Recipestable

Category: Lamb Mutton & Beef

  • Handi kebab Recipe

    Handi kabab is a exotic meal that is completely based on a side dish. Fried kebabs are simmered in a handi (clay pot) with a quick dry spicy curry. Check it out the handi kebab recipe here!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500gm mutton, cubed
    • 3 tbsp raw papaya paste
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 3 tbsp onion paste
    • 1 tsp white pepper
    • 1 tsp roasted coriander seeds, crushed
    • 1 tsp all spice powder
    • 1/2 tsp red chili powder
    • 2 medium onions, chopped
    • 4 tbsp oil
    • Salt to taste

    For Garnishing:

    • 2 tbsp fresh mint leaves, finely chopped
    • 2 tbsp fresh coriander leaves, finely chopped
    • 2-3 green chilies, thinly sliced

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix all the ingredients, except the onion and oil.

    Step 2

    Set aside to marinate for a few hours or overnight.

    Sep 3

    Heat oil in a deep pot and fry the onions till golden.

    Step 4

    Add the meat and one cup water and cook till done.

    Step 5

    Garnish with green chilies, mint leaves and coriander leaves. Handi kebab is ready to serve. Enjoy!

    [/tab] [tab]

    Serve with [/tab] [/tabs]

  • Kachri Kabab Recipe

    Try this Kachri Kabab recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 kg beef
    • 2 medium onions,
    • 6 green chilies
    • 6 whole red chiles
    • 1 bunch fresh cornaider leaves, chopped
    • 2 tablespoon kachri powder
    • 1 tablespoon ginger garlic paste
    • 2 tablespoon desiccated coconut
    • 2 tablespoon poppy seeds
    • 1 teaspoon cumin powder
    • 1 teaspoon salt
    • 1 teaspoon all spice powder
    • 1/2 teaspoon nutmeg powder
    • 2 eggs, lightly beaten
    • oil for frying

    For Garnishing

    • few salad leaves
    • 2 tomatoes, sliced
    • 2 onions, sliced
    • 5 green chilies

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Chop beef with onions,  kachri powder,whole red chilies and green chilies.

    Step 2

    Take it out in a large mixing bowl. Add ginger garlic paste, cumin powder, coriander leaves, salt, nutmeg, all spice powder, desiccated coconut, poppy seeds powder and eggs.

    Step 3

    Mix until well combined.

    Step 4

    Shape into Kabab.

    Step 5

    Fry in hot oil on low flame for 12 minutes or until golden brown.

    Step 6

    Remove from the oil and transfer into a serving plate. Kachri Kabab is ready to serve.

    [/tab] [tab]

    • Serve hot with naan and salad.

    [/tab] [/tabs]

  • Gola kabab Recipe (A Soft, Succulent, Melt In The Mouth Kabab)

    Gola kabab Recipe (A Soft, Succulent, Melt In The Mouth Kabab)

    Aslam-o-Alakaum My Readers !!

     In the Name of Allah, Most Gracious, Most Merciful

    Looking to cook some marvelous Gola Kabab today? On a special eid occasion ( Eid ul Adha, Eid ul Azha, Bakra Eid)? Confused about what kind of Gola Kabab you like? How to impress guests by making a unique and delicious Gola Kabab?

    Gola Kabab recipe
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    Gola Kabab

    Gola Kabab origins among the Muslims of the Pakistan India and Bangladesh. It is popular throughout the subcontinent and among the diaspora from the region. 

    Gola Kabab making is an art – All Gola Kabab lovers take their Kabab very seriously. They feel irked if the kabab isn’t enough cooked or some take it quite personally when kabab is not served with raita (yogurt). It has become such an integral part of our culture that no desi wedding is complete without a Gola Kabab. However, it is a common dish to occasionally be made at home for dinner as well.
    We have added most famous Gola Kabab Recipes , you can easily learn how to cook Delicious Kabab. Try these Gola Kabab recipes now! You must be feeling hungry by now.

    Gola kabab 

    Bismillah, let’s begin!

    Check it out the Gola kabab Recipe and printable version below.

