BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK
The most common form of meat on the hoofs in all cuisines are beef, mutton and lamb. The beauty of the meat from these forms of livestock is the wide variety of mouthwatering dishes that can be prepared from them. From the western preference for different types of juicy steaks, and chops to the middle eastern love for shanks and the oriental yearning for the varieties of curry. Bangladeshi famous spicy curries and kababs are mostly made from beef
OLD FASHIONED MUTTON SHANK
“ I had this dish at a restaurant and was amazed by the presentation. I thought of making something that looked similar. Presenting my version here.”
SERVES
5
PREPARATION
35Mins
COOKING
1 Hr
30 Mins
SPICE PASTE:
4 cardamom pods, slightly crushed
1-inch cinnamon stick
1 teaspoon aniseed
1 teaspoon mustard seed
¼ teaspoon mace blade powder
½ teaspoons nutmeg powder
AUBERGINE MASH WITH CORN KERNEL:
500 g aubergine
3 tablespoons mustard oil
1 tablespoon lemon juice
1 teaspoon salt
2 teaspoons sugar
2 tablespoons onion, chopped
2 teaspoons green chillies, minced
¼ cup mint leaves, minced
1 cup boiled corn kernels
৫০০ গ্রাম সবুজ বেগুন
৩ টেবিল চামচ সরিষার তেল
১ টেবিল চামচ লেবুর রস
১ চা চামচ salt
২ চা চামচ sugar
২ টেবিল চামচ পেঁয়াজ, কাটা
২ চা চামচ কাঁচা মরিচ, কিমা করা
¼ cup mint leaves, minced
1 cup boiled corn kernels
SHANK MARINADE:
1 kg mutton shank pieces
1 tablespoon green papaya paste
½ cup sour yoghurt
2 tablespoons spice paste
1 tablespoon ginger paste
2 teaspoons garlic paste
1 tablespoon green chilli paste
1 ½ teaspoons salt2 cups of oil for deep-frying
Serve with the aubergine mash, grilled asparagus and tiny grilled aubergines
১ কেজি মাটন shank pieces
১ টেবিল চামচ সবুজ পেঁপেপের পেস্ট
½ কাপ টক দই
২ টেবিল চামচ মশলা পেস্ট
১ টেবিল চামচ আদা পেস্ট
২ চা চামচ রসুন পেস্ট
১ টেবিল চামচ কাঁচা মরিচের পেস্ট
1 ½ চা চামমচ salt
২ কাঁকাপ তেল, ডিপ ফ্রাই করার জন্য
পরিবেশন এঁর জন্য, বেগুন ভর্তা, গ্রিল করা বেগুন ও এস্পারাগাস
DETAILS :
SPICE PASTE: Dry roast all the whole ingredients and make a fine powder. Add the mace and nutmeg powder, mix well.
MASH: Preheat the oven to 250ºC. Prick the aubergine with a fork. Grill until the skin is charred and the aubergine is tender. This will take approximately 20 minutes. Turn over halfway through. Once cool enough to handle, remove the skin and mash it.
IN a separate bowl, mix well the lemon juice, sugar, and salt with the mustard oil. Make sure the sugar and salt have dissolved. Add onion, minced green chillies, corn kernels, and mint leaves along with the aubergine mash. Mix well. Taste and adjust the seasoning.
SHANK: Wash and pat dry the shanks. Marinate overnight with all the marinade ingredients
IN a heavy-based flat pot, add water and boil the shank pieces on low heat for 1 hour or until very soft and no extra liquid remains. Remove from the heat.
HEAT 2 cups of oil in a pan, and fry the shank pieces. Serve individually immediately with the said ingredients.
