Honestly I have no idea what this is, or what to call it. Roger called it “Outrageously delicious”, and while that’s flattering, it’s not very descriptive. So I’m calling it Pressure Cooker Indian Custard. I’m open to having this baby re-named, so do send me your best ideas.
Pressure Cooker Indian Custard
I’ve seen similar recipes floating around called everything from bhappa doi to kharwas, but this Pressure Cooker Indian Custard doesn’t taste like either of those things to me. It’s just a great creamy, slightly grainy sweet dessert that I flavored with lots of cardamom. Given that, and given that’s it’s so easy to make, I’m sharing the recipe anyway. It will make an easy, delicious treat for dessert.
The Recipe Steps for this Pressure Cooker Indian Custard are:
- Mix everything together and place in a pot
- Cook under high pressure for 20 mins, 10 mins NPR
Instant Pot Indian Steamed Yogurt Custard
Ingredients
- ▢ 1 cup ( 200 g ) Full-Fat Greek Yogurt
- ▢ 1 cup ( 306 g ) Sweetened Condensed Milk
- ▢ 1 cup ( 244 g ) Whole Milk
- ▢ 2 teaspoon ( 2 teaspoon ) Ground Cardamom
Instructions
- Mix all ingredients together and place in a heatsafe pot. Cover the pot with foil.
- In the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.
- Cook on High Pressure for 20 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- A knife inserted into the custard should emerge clean.
- Refrigerate the dessert until well-chilled.
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Instant Pot Indian Steamed Yogurt Custard
Ingredients
- 1 cup Full-Fat Greek Yogurt
- 1 cup Sweetened Condensed Milk
- 1 cup Whole Milk
- 2 teaspoon Ground Cardamom
Instructions
- Mix all ingredients together and place in a heatsafe pot. Cover the pot with foil.
- In the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.
- Cook on High Pressure for 20 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- A knife inserted into the custard should emerge clean.
- Refrigerate the dessert until well-chilled.
Instant Pot Indian Steamed Yogurt Custard https://twosleevers.com/pressure-cooker-indian-custard/
Make your own Greek Gyro Meat at home with this homemade gyro meat recipe. It’s so simple to make, but it is authentic and turns out delicious. If you’ve ever wanted to make restaurant-style gyros at home, you’ve found the best recipe ever.
Why Is this Gyro Meat So Good?
- Easy. Use your stand mixer to make it in a snap.
- Delicious. Who doesn’t love a Greek Gyro?
- Low Carb . This gyro meat is only 2 carbs per serving.
- Fast. Forget using a rotisserie with my method.
I absolutely love gyros. Nothing makes me happier than walking down Manhattan with a big huge gyro dripping tzatziki all over my suit.
But here’s the thing.
I don’t live in Manhattan. I live in a little suburb in Texas.
If I wanted to find authentic gyro meat near me? I would be driving about 30 miles round-trip.
So I decided I would just try to make my own gyro recipe at home.
Several hours of internet research ensued, and as usual, many of the other recipes out there were too complicated for me.
So I simplified and now we have this crazy easy recipe that tastes just like authentic Greek gyro meat–but I warn you, it’s not made authentically.
How To Pronounce Gyro
The word “gyro” is pronounced as “YEE-roh”. The initial sound is similar to the “y” in “yellow,” and it’s important to roll the “r” slightly.
Are GyrosKeto?
Well, they CAN be. But not if you eat the pita bread and make a gyro sandwich with it.
What I like about gyros is that you can make the gyro meat at home, and then the keto folks can eat the meat with a few other side dishes, while the non keto family members can chow down the meat with the pita.
I’m okay with that. They are going to be SO FULL with that bread, they won’t be able to eat much of the gyro meat.
Which means more for me. Woohoo!
How is Gyro Meat Made?
The word gyro (pronounced yee-roh) means to turn. If you wanted to follow an authentic Greek recipe for this, well the first thing you’d have to do is invest in a ginormous upright rotisserie grill.
Normally, you’d have a large cone of meat that had been cooked on a spit and turned frequently. It would take hours from start to finish.
Oh, and you’d probably also end up with about 50 lbs of meat sitting around because that’s how big those rotisserie thingies are.
So yeah. Take my advice. Go for authentic gyro taste, not for the authentic way to actually MAKE the best gyro meat at home.
What Is Gyro Meat Made Of?
Traditionally, these are made with lamb meat , or lamb and beef.
I have one son who refuses to eat lamb because “They’re too cute to eat.”
So at our house, the homemade gyros are usually made with either ground beef or a combination of pork and ground beef.
I totally get that it’s close to heresy to make a middle-eastern dish eaten originally by Muslims and Jews using Pork. I do, I get it. But if I want my son to eat any of it? No lamb gyros .
