xiaoxl/recipe_data huggingface dataset:
Moroccan Couscous
Category: side-dish
By BenevolentEmpress

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Ingredients:
1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1  red onion, cut in half and thinly sliced
1  red, green, or yellow bell pepper, cut into 1" pieces
2  zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

Directions:
Place a large, heavy bottomed pot over medium heat.  Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes.  Stir in oil and onion, cook until softened.  Stir in the bell pepper, and zucchini; cook for 5 minutes.  Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil.  When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes.  Fluff with a fork, and fold in chopped mint.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 servings

Calories: 245.6
Fat: 2.6 g
Saturated fat: 0.3 g
Carbohydrates: 48.1 g
Sugars: 9.6 g
Dietary fiber: 5.2 g
Protein: 8.4 g
Sodium: 263.3 mg
Cranberry Bread


Ingredients:
flour, baking powder, baking soda, salt, sugar, egg, raw cranberries

Directions:
Sift together dry ingredients., Combine orange juice, rind, egg and salad oil., Add all at once to dry mixture. Stir just enough to moisten., Add nuts and cranberries., Bake in greased pan, 9 x 5 inches for 50 minutes in 350 degree oven.
Cranberry Ham & Cheese Appetizers (Or Wraps)


Ingredients:
flour tortillas, reduced-fat cream cheese, dried cranberries, green onions, lean ham, maraschino cherries

Directions:
To tortillas, spread cream cheese all the way around to edges. Sprinkle with cranberries, and chopped green onion. Lay ham slices to cover top.
Roll up tightly, wrap in plastic and refrigerate at least one hour.
Eat as wraps or to make pinwheels: Trim off the very ends of each log, then slice each log into 8 slices and lay flat. Place a half cherry (if using] onto the center of each pinwheel. Arrange decoratively onto a serving platter.
Avocado With Prosciutto


Ingredients:
olive oil, lemon juice, fresh oregano, garlic clove, fresh coarse ground black pepper, avocado, prosciutto

Directions:
For dressing, in a small screw-top jar, combine olive oil, lemon juice, oregano, garlic, and pepper. Cover and shake well. Set aside.
Cut the avocado in half lengthwise; remove the seed.
Peel avocado halves and cut each into four wedges.
Wrap one strip of prosciutto around each wedge of avocado.
Arrange wedges on a serving plate.
Shake dressing well; drizzle over wedges.
Make-Ahead Tip:
Prepare dressing as directed. Chill for up to 2 days. Shake well before using.
Buckwheat Pancakes


Ingredients:
canola oil, nonfat milk, all-purpose flour, buckwheat flour, baking powder, sugar, sparkling water, fresh strawberries

Directions:
In a small bowl, whisk together the egg whites, canola oil and milk.
In another bowl, combine the flours, baking powder and sugar.
Add the egg white mixture and the sparkling water and stir until slightly moistened.
Place a nonstick frying pan or griddle over medium heat.
When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan.
Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer.
Repeat with the remaining pancake batter.
Transfer the pancakes to individual plates.
Top each with 1/2 cup sliced strawberries and serve immediately.
Hunan-Style Chicken
Category: world-cuisine
By Dan

I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!

Ingredients:
1 tablespoon honey
1 teaspoon black peppercorns
½ teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons dry sherry
6  boneless skinless chicken thighs, cut into chunks
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon crumbled dried red chile pepper
4  green onions, chopped
1 teaspoon hot bean sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil

Directions:
Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes. Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 391.2
Fat: 23.4 g
Saturated fat: 5 g
Carbohydrates: 10.3 g
Sugars: 4.9 g
Dietary fiber: 0.8 g
Protein: 33.4 g
Cholesterol: 116.8 mg
Sodium: 908.2 mg
Cinnamon Wontons


Ingredients:
granulated sugar, ground cinnamon, wonton wrappers, unsalted butter

Directions:
Preheat oven to 400 degrees F.
In a small bowl combine sugar & cinnamon.
Separate wonton wrappers & place on baking sheets, about 1/2 inch apart.
Using pastry brush, brush lightly with melted butter, then sprinkle evenly with cinnamon/sugar.
Bake 5-7 minutes, until crisp & golden, being careful not to overbake.
Cool on wire rack.
After cooled, keep in tightly covered in an airtight container.
Calcium Rich Sesame Kale Salad


Ingredients:
kale, cremini mushrooms, cherry tomatoes, sesame seeds, water, apple cider vinegar, lemon juice, black pepper, salt

