Beef Handi-Lal Qila Style
Beef Handi-Lal Qila Style
There are many different types of Handi and my favourite has to be the Beef Handi from Lal Qila. The flavours and the spices are on point. Cooking in a Handi just levels up the flavours of the dish. Best to cook this Handi with Red meat. Use meat with bones for extra flavour. I remember the buffet at Lal Qila, the whole ambience and food was ethereal. Also I just love the way, the staff is dressed in Mughlai outfits. The Beef Handi and their BBQ is definitely my favourites.Do try this recipe, as the flavours are quite close to the Beef Handi of Lal Qila Restaurant in Karachi.
Equipment
- Handi (Claypot) Optional
Ingredients
- 1/2 kg Beef May use Mutton/Lamb as an alternative
- 1/2 cup Oil
- 1.5 tbsp Ginger & Garlic Paste
- 2 Onions Finely Sliced
- 3 Tomatoes Blended or Pureed
- 1.5 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 2 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1 tbsp Dried Fenugreek Leaves Kasuri Methi
- 1/2 cup Yogurt
- Salt According to taste
Garnishing
- 2 Green Chillies Finely Sliced
- 1-2 tbsp Ginger Finely Sliced
- Coriander (Chopped) As required
Instructions
- Heat Oil in the Handi or a deep dish
- Add the Sliced onions and fry until transluscent (don't brown it)
- Now remove the onions and blend it, keep the paste aside
- Now add the ginger garlic paste in the oil and mix until aromatic
- Add the meat and fry on high flame until the colour changes. Fry for about 10-12 minutes
- Now add the Onion paste and fry the meat well for another 10 minutes
- Add all the spices and salt besides the Dried Fenugreek leaves and mix well
- When the oil separates add the yogurt and mix well
- Once a thick gravy is formed, add the tomato puree
- Now fry on high flame for about 5 minutes until the the oil separates
- Now add some water (1-2 cups) and cover the dish and let it cook on medium flame until the meat is tender
- Once the meat is tender and the oil floats, your Handi is ready
- Add the Dried Fenugreek Leaves in the end and mix well
- Garnish with Green Chillies, Julienne cut Ginger and Coriander Leaves
- Serve with Hot Naans and Salad
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