Sure. I'll actually put it here in case someone else might be interested too.That looks delicious. May I trouble you to PM me the recipe?
As for me, Korean barbecue flank steak late last night. Mmm, it was good.
When you say "green chillis" what kind are we talking? I don't think we get cans out here so I'll be using fresh ones probably. Are we talking Jalapeno, Serrano or Naga strength wise or something inbetween? Thought I'd check before cooking it as I love food from the subcontinent (best thing about growing up with Indian, Pakistani and Bangladeshi neighbours haha) but I don't want to under or overspice it if I can help it.Sure. I'll actually put it here in case someone else might be interested too.
Might require a trip to the local indian / desi store though! And my recipes are not that precise at all. It's a lot of eyeballing and experimentation lol.
For about 4 pounds of meat (it can be any of lamb, chicken boneless or otherwise, people normally use thigh, beef or mutton). How you cook changes depending on the meat you use.
- 1-2 Two cans of diced tomatoes (can use fresh if you want) depending on amount of meat.
- Can even the ones that come with extra garlic or pepper added for more flavor
- A couple of tablespoons of garlic
- A small can of green chilis.
- I added a little bit of cilantro and some ginger, but that's not required.
Put them in a wok and let them cook for a bit.
- Get a Shan/National spice mix specifically for Kerhai (Shan is spicier, National is not as spicy). They come with two packets inside usually.
- 1 pack for the wok with the tomatoes
- Cook on low / medium heat.
- Let it cook for a bit till the water started boiling off --- You can boil off all the water, or just some of it. It really depends on what you're going for.
Traditionally you just want a non-liquid texture. Not as much as mine was. But I made that to my liking because I like having extra salan with my naan.
While the tomatoes are on the wok, heat up the cast iron (medium till the oil is nice and smooth)
- Put the meat in.
- Throw in about half of the second packet of Kerhai mix
I used another half pack of the spice mix (usually a box comes with two packets.
- Brown the beef on both sides in the cast iron.
Now back to the wok. It should start looking creamy by now.
- Put the burner under the wok to full (it's even better if it's fire) and stir. This adds an extra amount of flavor to the spices. But don't do it for too long. Eyeball it. If it starts really sticking to the bottom, you've gone too far. This shouldn't take longer than a few minutes.
If you're using beef that isn't very tender like I did, you'll have to add everything to a crock pot for 4 hours to get the beef to get really nice, juicy and tender.
You won't need to do extra crock pot step if you use chicken thighs, lamb or mutton (though i doubt you'll find mutton in California) and you can just dump the meat into the wok and it's ready to eat within 5 minutes.
Add a little bit of salt and pepper for taste at the end.
Be careful with how many tomatoes you add because it could end up getting really sweet. I usually err on the side of few than more because sweetness is not supposed to overtake the spices.
Best of luck.
Get your green chilies from a local Desi store then you should be fine. If you don't have one then basically what you're looking for is something that doesn't get too spicy but just adds flavor.When you say "green chillis" what kind are we talking? I don't think we get cans out here so I'll be using fresh ones probably. Are we talking Jalapeno, Serrano or Naga strength wise or something inbetween? Thought I'd check before cooking it as I love food from the subcontinent (best thing about growing up with Indian, Pakistani and Bangladeshi neighbours haha) but I don't want to under or overspice it if I can help it.