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How To Make Special Spicy Mazedar larhey Masale Stew by Cookcraft Delight
Ingredients
Beef or Lamb: 1 kg, cut into cubes
Onions: 2 large, finely sliced
Tomatoes: 3 large, chopped
Green Chilies: 4-5, chopped
Garlic Paste: 2 tablespoons
Ginger Paste: 2 tablespoons
Yogurt: 1 cup, whisked
Red Chili Powder: 2 teaspoons
Turmeric Powder: 1 teaspoon
Coriander Powder: 2 teaspoons
Cumin Powder: 1 teaspoon
Garam Masala: 1 teaspoon
Salt: To taste
Cooking Oil: 1/2 cup
Fresh Coriander: For garnish, chopped
Fresh Mint Leaves: For garnish, chopped
Lemon: 1, cut into wedges
Instructions
Step 1: Preparing the Meat
Marinate the Meat: In a bowl, mix the meat with garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Let it marinate for at least 1 hour.
Step 2: Cooking the Stew
Heat Oil: In a large pot, heat the cooking oil over medium heat.
Fry Onions: Add the finely sliced onions and fry until golden brown.
Add Tomatoes and Green Chilies: Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Cook the Meat: Add the marinated meat to the pot and cook on high heat for 5-7 minutes, stirring continuously until the meat changes color.
Step 3: Simmering
Add Yogurt: Lower the heat and add the whisked yogurt to the meat. Mix well and cook until the oil separates and the meat is tender.
Add Water: Add enough water to cover the meat. Bring it to a boil, then reduce the heat and let it simmer for 1-2 hours, until the meat is fully cooked and the flavors have melded together.
Season: Add garam masala and adjust salt if needed. Simmer for another 5 minutes on low heat.
Step 4: Garnishing and Serving
Garnish: Garnish with freshly chopped coriander leaves, mint leaves, and lemon wedges.
Serve: Serve hot with naan, roti, or steamed rice.