Directions:
Chop or tear Kale leaves, slice mushrooms, and halve tomatoes. Set aside.
To prepare dressing first grind sesame seeds into a powder using a coffee grinder or blender. Add remaining ingredients and blend smooth.
Arrange prepped vegetables on serveware and top liberally with Sesame Dressing. Or toss all ingredients in a mixing bowl before serving.
* The Sesame Dressing is delicious with kale by itself. Also great on top of raw broccoli florets. Yummo!
Slow Cooker Balsamic Chicken
Category: meat-and-poultry
By Sue

So easy and so good. I use frozen chicken breasts and cook on high for 4 hours in the slow cooker. The sauce is not thick, it is a bit runny, but very tasty. Add tomato paste if you want it thicker. Serve on top of pasta and sprinkle with Parmesan cheese. I use one can of crushed tomatoes and one can of diced tomatoes.

Ingredients:
2 tablespoons olive oil
4  skinless, boneless chicken breast halves, or more to taste
salt and ground black pepper to taste
1  onion, thinly sliced
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ cup balsamic vinegar
2 (14.5 ounce) cans crushed tomatoes

Directions:
Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top. Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 200
Fat: 6.8 g
Saturated fat: 1.2 g
Carbohydrates: 17.6 g
Sugars: 4.6 g
Dietary fiber: 3.5 g
Protein: 18.6 g
Cholesterol: 43.1 mg
Sodium: 223.5 mg
Grilled Lemon Chicken


Ingredients:
butter, water, lemon juice, garlic, salt, sugar, poultry seasoning, Tabasco sauce, flour, chicken

Directions:
Sauce-------.
heat butter and garlic in small saucepan over low heat stirring constantly until butter is melted.
blend in flour.
cook over low heat until mixture is bubbly.
remove from heat.
stir in remaining ingredients.
heat to a boil stirring constantly place chicken pieces on medium grill skin side down.
cook for about 20 min then turn and cook for 20 minutes.
baste with sauce turning often as not to burn about 10 more minutes, basting often.
Snoopy Thanksgiving


Ingredients:
butter, coconut oil, salt

Directions:
Toast bread in toaster.
Butter toast, stack high.
In large pot, over medium high heat, melt coconut oil.
Add in popcorn kernels and cover.
Shake pot virgorously.
When popping begins, lift cover off just a smidge so steam escapes but popcorn does not.
When popping slows to 1 kernel per second, remove from heat.
Add salt and pour into a large bowl. Add butter if desired.
Enjoy!
Non-Alcoholic Mango Margaritas


Ingredients:
"fresh lime juice"

Directions:
In a large pitcher, combine mango nector, club soda, and lime juice., Stir well and refrigerate for at least 1 hour., Serve over ice in a salt-rimmed glass.
Easy Shrimp Dip


Ingredients:
cream cheese, onions, Worcestershire sauce, garlic powder, shrimp

Directions:
mix cheese, onion, Worcestershire, garlic together. Mix in shrimp., Form a ball., refrigerate, just prior to serving top with cocktail sauce., serve with chips or crackers.
Vietnamese Chicken Salad
Category: salad
By Jia T.

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Ingredients:
1 tablespoon finely chopped green chile peppers
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 cloves garlic, minced
1 tablespoon white sugar
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2  cooked skinless boneless chicken breast halves, shredded
½ head cabbage, cored and thinly sliced
1  carrot, cut into matchsticks
⅓  onion, finely chopped
⅓ cup finely chopped dry roasted peanuts
⅓ cup chopped fresh cilantro

Directions:
Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved. Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 302.8
Fat: 17.9 g
Saturated fat: 2.9 g
Carbohydrates: 19.3 g
Sugars: 10.3 g
Dietary fiber: 5.7 g
Protein: 19.2 g
Cholesterol: 36.5 mg
Sodium: 990.9 mg
Stroopwafels (2) no yeast required


Ingredients:
flour, butter, sugar, golden syrup, salt, egg, cinnamon, soft brown sugar, butter, cinnamon

Directions:
Knead all the wafter ingredients together and make into little balls.
Place balls into wafer iron and bake for about 30 seconds.
Put onto a board and cut in half so that you get two wafers.
Note: if the wafers are baked too long you won't be able to seperate them, but take care not to under-cook them either.
Put all the syrup ingredients into a cooking pan and mix until you get a substance that can be spread.
Don't make it too thin or it will run out of the wafers.
When filling the wafers keep stirring and to keep it smooth you can keep the pot on a (candle lit] teapot warmer.
Put the syrup between the wafers.
It's possible to store these in the freezer.
Veggie Balls


