Recipestable

Category: Lamb Mutton & Beef

  • Tamatar Gosht (Meat in Tomato Curry)

    Tamatar Gosht  (Meat  in Tomato Curry)

    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
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    Tamatar Gosht ( Meat in Tomato Curry)

    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 1/2 Kg boneless mutton
    • 1/2 cup oil
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 4 to matoes finely chopped
    • 1-1/2 tsp red chili powder
    • 1 tsp cumin seeds crushed
    • 1/4 tsp turmeric powder
    • salt to taste
    • 4 tbsp fresh coriander leaves finely chopped
    • 4 green chilies thinly sliced

    Instructions

    Method

    • Heat oil in a deep skillet or a pan.
    • Add cumin seeds, ginger garlic paste in it
    • Fry for 1 minute or until start crackling.
    • Now put mutton in it.
    • Fry for 10 minutes or until no longer pink.
    • Then add salt, red chili powder, turmeric powder and tomatoes.
    • Cook for 5-8 minutes then add 2 cups of water.
    • Cook for 1 hour or until meat is tender.
    • Cook on high flame for 5 minutes or until oil comes on top.
    • Take it out in a serving bowl.
    • Garnished with fresh coriander leaves and green chilies.
    • Tamatar Gosht is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice, chapati or naan.
  • Recipe: Chinoti Kunna Gosht (Matka Gosht)

    Recipe: Chinoti Kunna Gosht (Matka Gosht)

    Chinoti Kunna Gosht

    Matka Gosht is a delicious stewed mutton curry and also called Kunna. As it is cooked in clay pot it has a distinct and adorable fragrance. This Matka Gosht Recipe will give your meal an aromatic touch.Do try it!!

    Matka Gosht Recipe
    Photo: Matka Gosht Recipe

    This Matka Gosht full of rich flavours when it’s cooked in a matka, naturally a wonderful aromatic flavoursome dish will emerge.

    Prep Time: 10 minutes

    Cook Time: 1 hour 10 minutes

     Servings: 6

    Ingredients

    • 1 kg mutton
    • 1 large onion, thinly sliced
    • 1 tbsp ginger garlic paste
    • 1 cup ghee
    • 1/2 cup wheat flour
    • 1/2 cup water
    • 3 tsp red chili powder
    • 2 tsp coriander powder
    • 2 tsp salt
    • 1 tsp black cumin, crushed
    • 1/4 tsp turmeric powder

     

    Directions:

    1. Heat ghee in a Handi and fry ginger garlic for 30 seconds.
    2. Then add sliced onion and cook for 2 minutes or until it turns soft.
    3. Now add 1/2 cup of water,mutton, red Chili powder, salt, coriander powder, turmeric powder.
    4. Cover and cook for 30-40 minutes.
    5. Then fry well.
    6. Add 3 cups water and cook until meat is tender.
    7. Dissolve flour in water.
    8. When meat tender, add flour paste.
    9. Keep stirring.
    10. Sprinkle crushed black cumin over it.
    11. Cook for 15 minutes on low flame or until ghee comes on top.
    12. Chinoti Kunna Gosht is ready now.

    Serving Suggestions:

    • Serve with naan.

  • Smoked Meat Curry Recipe

    Smoke makes the dish of very good flavour. Keep the pot tightly. Covered until serving time. Then remove the coal steel bowl and serve delicious smoked meat curry with naan. Check it out the Smoked Meat Curry Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 30 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]

    • 1 kg meat – cut into cubes
    • 4 ground onions
    • 1″ piece of ginger
    • 1 tbsp garlic
    • 250 gm tomatoes – peeled and chopped
    • 4 chopped green chillies
    • 1/2 tsp cardamom powder
    • 1/2 tsp turmeric powder
    • 1/4 tsp chilli powder
    • 2 tsp coriander powder
    • 1 tsp garam masala
    • 350 ml yoghurt
    • 4 tbsp oil
    • 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

    Combine all ingredients in a hot pan.

    Step 2

    Stir and Cook slowly for 1 1/4 hour.

    Step 3

    Place hot coals in a bowl on the curry.