    Gola Kabab
    Print Pin

    Gola kabab Recipe

    A soft Gola kabab that melts in your mouth. It is a barbecue favorite which is so simple, yet appetizing
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 1 hour 20 minutes
    Servings 12
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg minced meat (preferably grinded 2-3 times at the butchery but without any fat)
    • 4 fried onion crushed
    • 1 egg
    • 4 green chilies
    • 2 teaspoon raw papaya paste
    • 2 tablespoon yogurt
    • 2 tablespoon mint leaves chopped
    • 2 tablespoon coriander leaves chopped
    • 2 tablespoon ginger garlic paste
    • 2 teaspoon chili powder
    • 1 teaspoon cumin seeds roasted and crushed
    • 1 teaspoon garam masala powder
    • 1/1 teaspoon black pepper powder
    • 1/2 teaspoon mac powder
    • 1/2 teaspoon nutmeg powder
    • 1/2 teaspoon cardamom powder
    • salt accordind to taste
    • 1/4 cup butter or desi ghee

    Instructions

    Method

    • Put minced meat, green chilies, ginger garlic paste, fried onion, and raw papaya in a chopper. Grind until well combined.
    • Now add yogurt, egg, mint leaves, coriander, chili powder, black pepper, mac powder, nutmeg, cardamom powder, cumin powder, garam masala powder and salt.
    • Mix well.
    • Leave to marinate for half an hour.
    • Now put on skewers and barbecue 12-15 minutes or until meat is no longer pink from inside, occasionally basting with butter or desi ghee.
    • Alternately, make flat and round (or elongated) kebabs and shallow fry both sides in oil or butter.
    • Transfer into a serving platter. Gola Kabab is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with spicy chutney, sliced lemon and tomatoes.

    I have also posted Chicken Gola Kabab Recipe which is another easiest & tastiest version of making Gola Kabab. 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.

  • Sweet and Sour Liver Recipe

     Sweet and Sour Liver Recipe _ A new taste for your Dinner supper or lunch. Thinly sliced calf’s liver with a sweet and sour sauce. Check it out the Sweet and Sour Liver Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/4 lb calf liver, cut into long thin slices
    • 1- 1/4 oz butter
    • 1/2 cup olive oil, divided
    • 1 cup fresh white breadcrumbs
    • 1 tbsp sugar
    • 2 cloves garlic, crushed
    • 1/4 cup vinegar
    • 1 tbsp chopped parsley

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the butter and half the oil in a heavy-based frying pan over medium heat.

    Step 2

    Coat the liver in bread crumbs, pressing them on firmly with your hands.

    Step 3

    Shake off the excess; place in the pan when the butter begins to foam.

    Step 4

    Cook each side for 1 minute or until the crust is brown and crisp.

    Step 5

    Remove from the pan and keep warm. Add the remaining oil to the frying pan and cook the sugar and garlic over low heat until golden.

    Step 6

    Add the vinegar and cook for 30 seconds, or until almost evaporated.

    Step 7

    Add the parsley and pour over the liver. Sweet and Sour Liver is ready to serve.

    [/tab] [tab]

    • Serve with dinner buns and mashed potatoes.

    [/tab] [/tabs]

  • Mutton Kaleji Recipe

    Mutton Kaleji

    Few people don’t like liver dishes they have kind of allergic with that smell but if this recipe is tried, for sure they will start having it. They would have a new taste.

    Mutton Kaleji Recipe
    Photo: Mutton Kaleji Recipe

    Check it out the Mutton Kaleji recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes [/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 400 g Mutton Liver (Kaleji)
    • 2-3 medium Onions
    • 4-5 Garlic Pods
    • ½ inch Ginger
    • 2 tsp Coriander Powder
    • 2-3 tsp Cumin Powder
    • 2 tsp Red Pepper Powder
    • 2 Green Chilies (slit in between)
    • 1 tsp Turmeric Powder
    • Salt to taste
    • 1 tsp Sugar
    • 1 tsp Garam Masala
    • ½ cup Cilantro/ Coriander Leaves (chopped)
    • 3-4 tbsp Oil (for making the spicy fry)

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash the mutton liver pieces thoroughly in lukewarm water.

    Step 2

    Chop onions, ginger, garlic and coriander leaves.

