlic Paste.
3-4 tbsp Chopped Ginger.
7-8 Chopped tomatoes.
3-4 Lemons.
2-3 tsp Salt (you can increase /decrease as per your taste).
1 Cup Yogurt.
9-10 tbsp Cooking Oil.

PREPARATION:

Take a wok (Round bottomed cooking vessel).  Add in beef, Red Chilies Powder, Salt, Mixed Species, Yogurt, Garlic paste and Ginger slices. Cook till the water left by the beef dries. Add Chopped Tomatoes, Black Pepper, Ground Pepper and Cumin Seeds. Add Cooking Oil gradually and cook till the oil forms separate layer on top. Sprinkle Lemon juice. Garnish with Chopped Green Coriander, Chopped Green Chilies and Chopped Ginger on it. BEEF KARAHI is ready. Serve with Nans.

Spicy Beef Ravioli in basil cream

Ingredients: 

1 pack of frozen beef ravioli 
2 tbsp butter 
1 can of sliced mushrooms 
3 chopped green onions 
2 minced garlic cloves 
1 tsp dried Italian seasoning 
1 can of diced mild tomatoes with green chilies 
2 tbsp chopped fresh basil 
1 cup light cream 
1/2 cup of grated Parmesan cheese Salt to taste 

Directions: 

Boil the ravioli in a large pot of salted water according to directions on the pack. 
Drain and keep warm aside. 
Melt butter in a large pot over medium heat and add the mushrooms, onion, garlic and seasoning. 
Sauté for 6 minutes or until mushrooms are tender. 
Stir in tomatoes with chiles, basil and cream and bring to a boil. 
Simmer, stirring occasionally, for 5 minutes. 
Stir in Parmesan cheese. 
Add salt. 
Toss in the ravioli. 
Side dishes: 
Garlic bread and salad of your choice.

Spicy Afghani Pulao Recipe

Ingredients: 

1 kg Saila Rice 
1 1/2 kg Chicken 
4 Onion chopped 
8 Green cardamom 
12 Tomato 
1/2 Cup White vinegar 
1 1/2 cup Ghee/oil 
1 tsp All spice 
1 tbsp Crushed black pepper to taste Salt

Method:

 
Soak 1 kg rice for 8 to 10 hours.

Heat 1 ½ cup ghee in a pan, 

add in 4 chopped onion and fry till golden brown. 

Remove and blend the brown onion with 12 tomatoes, 

½ tsp all spice and 8 green cardamoms.Add the blended mixture in pan and fry well.

Separately in a pan fry 1 ½ kg chicken till golden brown, add fried chicken in Masala mixture. 

Also add 1 tbsp crushed black pepper and 2 cups hot water. 

Cook till mixture thickens. 

Now turn the flame off. 

Boil 1 kg soaked rice with salt to taste and 1 tbsp vinegar
till half done.

Now spread boiled rice in a large greased pan, top with chicken
mixture. 

Cover with the remaining boiled rice.

Sprinkle ½ tsp all spice powder on top. cook for 10 minutes over high flame, 

now put on a hot griddle and simmer for 5 to 10 minutes till done. Serve with Raita.

Hot and Spicy Beef Balls

Ingredients: 

24 ounces beef , bite-sized cubes, 
1 medium celery stalk , chopped, 
1 medium carrot , chopped, 
1 medium potato , chopped, 
1/2 large large onion , chopped, 
1 cup mushrooms , whole, 
2 tablespoons tomato paste, 
1 cup red wine, 
3 cups chicken or beef stock, 
2 tablespoons butter, 
2 tablespoons parsley, chopped, flour, salt, to taste, 
pepper, to taste, 
canola oil, olive oil, lemon juice.  

Directions: 

Cut beef into bite-size cubes. Season with salt and pepper. 
Coat the beef cubes in flour. Add vegetable oil to coat bottom of pan.
Heat oil until almost smoking hot. 
Brown the beef cubes until nicely browned and caramelized. 
Removed browned beef cubes to a bowl.
Chop celery, carrot, potato and onion into nice size chunks.
Add to oil in pan. 
Add butter and brown the vegetables to promote caramelization. 
Add mushrooms and brown until all the vegetables are nicely caramelized. 
Add tomato paste and continue browning the vegetables. 
Add red wine to the vegetable mixture. 
Add the browned beef cubes. Add the broth. 
Add a few sprigs of thyme to the stew mixture. 
Cover the stew with parchment paper. 
Cover all with the lid. Simmer until the beef and vegetables are tender, about 2 1/2 to 3 hours. Spoon stew into serving bowls. 
Add a squeeze of lemon juice, a pinch of salt, and a drizzle of olive oil.

Spicy Pizza with Beef

Ingredients:

1/2 cup onion, chopped

• 1/2 teaspoon garlic, minced
• 1 jalapeno, seeded and chopped
• 5 ounces green enchilada sauce
• 8 ounces refried black beans
• 1 cup of mexican blend shredded cheese
• 1/2 cup sour cream
• 2 cups lettuce, shredded
• 1 tomato, chopped
• Method

Step 1

Preheat oven. Spread pizza dough. Spread beans evenly on top of dough.

Step 2

Then the enchilada sauce. Sprinkle cheese all over the top. Sprinkle onions, garlic and jalapeno on top.

Step 3

Add your meat. Bake 10-15 minutes (on a stone if you have one) until crust is crispy.

Step 4

Remove from oven and slide onto a cutting board. Top with sour cream, tomatoes and lettuce. Enjoy!

Moroccan stewed beef with prunes and apricots

I made this stew in a Dutch oven, but if you are lucky enough to own a tagine by all means use that. I used beef, but lamb would also work nicely. Serve this stew over some couscous or even some long grain rice. It will serve about four people. Moroccan stewed beef with prunes and apricots about 1 lb. cubed stew beef (preferably grass-fed and organic) sea salt and fresh cracked black pepper, to taste 1 tablespoon flour 1 tablespoon olive oil 1 onion, halved and thinly sliced 1 clove garlic, minced 1/2 teaspoon ground ginger 1-1/2 teaspoons ground coriander about 1/8 to 1/4 teaspoon ground cayenne pepper 2 cinnamon sticks, broken in half beef stock and water (about 1 to 1-1/2 cups of each) pinch of saffron about 1 cup dried pitted prunes about 1 cup dried unsulphured apricots 1 tablespoon honey 1 can (15 oz.) chickpeas, drained and rinsed 1/4 cup lightly toasted slivered almonds minced fresh mint and/or cilantro, for garnish Preheat the oven to 300 degrees. Sprinkle the beef with some salt, pepper, and the flour. Toss to coat. Heat a Dutch oven over medium heat. Add the olive oil. 

When hot, add the beef. Brown the beef on all sides. Remove the beef and set aside on a plate. Add the onions and garlic to the Dutch oven. Cook for about 1-2 minutes, stirring often. Add a pinch of salt and the ginger, coriander, cayenne, and cinnamon sticks. Stir and cook until the onions become soft. Return the beef to the pot. Add equal parts of beef stock and water until the beef is just covered. Stir to de-glaze. Let the mixture come to a boil. Add the saffron and stir well. Reduce heat to simmer. Cover the Dutch oven and place it in the oven for about 1-1/2 to 2 hours. Remove from the oven and add the prunes, apricots, honey, and chickpeas. Return to the oven, uncovered, and let cook another 30 minutes or until the sauce reduces slightly and the fruit has plumped up. Taste for seasoning and adjust as needed. Top the stew with the almonds and mint/cilantro. Remove cinnamon sticks. Serve over couscous or rice.