    Step 4

    Pour hot oil over the coals and seal the pan.

    Step 5

    After 10 minutes remove the lid . Smoked Meat Curry is ready to serve.

    [/tab] [tab]

    • Serve with kachumber salad.

    [/tab] [/tabs]

  • Aromatic Layers of Flavor: Kebabish Rice Recipe

    Kebabish Rice

    An unusual rice dish made by adding spicy kebabs to rice, cooked with egg, spring onion and other spices. Try this tasty Kebabish Rice recipe, another variation of regular Pulao. Like this recipe, you can also modify the recipes to breakout the boring routine and collect praises.

     Prep Time: 40 minutes

    Cook Time: 1 hour

     Servings: 5

    Ingredients

    For Kebabs:

    • 500 gm mince
    • 1 egg, lightly beaten
    • 1 onion
    • 5 cloves garlic
    • 1 inch piece of ginger
    • 4 green chilies
    • 4 tbsp fresh coriander leaves
    • 4 tbsp pomegranate seeds
    • 1 tbsp red chili, crushed
    • 1 tbsp turmeric powder
    • 1 tbsp whole spice powder
    • salt to taste

    For Rice:

    • 300 gm rice
    • 1/4 cup cooking oil
    • 1 onion, finely chopped
    • 2 tomatoes, finely chopped
    • whole spice as required
    • 8 green chilies, cut it from center

     

    Directions:

    1. Wash rice with few changes of water then soak in water for 30 minutes.
    2. Place mince in a chopper or food processor.
    3. Also add onion, ginger, garlic, green chili, coriander leaves, egg, red chili, turmeric, whole spice, and pomegranate seeds
    4. Process until well combined.
    5. Take it out from the chopper and make kebabs of it.
    6. Heat oil in a deep pan over medium heat.
    7. Deep fry kebabs for 10 minutes or until golden brown.
    8. Saute onion in a deep wok or pot.
    9. Add whole spice and soaked rice into the wok.
    10. Pour water as required to cook rice.
    11. Now add tomatoes and green chilies.
    12. When rice is almost cooked.
    13. Then put kebabs in it and mix slightly.
    14. Cook on low flame for 10 minutes or until cooked thorough.
    15. Transfer into a serving plate.
    16. Kebabish Rice are ready to serve.

    Serving Suggestions:

    • Enjoy with Pudina Raita.

  • Recipe: Badami Kofta Curry

    Badami Kofta Curry

    The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad.

    Prep Time: 1 hour

    Cook Time: 50 minutes

     Servings: 6

    Ingredients

    • 1/2 kg ground meat
    • 1 onion
    • 4 garlic cloves
    • 4 green chilies
    • 1 inch piece of ginger
    • 1/4 bunch of coriander leaves
    • 1/4 bunch of mint leaves
    • salt to taste

    Ingredients for gravy:

    • 1 onion, chopped
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 2 boiled tomatoes
    • 250 gm plain yogurt
    • 25 gm almonds, crushed
    • 1 tsp coriander powder
    • 1-1/2 tsp cumin powder
    • 1 tsp turmeric powder
    • 1 tsp red chili powder
    • salt to taste
    • all spice to taste
    • 1/4 cup cooking oil
    • 1-1/2 cup water
    • 1/4 bunch fresh coriander leaves

     

    Directions:

    1. Place all kofta ingredients in a food processor.
    2. Process until well combined.
    3. Take the mixture out in a bowl.
    4. Boil almonds in water then peel.
    5. Make small balls of kofta mixture.
    6. Then place an almond in the middle of each ball.
    7. Place in a refrigerator for 40 minutes or until set.
    8. Heat oil in a pan or wok.
    9. Fry chopped onions in hot oil for 3-4 minutes.
    10. Then add ginger garlic paste and cook for another 2 minutes.
    11. Add all spices, turmeric powder, cumin, coriander powder, red chili and salt.
    12. Also add ½ cup water.
    13. Cover the pan with a lid and cook on low flame 5 minutes.
    14. Put boiled tomatoes, yogurt, boiled almonds in a blender.
    15. Blend and make a smooth paste.
    16. Add this paste in the gravy.
    17. Also add ½ cup more water.
    18. Bring to a boil and carefully place prepared kofta balls in it.
    19. Again cover and cook for 15-20 minutes or until meat is cooked thorough.
    20. Uncover and stir well.
    21. Garnish with coriander leaves.
    22. Delicious Badami kofta are ready to serve.