    Step 3

    Baste liver pieces with turmeric powder and salt. Set aside for ½ hour.

    Step 4

    Heat oil in a karahi. Add ginger and garlic. Saute for 1 to 2 minutes till they are nicely browned.

    Step 5

    Add onions and fry for 3 to 4 minutes on high flame to turn them reddish-brown.

    Step 6

    Add coriander powder, cumin powder, red pepper powder, sugar, garam masala and salt.

    Step 7

    Pour a little water to form smooth paste and stir fry. Add the marinated liver pieces and green chilies. Stir well.

    Step 8

    Cook the liver pieces for 10 to 15 minutes on low flame or until tender.

    Step 9

    Take it out in a dish. Garnish with chopped coriander leaves. Mutton kaleji is ready to serve.

    [/tab] [tab]

    • Serve with roti or as an appetizer.

    [/tab] [/tabs]

    If you like Mutton Kaleji 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 spicy and mouth watering Mutton Kaleji, do share with us and we would be glad to give it a try.

  • Ghilafi Pasanda Recipe

    Try this Ghilafi Pasanda recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 35 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Beef steaks, cut in 3/4 inch
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon lemon juice
    • 1 tablespoon green chutney
    • 1 tablespoon cumin seeds
    • 1 tablespoon raw papaya pasta
    • 1 tablespoon salt
    • 1 cup oil, for frying

    For Dough:

    • 1 egg
    • 1 cup plain flour
    • 1 tablespoon butter
    • 1/2 tsp salt
    • water as required

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To make dough: Place flour, butter, egg and salt in a large bowl. Mix well. Knead a soft dough with water. Leave it for 30 minutes.

    Step 2

    Now make small balls from the dough. Flatten and cut in square shape. Set aside.

    Step 3

    Meanwhile, Place beef steak in a large bowl. Add all remaining ingredients. Toss to coat evenly. Cover and marinate for 1 hour to blend flavors.

    Step 4

    Boil beef steak in a large pot until tender. Add 1 tablespoon oil.

    Step 5

    Put beef steak on a roll square. Seal edges with beaten egg and press with a fork.

    Step 6

    Repeat this method with remaining steak (pasanda).

    Step 7

    Heat oil in a frying pan. Fry for 4-5 minutes or until golden brown. Ghilafi Pasanda is ready to serve.

    [/tab] [tab]

    • Serve with sweet and sour dipping sauce and french fries.

    [/tab] [/tabs]

  • Sweet and Sour Meatloaf Recipe

    An easy to make sweet and sour meatloaf recipe. It’s covered with a tangy sweet and sour sauce made on the stove. Its sweet and sour flavor adds a deliciously different twist to this longtime standby. Very good and delicious. Check it out the Sweet and Sour Meatloaf recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 750 gm ground beef
    • 1 cup dry bread crumbs
    • 1 tsp salt
    • ¼ tsp ground black pepper
    • 2 eggs
    • 1 tsp dry minced onion
    • 150 gm canned tomato sauce
    • 1 tbsp brown sugar
    • 2 tbsp vinegar
    • ½ cup granulated sugar
    • 2 tsp prepared mustard

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving

    • Calories:547 kcal
    • Carbohydrates: 38.2 g
    • Cholesterol:167 mg
    • Fat:32.9 g
    • Fiber:1.8 g
    • Protein:24.3 g
    • Sodium:988 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 175 degree C. in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes an half of the can of tomato sauce.

    Step 2

    Mix together well and place into a 5×9 inch loaf pan.

    Step 3

    Push the meat loaf down into the pan forming a well for the sauce around all the edges.

    Step 4

    Bake at 175 degree C for 40 minutes.

    Step 5

    Meanwhile, in a small sauced pan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar and mustard.

    Step 6

    Bring to a boil and remove from heat.

    Step 7

    After meat loaf has cooked for 40 minutes. Remove from oven and pour sauce over the top of the meat loaf.

    Step 8

    Return to oven and bake at 175 degree C for 20 more minutes.

    Step 9

    Let’s sit 5 minute before from pan. Sweet and Sour Meatloaf is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with mashed potatoes or squash.

