American Grilled Pepper Steak (serving 6 person)

Preparation & Cooking Time: 40 min.
Ingrediants:

*Pepper Rub

*2 tablespoons cracked peppercorns

*1 1/2 teaspoons dried thyme leaves

*1 teaspoon ground cumin

*1 teaspoon garlic salt

*Steak and Onions

*1 tablespoon olive or vegetable oil

*6 beef t-bone or rib eye steaks, 3/4 to 1 inch thick (about 3 pounds)

*3 medium onions, cut into 1/2-inch slices

*2 tablespoons honey

Method:

1. Heat coals or gas grill for direct heat. Mix all Pepper Rub ingredients. Lightly brush half of the oil on both sides of beef. Press rub mixture onto both sides of beef. Let stand 15 minutes.
2. Lightly brush remaining oil on onion slices. Cover and grill beef and onions 4 to 5 inches from medium-high heat 10 to 12 minutes, turning once, until beef is medium done.
3. Brush honey on onions. Serve onions with beef.

Beef tehari

Beef   tehari

Ingredients :

•Beef 1 kg (2 lbs)

•Onion paste  – 1/2 cup

•Garlic paste – 2 tsp

•Red chili powder – 1 tbsp
•Turmeric paste – 1 tbsp
•Ginger paste – 2 tsp
•Cumin powder – 1 tbsp
•Coriander powder – 1 tbsp
•Salt – 3 tsp
•Onions – 2 medium, thinly sliced
•Cinnamon – 2 1/2 inch sticks
•Cloves – 8
•Cardamom – 4 pods
•Bay leaf – 1 medium
•Green chili – 6-8
•Oil – 1/2 cup (or less)
•Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)
Method :
•Cut beef into small pieces
•Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender.
 This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom.
You may add additional water if needed.
•In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
•Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
•Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
•Add in the rice and fry an additional 5 minutes. Stir continuously.
•Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
•As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom.
 Cover and cook for 25 minutes.
•served with vegetable salad

Lamb curry

Lamb curry(6 serving)
Ingredients
1 cup grapeseed oil
3 medium onions, diced small
4 teaspoons turmeric
6 teaspoons masala powder
8 cloves garlic, minced
1 to 2 chiles, diced small (your choice)
5 pounds lean lamb, cut into 1-inch cubes
2 cups all-purpose flour
1 (6-ounce) can tomato paste
1 1/2 quarts vegetable stock or water
3 medium sized potatoes, peeled and diced small
2 cups rice
2 teaspoons salt
1/2 cup chopped fresh cilantro leaves

Directions: You can replace the turmeric and masala powder with curry powder
In a large cooking pot, heat the oil and add the chopped onions, frying until golden brown.
 Stir in the turmeric and masala powder (or curry powder), garlic and chiles,
 mix well and cook for a couple of minutes to integrate flavors. Add the lamb and sear on all sides.
 Sprinkle the flour over the meat using a sifting motion, spoon in tomato paste,
 then gradually add the stock (or water) stirring constantly while doing so. Reduce the heat,
 cover and simmer over low heat until meat is tender, about 1 hour. Check the pot often and stir so the curry doesn't burn.
 If the sauce is thickening too fast during this cooking time, add water to retain the consistency and to prevent burning.
 (If you prefer, once you have added the stock or water and the sauce is a good smooth consistency,
 you may transfer to a covered roasting pan and finish in the oven at 350 degrees F until the meat is tender.)
 In the last 30 minutes of cooking time, stir in the potatoes.
While the lamb curry is in its last 1/2 hour, bring 5 cups of water to a boil, add rice and salt, reduce heat,
 cover and cook until tender, about 20 minutes. Remove from heat and let sit 5 minutes.
Spoon rice onto serving plate, top with lamb curry and garnish with fresh cilantro.