Pahari Mutton is a very delicious and famous dish. When guest arrives sudden its easiest option to serve a quick and tasty dish for them. On Eid day you can boil mutton or beef and freeze. When need prepare masala add meat garnish and serve with naan or chapati.
Check it out the Pahari mutton recipe here!!
Rinse & drain beef properly and cut into small cubes.
Step 2
In a blender,add spring onions, lemon juice,ginger-garlic paste,cumin seeds, coriander seeds, nutmeg powder,bay leaves,salt and chili powder. Blend it and make a smooth paste.
Step 3
Spread this paste over the beef pieces and marinate for 2-3 hours, them thread the meat onto skewers.
Step 4
For Sauce: In a pan, add peanut butter,lemon juice,soy sauce,honey, red chili and sugar for preparing the sauce.
Bring to the boil and simmer for about 15-20 minutes then add the lemon juice.
Step 5
While the sauce is cooking turn the grill/broiler onto a high heat and allow the skewered meat to cook.
Step 6
Turn every 2 minutes for the first 6 minutes, then lower the heat and continue cooking. The time will depend on whether you like your meat slightly rare or well cooked. Beef Satay is ready to serve.
In the Name of Allah, Most Gracious, Most Merciful
Happy Spring Season!!
It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.
Kachnar(Orchid Buds)
On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!
A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)
Kachnar(Orchid buds)
According Wikipedia:
It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.
Tender Juicy and Flavorful Kachnar Gosht
While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.
Kachnar(Orchid buds)
I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period. You would need closed buds to prepare its dish.
kachnar closed buds
My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste.
Tender Juicy and Flavorful Kachnar Gosht
When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.
Tender Juicy and Flavorful Kachnar Gosht
So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht.
Tender Juicy and Flavorful Kachnar Gosht
Bismillah, let’s get started
Ingredients you will need to make it
Lamb or Mutton
Kachnar buds
butter
onion, ginger garlic, tomato, green chilies
plain yogurt
spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)
Check it out the Kachnar Gosht recipe and printable version below!!
The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8
Author Bushrah | Recipestable
Ingredients
1-1/2kgmutton
1kgkachnar buds
1/4cupdesi ghee or butteryou can use oil
2onionsthinly sliced
1cupplain yogurt
1teaspoonginger paste
1teaspoongarlic paste
3 tomatoesfinely chopped
2teaspoonred chili powder
1teaspooncoriander powder
1/2teaspooncumin powder
1/2teaspoonturmeric powder
1teaspoonhot spices powder or Garam Masala powder
salt to taste
1tbspfresh lemon juiceoptional
For Garnishing
green chiliesthinly sliced
ginger slices
Instructions
Method
Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
Heat butter or ghee in a deep pan or skillet over medium heat.
Add onions and fry for 3-4 minutes or until translucent.
Add ginger garlic paste and cook for 30 seconds.
Now add mutton, Cook and stir for 15 minutes or until meat color changed.
Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
Mix well.
Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
Then add yogurt and simmer for 10 minutes.
Take it out in a serving bowl.
Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!
Notes
Serving Suggestions: Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.
Benefits of Kachnar (Orchid Buds)
Kachnar has many uses in traditional medicine on the subcontinent.
Its bark is used as an astringent and a tonic.
It is good for skin diseases, and has been used to treat leprosy.
A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
A decoction made from the root of the kachnar is said to prevent people becoming obese.
An infusion of the flower buds is good to get rid of coughs. etc.
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Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
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If you like this Tender Juicy and Flavorful Kachnar Gosht, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
Tawa Keema matar is a classical dish which made with peas, mince meat and spices.Pea is an excellent vegetable to eat and when it is added with meat it become more delicious. You can make this Tawa Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. Goes great with paratha or rice.
Check it out the Tawa keema matar recipe here!!
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Ingredients
1/2 kg Mutton ,Minced
3 Green chillies
250 gms Peas
4 piece garlic
4 Tomatoes (Ripe)
1 tsp Turmeric powder
1 large Onion
1 small piece of Ginger
5 Curry leaves
6 Cloves
2 sticks Cinnamon
1/2 tsp Garam masala
Coriander Coriander leaves (half a bunch)
1 Black cardamom
3 tbsp Ghee
Salt to taste
Directions:
Step 1
Firstly in 2 tbsp of ghee, fry the cardamom, cloves, green chillies and cinnamon.
