I was taught this by local chefs just recently in a cooking class. This recipe is very simple to follow and tastes amazing! You can either make it as the full steak covered in pastry and cut into individual slices, or serve as individual steaks.
This is a light recipe that is awesome on the taste buds. It is very easy and quick to make and goes nicely along with couscous.
You can play around with the vegetable ingredients till you get the right mixture, so those are estimates. I usually form them on metal skewers and remove them when cooking since my grill is too small.
This is a great Indian recipe I got from the Betty Crocker Indian cookbook. Great tasty recipe and easy to make for a nice side or main dish. I also add chickpeas and cauliflower for more vegetables.
The calories from the book per serving are: 85 cal 2g fat 420mg sodium 17g carbs 3g protein
I have revamped this a number of time and finally came up with the perfect recipe. The picture up does not do it justice and next time I make it I will post a better photo. You can make this either on a stove top or crock pot. I like the crock because the meat comes out even more tender.
I learned this recipe many years ago and have modified it over the years. It can be very hot and so I suggest you use "A taste of Thai" peanut satay sauce and jasmin rice to compliment it. Or you can serve it on a bed some red cabbage with the sauce for a party.
At first I was worried this would not turn out well so I had a back up dessert in case. However, it was amazing. We ate it without any condiments, but would go awesome with ice cream or whipped cream. Also, do not confuse this with a molten lava cake. You will also need a ceramic soufflé dish.