Ingredients
1 kg – beef, from shank, cut into thin slices
3 or 4 tsp – Pepper powder
National Chilli powder – 2 tsp
3 tsp National salt
National Turmeric powder – 1 tsp
Vinegar – 1/2 cup
How to Make Sun Dried Meat Crispies
Wash the meat and marinate with the pepper powder, National salt, National chilli powder, vinegar and National turmeric powder for 2 or 3 hours.
String the pieces of meat on a string and hang to dry.
(Alternately the marinated meat could be placed on a flat plate and kept in the sunlight to dry.)
The pieces should be dried thoroughly. Store in an airtight container and use whenever required at a later date.
To use at a later date, soak the dried meat pieces in cold water for a couple of hours.
Beat each piece with a rolling pin and then shallow fry with a little oil.
Recipe Courtesy: Anglo-Indian Recipes
Gurh Walay Chawal Recipe by Chef Rida Aftab 15 November 2018
• Recipe Name: Gurh Walay Chawal Recipe • Dated: 15
