Shadeko Mashu Recipes

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SHADEKO MASHU



Shadeko Mashu image

This dish is often taken as snacks with your favorite drinks.can be prepared with anything of Lamb, chicken, Pork etc.

Provided by Dhruva

Categories     Nepalese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs boneless leg of lamb
3 red onions
1/2 cup chopped green onion
1/2 cup chopped green garlic sprouts
4 pieces tomatoes
4 pieces green chilies
2 teaspoons salt
50 g olive oil, for dressing
2 pieces lemons
1 teaspoon cumin powder
2 teaspoons turmeric powder

Steps:

  • cut the meat in small cubes and either boil it or bake it in the oven add salt, termeric and oil before boiling.
  • when the meat is well cook drain excess water and keep in a cool place in a large bowl mix all the ingredients and add meat and mix it properly.
  • Now it is ready to serve.

Nutrition Facts : Calories 450, Fat 34.4, SaturatedFat 12.4, Cholesterol 104.3, Sodium 864.4, Carbohydrate 6.4, Fiber 1.3, Sugar 2.6, Protein 28

SHAKSHUKA



Shakshuka image

Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.

Provided by Food Network Kitchen

Time 1h

Yield 2 servings

Number Of Ingredients 12

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced
1/4 small bunch cilantro, leaves and tender stems separated, chopped
2 small cloves garlic, thinly sliced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch red pepper flakes
Kosher salt and freshly ground pepper
1 15-ounce can whole peeled tomatoes, crushed by hand
4 large eggs
Warm pita bread, for serving

Steps:

  • Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
  • Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
  • Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

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