Step 2
Add the chopped onions and the rest of the spices. Fry till the onions turn brown.
Step 3
Add the chopped tomatoes and the minced meat. Mix it well and cover the vessel tightly with a lid.
Step 4
Cook gently on a low heat, turning occasionally, till the meat becomes tender.
Step 5
Add the peas in the meat dish and cook. Sprinkle garam masala when ready.
Step 6
Take it out in a serving dish Garnish with chopped coriander. Tawa Keema Matar is ready to serve.
Chelo kebab are the national dish of Iran. Now it has gained much popularity all over world. These kebab are made with different types of meat. In this chelo kebab recipe, ground beef or lamb can be used. It is simple kebab with less spices. When these kebabs are served with steamed basmati rice, called chelo, they’re known as chelo kebab. Check it out the chelo kebabs recipe here!!
Rub the beef all over with one portion of the salt mixture and juice of 2 limes.
Turn the beef around so that the salt solution seeps into it well.
Repeat this after every 2 hours rubbing it well several times during the day.
Next morning remove from the old dish and place it on another dry dish, and rub into it the second portion of the prepared salt.
Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution.
Repeat the rubbing two or three times during the day, turning the beef continually.
On the 3rd and 4th day repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice.
On the 5th day boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat.
Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in Tahini, lemon juice and water.
Cover and refrigerate for up to 5 days.
To Make Turkish Shish Kebabs
Pour all the marinade ingredients all over the lamb cubes & toss to coat. Cover it with plastic wrap and allow it to marinate at least fro 3 hours or preferably overnight in the refrigerator.
The following day let it sit at room temperature for 1 hour before cooking.
Thread the lamb cubes on the skewers, placing 1 fresh mint leaf between the pieces of meat, Skewer alternate pieces of onion and bell peppers.
Brush with olive oil.
Preheat your barbecue or oven grill.
Place the skewers on the rack. Grill the lamb and vegetables over a medium hot heat.
Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes per side.
Let the kebabs stand for 2 minutes, then serve. ENJOY!
Notes
Serving Suggestions: Serve with the lemon wedges, Garlicky Tahini,and pita bread.
Nargisi kabab is egg covered with minced meat. I would say it is mince kabab with an egg filling. This dish sounds exotic and tastes it too. Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisi Kabab is fairly simple to make. Check it out the Nargisi Kabab Recipe here!!
Cook onions in oil until light brown Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Step 2
Add mince meat to it and cook for 3 minutes.
Step 3
Add 1/2 cup of water in it and cook until the meat is tender and
water has completely absorbed.
Step 4
Remove from heat and put aside to become cool.
Step 5
Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
Step 6
Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
Step 7
Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the center of your palm.
Shape it into a smooth ball and then flatten it.
Step 8
Place 1 tbsp. of stuffing in the center. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
Step 9
Stir the eggs and crumbs tougher with a fork.
Step 10
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from frying pan carefully. Nargisi Kabab is ready to serve.
Want to Make mouthwatering keema waly naan at home? This is my Keemay Waly Naan Recipe for everyone who likes to eat Naan.
Delicious stuffed naan with a delicious spicy mince.These naans turn out really soft, juicy and delicious and they are made on the oven.
Must try this Keemay Waly Naan Recipe, hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.
Its a traditional [highlight]mutton curry[/highlight], which is done with a slight variation,easy to cook, and taste delicious.Spicy mutton curry, rich in colour can be eaten with paratha or hot steamed rice.
Heat 1/2 spoon oil in a pan add onions saute till it becomes soft and translucent .
Step 2
Add tomatoes and fry them all together for about 5 minutes .
Step 3
Remove them from heat and let it cool for few minutes.
Step 4
Grind them into a smooth paste.
Step 5
Keep it aside.
Step 6
Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.
Step 7
Then add the ginger & garlic paste .
Step 8
After the raw smell off ginger and garlic goes off, add the mutton and mix it all well.
Step 9
Fry the mutton with the masala for 5 to 8 minutes in medium flame.
Step 10
Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
Step 11
Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
Step 12
Pressure cook it until the whistle goes off 4 times.
Step 13
After that remove from heat and keep it aside.
Step 14
Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seed-sand curry leaves.
Step 15
After the seeds sputter add the pressure cooked gravy in to it .
Step 16
Boil it for a few minutes or till it comes to complete boil.
