| Meat should be cooked according to the cut. The | | | | 3. Heat up 2 tablespoonfuls of oil in a saucepan and |
| more expensive cuts of tender meat require very little | | | | fry the meat till it is slightly brown. |
| cooking and can be fried, grilled or broiled to develop a | | | | 4. Add 1 pint of water, the cloves and nutmeg and |
| rich flavor. The tough cuts of meat are juicier and | | | | allow the meat to simmer for 1 to 1½ hours. |
| contain excellent food value but must be cooked more | | | | 5. Peel and cut the potato and carrot into cubes. Peel |
| slowly. Slow cooking in water softens the fibers and | | | | onions. |
| dissolves the connective tissues, making the meat | | | | 6. When the meat is tender, add potato, carrot, onions |
| tender. Tough meat should be cooked by simmering, | | | | and cook to stew for another 20 to 25 minutes. |
| stewing, steaming or pressure cooking. All meats can | | | | 7. Blend the flour with a little water and add it to the |
| be tenderized to a certain extent by any of the | | | | stew to thicken the gravy. |
| following methods:- | | | | 8. Season well and serve. |
| 1. Wrap the meat up in crushed papaya leaves. The | | | | Meat Curry |
| juice from the papaya leaves contains an enzyme that | | | | Ingredients:- |
| will tenderize meats. | | | | 150 gram meat |
| 2. Chop or mince the meat to break up the fibers, thus | | | | ½ coconut |
| tenderizing the meat. | | | | 1 potato |
| 3. Pound or beat the meat with a rolling pin to break up | | | | 6-8 onions |
| the connective tissues. | | | | 1 sprig curry leaves |
| 4. Cut or slice meat across the grain to shorten the | | | | 1 small piece ginger |
| fibers. | | | | 1 tablespoon curry powderoil and salt |
| Heat coagulates protein, so if meat is cooked at a high | | | | Method:- |
| temperature for a long time, the meat becomes tough | | | | 1. Wash and cut the meat, shred ginger, slice onions, |
| and difficult to digest. Meat should be cooked at a high | | | | peel and cut up potato. |
| temperature for a few minutes to coagulate the outer | | | | 2. Prepare ¼ pint first sultanas and 1 pint second |
| surface and seal in the meat juices, then the heat | | | | sultanas. |
| should be reduced to cook the inside of the meat | | | | 3. Heat up 3 tablespoonfuls of oil and slightly brown |
| slowly. Cold water draws out the juice from the meat. | | | | onions and ginger. |
| Soups are tastier if the meat is cut into small pieces | | | | 4. Fry the curry powder and curry leaves in the oil for |
| and soaked in cold water which is then slowly brought | | | | 2 minutes. |
| to the boil. The meat in stews is juicier and tasty if it is | | | | 5. Add the meat and fry for 4 to 5 minutes. |
| fried to cook the outside first and then stewed slowly | | | | 6. Add salt and second sultanas, cover and simmer for |
| in water until the meat is tender, a process which | | | | 1 to 1½ hours till the meat is tender. |
| takes from 1½ to 2 hours. | | | | 7. Add the potatoes and continue cooking until the |
| Care of meat in the home:- | | | | potatoes are cooked. |
| 1. Unwrap the meat and remove the wrapper as soon | | | | 8. Add the first sultanas and as soon as the curry boil |
| as possible because the wrapping paper absorbs the | | | | again, remove it from the fire. |
| meat juice and sometimes spoils the flavor of the | | | | 9. Season to taste and serve. |
| meat. | | | | Beef Soup |
| 2. Keep the meat in the refrigerator. | | | | Ingredients:- |
| 3. If no refrigerator is available, cook the meat as soon | | | | 150 gram (flank) meat |
| as possible. | | | | 1 stalk celery |
| 4. If meat is to be kept in a refrigerator for more than | | | | 1 onion |
| a few hours, it should be wrapped up in a polythene | | | | 1 sprig spring onions |
| bag or in greaseproof paper and kept in the freezer of | | | | 4 pepper corns |
| the refrigerator. | | | | 1 clove |
| 5. Wash the whole piece of meat before cutting it up | | | | 1 star anisesalt and pepper |
| to prevent the unnecessary loss of meat juices and | | | | Method:- |
| flavor. | | | | 1. Wash and cut the beef into ½" cubes. |
| Try these simple and easy cook recipes for meat. | | | | 2. Put meat, celery stem, pepper corns, star anise and |
| Stew | | | | clove into saucepan with 2 pints of water and put it to |
| Ingredients:- | | | | boil. |
| 150 gram meat | | | | 3. When the soup boils, lower the fire and let the soup |
| 1 potato | | | | simmer for 1 to 1½ hours. |
| 1 carrot | | | | 4. Dice spring onions, shred the celery leaves and slice |
| 3-4 onions (size of big marbles) | | | | onion. |
| 2 clovesa small piece nutmeg | | | | 5. Heat up a little oil and brown the onions for |
| 1 teaspoon flouroil, salt, pepper and sauce | | | | garnishing. |
| Method:- | | | | 6. When soup is ready, season it well and serve it |
| 1. Wash and cut the meat into rectangular piece of | | | | garnished with browned onions, spring onions and |
| ½" thickness. | | | | celery. |
| 2. Season the meat with salt, sauce and pepper. | | | | |