    Serving Suggestions:

    •  Enjoy with Roghni Naan.

  • Recipe: Black Pepper Mutton Chops

    It’s late and I am too tired to write a blog post, but I just had these Black Pepper Mutton Chops for dinner for the second night in a row and had to write down the recipe before I forgot. It was that good!! Yes, I know I am tooting my own horn, but someone’s got to and nobody else seems to want the job. 

    Prep Time: 30 minutes

    Cook Time:40 minutes

     Servings: 4

    Black Pepper Mutton Chops Ingredients

    • 500 gm mutton chops
    • 4 tbsp clarified butter
    • 2 tsp ginger garlic paste
    • 2 tsp cumin
    • 1 tsp papaya paste
    • 1/2 tsp black pepper
    • 1/2 tsp salt

     

    Directions:

    1. Marinate mutton chops with ginger garlic paste, raw papaya, salt and cumin for 30 minutes.
    2. Heat the clarified butter in a skillet over medium heat.
    3. Place marinated mutton chops into the skillet.
    4. Cover, and cook on low flame for 30 minutes or until meat is tender.
    5. Then fry it on high flame for 10 minutes or until oil comes out on top.
    6. Sprinkle black pepper over it.
    7. Turn the heat off.
    8. Kali Mirch Chops are ready now.

    Serving Suggestions:

    • Serve with naan, raita.

  • Melt-in-Your-Mouth Boneless Mutton Masala Recipe!

    Boneless Mutton Masala

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Servings: 4

    Ingredients

    • 1/2 kg boneless mutton
    • 250 gm plain yogurt
    • 1/4 cup oil
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 piece of ginger root
    • 2 tbsp red chili powder
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tsp hot spices powder
    • salt to taste
    • 1/4 bunch fresh coriander, finely chopped
    • 1/2 bunch mint, finely chopped

     

    Directions:

    • Wash mutton and remove all excess fat.
    • Then cut into bite size pieces.
    • Heat oil in a pan or deep skillet.
    • Add ginger garlic paste and sauté for 1 minure.
    • Now add mutton and cook for 10 minutes or until its color changes to a golden brown.
    • Put yogurt in it and cook for 5 minutes or until all water dries up.
    • Add cumin powder, coriander powder, turmeric powder, red chili powder, salt.
    • Cook for 2 minutes then add 2 glass water.
    • Bring to a boil then reduce heat to low.
    • Cover with a lid and let it simmer for 40 minutes or until meat is tender.
    • After 40 minutes, remove the lid.
    • Cook on high heat for 5-8 minutes or until all water dries up.
    • Sprinkle hot spices powder over it.
    • Take it out in a bowl.
    • Garnish with coriander leaves, mint leaves and sliced ginger
    • Mutton Masala is ready now.

    Serving Suggestions:

    • Serve with naan and raita.

  • Recipe: Mutton Namkeen Boti (Salty Mutton Bites)

     Mutton Namkeen Boti

    Salty Mutton Bites (Mutton Namkeen Boti)- Fresh and delicious. Tasty and relish, easy recipe with flavorful ingredients. Serve with naan or sheermal.

