Meating point | lifestyle | Hindustan Times
Today in New Delhi, India
Dec 11, 2017-Monday
-°C
New Delhi
  • Humidity
    -
  • Wind
    -

Meating point

Wondering what to do with leftover meat from the Bakr-Eid festivities? Here are some methods that’ll sort you out.

lifestyle Updated: Oct 18, 2013 17:28 IST
Sonal Ved

Bakr-Eid means presents, celebrations and a whole lot of meat. After distributing a fair share to the less fortunate, relatives and friends, most families stock up on leftovers that last for up to a month.

We get Chef Glyston Gracias from Smoke House Deli and Chef Zahir Khan from Masala Library to share a few recipes that will help you balance festival over-consumption with the help of healthy ingredients.

Health take: Loaded with veggies
Lamb stew
Ingredients:
n 1 leg of lamb (boneless) n 2 tbsp oil n 450 gm potatoes (boiled) n 110 gm carrots (chopped) n 90 gm beans (parboiled) n 45 gm onions (chopped) n 1 litre lamb stock n 3 bay leaves n 1 pinch white pepper powder n salt, 2 tbsp parsley (finely chopped).

Method:
Wash and pat dry lamb and cut into 1 and a 1/2 inch pieces. Chop half the potatoes and mash rest. In a soup pot, sauté onions in oil until translucent. Add lamb pieces and sauté for three minutes, ensuring the meat doesn’t char. Add stock, bay leaves, white pepper and salt and bring to a boil. Reduce heat and simmer for 1 and a 1/2 hour or until meat is thoroughly cooked. Add potatoes and carrot and continue simmering for 15-20 minutes. Add mashed potatoes and season with salt and pepper. Garnish with beans and parsley and serve hot.

Health take: Light on the stomach
Nanjim-marinated lamb and peanut salad
Ingredients:
150 gm lamb loin n 30 gm coriander leaves n 3 gm ginger n 10 gm garlic n a few red chillies n juice of 1/2 lemon n 2 tbsp fish sauce n 10 gm brown sugar n 50 ml olive oil n 15 gm red onions (sliced) n 30 gm cucumbers (sliced) n 1 cup mint leaves n 15 gm roasted peanuts
Method:
In a blender, blitz ginger, garlic, coriander, half the chillies, lemon juice, fish sauce and brown sugar into a coarse paste. Marinate lamb with half of this mixture and refrigerate for 30 minutes. In a pan, heat two tbsp of olive oil and add the lamb to it. Stir fry for three minutes or until the lamb has browned well. Allow to cool and toss with leftover coriander paste, olive oil, onions, cucumbers, red chillies and mint leaves. Season with salt and pepper and garnish with toasted peanuts before serving.

Health take: Power–packed with proteins
Dalcha gosht
Ingredients:
For the lentils: 1 cup chana dal (keep it soaked for three hours n 50 gm ghee n 45 gm onions (sliced) n 1/2 tsp turmeric powder n 1/2 tsp cardamom powder n 1/4 tsp clove powder n 1/4 tsp cinnamon powder salt

For the meat: n 8 lamb shanks n 250 gm lamb shoulder n 50 gm ghee n 45 gm onions (sliced) n five tsp ginger-garlic paste n 1/2 cup yogurt n two tsp chilli powder n 1/2 tsp turmeric powder

For the tempering:
1/4 cup ghee n one tsp cumin seeds n 1/4 tsp mustard seeds n eight cloves of garlic n four whole dried red chillies, 16 curry leaves

Method:
In a pan, pour some desi ghee and sauté the onions until they are golden in colour. Add the lentils and stir fry until dry. Add four cups of water and salt and bring to a boil. Reduce the heat to low and simmer the lentils. In another pan, sauté the onions and ginger-garlic paste in oil. Add meat and sear it well. In a blender, whisk some yogurt with dry chillies and turmeric to make a smooth paste. Add yogurt to the meat and cook it until the fat begins to leave the sides. Add two cups of water and bring to a boil, stirring occasionally. Once the meat is done, add the lentils and simmer for another five minutes. Prepare tempering by crackling the cumin and mustard seeds in ghee. Add chillies, curry leaves and garlic to the mix and stir well. Temper lentils and meat gravy with it and cover the preparation tightly with a lid. Adjust the seasoning and cook the lentil for 20 minutes, before serving hot.

On the lamb
Macrobiotic nutritionist Shonali Sabherwal shares pointers on how to balance meat indulgence during this festive season:
Eat a lot of leafy greens as they cleanse the intestines.
Too much meat in the diet makes you crave sugar and coffee. Satiate your cravings with fruits.
Cooling foods such as coconut water, cucumber, mint and melons help to combat body heat.
Gorge on bitters such as mustard radish, arugula and fenugreek leaves. They cleanse the liver which is adversely affected by over-consumption of meat.
Meat depletes calcium from the body when it is being digested, while the sulphur present in it limits calcium assimilation. Try to consume calcium-rich foods to counter this.
Consume whole grains such as brown rice and millets (ragi, jowar, bajra) as they help eliminate wastes created in your intestines.