Step 17
If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
Step 18
Garnish it with ginger and lemon slices. Spicy Mutton Curry is ready to serve.
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Serve with Naan, Paratha or steamed rice.
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If you like Spicy Mutton Curry Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Spicy Mutton Curry, do share with us and we would be glad to give it a try.
Balti Gosht salan is one of Pakistani’s favorite curries, quick and easy to make. This Balti Gosht salan similar to karahi but here are some additional spices which develop a unique taste recipe. The Balti Gosht salan recipe has exotic flavors of various spices. Enjoy this yummy and spicy Balti Gosht salan recipe and don’t forget to share your experience with us !!
Photo: Balti Gosht Salan Recipe
Photo: Balti Gosht Salan RecipePhoto: Balti Gosht Salan Recipe
Check it out the Balti Gosht Salan Recipe and printable version below!!
Balti Gosht salan is one of Pakistani’s favorite curries, quick and easy to make. This Balti Gosht salan similar to karahi but here are some additional spices which develop a unique taste recipe. The Balti Gosht salan recipe has exotic flavors of various spices.
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 6
Author Bushrah @Recipestable
Ingredients
1kgmutton cut into 1-1/2 inch pieces
1tspblack pepper
1inchcinnamon stick
2-3 –black cardamoms
2 –bay leaves
1large onionthickly sliced
500gm tomatoeschopped
6-7 –green chillies
2tbspgingerfinely chopped
2tbspgarlic paste
1tspred chili powder
1tspsalt
12cupoil
Instructions
Method
Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot.
Add enough water to make the mutton tender.
Heat oil in a shallow frying pan or karahi.
Add onions and stirring frequently fry for 5 minutes or until soft.
Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton.
While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate.
Garnish with coriander leaves, diagonally cut green chilies and thin Julienne’s ginger. Balti Gosht is ready to serve.
Notes
Serving Suggestions: Serve hot with Naan or Chapati.
I have also posted Smoked Meat Curry which is another easiest & tastiest version of making Mutton Curry. Do check it out as well.
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
Happy Cooking!!
If you like this Balti Gosht Salan Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
Sajji is Peshawar special dish also eaten specially in Arab. It’s simple yet ambrosial dish. Bake on Eid-ul-Adha’s special feast and serve as main dish with mint, tamarind chutney and onion rings. You can make any rice dish with this to enjoy well. Check it out the Mutton Sajji recipe here!!
Trim all fat and silver skin from lamb. Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
Step 2
Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits. Cover and marinate for an hour.
Step 3
Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
Step 4
Pour the marinade over the lamb and coat well all over. Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
Step 5
Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 20 minutes on each side. At the end of cooking time brush lamb with oil. Mutton Sajji is ready to serve.
Dhuwan Dahi Gosht is a smoked mutton curryin which mutton is cooked in a spicy onion and creamy yogurt based curryand then infused with the smoke released from a burning piece of charcoal. The charcoal is drizzled with oil or melted butter, which releases a very fragrant smoke which is trapped in the currygiving it a lovely earthy flavours. Coal smoke has its own aroma when its given into meaty dishes. The subtle flavor of this smoke gives the gravy a very distinct flavor which is very pleasing to the palate. This smoked yogurt mutton will tentalize your taste buds, prepare on Eid day or for weekend dinner. You can also make this recipe with beef or chicken instead of mutton. Goes great with garlic naan or plain naan.
Bismillah, let’s begin!
Check it out the Dhuwan Dahi Gosht Recipe and printable version below.
1heaped tablespoon wheat Flour(mixed with 1/4 cup water)
Instructions
Method
In a handi or clay pot, heat cooking oil until well hot. Add onions and fry until transparent.
To the onions add all of the spices except the meat, plain yogurt and flour.
And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.
Add meat and fry meat with the spices for 2 to 3 minutes. Add plain yogurt; mix for 1 to 2 minutes.
Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.
Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes. Boneless Mutton Handi is ready to serve.
Notes
Serving Suggestions: Serve hot with roghni naan.
I have also posted Bonelness Chicken Handi Recipewhich is another easiest & tastiest version of making Handi. Do check it out as well.
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
Happy Cooking!!
If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.
This tomato keema recipe is a fast, spicy way to pep it up for a quick midweek meal. Mince mutton cooked with tomatoes, onions and lots of spices. This is a wonderful, spicy treat. Its taste live you have never tied anything before. Check it out the tomato keema recipe here!!