So you can make lamb gyros , ground beef gyros , or pork gyros , or lamb and beef gyros, and they will all taste delicious.
Honestly, I just buy whatever is on sale.
I would stay away from extra lean meats like ground chicken or turkey for this dish. You need a good marbling of fat in whatever ground meat you use to make gyros.
Ingredients You’ll Need
Homemade gyro meat is a beautiful symphony of herbs, aromatics, and juicy meats working together to transport you straight to a Greek street market. Here’s how each ingredient contributes to that iconic flavor and texture:
- 1 pound lean ground beef - Forms the hearty base, adding rich, beefy flavor while helping the mixture hold together into a sliceable loaf.
- 1 pound ground pork or ground lamb -Adds tenderness and crucial fat for that juicy, classic gyro bite. Lamb brings bold, traditional Greek flavor; pork keeps it mild and budget-friendly.
- 1 red onion - Adds sweetness, moisture, and aromatic depth. When processed into the meat, it melts right into the loaf for a tender texture.
- 6 cloves garlic - Garlic ensures every bite tastes flavorful from the inside out.
- 2 teaspoons ground marjoram - Herbal warmth that gives gyros their cozy, familiar flavor. It plays beautifully with oregano like a Greek herb duo on a dinner stage.
- 2 teaspoons dried rosemary - Earthy, piney notes that add authenticity and fragrance, like a Mediterranean breeze sneaking into your kitchen.
- 2 teaspoons dried oregano - The signature Greek seasoning. Bright, peppery, and absolutely essential to gyro personality.
- 2 teaspoons salt - Enhances and balances all the savory goodness while improving the texture of the meat mixture.
- 2 teaspoons ground black pepper - A subtle kick and peppery earthiness that rounds out the spice profile.
How To Make This Gyro Meat Recipe at Home
If the idea of making your own homemade gyro meat seems daunting, follow the easy instructions below (complete with pictures) for a bite that will turn out perfect every time!
- Place the onion and garlic in a food processor
- Puree well. If you don’t want to dirty a food processor, either chop then really finely, or grate the onion.
- Place ground meat, onions, garlic, and spices in a stand mixer . If you don’t have a stand mixer, it’s okay. Either use a hand mixer , or just beat the heck out of the mixture with a wooden spoon.
- Mix well. This step is very important. Either use a hand mixer , a stand mixer –or your hands. But you want to get a sticky, pasty consistency to the meat. If you don’t do that, you won’t really have a loaf. You will have hamburgers.
What we are doing with this paddling is trying to extract protein . You know when the protein extraction has begun because the meat starts to become a sticky mess.
Why do we want to do this?
Well, Protein Extraction allows the protein in the meat to better encapsulate the fat, and hold water and fat together. This allows the protein and water to become best buddies, and stick close together, keeping you from having a watery or fatty mess. This results in a better final product, with a smoother mouthfeel. It also helps you slice the finished product a lot more easily.
- Put the sticky meat mixture in a baking pan and smooth and smoosh in as much as you can.
- Once it is baked, place it on foil sheets.
- Make a nice tight wrap of that loaf.
- Weight it down and let it rest. You are doing this to allow the meat to become as close to a traditional gyro cone as you can. This is not an optional step if you want a dense, gyro-like loaf.
And there you are! Luscious, easy, fragrant, homemade gyro meat.
Tips and Tricks
Homemade gyro meat turns your kitchen into a mini Mediterranean grill house, and with a few smart techniques, you can achieve that iconic tender, sliceable texture and bold, savory flavor without the spit roaster. Here’s how to make your gyro magic happen:
- Switch up the protein. Use any kind of relatively fatty ground meat like beef, lamb, pork, or a combination. If you use chicken or turkey, you may have a drier, leaner result.
- Extract the protein. Paddle the living daylights out of that mixture. Let me tell you–it’s all in the paddling of that meat. Without this, you just have a meatloaf texture. Paddling matters! Read the article above for the process of protein extraction, and why it matters.
- Weigh it down. Put it into a loaf pan and cook it. Then you want to weigh down that cooked loaf. This is not the time for a shortcut. Put a heavy object on that loaf, like a skillet or two cans of beans, and let it get quite thoroughly smooshed so that your homemade gyro meat has the same texture as the restaurant gyro meat does.
- Save it for later. This meat freezes well if properly wrapped. I suggest you leave the leftovers in a loaf, wrap well with foil, and then put into a plastic ziptop bag. Alternatively, you can use a FoodSaver (see my FoodSaver review here ).
