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Bihari Beef Kebabs
Used with permission from the new cookbook
Simply More Indian by Tahera Rawji
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Bihari Beef Kebabs Serves 4
2 lb beef tenderloin
2 green chilies
2 tsp garlic paste
1 1/2 tsp ginger paste
1 tsp ground cinnamon
3/4 tsp ground turmeric
3/4 tsp ground cardamom
1 1/2 tsp poppy seeds
2 tsp roasted cumin seeds, coarsely ground
1 tsp coarsely ground black pepper
1 Tbsp chana daal
1/2 cup plain yogurt
1 medium red onion, cut into rings
1 medium white onion, cut into rings
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Instructions
- Cut the meat into strips about 4 x 1 inches (10 x 2.5 cm) and place in a glass dish
- Place the chilies, garlic paste, ginger paste, cinnamon, turmeric, cardamom, poppy seeds, cumin seeds, pepper and chana daal in a blender and grind
- Combine the spice mixture with the yogurt and mix well. Pour over the meat strips and stir to make sure all the meat is coated
- Marinate the meat in the refrigerator for 4–5 hours
- Preheat the barbecue to high and thread the marinated meat onto metal skewers
- Grill the skewers until the meat is tender and the surface has dark brown flecks, about 8–10 minutes
- Garnish with the red and white onion rings and serve immediately
These succulent morsels of spicy beef are the specialty of the Bihar region of Pakistan. The marinade is accented with cardamom and poppy seeds. Serve these kebabs with Parathas or Naan and Tamarind Chutney.
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