Slit the fillets lengthways and cut each side into quarters. Prick them all over with a fork. Mix together the coriander, pepper, paprika and salt to taste and rub into the meat on both sides. Leave to stand for 1 hour.
Actually I am suprised as to the type of meat used in the recipe...actually beef is used rather than pork as this is mainly a Mughlai dish...however lamb could be used as well but never pork. This is a first that I've heard of and I'm from India.
Instructions
Slit the fillets lengthways and cut each side into quarters. Prick them all over with a fork. Mix together the coriander, pepper, paprika and salt to taste and rub into the meat on both sides. Leave to stand for 1 hour.
Heat the oil in a pan. Add the meat and fry quickly on both sides to seal. Lower the heat and sauté for 5 minutes or until cooked through, stirring and turning to prevent burning. Sprinkle with the coriander and serve with lemon.
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