Variations
Topping gyro meat can significantly enhance its flavor and texture. Here are some delicious and creative variations for gyro meat toppings:
- Tzatziki Sauce - A classic Greek sauce made with yogurt, cucumber, garlic, and dill. It adds a cool and creamy element to the spicy meat.
- Hummus - Creamy and rich, hummus complements the savory flavors of gyro meat. You can use traditional hummus or variations like red pepper or black olive hummus.
- Feta Cheese Crumbles - mAdding feta cheese provides a tangy and salty flavor that pairs well with the meat and other toppings.
- Tomato and Onion Salad -A refreshing mix of diced tomatoes and onions, seasoned with olive oil, vinegar, salt, and pepper.
Ways To Serve This Gyro Meat
Gyro meat is like a flavor-packed passport to Mediterranean goodness. It’s tender, spiced slices can star in so many delicious dishes beyond the classic pita wrap. Here are some tasty ways to serve it:
- Serve this gyro meat recipe with homemade Tzatziki sauce ,
- You can serve with my 5-minute hummus .
- You could add baba ghanoush .
- There’s also a Greek “Pizza” recipe with the leftover meat –if you have any.
Want To Make A Gyro Sandwich?
Throw some of this great gyro meat in a pita and top with tzatziki sauce. You’ll have gyros to go .
How Long Does It Last?
Homemade gyro meat typically lasts about 3 to 4 days in the refrigerator when stored properly in an airtight container.
Make sure the meat has cooled before refrigerating to avoid condensation, which can cause it to spoil faster.
Can You Freeze It?
If you’d like to extend its shelf life, you can freeze gyro meat for 2 to 3 months. For best results, slice or portion it before freezing, wrap it tightly in plastic wrap or foil, and then place it in a freezer-safe bag or container to prevent freezer burn.
When you’re ready to eat, thaw it overnight in the refrigerator and reheat gently in a skillet or oven to preserve its flavor and texture.
Want More International Recipes?
- Butter Chicken
- French Garlic Chicken
- Thai Basil Beef
- Jamaican Peas and Rice
- Korean Chicken Wings
- Brazillian Baiano Chicken
- German Pancakes
- Greek Potatoes
Gyro Meat Recipe | Homemade Gyro Recipe
Equipment
- Instant Pot
- KITCHENAID STAND MIXER
- KITCHEN AID HAND MIXER
- WOODEN SPOONS
Ingredients
- ▢ 1 pound ( 0.45 kg ) Lean Ground Beef
- ▢ 1 pound ( 0.45 kg ) ground pork , or ground lamb
- ▢ 1 ( 1 ) Red Onion. chopped , rough chopped
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Marjoram
- ▢ 2 teaspoons ( 2 teaspoons ) dried rosemary
- ▢ 2 teaspoons ( 2 teaspoons ) Dried Oregano
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Black Pepper
Instructions
- Place onions, garlic into a large food processor and process until finely chopped but not liquefied.
- Add meat and all the seasonings and grind for another 3-5 minutes. Do not skip this step. If you do, it will be like ground beef with some weird seasonings in it. Grind it until it’s a big, huge, sticky mess that you wonder how you will ever clean up.
- Since writing this recipe I’ve discovered a faster way to do this, which is to use your stand mixer with the paddle. Paddle the living daylights out of the meat with the spices until it’s a sticky mess. This is a lot easier to clean up than a blender, and the end result is the same. So use whatever you have that works for you.
- Put into a foil pan, and smooth out the top, and bake at 350 for 60 mins, or until it reaches an internal temperature of 175-180
- Take it out of the oven and drain all the fat.
- Cover it with foil and then place something heavy on it to compress it. I put a cast iron skillet on top and then carefully placed 3 cans of beans on top of the skillet to compress it.
- Let it rest for 30 mins and then slice into thin slices.
- Gyros!
Watch The Video
- Use any kind of relatively fatty ground meat like beef, lamb, pork, or a combination. If you use chicken or turkey, you may have a drier, leaner result.
- Paddle the living daylights out of that mixture. Let me tell you–it’s all in the paddling of that meat. Without this, you just have a meatloaf texture. Paddling matters! Read the article above for the process of protein extraction, and why it matters.
- Put it into a loaf pan and cook it. Then you want to weight down that cooked loaf. This is not the time for a shortcut. Put a heavy object on that loaf, like a skillet or two cans of beans, and let it get quite thoroughly smooshed so that your homemade gyro meat has the same texture as the restaurant gyro meat does.
- This meat freezes well if properly wrapped. I suggest you leave the leftovers in a loaf, wrap well with foil, and then put into a plastic ziptop bag. Alternatively, you can use a FoodSaver (see my FoodSaver review here ).
- Serve with tzatziki , hummus, baba ghanoush , and/or pita.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