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Servings: 4

    • 500 gm boneless mutton
    • 250 gm plain yogurt
    • 4 tbsp oil
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 4 green chilies, thinly sliced
    • 1 tbsp cumin seeds, crushed
    • 1 tbsp khatai powder
    • 1 tbsp black pepper, crushed
    • whole hot spices as required
    • salt to taste
    • 1-1/2 glass water

    For Garnishing:

    • 2 tbsp ginger slices
    • 2 tbsp fresh coriander, chopped

     

    Directions:

    1. Wash mutton and remove all excess fat.
    2. Then cut into small pieces.
    3. Heat oil in a deep skillet or pan.
    4. Add ginger garlic paste and cook for 1 minute or until light golden.
    5. Put mutton in it and cook for 10 minutes or until light brown.
    6. Now pour water in it.
    7. Bring to a boil and cook on low flame for 40 minutes or until meat is tender.
    8. Now add yogurt and salt .
    9. Cook for 5 minutes or until water dries up.
    10. When meat has tenderized, add crushed cumin, crushed coriander, whole hot spices, khatai powder, black pepper, and 4 green chilies.
    11. Mix well and cook for another 5 minutes.
    12. Then take it out in a serving bowl.
    13. Garnish with ginger and coriander leaves.
    14. Delicious Mutton Namkeen Boti is ready to serve.
    15. ENJOY!!

    Serving Suggestions:

    • Serve hot with Naan.

  • Recipe: Keema Cutlets (Mince Patties)

    Keema Cutlets (Mince Patties)

    A mouth-watering mince cutlets with a delicate combination of potato, mince(keema), and spices. Its a perfect side dish or snack for your family. Check it out the Keema Cutlet recipe here!!

    Prep Time: 25 minutes

    Cook Time: 20 minutes

    Servings: 6

    Ingredients

    • 500 gm Mutton Keema
    • 2 lb potatoes
    • 4 onions, chopped thinly
    • 4 cloves
    • 4 cinnamon sticks
    • 4 cardamoms
    • 8 garlic flakes
    • Small piece ginger
    • 2 tsp poppy seeds
    • 2 eggs
    • salt, turmeric, red chilli powder
    • 4 tsp besan flour
    • Oil for deep frying
    • Few coriander leaves and curry leaves, finely chopped

     

    Directions:

    Step 1

    Boil potatoes, peel the skin and mash the potatoes.

    Step 2

    Grind ginger and garlic to fine paste. Grind cloves, cinnamon, cardamoms and poppy seeds.

    Step 3

    Add this to mashed potato mixture then add coriander leaves and curry leaves and mix well.

    Step 4

    Wash keema.

    Step 5

    Add onions, salt, chilli powder and turmeric to keema, mix well add some water and cook.

    Step 6

    When cooked grind this and add ginger-garlic paste and mashed potato mixture to it.

    Step 7

    Take besan flour and add some water and beat eggs in that and mix well.

    Step 8

    Heat oil in a shallow pan over medium heat. Take Keema mixture and make small balls.

    Step 9

    Take each ball and dip in the besan flour mixture and put them in oil and fry until golden brown.

    Step 10

    Deep fry all the keema balls. Keema Cutlet is ready to serve.

    Serving Suggestions:

    • Serve hot with tamarind sauce.

     

  • Pathar kabab Recipe

    Easy to make delicious kabab made with mutton pasandas(steak) marinated and cooked over Pathar (Stone). Try this Pathar kabab Recipe and don’t forget to share your experience with me.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

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

    • 16 mutton pasandas

    For Marinade:

    • 1 tsp green cardamom powder
    • 4 tblsp mustard oil
    • 1 1/2 tblsp mint leaves
    • salt to taste
    • 1 tblsp raw papaya
    • 5 green chillies
    • 1 1/2 tblsp coriander leaves
    • 2 tblsp ginger garlic paste
    • 1 tsp lichen stone flower powder (dagad phool)
    • 1 tsp garam masala powder
    • 1 tsp peppercorns, crushed

    [/tab] [tab]Yield: 8 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

    Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.

    Step 2

    Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.

    Step 3

    Let it marinate for one hour. Cooking on stone slabs:(traditional way of cooking on kadapa stone.

    Step 4

    Take a flattish piece of rough granite or kadappa of about 11/2″ length x 1″ breadth x 2″ thickness. Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.

    Step 5

    Heat up the granite well with live charcoals underneath.

    Step 6

    Sprinkle a little oil or ghee on the surface and put the marinated meat picattas. Turn them a few times basting them occasionally with oil.

    Step 7

    Take off when cooked through. Pathar Kabab is ready to serve.

