This Eid enjoy as much red meat as you want. Executive Chef Jerome Daviau and his team from InterContinental Dhaka brings you some mouth watering recepies
Khashir Chaap Masala (Mutton)
400 grams mutton, ribs
3 onions, sliced
2 teaspoons ginger, paste
1 teaspoon garlic, paste
1 black cardamom, crushed
2 cardamom (elaichi)
2 cinnamon stick (dalchini)
2 fresh red chillies
¼ teaspoon cloves (laung)
mace powder, a pinch
1 teaspoon Kashmiri red chilli powder
½ teaspoon turmeric powder (haldi)
¼ teaspoon Cumin powder (jeera)
4 whole black peppercorns
2 tablespoons mustard oil
1 cup curd (dahi/yogurt), beaten
salt, to taste
To begin making the mutton chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed black cardamom.
Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
Cook on medium heat for up to 5 whistles.
Check for salt, and if the mutton is not fully cooked and getting dried up add 1/4th cup water and cook for few more whistles.
Open the lid and add green cardamom powder, rest for 15 minutes before eating.
Serve mutton chaap along with rumali roti or tandoori naan.
Beef kala bhuna
2 kg Beef
½ cup Mustard oil
3 tbsp Plain yogurt
2 tsp chopped Onions
½ cup Onions golden fried
½ cup Onion cube
Whole Garam Masala
4 Green Cardamon
2 Cinnamon stick
2 pieces Bay leaves
2 tbsp Ginger paste
1 tbsp Peanut paste
Garlic paste –
2 tbsp Cumin Paste
¼ tsp or adjust White pepper powder
1 tsp Red Chili Powder
½ tsp Turmeric powder
1 tsp Coriander powder
½ tsp Nutmeg-mace powder
1 tsp Roasted cumin powder
½ tsp Garam masla powder
4-5 Green Chili
At first marinate the beef with soy sauce, red chilies powder, turmeric powder, ginger-garlic paste, plain yogurt, white pepper, peanut paste and nutmeg-mace powder. Keep aside for one hour.
After one hour heat half of oil a pan, add half of whole cardamon, cinnamon and bay leaves. Then add chopped onion and fry a little.
Place the marinated beef, salt and add two cups of water. Cook on medium high heat for 30 minutes or until soft and tender.
Once cooked then keep stirring until all water dries up.
Heat oil in another large frying pan, add remaining oil, cinnamon-cardamon, bay leaves and fry a little.
Add cooked beef and stir continuously.
Next add roasted cumin powder and garam maasla powder.
Then add green chilies, cubed onion and stir for 2-3 minutes.
Turn off flame and transfer to a serving plate. Garnish with fried onion.
Serve with steamed rice or paratha or ruti.
Boti Kebab Recipe
1 kilograms beef, chopped into cubes
2 tablespoon ginger paste
¼ teaspoon red chilli powder
salt as required
3 tablespoon papaya paste
1 teaspoon crushed to paste green chilli
1 teaspoon garam masala powder
½ cup melted butter
green chutney as required
To prepare this delicious kebab recipe, marinate the beef cubes with garlic paste, papaya paste and green chilli paste. Sprinkle a little garam masala powder along with chilli powder over the Beef cubes and mix well. Put this aside for half an hour and let the beef pieces marinate.
Grill the cooked beef cubes in a preheated grill. Keep greasing the beef cubes with butter frequently until smoking hot. Serve hot in a plate with mint chutney topped with onion rings!
Kata Moshlar Mangsho
15 – 20 pieces of mutton.
2 onion thinly sliced.
3 cloves of garlic roughly sliced.
2 inches of ginger, roughly sliced.
5 – 6 green chilies.
Whole spices (2 dry red chilies, 4 green cardamoms, 2 bay leaves, 6 cloves, 1 small cinnamon stick and 1 Teaspoon crushed coriander seeds).
1 Teaspoon turmeric powder.
Salt and sugar.
3 Teaspoons of beaten curd / yogurt.
Half cup of water.
5 Tablespoons of mustard oil.
Put mutton pieces, onion, garlic, ginger slices in a kadai. Add everything in the kadai except curd, water and oil. You can replace dry red chilies with 1 teaspoon of red chilli powder.
Now add the mustard oil. You can replace mustard oil with white oil, but the taste will differ.
Mix the entire thing with your hand very well and let it rest for 45 minutes. After that put the kadai on burner and turn on the heat. Add half cup of water, cover the kadai and cook it on high flame for first 10 minutes. Then bring the flame to medium and cook the mutton for 1 hour. You don’t need to add any water because mutton itself will release lots of water. After 1 hour the meat will look like this. Add the beaten curd and mix it for just 2 minutes.
Now take a cooker and add 1 cup of water. Add the entire mutton with gravy in the cooker. Give it pressure for 15-20 minutes or until the mutton becomes fully soft.
Cuban Baba and Mojito Flavours
For the baba dough:
93 gms flour
32 gms butter
4 gms fresh yeast
1 gm salt
115 gms egg
For the mojito jelly:
105 gms brown sugar
14 gms fresh mint
6 gms gelatin powder
36 gms gelatin water
35 gms lime puree
246 gms water
36 gms amber rum
For the mojito soaking syrup:
231 gms brown sugar
31 gms fresh mint
77 gms lime puree
123 gms amber rum
538 gms water
For lime whipped cream:
345 liquid cream UHT
26 gms icing sugar
77 gms lime puree
For the baba dough:
In a beating bowl, add the flour, salt and yeast. Stir in the eggs little by little and work the dough for three minutes until it begins to peel off the walls. Do the same with the butter. Allow the dough to rest for 30 minutes, by folding down and cooling. Each ball should be 30 grams of dough. Butter a few stainless steel circles 5.5 cm in diameter and 6 cm in height. Let the dough expand for two hours, then bake at 165 degrees Celsius for 20 minutes.
Soak the gelatin in water, cool. Mix the water, sugar and lime puree and bring to a boil. Add the mint and gelatin and infuse for 15 minutes. Strain it in a chinois. Pour the jelly into the bottom of the glasses and let it rest.
Boil water, sugar and lime puree. Add mint and infuse for 15 minutes. Strain with a chinois.
Add the cream to the mixer with a whisk. Do it lightly. Once it is stiff, add the icing sugar. Finish by incorporating the lemon puree into the sponge.
For assembly: Heat the soaking liquid to 46 degrees. Dip the babas in the soaking liquid for 6 minutes and drain. Insert the baba into the glass on the jelly. Punch around the bottom of the still liquid mojito jelly. Make a pocket for the light cream and add a beautiful rosette on top of the baba. Finish by putting straw and lime zest.
667 gms egg whites
333 gms sugar
67 gms water
833 gm plain yogurt
1 kg whipped cream
37 gm gelatin
100 gm coconut powder
Beat egg whites and sugar like soft meringues. Soeak the gelatin in cold water. Whip the cream and heat the gelatin. Mix the gelatin with yogurt and coconut power. Then mix the cream and slowly mix the meringue.