Beef Tawa Boti

August is my birthday month, so I have decided to dedicate it to cooking and sharing recipes I love. Let us start with my mother in law’s Beef Tawa Boti, a perfect recipe to utilize all that Eid-ul-Adha meat. My MIL is a great cook and has a no fuss cooking style. She manages to concoct delicious meals using only a handful of basic ingredients.

Beef Tawa Boti as the name suggests are cubes of beef cooked over tawa (a flat pan made of cast iron or aluminium). You can also use chicken breast, lamb, or mutton, I used veal and cut it into really small cubes to allow the meat to cook faster. My MIL’s recipe starts by sautéing an onion and tomato in the pan before adding meat. This way you have a bit of gravy/sauce on your beef cubes. If you prefer dry Beef Tawa Boti you can skip this step and directly sauté the marinated meat.

Serve it with chapati or boiled rice. We like to use leftovers in wraps or as a side to Daal Chawal.

Note: I do not use Meat Tenderizers as I feel they ruin the texture of the meat. Allow the meat to cook in its natural juices or add ¼ cup water if needed.

Ingredients:

  • Oil ¼ cup
  • Onion 1; finely chopped
  • Tomatoes 2; finely chopped
  • Green Chillies 2-3; finely chopped
  • Boneless Beef 500g; cut into small cubes
  • Salt to tase
  • Chaat Masala 2 tsp.
  • Red Chilli Flakes 1-2 tsp.
  • Freshly Grated Ginger 1 tbsp.
  • Freshly Minced Garlic 1 tbsp.
  • Lemon Juice ¼ cup

Instructions:

Marinate beef cubes in salt, red chilli flakes, chaat masala, ginger, garlic, and lemon juice. Leave aside for a few hours. Pour oil on a tawa or flat pan. Sauté chopped onion until light golden. Add chopped tomatoes and sauté till oil begins to separate. Mix on chopped green chillies and sauté for 2 minutes before adding the marinated meat. Cook meat on high flame till it changes colour, then cover with a secure and reduce heat to medium. Cook until meat is tender. Add ¼ cup water if needed. Once the meat is tender switch heat to high to dry off excess water and continue to cook until oil surfaces.

Serve hot with lemon wedges and sliced onion. For extra flavour smoke Tawa Boti with a piece coal for 2 minutes before serving.

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