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About this recipe:
Beef saslik is a "must" item for meat lovers. The meat is flavored with a variety of spices and grilled until the meat is tender and smoky. Enjoy with naan, especially cheese or butter naan and raita.
2 kg of boneless beef slices
1 cup of tomato sauce
1.5 cups of oyster sauce
1 cup of vinegar
1 cup of soy sauce
2 tablespoons of ginger paste
2 tablespoons of onion paste
2 tablespoons of garlic paste
1/2 teaspoon of cumin powder
1 teaspoon of jaifal-jayatri ( nutmeg-mace) powder
green chili paste-as preferred
1.5 cups of tok dahi/doi ( plain yoghurt)
salt as needed
a pinch or two of sugar
2-3 tomatoes, cut in round slices ( or as needed as the amount depends on how many meat slices are put in each stick)
2-3 onions, cut in round slices ( or as needed as the amount depends on how many meat slices are put in each stick)
2-3 capsicum, cut in round slices ( or as needed as the amount depends on how many meat slices are put in each stick)
5-8 saslik sticks, soaked overnight ( or as needed as the amount depends on how many meat slices are put in each stick)
1 cup of mustard oil
Drain the water from the meat. Using a mortar and pestle slightly flatten the meat slices.
Mix all the ingredients together except for onion, tomato and capsicum slices. Marinate at regular temperature for 2 hours and then marinate for 5-7 more hours in refrigerator.
Now stick the onion, tomato, capsicum and marinated meat slices in a pattern in the saslik stick. Repeat for the rest of the meat slices to make a more saslik sticks.
Heat a non stick frying pan with mustard oil.
Place 4 sticks at a time and shallow fry on low heat with lid on. Take the lid out and turn around the sides of the sticks for even frying.
Water will be released when the onion, tomatoes and capsicum slices are cooked. Take out the sticks when the water released dries out and the meat becomes red-brown and tender.
Then place the sticks in direct fire on stove for 30-40 seconds to bring in a burnt and grilled flavor.
Serve with naan or paratha.
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