Recipe for Tandoori Kebab in a ressure cooker

Materials

  • 1 kg. boneless lamb meat
  • 2 onions
  • 1 teaspoon of black pepper
  • 1 teaspoon salt

Preparation Of

Cut the meat into 4-5 pieces and put them in the pressure cooker. I used Emsan Fastcook 5 liter pressure cooker. Based on my friend who said that when I shared this recipe on my Instagram account, he was afraid of using the pressure cooker because he was afraid of exploding, I would like to point out the following; The pressure cooker is extremely safe and has zero risk of explosion when care is taken and quality products are used. The point we need to pay attention to is not to fill the pot more than necessary, to never open it without removing the air after the cooking process is finished. When we pay attention to these two items, you can use them safely without any problems.Chop the onions into half moons and put them on the meat. Sprinkle the black pepper seeds, close the lid of the pressure cooker well and put it on the stove. (We do not add any water, as the meat will be steamed. We do not add oil because we use fatty meat.)Turn on the stove on medium heat and when the air starts to come out, lock the button and cut the air, turn the stove to the lowest possible shape and cook for 50 minutes. Since the cooking time will be longer or shorter depending on the softness of the meat, turn off the stove after 50 minutes and wait for it to release its air. When the air is released, open the pot and check whether the meat is cooked. If it is not cooked, you can cook it a little more. If your meat is cooked and remains juicy, if you want a fried one, take 1 spoon of butter in a separate pan, melt it and add the meat on it. Fry the meats by turning them inside out and serve.

Ingredients for pita bread:

  • 2 cups of white flour
  • 1-2 teaspoons of sugar
  • 1-2 teaspoons of salt
  • 2-4 teaspoons of instant dry yeast
  • 1 tablespoon of milk
  • 3-4 glasses of water
  • 2 Tablespoons of extra virgin olive oil

Preparation Of

If making by hand, mix the flour, sugar, salt and yeast in a large bowl. Then add the room temperature milk, water and olive oil to the mixture and knead for 8 minutes. Our dough will be very soft and a little sticky. If you are making it with a mixer, after attaching the dough kneading apparatus to your mixer, let’s take the flour, sugar, salt and dry yeast into the mixer bowl. Add the room temperature milk, water and olive oil to the mixture and knead for 5 minutes. Our dough should still be in a sticky consistency. Take the dough in a sealed container and let it rest for 1-2 hours at room temperature. Then divide the dough into 8 equal parts. Let’s roll each piece on the floured kitchen counter with both hands and shrink the bottom part like a bundle. Let’s give them a 1 cm thick round or oval shape by pressing lightly with your fingertips. Place the breads on a well floured baking tray. Let stand in a warm place for 15 minutes. Then, let’s bake in a preheated 220 degree oven for about 8-10 minutes or until the top turns lightly colored.

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