Extinguished Meat Slices with Lemon and Garlic
(2.5)
30.3K views • 2y ago
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A flavorful dish of thinly pounded lamb or beef slices cooked with garlic, coriander, lemon, and mushrooms, simmered until tender and served with white rice.
00:40:00 total
Serves 3
medium
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Ingredients
- lamb or beef - 250 grams (about a quarter of a kilo, cut into slices)
- flour - watch the video to see (for coating the meat slices)
- lemon - 1-2 lemons (1 or 2, squeezed)
- olive oil - watch the video to see (for frying, approximately half the amount of vegetable oil)
- vegetable oil - watch the video to see (for frying, approximately half the amount of olive oil)
- salt - watch the video to see (to taste)
- green coriander - watch the video to see (finely chopped)
- garlic - watch the video to see (finely chopped)
- mushrooms - watch the video to see (cut and squeezed to remove excess water)
- hot water - watch the video to see (enough to submerge the meat slices partially)
Instructions
- Prepare ingredients: Finely chop the green coriander and garlic. Cut the mushrooms and squeeze out excess water.
- Pound the meat slices: Place the meat slices between nylon paper and pound them until thin like paper.
- Coat meat with flour: Cut the pounded meat into pieces and coat each piece thoroughly with flour.
- Heat oils in frying pan: Heat vegetable oil and olive oil in a frying pan over medium heat.
- Fry meat slices: Place the floured meat slices in the pan and fry until they develop a good golden surface.
- Add garlic and coriander: Add the chopped garlic and coriander to the pan and cook until fragrant.
- Add mushrooms and water: Add the prepared mushrooms, then add hot water to partially submerge the meat without making it soupy.
- Simmer: Cover the pan and simmer on low heat for about 30 minutes until the meat is tender and melts in the mouth.
- Adjust thickness and seasoning: If desired, add a little sugar to thicken the sauce. Adjust salt to taste.
- Serve: Serve the extinguished meat slices hot, ideally with white rice.
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