Ingredients:
eggs, cheese, chickpeas, pine nuts, golden raisin, garlic, fresh parsley, salt, fresh ground pepper, broccoli floret, cauliflower

Directions:
Preheat the oven to 400 degrees F.
Mix together the breadcrumbs, eggs, cheese, chickpeas, pine nuts, raisins, garlic, parsley, salt, pepper, broccoli and cauliflower. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes.
Fruity Salad With an Asian Touch


Ingredients:
large shrimp, pineapple, melon, fresh chives, fresh coriander, fresh ginger, soy sauce, water, lime juice, sugar, sugar substitute, Tabasco sauce

Directions:
Make the dressing by mixing all ingredients together.
Toss all salad ingredients except chives and coriander in a bowl, pour dressing in the bowl and mix, sprinkle with chopped herbs.
Serve!
Texas Cowpoke Trail Mix


Ingredients:
coconut, honey, ground cinnamon

Directions:
In large bowl, stir together cereal, dried fruit, peanuts, pretzels and coconut, if desired.
Add honey and cinnamon, tossing well to coat.
Spread mixture on foil-lined cookie sheets.
Bake in preheated 350°F oven 10 minutes.
Cool; store in tightly covered container.
Thai Chicken Lettuce Wraps


Ingredients:
lime juice, ginger, boneless skinless chicken thighs, red cabbage, roasted peanuts, lime juice, basil leaves, lettuce leaves

Directions:
For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.
Red and Green Salsa


Ingredients:
dried chipotle chile, tomatoes, dried oregano, dried marjoram, lime juice, cilantro

Directions:
Preheat oven to 450°F.
Place chipotle pepper and jalapeño pepper in small saucepan and cover with water.  Bring to a boil and turn off heat.  Set aside until chipotle is softened, about 30 minutes, and drain.
Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste] and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired.  Blend well until smooth.
Vincent's Famous Garlic Coleslaw
Category: salad
By crancherry

Tired of all the super sweet coleslaw dressings out there? Look no further! Caution - must LOVE garlic! This is a copycat recipe for the famous garlic coleslaw served at Vincent's seafood restaurant, a Dallas legend since 1968. Growing up, we had an Easter tradition of dinner at Vincent's every year. The coleslaw was my dad's favorite and became mine too! We still go there for Easter but I love being able to recreate this unique recipe at home anytime. Goes great with barbecue ribs, burgers, seafood steam pot, or just as a cool crisp snack. The longer it cures, the better it gets!

Ingredients:
1 medium head green cabbage, finely shredded
3 tablespoons finely chopped garlic
1 ½ teaspoons kosher salt
⅓ cup grapeseed oil
⅓ cup mayonnaise
⅓ cup apple cider vinegar
¼ teaspoon ground paprika
¼ teaspoon ground white pepper
⅛ teaspoon white sugar
⅛ teaspoon celery seed

Directions:
Place shredded cabbage into a large bowl. Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency. Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 182.1
Fat: 16.5 g
Saturated fat: 2 g
Carbohydrates: 8.2 g
Sugars: 3.9 g
Dietary fiber: 3 g
Protein: 1.8 g
Cholesterol: 3.5 mg
Sodium: 433.6 mg
Spaghetti With Prawns and Rocket


Ingredients:
spaghetti, extra virgin olive oil, garlic cloves, white wine, sun-dried tomato puree, lemon, juice and zest of, rocket

Directions:
Cook spaghetti in large pain of salted boiling water.
Heat olive oil in a large frying pan and toss in the garlic and chilli.
Add prawns when garlic begins to colour and saute for a minute.
Add white wine, tomato puree, simmer for a couple of minutes.
Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket (add a little of the cooking water if you want to loosen the sauce].
Season, divide between 4 plates, and sprinkle with grated lemon zest and the remaining rocket leaves.
Sweet Potato Casserole I
Category: side-dish
By Nancy

Sweet, rich, and crunchy. A lovely addition to your holiday feast.

