All recipes from "Meat" from the blog "Awesome Cuisine"

Rare Roast Beef Pasta Salad

This is one of those recipes where you can walk in at six, cook the steak and pasta together, and sit down to dinner with barely any knife work.

Lamb Tikka

This is a one-pan marinade and cook method that gives you tender lamb with deep spice without needing a tandoor or grill.

This is what happens when you turn ground chicken into juicy little patties packed with grated apple and carrot, then stuff them into a crispy baguette with creamy avocado and sharp sun-dried tomatoes.

Punjabi Chicken Masala

This recipe uses cashew nut paste as both a marinade and a thickener, which gives the gravy a silky body without needing cream.

Cauliflower and Pasta Soup

This soup combines soft cauliflower and macaroni in a light tomato-herb broth, finished with egg ribbons that add body without cream.

Parda Tandoori Murgh

This is tandoori chicken baked under a flaky pastry lid that steams everything together in the final ten minutes.

Coconut Chicken Curry

This curry uses coconut milk to create a rich, aromatic gravy without needing cream or cashew paste.

Chicken Noodles with Hoisin Sauce

The hoisin marinade does double duty here.

Egg Manchurian

This is not your usual egg curry.

Marinated Chicken Drumsticks

This recipe turns chicken drumsticks into elegant stuffed rolls by deboning the meat, wrapping it around a spiced mince and nut filling, then baking until tender.

Chicken Cutlet

This is a stovetop chicken cutlet that uses crumbled bread in the filling itself, not just for coating.

Bengali Fish Fingers

The panch phoron spice blend adds a sharp, smoky warmth to the batter that most store-bought fish fingers never come close to.

Honey Soy Chicken Wings

A c;lassic Chinese comfort food that can be served as an appetizer.

Mutton Kofta

This recipe builds flavor in layers, which is why the koftas turn out tender instead of rubbery.

Egg Kurma

This egg kurma builds its gravy from roasted whole spices and coconut ground into a paste, giving it a deeper flavour than recipes that rely on powdered spices alone.