Spicy and sour meat

This spicy and sour meat recipe is very easy to do and simple flavored recipe. It is very tasty too.

Item required
3 cloves garlic, crushed
2 medium onions, finely chopped
1/2 teaspoon garam masala
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
3 tablespoons white vinegar
30 g ghee
500 g lean beef, cut into 21/2 cm cubes
1 cup (250 ml) water
Preparation method
1 Combine garlic, onions, garam masala, ginger, turmeric, cumin and 2 tablespoons vinegar.
2 Heat the ghee and fry the spice mixture for 5 minutes, stirring occasionally.
3 Add beef, fry until brown, stirring constantly to prevent burning.
4 Add remaining vinegar and water. Cover, simmer on very low heat for about 1 hour or until meat is tender. Stir occasionally to prevent sticking and burning.
SERVES 4

Kashmiri kofta curry

Item required
750 g lean minced beef
3 green chillies, finely chopped and seeds
removed
3 tablespoons plain yoghurt
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon chilli powder, or to taste
2 teaspoons garam masala
120 g ghee
1 teaspoon sugar
1 tablespoon milk powder
1 cup (250 ml) warm water
1 teaspoon black pepper
1/2 teaspoon ground cardamom

1 Combine minced beef in a bowl with chillies, 1 tablespoon yoghurt, ginger. coriander, chilli powder, 1 teaspoon g masala and 30 g ghee. Mix thoroughly shape into small meatballs (koftas).
2 Heat the rest of the ghee in a saucep— Add the sugar, milk powder, remaining yoghurt and garam masala, stir over hear :-Zr 1 minute.
3 Add ‘12 cup (125 ml) warm water and meat koftas. Simmer until the water has evaporated, turn the koftas and add another V2 cup (125 ml) of warm water. Simmer until water has evaporated. Sprinkle with pepper and the ground cardamom.
SERVES 4 To 6

Reuben salad buns

Item required
1 can (12 oz.) corned beef
3/4 cup sauerkraut, drained
1 small apple, cored and shredded
1 cup shredded Swiss cheese
2 tablespoons Thousand Island Dressing
1 teaspoon dill weed
2 teaspoons prepared mustard
8 pumpernickel buns

Setting: HIGH
1. Break up corned beef in medium mixing bowl. Stir in remaining ingredients, except buns; mix well. Spoon 1/2 cup corned beef mixture between each split roll. Wrap loosely in paper towel or napkin.
2. MICROWAVE until hot through:
1 bun — 1 to 1112 MINUTES
2 buns — 11/2 to 2 MINUTES 4 buns — 3 to 31/2 MINUTES 8 buns — 31/2 to 4 MINUTES
8 Reuben Salad Buns
TIP Substitute 8 ounces corned beef, finely cut, for canned corn beef.

Braised veal rump roast

Item required
21/2 to 3-lb. bone-in veal rump roast
1 can (103/4 oz.) condensed beef and barley vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes 1/2 teaspoon leaf thyme
1 bay leaf
2 tablespoons all-purpose flour

Setting: DEFROST
1. Place roast, fat side down, in 3-quart glass cas-serole. Cover with glass lid or plastic wrap.
2. MICROWAVE for 32 MINUTES. Turn meat over. Drain juice into measuring cup; set aside. Add re-maining ingredients, except flour; recover.
3. MICROWAVE for 32 to 36 MINUTES or until fork tender. Let stand, covered, 5 minutes before serv-ing. Remove roast to platter. Blend flour with juice drained from roast. Stir into hot seasoned meat drip¬pings; mix well.
4. MICROWAVE for 2 to 3 MINUTES or until thick-ened. Serve gravy over toast.
About 4 Servings