    [/tab] [tab]

    • Serve with paratha, naan, salad and mint chutney.

    [/tab] [/tabs]

  • Recipe: Mutton Dampukht

     

    Ingredients:

    • 1 kg mutton, cut into 1 – 11/2 inch pieces
    • 350-400 gm yogurt, whipped
    • 2-3 medium onions, sliced
    • 1 tsp ginger, ground
    • 1 tsp garlic, ground
    • 1/2 tsp turmeric
    • 1 tsp saffron, roasted and crushed
    • 100 ml butter or ghee
    • Salt to taste

    How to make Mutton Dampukht:

    • Mix all ingredients with meat except ghee and marinate for 3-4 hours.
    • Heat oil in a saucepan, add the marinated mutton.
    • Cook on a low heat till meat is tender and the oil separates from meat.
    • Mutton Dumpukht is ready to serve.
    • Serve with nan or chappati.

  • The Ultimate Guide to Restaurant-Style Keema Karahi !!

    Karahi Keema

    Today I’m going to share an easy and simple yet delicious Karahi Keema recipe for you. Karahi Keema tastes great when cook with all spices and tomatoes. Cooking in Karahi develop a different taste of dishes. In this recipe mince is cooked in karahi which is super delicious when prepared.

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Serve as main dish after garnishing with coriander leaves. Try this Karahi keema recipe and don’t forget to share your experience with us !!

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Check it out the Karahi Keema Recipe here!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 20 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 mutton mince
    • 2 cups water
    • 1/2 cup ghee or oil
    • 2 large onion, chopped
    • 6 tomatoes, chopped
    • 6 green chilies
    • 2 tablespoon ginger garlic paste
    • 2 teaspoon cumin powder
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon all spice powder
    • 1 teaspoon salt

    For Garnishing:

    • few coriander leaves, chopped
    • green chilies, thinly sliced
    • 1 inch piece of ginger, thinly sliced

    [/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

    Heat oil in a deep wok or karahi. Saute onion in hot oil until lightly browed.

    Step 2

    Now add the ginger garlic paste. Cook and stir for 30 seconds.

    Step 3

    Then add the mutton mince and salt. Cook and stir for 15 minutes or until no longer pink.

    Step 4

    Add the water and cover the pan and let it cook for 40 minutes or until the meat is half- cooked.

    Step 5

    Remove the lid. Add tomatoes, cumin powder, red chili, and coriander powder. Cook on hight heat for 15-20 minutes or until the meat is ready.

    Step 6

    Sprinkle the all spices over it.

    Step 7

    Garnish with green chilies, ginger and coriander. Simmer over a low heat for 5 minutes or until the oil floats on top. Karahi Keema is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with roti or boiled rice and salad.

    [/tab] [/tabs]

    If you like Karahi Keema 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 Karahi Keema, do share with us and we would be glad to give it a try.

  • Bihari Kabab Recipe

    Very soft delicious kababs. A little different in cooking with a little technique but very interesting and easy. Try it once and you’ll make them again and again like me. Check it out the Bihari Kabab Recipe here!!

    [one_third] Prep Time: 20 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]

    • 500 gm beef fillets
    • 2 tbs unripe papaya (grinded)
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp salt (according to taste)
    • 2 tbs yogurt
    • 1 tsp chili powder
    • 1 tbsp chopped green chilies
    • 1 tbsp oil

    [/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

    Mix together all the spices, yogurt and papaya and coat the beef with it.

    Step 2

    Leave to marinate for 5-6 hours preferably overnight.

    Step 3

    Then barbecue over charcoal or you can bake it in an oven.

    Step 4

    Garnish with onion rings, ginger, green chilies and lemon juice. Bihari kabab is ready to serve.

    [/tab] [tab]

    • Serve hot with naan, salad or mint raita.

    [/tab] [/tabs]

  • The Perfect Ramadan Treat: Make Delicious Dahi Chops for Iftar!

