Fry Meat

Statistics
	3
	17196
	1
	4/5.0

Occasion: Any		Total servings: 4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 1 1/2 hrs
How to serve: Hot

Fry Meat recipe by Saima Asif at PakiRecipes.com.
Boneless beef chunks marianted in spices and then cooked n steam an then steamed with burning coal to get bbq aroma.

HALF KG BEEF(ADHA KILO GAEY KA GOSHT)BONE LESS
OIL HALF CUP(ADHA CUP TALE)
ONE MEDIUM ONION Click to find more about ONION

(AEIK DARMIYANI PIYAAZ)
2 TBS GINGER Click to find more about GINGER

PASTE AND 2 TBS GARLIC Click to find more about GARLIC

PASTE(LAHSUN ADRAK Click to find more about ADRAK

PASTE)
2 TBS ONION Click to find more about ONION

PASTE(PISI HOI PIYAAZ)
1 TSP GARAM MASALA
SALT Click to find more about SALT

TO TASTE
2 TSP CHILLI POWDER(LAL MIRCH)
4 TBS LEMON JUICE(LEMU KA JUICE)
5 TBS PAPAYA PASTE(KACHAY PAPEETAY KA PASTE)
2 TBS CREAM
ONE MEDIUM coal( koayla)

FIRST OF ALL WASH THE MEAT AND THEN MIX ALL THE INGREDIANTS EXCEPT OIL AND ONION Click to find more about ONION

AND LEAVE IT FOR 1-2 HOURS.
AFTER THAT PUT THE PAN ON HEAT THEN PUT THE OIL IN THE PAN THEN FRY HALF OF THE ONIONS TILL IT BECOMES TRANSPARENT BUT NOT BROWN. THEN ADD THE MARINATED MEAT AND FRY IT FIRST ON LOW HEAT FOR 10 MIN THEN FRY IT ON HIGH HEAT TILL IT TENDER.
AFTER THAT PUT THE KOAYLA ON HEAT MEAN WHILE FRY THE REST OF THE ONION Click to find more about ONION

TILL BROWN AND ADD IT ON THE TOP OF MEAT.
THEN PUT A SMALL PIECE OF BREAD ON THE TOP OF MEAT THEN PUT THE KOAYLA ON IT AND THEN PUT SOME DROPS OF OIL ON IT AND KEEP IT COVER FR ATLEAST 5 MIN.
AFTER 5 MIN KEEP THE KOAYLA OUT OF IT .
SERVE IT WITH NAAN.

Link to this recipe: http://www.pakirecipes.com/recipe/Fry-Meat

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