    [/tab] [/tabs]

  • Jhatpat Seekh Kebab Recipe

    Jhatpat Seekh Kebab

    Delicious Jhatpat Seekh Kebab are bursting with flavor and are very easy to make. This Jhatpat Seekh Kebab Recipe is not marinated so it is quick and easy meal that tastes a real treat. If you enjoy spicy food you will certainly enjoy these kebabs. Check it out the Jhatpat Seekh Kebab recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    Ingredients

    • 1/2 kg chicken mince
    • 1 medium onion
    • 1 tbsp chopped
    • 6 green chilies, chopped
    • 4 tbsp fresh coriander leaves, chopped
    • 2 tbsp lemon juice
    • 1 tsp black pepper powder
    • 1 tsp salt
    • 1/2 tsp mustard powder
    • oil for frying

     

    Directions:

    • In a large bowl, combine together all ingredients except oil.
    • Make in the shape of seekh kebabs.
    • Now heat oil in a shallow frying pan.
    • Fry kebabs on low flame for 12-15 minutes or until done.
    • Take it out into serving plate.
    • Garnish with Ring onions and lemon wedges.
    • Jhatpat Seekh Kebab is ready to serve.
    • ENJOY!!

     

    • Serve hot with Naan and Mint Raita.

     

  • Sindhi Elaichi Gosht Recipe

    Sindhi Elaichi Gosht

    Lamb curry cooked with Cardamom (elaichi gosht). Goes great with chapati or rice. A must try recipe !!

    Sindhi Elaichi Gosht Recipe
    Photo: Sindhi Elaichi Gosht Recipe

    Check it out the Sindhi Elaichi Gosht Recipe here!!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg lamb fillets, cut into large chunks
    • 1/2 cup full fat yogurt
    • 24 green cardamoms, blended into paste with a little water
    • 1 tsp coriander powder
    • 1 tsp black pepper
    • 1/2 tsp chili powder
    • 1/4 tsp turmeric powder
    • 1 tbsp tomato puree
    • 1/2 cup oil
    • 1 small onion, finely chopped
    • 2 tomatoes, finely chopped
    • handful of chopped fresh coriander
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a lidded pan, heat the oil and fry the onions for about 3 minutes.

    Step 2

    Add the cardamom paste and black pepper and fry for about 3 minutes.

    Step 3

    Add the lamb, tomato puree, chili powder, coriander powder, turmeric and lamb and fry for 10 minutes turning all the time so as not to burn, reducing the heat if necessary.

    Step 4

    Add the tomatoes, yogurt and salt to taste and fry for another 5 minutes, adding water if necessary.

    Step 5

    Cover and simmer over low heat for 1 to 1 1/2 hours until the meat is tender. Take it out in a serving bowl. Sprinkle chopped coriander on top. Sindhi Elaichi Gosht is ready to serve.
    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

    If you like Sindhi Elaichi Gosht 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 Sindhi Elaichi Gosht , do share with us and we would be glad to give it a try.

  • Lamb Leg With Hara Masala Recipe

    Try this Lamb Leg With Hara Masala recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes + overnight[/one_third] [one_third]Cook Time: 2 hours 30 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2-1/2 kg lamb leg
    • 1-1/2 cup yogurt
    • 2 cups green chutney
    • 1/2 cup blanched almonds
    • 1/2 cup desiccated coconut
    • 1/2 cup mint leaves
    • 1/2 coriander leaves
    • 2 tbsp white cumin
    • salt to taste
    • oil as required

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash lamb leg and remove all excess fat. Pat dry.

    Step 2

    Prick with a fork and make deep slits with a sharp knife.

    Step 3

    Marinate with salt and green seasoning for 6-8 hours. Turning occasionally.

    Step 4

    Place lamb leg in a heavy bottom skillet.

    Step 5

    Add 6 cups water and cook on low heat for 2 hours or until water dries up and the meat is tender.

    Step 6

    Now grind coriander, mint leaves, almonds, coconut and white cumin.

    Step 7

    Add this paste in the yogurt. Mix well.

    Step 8

    Heat oil in a wide pan. Fry this yogurt paste for 10 minutes. Then put on lamb leg.

