Kulfa Gosht Recipe | Purslane Leaves with Beef
Ingredients:
250g beef, thinly sliced
2 cups purslane leaves, washed and chopped
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste
1 teaspoon ground cumin (optional)
Juice of 1 lemon
Red pepper flakes (optional, for some heat)
Instructions:
Heat the vegetable oil in a large skillet or pan over medium-high heat.
Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and the garlic is fragrant.
Add the thinly sliced beef to the pan. Cook and stir until the beef is browned and cooked through.
Season the beef with salt, pepper, and ground cumin (if using). Adjust the seasoning to your taste preferences.
Once the beef is cooked, add the chopped purslane leaves to the pan. Toss everything together and cook for a few minutes until the purslane leaves wilt down.
Squeeze the juice of one lemon over the dish. The lemon juice will add a bright and tangy flavor that complements the beef and purslane.
If you like a bit of heat, you can sprinkle some red pepper flakes over the dish at this point.
Give everything a final toss and let it cook for another minute or two to combine the flavors.
Taste and adjust the seasoning if needed.
Once the purslane leaves are tender and the flavors are well combined, remove the pan from the heat.
Serve the Purslane Leaves with Beef hot, either on its own or with some rice, quinoa, or pita bread.
Enjoy your nutritious and flavorful Purslane Leaves with Beef dish!
Remember that cooking times and ingredient quantities can vary based on your preferences and the specific ingredients you have on hand.
Regenerate
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BEEF SAMOSA | بیف قیمہ سموسہ
Hi
Today I'm sharing hamburger samosa recipe which you can made with sheep too. Best for iftari or as party dish.
INGREDIENTS:
Beef mince / mutton mince - 1/2 kg
Turmeric powder / Haldi - 1/2 tsp
Red chili powder / laal mirch - 1 tsp
Dry mango powder / kachri - 1/4 tsp
Coriander powder / dhania ( Roast & Crushed ) - 1 Tbsp
Rock salt / kala namak - tsp
Cumin / zeera ( roast & crushed) - 1 tsp
Chili flakes / kuti mirch - 1 tsp
Ginger garlic paste / adrak lehson - 1 Tbsp
Onion chopped / 1 medium
Green chili / chopped 3 to 4
Fresh corriander / chopped
FOR GLUE:
Take required amount of flour / maida mix with water and cook un till it will turns into thick consistency paste which work like glue.
TIP FOR FREEZE SAMOSA FRY:
If you want to fry samosa then take out samosa latest 10 to 15 mins before frying, and fry on low medium flame, it will make your samosa crispy.
@deliciousdishes305
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We help our audience be more fluent in food, no matter what the situation. Our content includes original articles, in fographics, videos, recipes and photography; selectively curated content from trusted food resources; and original video
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