The Eastern Method for Tenderizing the Toughest Meat: The Secret to Soft and Juicy Foods

Quantity

Meat (e.g. beef, lamb)

1 kg

Plain yogurt

200 ml

Lemon juice

2 tbsp.

Ginger (grated)

1 tbsp.

Garlic (chopped)

2 cloves

Salt and pepper

To taste

Vegetable oil

2 tbsp.

Method