    Step 9

    Cover the pan and steam on low heat for 10-15 minutes. Lamb Leg with Hara Masala is ready to serve. [/tab]

    [tab]

    • Serve hot with naan.

    [/tab] [/tabs]

  • Hot ‘n’ Spicy Nihari Recipe

    Hot ‘n’ Spicy Nihari Recipe

    Hot ‘n’ Spicy Nihari

    Nihari is a very famous traditional dish of Pakistan. It is a type of stew cooked in fiery spices. Further more you build up the taste with the fresh chopped green chilies, ginger and lemon.

    Hot 'n' Spicy Nihari recipe
    Photo: Hot ‘n’ Spicy Nihari Recipe

    Check it out the Hot ‘n’ Spicy Nihari recipe here!!

    Prep Time:20 minutes

    Cook Time:2 hours 30 minutes

    Servings: 6

    Difficulty Level: Easy

     

    • 1 kg Beef Bong Ka Gosht or Mutton
    • 1 Nali (optional)
    • 1 tbsp ginger paste
    • 1tbsp garlic paste
    • 2 cups ghee
    • 4 tbsp Nihari Masala Prepared
    • 1 cup flour (Atta)
    • 1/2 cup plain flour (maida)
    • 3 tbsp chilly Powder
    • salt to taste
    • 12 cups water

    Masala For Nihari

    • 20 gm cinnamon sticks (dalchini)
    • 20 gm black cardamom
    • 20 gm green cardamom
    • 10 gm cloves
    • 1/4 cup saunf
    • 1/4 cup kas Kas
    • 10 gm javatri
    • 10 gm saunt
    • 20 gm kachri
    • 1/4 cup chana
    • 1/2 cup chilly Powder

     

    Directions:

    Step 1

    Heat ghee in a large pot over moderate heat.

    Step 2

    Add ginger garlic paste. Cook for 1 minutes or until lighlty browned.

    Step 3

    Add meat along with chilly powder, salt and nihari masala.

    Step 4

    Cook well by sprinkling little water.

    Step 5

    Add in nali and 12 cups hot water. Cover with a lid and cook for 2 minutes or until meat is almost tedner.

    Step 6

    In a small bowl, sift plain flour and atta together. Make a smooth paste with water.

    Step 7

    Pour over the meat to make thick gravy; stirring constantly. Cook on very low flame for 30 minutes or until gravy is thickened.

    Step 8

    Transfer into a large serving dish. Garnish with green chilies, lemon wedges and ginger. Hot ‘n’ Spicy Nihari is ready to serve

    Serving Suggestions:

    • Serve with finely sliced ginger, chopped green chillies, lemon, coriander leaves and tandoori Naan.

    If you like Hot ‘n’ Spicy Nihari  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 Hot ‘n’ Spicy Nihari, do share with us and we would be glad to give it a try.

  • Dam Ka Qeema Recipe

    Dam Ka Qeema

    Very easy to make Dam Ka Qeema recipe. Its great in taste and spicy. Mince is cooked with yogurt and spices ~ Smacks lips 😛 Its rich and tastes best with Hot Roghni Naan.

    Dum Ka Qeema Recipe
    Photo: Dam Ka Qeema Recipe

     

    Check it out the Dam Ka Qeema Recipe here!!

    Dum Ka Qeema Recipe
    Photo: Dam Ka Qeema Recipe

    [divider]

    [one_fourth]Prep Time:10 minutes + marination[/one_fourth] [one_fourth]Cook Time:1 hour[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg lean Mince, beef or lamb
    • 3 medium onions,chopped
    • 1 cup oil
    • 1 tbsp ginger paste
    • 2 tbsp unripe green papaya,ground
    • 1 tsp garam masala
    • 7 whole red chilies
    • 2 tbsp yogurt
    • 1 tbsp roasted chick pea flour
    • salt to taste
    • 1 piece coal

    For Garnishing:

    • 2 tbsp fresh coriander leaves, finely chopped
    • 2-3 green chilies,thinly sliced

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color.

    Step 2

    Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn.

    Step 3

    Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.

    Step 4

    Thoroughly wash the mince and squeeze out any water.

    Step 5

    Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.

