Recipe: Namkeen gosht

Indulge the meat-loving with this delicious desi treat



Method

•  Heat oil in a large pan and add the chopped beef strips. The oil should be just enough to cover the meat completely.

•  Add in onions, zeera, ginger-garlic paste and salt and mix thoroughly.

•  Cook the mixture for about one and a half hour, until the beef becomes tender.

•  Serve warm with salad, rice or roti..

Four tips to make red meat tender



Red meat can be made tender and delicious with the right techniques. Tenderising involves breaking down the muscle fibres in the meat to soften the texture, making it easier to chew. The application of tenderisers also enhances the taste of the meat. Here are a few ways to make your meat dish succulent.

Fruits: If you want to make a specific recipe, but don’t have time to marinate the meat, a simple and unexpected solution is fruit. Some fruits, like kiwi, pineapples and papayas contain enzymes that break down the collagen in meat, making it much more tender. Peel and mash the fruit of your choice and spread the pulp over the meat about 15 minutes before cooking.

Heat: Heating the meat to around 71.1^oC or more can also tenderise it, albeit slowly. You may use a grill to heat it before cooking.

Using tools: Use a knife to make cuts or scores that go across the muscles fibres of the meat. Your cuts should be long and thin but not too deep.

Baking soda: Measure one teaspoon of baking soda in your palm and sprinkle it over the meat, creating a thin layer all around. Leave it on for at least an hour and then rinse if off before cooking.

Cucumber Raita

The best part about Namkeen Gosht is that it can be eaten sans rice or roti, meaning all you need to prepare is the meat itself. However, the salty taste can get a bit much at times. You might want to pair it with something cool to balance it out, like this soothing cucumber raita. It is quick and easy to make and will help you enjoy this desi delicacy even more!



Ingredients

•  Cucumber (peeled and diced) 1

•  Plain yogurt 1 cup

•  Fresh mint leaves (chopped) 2 tbsp

•  Lemon juice 1 tbsp

•  Small garlic clove (minced) 1

•  Cumin seeds (ground) 1/2 tsp

•  Salt 1/4 tsp

•  Pepper 1/4 tsp

Method

•  Combine all the ingredients in a small bowl and mix thoroughly to blend the flavours together.

•  Serve immediately if the yogurt is cold. In case the yogurt is warm or at room temperature, cover the raita with cling foil and refrigerate for about 30 minutes before serving.

Published in The Express Tribune, Ms T, November 23^rd, 2014.