A meat and onion fry is a simple and flavorful dish that features tender pieces of meat and caramelized onions cooked together with aromatic spices. Here’s a detailed description of this dish:
Tender Meat: The dish starts with tender pieces of meat, such as beef, chicken, lamb, or pork, cut into bite-sized pieces. This process brings out the natural sweetness of the onions and adds depth of flavor to the dish.
Aromatic Spices: The meat and onions are seasoned with a blend of aromatic spices, which may include cumin, coriander, turmeric, chili powder, paprika, ginger, garlic, and garam masala. These spices infuse the dish with rich and complex flavors, creating a delicious aroma that fills the kitchen.
This allows the flavors to meld together and creates a flavorful sauce that coats the meat and onions.
Garnishes: The dish may be garnished with fresh herbs, such as cilantro or parsley, to add a pop of color and freshness. It can also be served with rice, naan bread, or flatbread on the side to soak up the delicious sauce.
Overall, a meat and onion fry is a comforting and satisfying dish that is perfect for a weeknight dinner or a special occasion. With its tender meat, caramelized onions, and aromatic spices, it’s sure to become a favorite in any household.
Ingredients :
- 1/3 m milk
- 1 pound beef liver, sliced
- 3 large onions, sliced
- 4 slices of bacon
- 5 tablespoons butter, divided
- Salt to taste
* directions :
Add milk to the surface bowl. Soak the liver in yogurt for 21 minutes to remove any bitterness.
Meanwhile, cook bacon in a skillet. Put it on a paper towel, cut it into pieces of 2 cm, and also set a part of it.
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Reserve 1 1/2 tablespoons of the bacon fat and add 2 tablespoons of butter to the bacon fat in the same skillet.
Add the onions and cook over the heat, stirring occasionally, until caramelized, for 25 minutes. Transfer the onions to a plate and sprinkle with salt.
Drain the liver and get rid of the milk.
Return the skillet to temperature and add three teaspoons of comfort butter to the skillet. When the foam subsides, the butter is hot enough.
Organize the liver in the pan, making sure not to crowd the pan. I worked in two batches. Fry for 3 minutes using a thermostat, so that the butter remains hot without burning. Stir the liver and fry for an additional two minutes. The inner body should remain pink.
Serve the liver topped with onions and bacon.
Enjoy!