    Try this Dahi Chops recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 40 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]

    • 8 Chops ,Pound Lightly
    • 2 cups Yogurt
    • 2 Onion , Finely Sliced
    • 1 cup Cooking Oil

    For Paste To Coat The Chops:

    • Garlic 4 Flakes
    • Ginger 2″ Piece
    • Fresh Coriander Leaves 1 Small Bunch
    • 4 Green Chillies
    • 2 Red Chillies
    • 1/2 tsp Turmeric Powder
    • 6 Pepper Corns
    • Salt To Taste

    [/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

    Make a fine paste of all these ingredients.

    Step 2

    Fry the sliced onions in two tablespoons cooking oil till they get brown and crisp.

    Step 3

    Coat the chops with the yogurt and masala paste. Soak them for two hours.

    Step 4

    Then heat six tablespoons cooking oil and fry the chops till they get tender and brown.

    Step 5

    Garnish them with brown and crispy onions. Dahi Chops is ready to serve.

    [/tab] [tab]

    • Serve hot with naan and raita.

    [/tab] [/tabs]

  • Mughlai Mutton Malai Recipe

    Try this Mughlai Mutton Malai Recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 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]

    • Mutton 2 lb (preferably the leg in one piece after the bone has been removed)
    • Cloves 6
    • Cardamoms 6
    • Ginger powder 1/2 tsp
    • Milk 2 pints
    • Cinnamon 4 inch stick
    • Almonds 1 oz
    • Pistachios 1 oz
    • Aniseed 1 tsp
    • Raisins 2 ounce
    • Saffron 1/4 tsp
    • Ghee 1 lb
    • Chili powder 2 tsp
    • Asafoetida (size of tamarind seed)
    • Black pepper 1 tsp
    • 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

    Blanch the almonds and grind to a fine paste, then dissolve in milk.

    Step 2

    Put in a shallow pan on a low heat.

    Step 3

    Remove when a thick layer of cream forms.

    Step 4

    Make a slit in the side of the cream and gently drain out the milk.

    Step 5

    Now pour milk back on top of the cream and replace on a very low heat. Repeat this until no milk is left.

    Step 6

    Then turn the cream out to a plate and let cool. Wipe meat with a wet cloth.

    Step 7

    Smear a pastry board with ghee and pound the meat with a pestle.

    Step 8

    While pounding, sprinkle meat with the spices and salt.

    Step 9

    When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all round.

    Step 10

    Sprinkle cream with raisins, pistachios and saffron. Roll tight, fasten with rows of toothpicks, and then tie with twine or string. Let stand for 1/2 hour.

    Step 11

    Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned. Alternatively, cook in a rotisserie grill till done.

    Step 12

    Remove toothpicks and twine before serving. Mughlai Mutton Malai is ready to serve.

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    • Serve with naan and green chutney.

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  • Creamy & Flavorful: Enjoy the Comfort of This Easy Saffron Qorma Recipe!

    Saffron Qorma is a traditional Pakistani dish which cooked on special occasions. Saffron and spices really shine in this classic mutton dish. Slow cooking in broth and saffron creates a flavorful gravy. Check it out the Saffron Qorma recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60  minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

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

    • 1 tsp saffron, soaked in 1/2 cup milk
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric powder
    • 2 tsp ginger/garlic paste
    • 2 potatoes, cubed
    • 2 cups oil
    • 4 medium sized onions, sliced
    • 4-5 cloves
    • 4-5 cardamoms
    • 250 gms yogurt
    • 500 gms mutton
    • Salt to taste

    For garnishing

    • Ginger slices
    • Coriander leaves
    • Green chillies

    [/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

    Marinate the mutton with yogurt and saffron.

    Step 2

    Heat oil in a wok and fry the potato cubes.

    Step 3

    In the same oil fry the onions. Take it out in a plate. Crush the fried onions and keep aside.

    Step 4

    Mix all the remaining ingredients with mutton and cook on low heat till the oil separates and meat is tender.

    Step 5

    Transfer into a serving bowl. Add crushed onions and mix. Garnish with the ginger, green chilies and coriander. Saffron Qorma is ready to serve.

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    • Serve with naan or rice for a satisfying meal.

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