Eid Special Recipes-2

Subhabrata Maitra, Executive Sous Chef at Dhaka’s Westin hotel, has given four recipes for the readers of bdnews24.com on the eve of Eid-ul-Azha.

Chef Maitra worked for 12 years with Taj Group of Hotels in India in a few cities.


Lamb Kofta

Ingredients:

1. Lamb - 250 gm
2. Onion - 20 gm
3. Cloves garlic - 2
4. Dried chilli flakes - 1 pinch
5. Fresh mint leaves - 3 gm
6. Parsley leaves - 3 gm
7. Paprika - 2 and a half gm
8. Ginger - 1 pinch
9. Ground cumin - 6 gm
10. Ground coriander - 1 pinch

Cooking method:

Take lamb mince, onion and garlic, chilli flakes, mint parsley, paprika, ginger, cumin and coriander in a bowl and mix them.

Shape the lamb mixture into sixteen 8 cm long sausages. Thread one sausage onto each skewer. Place them on a large baking tray. Then put the tray inside refrigerator for 20 minutes.

Heat an oiled barbecued plate high. Add koftas. Reduce heat to low. Start cooking and turn them occasionally for 10 minutes or until cooked through.

Transfer them to a large baking tray. Cover with foil. Rest it for five minutes.

Beef Boti Kebab / Photo : Hassan Bipul

Beef Boti Kebab

Ingredients:

1. Beef - 250 gm

2. Red chilli powder - 3 gm

3. Roasted and ground white cumin seeds - 1 gm

4. Lemon - 1

5. Olive oil - 110 ml

6. Sour yogurt - 110 gm

7. Ginger garlic paste - 3 gm

8. Papaya paste - 6 gm

9. Salt - To taste

Cooking method:

Cut the beef into small pieces. Marinate them in yogurt, salt, red chilli powder, papaya, ginger garlic paste, cumin, oil and lemon juice for one hour.

Spread the meat out in a pot or an iron griddle on a stove.

Lower the flame as the water begins to dry. Place a piece of roti on the meat and then place a piece of burning coal on the roti.

Sprinkle a few drops of oil on the coal and cover the meat with lid. Delicious Boti kebabs are ready.

Beef steak / Photo : Hassan Bipul

Beef Steak with Mushroom with Beef Juice

Ingredients:

1. Beef steak - 220 gm

2. Button mushroom - 90 gm

3. Beef juice - 20 ml

4. Olive oil - 20 ml

5. Salt - To taste

6. Black paper - To taste

7. Rosemary for garnishing

Cooking method:

First, marinate the beef steak with salt paper and olive oil then grill the steak. On the other hand, cut the button mushroom and sauté it with salt, paper, olive oil.

Now, serve beef steak with sauté mushroom and pour some stock in the pan and boil the extracts to make pan jus.

Pour the beef jus on top of the beef steak and garnish it with rosemary.

Lamb barra kebab/ Photo : Hassan Bipul

Lamb Barra Kebab

Ingredients:

1. Lamb chop - 250 gm

2. Garam masala - 5 gm

3. Black salt - 10 gm

4. Ginger garlic paste - 10 gm

5. Malt vinegar - 5 ml

6. Salt - 5 gm

7. Chilli paste - 2 gm

8. Roasted cumin powder - 2 gm

9. Roasted coriander powder - 2 gm

10. Hung curd - 20 gm

11. Roasted chana dal powder - 20 gm

12. Chilli oil/chilli paste - 20 gm

Cooking method:

For marination, mix all the ingredients together (except oil) and rub into the lamb pieces. Leave them overnight or around 8 hours.

Skewer the pieces one inch apart and roast on a slow fire, in a tandoor or charcoal grill for 15 minutes or until half done.

Remove the skewer and hang them for 15 minutes for the excess marinate to drop. Then baste with oil.

Roast again for 15 minutes more or until the meat becomes tender.

Arrange on a platter and garnish with green coriander and lemon wedges before servicing.

Serve with mint chutney.