Recipes Using Taco Meat
I thought I would tell you how to make meat bharta today! I really enjoyed eating it. Today we will tell you how to make Ghosh Bharta, so let’s start our recipe today. First, put vinegar and a little salt on the meat and keep it for half an hour and dissolve it in one and a half glasses of water. Then remove the remaining stock in a separate cupped shred of the meat thickly. Do not make fine fibers.
Now heat the oil and add cumin seeds. Add minced onion and ginger and garlic and fry well. Now add crushed tomatoes and add all the spices. Add the remaining 1/4 cup stock and saute the spices. Now add the meat and add a little stock and spices and cook the meat for five minutes. Cut boiled eggs and add them to this filling. This bharta goes best with roti except for bread slice paratha. Its sandwiches can also be made in a sandwich maker. In this recipe, you can also shred the leftover meat and use it instead.
Ingredients:
1 Boneless meat half kg.2 Two medium onions, minced or minced.3 Ginger garlic paste in one tablespoon.4 Crush two large tomatoes.5 Red chilli powder one tablespoon.6 Turmeric in one teaspoon.7 A teaspoon of ground coriander.8 Salt to taste.9 One tablespoon of vinegar or lemon juice.10 Coriander as required.11 Green chilies finely chopped 1 tbsp.12 One teaspoon of hot spice powder.13 Boil three eggs.14 A teaspoon of cumin.15 Oil quarter cup.16 Two tablespoons of cream.
slow cooker beef stew recipe:
Heat oil and fry garlic, ginger, and hot spices and add meat and fry. Now add onions, tomatoes and cook until half of the meat is cooked. If you want to add it along with the seeds, add a couple of green chilies.
Ingredients:
1 Beef or mutton half a kilo.2 Onions are cut into four large and thick pieces.3 Three Tomatoes.4 A bowl of curd.
5 Hot spices (fixed).6 A large cardamom number.7 Black chilies 8 nos.8 Clove 5.9 A large piece of cinnamon.10 10 to 12 peppercorns.11 Salt, Turmeric as per taste.12 Ginger finely chopped one inch.13 Chopped garlic cloves.14 Oil as required.
Upload By: Mahwish Amir