    Step 6

    Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator.

    Step 7

    One hour before cooking mix in the ground papaya.

    Step 8

    Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.

    Step 9

    Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it.

    Step 10

    Cover it at once with a tight fitting lid and put aside for 20-25 minutes. Take out 1/2 cup of oil from the reserved oil.

    Step 11

    Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes.

    Step 12

    Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.

    Step 13

    Transfer into a serving dish and decorate with onion ring, green chili and coriander leaves. Dam Ka Qeema is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with Roti or Naan.

    [/tab] [/tabs]

    If you like Dam Ka Qeema 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 Dam Ka Qeema , do share with us and we would be glad to give it a try.

  • Mutton Pepper Fry Recipe

    Try this Mutton Pepper Fry  recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 1 hour[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • I kg Mutton
    • 1 tbsp red Chili powder
    • 2 tbsp Coriander powder
    • 1 tsp Turmeric powder
    • Salt to taste
    • sprigs of curry leaves
    • 1 tsp Ginger Paste
    • 1 tsp Garlic paste

    For Seasoning:

    • 1 tsp Mustard seeds;
    • a sprig of curry leaves;
    • 2 large Onions finely sliced;
    • 4 green chillies – deseeded & cut lengthwise
    • 2 inch piece ginger, thinly sliced
    • 4-6 tbsp Oil

    To Make a Powder:

    • 2 tbsp Pepper corns
    • 1 tbsp Sombu – (broil the Sombu leave to cool add to the pepper corns & powder & keep)

    For Garnish:

    • Chopped Coriander leaves

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash mutton pieces put in pressure cooker add ginger-garlic paste, chilli powder, corriander powder,turmeric powder,curry leaves and salt.

    Step 2

    Cook for 40 on low flame.

    Step 3

    Remove from heat and leave to depressurize on it’s own.

    Step 4

    Take a deep wok and add oil.

    Step 5

    When oil is hot add mustard seeds and curry leaves – once the mustard seeds crackle add the finely sliced onions and fry till onions are brown.

    Step 6

    Add green chillies and ginger pieces and fry on low flame for 2 mins.

    Step 7

    Now add the cooked mutton and the soup.

    Step 8

    Mix well and leave to cook till all the soup is absorbed and the fry is dry.

    Step 9

    Remove from the flame. Mutton Pepper Fry is ready to serve.

    [/tab] [tab]

    • Serve with chapati, naan and raita.

    [/tab] [/tabs]

  • Kashmiri Lamb Curry Recipe

    Make your Eid special by making this yummy Kashmiri Lamb Curry recipe. Check it out the recipe here!!

    [one_third] Prep Time: 20 minutes + overnight[/one_third] [one_third]Cook Time: 10 hours[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 lbs. boneless lamb cut in one inch cubes
    • 1 small onion grated
    • 2 cloves garlic minced
    • 1 tsp  crushed coriander seeds
    • 1 tsp  salt
    • 2 tsp cumin seed
    • 1/2 tsp  black pepper
    • 1 tsp powdered ginger
    • 1 tsp each of ground cloves and cardamom
    • 1/2 tsp  ground cinnamon
    • 1/4 cup lemon juice
    • 1 cup yogurt
    • 1/4 cup butter
    • 2 teaspoons curry powder

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix onion, garlic, coriander, salt, cumin, pepper, ginger, cloves, cardamom, cinnamon and lemon juice. Beat until smooth.

    Step 2

    Add yogurt and butter and blend again.

    Step 3

    Place lamb chunks in large gallon freezer bag and add the marinade.

    Step 4

    Place in a bowl and let stand overnight in refrigerator.

    Step 5

    Next morning, put lamb and marinade in the slow cooker and cook on low for 10 hours. Kashmiri Lamb Curry is ready to serve.

    [/tab] [tab]

    Serve with soft naans, spicy fried aubergines and a sweet mango pickle.

    [/tab] [/tabs]

  • Master the Classic: Traditional Karahi Gosht Recipe

    Karahi Gosht (Mutton Karahi)

    One of the most wanted curries of Pakistani cuisine is Karahi so today, I am going to share with you another good quality and splendid recipe of mutton Karahi.

