How to prepare meat Cooking meat professionally

Beef Broccoli Broccoli is a recipe for Moroccan cuisine; Morocco is famous for its distinctive recipes, whether it is a main recipe or a recipe for sweets. The recipe of the meat in the plums in most occasions and buds; adding plum characteristi

 

c flavor of the meat because of the taste of sour acid. Preparation of meat Brocco Ingredients Kilogram of lamb or lamb meat section to medium pieces. Six cloves of garlic mashed. Teaspoon ground cinnamon. Teaspoon of turmeric. Oudines of cinnamon. 1 teaspoon ground ginger. 1 teaspoon ground black pepper. 2 tablespoons vegetable oil. 1 teaspoon margarine or salted butter. Half a teaspoon of bacon. Half a pinch of parsley. Half a tablespoon of coriander. Teaspoon of saffron. A tablespoon of salt. Two large onions are chopped. Half a kilogram of dried plum. Three tablespoons of sugar. 2 tablespoons fried almonds. Two tablespoons of sesame. Preparation: Wash the meat well and then put it in a cooker and add the spices: cinnamon, grated ginger, margarine, black pepper, basil, saffron and salt. Sprinkle the meat thoroughly with spices. Add about two cups to three cups of water over the meat and cover the pan and leave it on fire for at least an hour or until the meat is cooked completely. Wash the plum well, then put it in a bowl on low heat with about a cup to a half cup of water, then leave it on the fire to boil and plum drink the amount of water and become thick mix. Add a cup of meatballs to the plum mixture, leave on low heat to boil, then add sugar and powdered cinnamon, and leave on the fire to boil until we have a thick caramel sauce. We prepare the meat dish with the plums; place the meat in the wide serving bowl, add the plum seeds, and distribute the caramel-like sauce on the whole plate. Garnish the plum with the fried almonds and then sprinkle on the sesame surface. The Moroccan meat evaporates two and a half kilograms of lamb meat with its bone. Half a kilogram of carrots, cut into circles. Half a kilogram of cauliflower cut into flowers. Two hundred and fifty grams of green beans, chopped. Two medium onions. Head of garlic. A tablespoon of salt. Teaspoon of saffron. A cup of margarine. Teaspoon of cumin. A teaspoon of black pepper. Preparation: Cut the meat into large cubes and keep the bones, then sprinkle with salt, black pepper and saffron. Place the meat in the saucepan for 2 hours on low heat until cooked. Put the meat on the fire and smear it with the melted ghee. Transfer the meat pieces to a tray and place them in a preheated oven until the color turns golden. Place the garlic, with onions, cut carrots, cauliflower, beans in a saucepan, and chop them. Cook the vegetables until they are fully watered and cooked, then put them in the serving dish, and then put the evaporated meat and flavoring with saffron and saffron, and bring with it the municipal bread or pepper rice