Iranian Beef Vuna Recipe

 

Iranian Beef Vuna

Ingredients: 

🐮 ➛ 3 kg of beef, 

🐮 ➛ 1 tablespoon of raisin paste, 

🐮 ➛ 2 tablespoons of almond paste, 

🐮 ➛ 1 tablespoon of pistachio paste, 

🐮 ➛ 2 tablespoons of apricot paste, 

🐮 ➛ 1 tablespoon of potato bokhara paste, 

🐮 ➛ 1 tablespoon of cashmere, 

🐮 ➛ Red chili powder Tea-spoon, 

🐮 ➛ Cumin paste 1 teaspoon, 

🐮 ➛ Coriander paste 1 teaspoon, 

🐮 ➛ Hot spice powder 1 teaspoon, 

🐮 ➛ Chili powder 1 teaspoon, 

🐮 ➛ Salt to taste, 

🐮 ➛ Cinnamon 4 pieces,

🐮 ➛ Large cardamom 2, 

🐮 ➛ Small cardamom 4, 

🐮 ➛ Cloves 6,

🐮 ➛ Half a cup of tokadai, 

🐮 ➛ One and a half cup of crushed onion, 

🐮 ➛ 1 cup of butter oil, 

🐮 ➛ Half a cup of oil, 

🐮 ➛ 1 tea-spoon of sugar, 

🐮 ➛ Half a tea-spoon of nutmeg-jaggery powder, 

🐮 ➛ Half a cup of whole cashew-almond-pistachio, 

🐮 ➛ Half a cup of apricot and potato bokhara.

Method: Mix ginger, garlic, cumin, coriander paste, nutmeg-jayatri, turmeric, chilli powder, tokadai and salt in the meat. Marinate for 4-5 hours. Stir occasionally. Heat oil in the oven and fry half a cup of red onion and stir in the meat. Cover with a lid and cook, stirring occasionally. After a while, add whole potatoes and apricots. When the meat is on the oil, boil it with water. In another bowl, fry the red onion in butter oil and fry it with all the other ingredients. Then roast the meat with almond-pesto-cashew and hot spice powder.

Pot

Materials-

Beef cut into 8 kg pieces, onion cut into 4 pieces 1 kg, minced ginger 1 cup, crushed garlic quarter cup, garlic clove half cup, dried chili slices half cup, carrots thickly chopped 1 cup, black pepper half broken 2 teas -Spoon, 8 pieces of cinnamon, 10 pieces of cardamom, 8 cloves, 4 pieces of bay leaves, tomato (cut into two slices) half a kg, 1 liter of oil, 4 liters of water, 2 tablespoons of salt, 1 cup of onion barista, 8-10 pieces of green pepper, hot 1 tablespoon of spice powder.

Method-

In a large pot, spread the meat with all the ingredients except onion barista. Now roll the flour and stick it well in the mouth of the pot. Boil for 1 hour on medium heat. For the first two days, burn 1 hour for 3 hours. For the next 2-3 days, boil for 1 hour on medium to low heat for 2 hours. You have to take care not to get down. After 4-5 days, open the lid of the pot and boil it for a while with green chilies, hot spices and barista and Serve.