Beef Satay And Mutton & Eggplant Curry by Chef Mehboob

Ingredients for Beef Satay:

• Beef undercut 1 kg
  
• Coriander powder 1 tbsp
  
• Cumin powder 2 tsp
  
• Fennel seeds 2 tsp
  
• Turmeric powder 1 tsp
  
• Onion 01
  
• Ginger garlic 2 tbsp
  
• Lemon juice 2 tbsp
  
• Brown sugar 2 tsp
  
• Coconut milk 1/2 cup
  
• Black pepper powder 1-1/2 tsp
  
• Salt to taste
  
• Oil 1/4 cup
  

Method:

1. Put coriander powder, cumin powder, fennel seed powder, turmeric, onion, ginger garlic, sugar, lemon juice and coconut milk in one bowl and mix well.
2. Now add this mixture in beef stripes, mix it nicely and keep in fridge over night.
3. Take out beef from fridge and pour some oil on skewers.
4. You can BBQ it or grill it for 10 minutes.
5. When ready, serve hot.
   

Ingredients for Mutton & Eggplant Curry:

• Mutton 1 kg
  
• Eggplant 03
  
• Fennel seeds 2 tsp
  
• Coriander seeds 1-1/2 tbsp
  
• Cumin powder 2 tsp
  
• Black pepper powder 1 tsp
  
• Turmeric powder 1 tsp
  
• Ginger garlic paste 2 tbsp
  
• Oil 2 tbsp
  
• Onion 02
  
• Coconut milk 1-1/2 cup
  
• Raisin 1/2 cup
  
• Salt to taste
  
• Oil 1/4 cup
  

Method:

1. Cut brinjal. Then put salt, wash for 20 minutes with cold water and dry it.
   
2. Put fennel seeds, coriander, cumin, black chilies, turmeric and ginger garlic paste in food processor and make paste.
   
3. Heat oil in karahi pan. Fry mutton for 4 to 5 minutes. When golden brown in color, take out in plate.
4. Now put grinded pate in this pan and fry for 2 minutes.
   
5. Together add onion and fry until soft.
   
6. Then put mutton and cook until mutton tender half.
   
7. After that, add coconut milk and chopped brinjal and cook on low flame.
   
8. In end, put raisins and simmer for 5 minutes.
   
9. Serve with hot chapati or rice.