    Mutton Karahi is a simple yet delicious kind of fried meat with thick tomato gravy. This is a wonderful dish which will make your day and the best thing is that onion is not added in it. It is made with traditional Pakistani spices, tomatoes, yogurt and salt.

    Its great to prepare in dawats to enhance to tasty meal menu. Also great to make in lunch or in dinner. Mutton Karahi is the ultimate dish and one of my favorite. Spicy and tender meat gives wonderful taste. This mutton karahi recipe is sure to please even the hungriest of families. Do try this Mutton karahi recipe and enjoy dinner with family and friends.

    There are numerous recipes and cooking styles of making Mutton Karahi .Try out this mutton karahi recipe which is nicely flavored with aromatic all spice. Dish out it with naan, fresh salad and mint raita so you would be able to enjoy its aroma too.

    Karahi Gosht Recipe
    Photo: Karahi Gosht Recipe

    This Karahi Gosht has a tremendous taste and aroma that will increase your hunger. Though the Karahi Gosht recipe is quite easy with simple ingredients yet addition of spices in different steps enhances the taste. I will must say to try this karahi gosht recipe for a mouthwatering flavor. This Karahi Gosht is basically an inspired version of Bhati Karahi in Lahore.

    Karahi Gosht Recipe
    Photo: Karahi Gosht Recipe

    Bismillah, let’s begin!

    Check it out the karahi Gosht (Mutton Karahi) Recipe and printable version below.

    Print Pin

    Karahi Gosht (Mutton Karahi)

    Karahi Gosht (Mutton Karahi) is a simple yet delicious kind of fried meat with thick tomato gravy. This is a wonderful dish which will make your day and the best thing is that onion is not added in it. It is made with traditional Pakistani spices, tomatoes, yogurt and salt.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg mutton cut into pieces
    • 4 to matoes peeled and blended
    • 1 cup plain yogurt
    • 1/2 cup cooking oil or desi ghee
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon lemon juice
    • 1 tablespoon papaya paste
    • 2 teaspoon red pepper
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon garam masala powder
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon black pepper
    • salt to taste

    For Garnishing

    • 4 green chilies thinly sliced
    • 1 to mato cut into rings
    • 2 tablespoon chopped coriander
    • few lemon rings
    • 1 inch piece of ginger thinly sliced
    • Salt to taste

    Instructions

    Method

    • Wash meat and pat dry.
    • Boil mutton with salt until half done and keep its stock aside.
    • Put boiled mutton in a large bowl. Add yogurt, ginger garlic paste, red pepper, black pepper, cumin powder, coriander powder, turmeric powder and papaya paste. Mix well.
    • Cover and marinate for 2 hours to blend flavors.
    • Heat oil in a deep karahi or wok over medium high heat. Add blended tomatoes and marinated meat. Cook and stir for 25 minutes or until meat is tender and all water dries up.
    • Sprinkle with garam masala and coriander leaves. Cover and and simmer for 5 minutes.
    • Garnish with green chilies and ginger and lemon. Delicious Mutton Karahi is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve hot with naan bread and salad.

    I have also posted Namak Mandi Karahi Gosht which is another easiest & tastiest version of making Mutton Karahi. 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.

  • Hot Dry Meat Curry Recipe

    Try this Hot Dry Meat Curry  recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour [/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg cubed lean lamb
    • 2 tbsp vegetable oil
    • 1 large finely sliced onion
    • 1 tbsp crushed fresh ginger
    • 4 cloves crushed garlic
    • 6-8 curry leaves
    • 3 tbsp extra hot curry paste
    • 3 tsp chilli powder
    • 1 tsp turmeric
    • salt to taste
    • 1 cup thick coconut milk
    • 1 chopped tomato
    • coriander leaves to garnish.

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally.

    Step 2

    Stir in the curry paste, chilli, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.

    Step 3

    Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces.

    Step 4

    Keep stirring until the oil separates. Cover and cook for about 20 minutes.

    Step 5

    Add the coconut milk, mix well and simmer until the meat is cooked.

    Step 6

    Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish with corainder leaves. Hot Dry Meat Curry is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with naan or chapati.

    [/tab] [/tabs]