MUTTON BRAIN CURRY WITH EASTERN CURRY POWDER
Tasty mutton brain prepared with curds
INGREDIENTS
Mutton brain(blanched and cleant) 2 nos.
Curds 1/4 cup
Garlic 6 flakes
Onions(chopped) 2 nos.
Coriander seeds 2 tsps.
Eastern Garam Masala Powder 1 tsp.
Mango powder 1 tsp.
Coriander leaves As required
Red chilies 3 nos.
Ghee 3 tbsps.
Salt To taste
METHOD
1.Grind to a paste all the ingredients except mutton brain, curds and coriander leaves.
2.Heat the ghee well in a karahi and fry the paste till it turns brown.
3.Add the mutton brain and fry for some time.
4.Add the curds and cook for 10 minutes.
5.If required you can add half a cup of hot water.
6.Garnish with coriander leaves.
7.Serve hot as a side dish.
BEAF STEAKS
Marinated beef pieces fried to give a delicious flavor.
INGREDIENTS
Beef (undercut) 1 kg.
Peppercorns 10 nos.
Eastern Black Pepper Curry Powder ΒΌ tsp.
Worcetershire sauce 2 tsps.
Bay leaves As required
Ghee 4 tsps.
Salt To Taste
METHOD
1.Wash the meat, cut into medium size pieces and then flatten
each meat piece.
2.Then marinate the meat with the sauce, pepper powder and
salt.
3.Next add the peppercorns, bay leaves and oil and keep
overnight.
4.Heat oil in a frying pan and fry the meat pieces on both sides.
5.Cook on a low flame till the meat is tender and cooked.
6.Serve hot.