Ingredients:
1 (40 ounce) can cut sweet potatoes, undrained
1 cup white sugar
2  eggs
⅓ cup butter
⅓ cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
⅓ cup all-purpose flour
⅓ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 601.9
Fat: 26.9 g
Saturated fat: 11.1 g
Carbohydrates: 88.1 g
Sugars: 59.9 g
Dietary fiber: 4 g
Protein: 6.2 g
Cholesterol: 88 mg
Sodium: 212.7 mg
Hot Cocoa Sticky Bundt


Ingredients:
brown sugar, butter, pecans

Directions:
Cut the rolls in half and wrap each half around 1 teaspoon of chocolate chips, enclose completely.
Roll each bundle in the cocoa mix until well coated; layer in a 12-cup bundt pan that has been sprayed with non-stick cooking spray.
Sprinkle pecans and toffee bits over each layer of rolls and finally sprinkle any remaining cocoa mix over all.
Combine the butter and brown sugar in a bowl and microwave for 30 seconds, stir to combine and pour over rolls.
Cover pan with plastic wrap and let rise almost to the top of the pan.
Bake at 350 degrees for 35 minutes, cover with foil last 10 minutes.
Invert onto serving plate and enjoy.
Please note:  The cooking time allows 2 1/2 hours approximately for the dough to rise.  This will depend on room temperature, altitude, etc.
Olives With Garlic, Herbs and Chiles


Ingredients:
green olives, black olives, extra virgin olive oil, garlic cloves, basil, orange zest, lemon zest, crushed red pepper flakes

Directions:
Combine all ingredients in a bowl., Stir well., Marinate for at least 12 hours or up to 3 days in refrigerator., Drain thoroughly., Serve at room temperature.
Raspberry Pie With Oat Crust


Ingredients:
all-purpose flour, quick-cooking oats, salt, canola oil, cold water, water, vanilla pudding mix, sugar-free raspberry gelatin, fresh raspberries

Directions:
In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil.
Gradually add water until a ball forms.
Roll out dough between two sheets of waxed paper.
Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
Trim, seal and flute edges.
Line unpricked pastry with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes.
Remove foil; bake 5-7 minutes longer or until golden brown.
Cool on a wire rack.
In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly.
Whisk in gelatin until completely dissolved.
Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers.
Burgundy Barley Beef Stew


Ingredients:
flour, salt, pepper, canola oil, onion, celery, garlic, beef broth, diced tomatoes, baby red potatoes, mushroom, barley, red wine, oregano, thyme, basil

Directions:
Combine flour, salt, pepper and beef in large ziploc bag.
Shake to coat beef.
Heat oil in large skillet (medium-high].
Add beef, onion, celery and garlic.
Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
Place beef mixture in crockpot.
Add remaining ingredients.
Cook on high for 5-6 hours, or low for 10-12 hours.
Scallop Salad With Haricot Vert/ Green Beans


Ingredients:
sherry wine vinegar, shallots, canola oil, arugula leaves, scallops, instant flour, green beans, fresh chives

Directions:
In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of arugula mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.
Tandoori Paste


Ingredients:
salt, cayenne, chili powder, garlic powder, dry mustard, ginger, turmeric, fennel, cumin, paprika, yogurt, lime juice

Directions:
Mix together salt, cayenne, coriander, chili powder, garlic powder, dry mustard, ginger, turmeric, fennel, cumin, and paprika in a food processor.
Add lime juice and yogurt when ready to make a paste; store in refrigerator.
You can use it as a rub or marinade.
Cranberry Strawberry Sauce - Thanksgiving Christmas


Ingredients:
frozen cranberries, frozen strawberries, sugar

Directions:
After thawing cranberries and strawberries, reserve the liquid and add enough water to make 1 cup.
In a saucepan, combine this liquid with sugar.  Cook until dissolved.
Add cranberries to pan.  Bring to a boil and cook, stirring occasionlly, until berries pop and mixture thickens.
Remove from heat, and stir in strawberries.
Let cool
Refrigerate at least 3 hours or overnight to give time for flavors to meld.
Beef Sukka/ Lamb Bhunna


Ingredients:
beef, salt, red chili powder, onion, tomatoes, ginger, garlic cloves, water, black peppercorns, cloves, cardamom

Directions:
Marinate Beef with salt and red chili powder. Refrigerate for 4-5 hours.
Slice one medium size onion, one tomato, one inch ginger and 4 cloves of garlic.
Heat 2 tbsp of mustard oil and put 1 and 2 in it and bhunno till oil is separated from the meat.
Add water. Now add 5 black peppercorns, 3 cloves, 1 brown cardamom, and ½ tsp cumin seeds.
Boil. When boiling cover and simmer it on low flame for about ½ hour.
Open cover and reduce water till sukka beef/lamb bhunna is ready.
Serve hot with fried rice.