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Question

What are your favourite meat dishes?

Answer 1

My fav is old english hot pot!

4 lamb chops

1 rasher of bacon p/p

1 white onion

1/4 cup flour

1/4 cup beef gravox

4 large potatos

coat chops in flour and place in baking dish, cut onion into rings and place over chops, mix gravox w/ 2 cups water and pour over chops and onion, slice potato thinly and place over chops then place the bacon on top. cover w/ foil and bake for 1 1/2 hours, take off foil for 15-20 mins to brown potato and bacon. Serve w/ ur fav vegies....

SOOOOO YUM!! And the meat just falls off the bone its so tender.

Answer 2

The original Bowl of Red- the meatiest chili ever.

Recipe by Frank X. Tolbert, from his book A Bowl of Red, published by Texas A&amp;M University Press, 1953. Frank Tolbert founded the World Chili Cookoff in Terlingua, Texas and owned a chain of chili parlors in Dallas, Texas.



Tolbert&#039;s Original Bowl of Red

3 pounds lean beef

1/8 pound rendered beef kidney suet (if you want to go for it)

1 teaspoon each oregano, cumin powder, salt, cayenne pepper, and Tabasco

3 tablespoons chile powder (optional)

4 hot chile peppers

At least two chopped cloves of garlic

2 teaspoons masa harina, cornmeal, or flour (optional)

Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 min. Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.

WARNING: this is spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue. At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.

Answer 3

thin steak and onion sandwich in a crusty warm granary roll

Answer 4

My fav is Roghan Josh -

A meat recipe from Kashmir

500gms mutton (leg portion)

4 tbsp mustard oil

1.5 tsp. saunf powder (fennel)

1 tsp. soonth (dry ginger powder)

3-4 black cardamoms (moti elaichi)

4-5 cloves (laung)

1 cinnamon stick (dalchini)

1/4 tsp. nutmeg powder (jaiphal)

salt according to taste

1/2 cup thick dahi (curd)

1 tsp. kashmiri chili powder (paprika)

A tiny pinch hing (asafetida) dissolved in a little water

Rub the dahi into the mutton pieces thoroughly. Leave it aside for an hour.  

Heat the mustard oil in a heavy bottomed pan, add the cloves, cinnamon stick &amp; black cardamoms.  

Fry for a minute &amp; add the marinated mutton. &quot;Bhuno&quot; over medium heat until the mutton is nicely browned. Add the salt, chili powder &amp; the dissolved hing.



Continue stirring over low heat &amp; add the saunf powder, soonth &amp; the nutmeg powder.

  

Add 1 cup of water, cover &amp; simmer, stirring occasionally. Cook until mutton is tender &amp; there is very little gravy.  

Serve hot with boiled rice/roti.