posted
2 kg lean 1 inch cubed buffalo or beef 1 large onion 2 bay leaves black pepper 1 grated large carrot 1 teasp thyme or cumin powder
2 lumps charcoal tablespoon oil
Place beef or buffalo in non stick pan and braise till all pieces are golden. Cover with water to top of beef and add other ingredients and cook on medium heat till meat is tender. Add teasp salt, switch of cooker.
Take charcoal pieces and heat over gas ring till they are white. Place one tablespoon of vegetable oil in a metal plate with smaller diameter than cooking pot. If no metal plate use a heat proof container or some folded tin foil. Place the tin foil with oil on top of meat in pot. Add the pieces of charcoal and they will create smoke. Cover with lid and leave for 15 mins with lid on. After 15 mins remove metal dish and charcoal and discard.
Smokey beef stew is ready to eat and enjoy. Posts: 586 | From: Styx | Registered: Dec 2006
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One of the cousins here does something similar with the charcoal when she makes kofta. Instead of frying the kofta fingers, she bakes them in the oven, the does the charcoal thing when they are finished baking.
Posts: 3291 | From: I DO believe in Karma! | Registered: Apr 2002
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Do you mean the charcoal for the argile or shisha? Or do you mean charcoal like you would use in a grille?
Posts: 1161 | From: wo xiang xiao bian ji si le | Registered: Oct 2005
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The coal for the kofta was the kind they use here for shisha, QueenBee.
Posts: 3291 | From: I DO believe in Karma! | Registered: Apr 2002
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