1/4 Kg meat grounded (beef or mutton)
2 Large onion (sliced)
2 Cloves garlic (chopped)
1 Green bell pepper (diced)
2-3 Large tomatoes (paste)
1 Cup kidney beans (cooked)
1/2 Tsp chili powder
1/2 Cup oil
1 Cup water
Salt to taste
Method:
Preheat oven to 350 and apply about 2 tbsp oil in baking dish. Brown meat in a medium size skillet with the left over oil. Add onion, garlic, bell peppers, tomato paste and cook for 10 minutes. Add beans, chili powder and water. Spoon mixture into baking dish. Cover and bake 1 1/2 hours. Remove cover. Bake 20 minutes more. Serve hot with boiled rice.
Arabic Paratha
Ingredients:
2 Cup mince (cooked with common spice)
2 Tomatoes (finely chopped)
1/2 Coriander (leaves chopped)
1/2 Cup mint leaves (chopped)
1/2 Potatoes (boil and small cubed)
2 Green chilies (chopped)
1/2 Cup onions (finely chopped)
2 Eggs
For Dough:
2 1/2 Cups white flour
3/4 Cup milk
1/5 Cup water
Salt to taste
Ghee for frying
Method:
In a bowl add mince, tomatoes, potatoes, coriander, mint, green chilies, black pepper and onions, mix well. Knead flour with salt, milk, water and keep for 30 minutes. Make medium portions from the dough. Roll out into medium sized square parathas. In the center of each paratha put the mince mixture. Pour 1 beaten egg (1 egg is required for each paratha) onto this filling in the paratha and fold the paratha from both sides to form a rectangle shape. Slightly fold the shorter edges too. It should be sealed completely. heat ghee and shallow fry on medium flame for 2-3 minutes on each side so the egg cooks from inside. It should be golden on both sides. Serve hot with spicy chuntney or desi lemon salad.
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