Chilli Beef / Mutton Dry

MAIN INGREDIENTS

o       350 gm boneless beef (mutton) fillet - shredded thinly

o       1 egg - slightly beaten

o       1/2 tsp garlic paste

o       1/2 cup cornflour

o       1/2 tsp ginger paste

o       oil for deep frying

o       2 tbsp broken dry red chillies

o       2 cups onions - sliced thinly

o      2 tbsp vinegar

o        1 tbsp soya sauce

o       some greens for garnish

METHOD:

At first Mix together the meat, egg, corn flour, garlic and ginger paste, and sufficient water so that the pieces are coated with the batter. Leave therefore about half an hour.

Heat up the oil and deep fry the marinated pieces over high heat to begin with and then lower the heat till meat is cooked through.

Drain on spongy paper till required. Heat 2 tablespoon oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the red peppers and stir a few times, add the remaining salt, Soya sauce, vinegar, and the beef.

Mix them well and serve garnished with some greens.

Soft Meatballs

Ingredients:-

• 1 & 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
• 1 large egg, slightly beaten
• 1/3 cup milk (can use up to 1/2 cup milk)
• 1/2 teaspoon dried oregano (optional, or to taste)
• 1/2 cup grated Parmesan cheese
• 1 to2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
• 1 teaspoon fresh ground black pepper
• 1/3 cup breadcrumbs (or use enough to hold the meat together)
• 1to 2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
• 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Method:-

Mix all ingredients together in a large Pan. Make small meatballs. You can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using.

Drop the Meatballs into simmering pasta sauce; do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

Lasagna

Ingredients:-

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Method:-


In a oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Blend in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pan of lightly salted water to a boil. Cook lasagna noodles in boiling water for 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.


Preheat oven to 375 degrees F (190 degrees C).

To pull together, spread 1 & 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Take away foil, and bake an additional 25 minutes. Cool it. Now it is ready to serve.