Recipestable

Category: Lamb Mutton & Beef

  • Grilled Lamb Chops Recipe

    This very tasty and easy marinade for lamb chops can also be used for steaks. Check it out the Grilled Lamb Chops recipe here!!

    Grilled Lamb Chops Recipe
    Photo: Grilled Lamb Chops Recipe
    Grilled Lamb Chops Recipe
    Photo: Grilled Lamb Chops Recipe

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 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]

    • 2 pounds lamb chops
    • 1 onion, thinly sliced
    • 1/4 cup white vinegar
    • 2 tablespoons olive oil
    • 1 tablespoon minced garlic
    • 2 teaspoon salt
    • 1 teaspoon red pepper
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon black pepper

    [/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

    Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved.

    Step 2

    Add lamb, toss until coated, and marinate in refrigerator for 2 hours.

    Step 3

    Preheat an outdoor grill for medium-high heat.

    Step 4

    Remove lamb from the marinade and leave any onions on that stick to the meat.

    Step 5

    Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning.

    Step 6

    Grill to desired doneness, about 3 minutes per side for medium.

    Step 7

    The chops may also be broiled in the oven about 5 minutes per side for medium. Grilled Lamb Chops is ready to serve. Enjoy!

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    • Serve with roasted potatoes and tomato chutney!!

    [/tab] [/tabs]

  • The Best Kofta Kebab Recipe Ever: Tender & Perfectly Seasoned!

    This kofta kebab recipe is sure to please a crowd which is so easy to make and packed full of flavour. Seasoned minced lamb is formed into sausages around skewers and grilled on the barbecue. Check it out the kofta kebab recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 7 

    Ingredients

    • 4 cloves garlic, minced
    • 1 tsp kosher salt
    • 1 pound ground lamb
    • 3 tbs grated onion
    • 3 tbsp chopped fresh parsley
    • 1 tbsp ground coriander
    • 1 tsp ground cumin
    • 1/2 tbsp ground cinnamon
    • 1/2 tsp ground allspice
    • 1/4 tsp cayenne pepper
    • 1/4 tsp ground ginger
    • 1/4 tsp ground black pepper
    • 28 bamboo skewers, soaked in water for 30 minutes

     

    Directions:

    Step 1

    Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board.

    Step 2

    Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.

    Step 3

    Form the mixture into 28 balls.

    Step 4

    Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers.

    Step 5

    Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

    Step 6

    Preheat an outdoor grill for medium heat, and lightly oil grate.

    Step 7

    Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. Kofta Kebab is ready to serve.

     

    • Serve with mint chutney.

     

  • Recipe: Masala Kaleji (Creamy Liver Curry)

    Creamy Liver Curry

    This Creamy Liver curry recipe has two of these healthy ingredients i.e. Liver (Kaleji) and Turmeric. I used lamb liver but you can use beef liver or chicken liver if you prefer. Perfect to serve to a crowd when you are entertaining friends – it’s beautifully rich, creamy and aromatic. Great served with toasted bread rolls!

    Creamy Liver Curry Recipe
    Photo: Creamy Liver Curry Recipe

    Check it out the Creamy Liver Curry Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 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]

    • 500 gm liver
    • 10 garlic flakes
    • 2 teaspoons sliced ginger
    • 2 onions, finely chopped
    • 2 cardamoms
    • 3 cloves
    • 1 inch cinnamon
    • 1 pinch turmeric powder
    • ½ tsp red chilly powder
    • 1 tsp mustard
    • 1 tbsp vinegar
    • ½ tsp pepper powder
    • 1 tbsp coriander powder
    • ¼ cup oil
    • salt to taste

    For Garnishing:

    • lemon wedges
    • 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

    Wash the liver nicely and then steam the liver for ten minutes.

    Step 2

    Slice the liver into thin pieces about an inch in length.

    Step 3

    Now take a blender and add the coriander powder, turmeric powder, cinnamon, cloves and cardamom and add a little water and make a fine paste.

    Step 4

    Now take a pan and heat some oil in it. When the oil is very hot add the mustard and let them crackle.

    Step 5

    Then put in the finely sliced onions and sauté till golden brown. Add the sliced ginger too.

    Step 6

    Crush the garlic flakes nicely and add that to the mixture.

    Step 7

    Now add the freshly ground paste and mix it all up.

    Step 8

    Sauté till the oil begins to leave the edges of the pan.

    Step 9

    Put in the liver slices and add vinegar and salt to taste.

    Step 10

    Sprinkle pepper powder and sauté for 15-20 minutes or until the gravy reaches your desired level of thickness. Remove from flame. Creamy Liver Curry is ready to serve.

    [/tab] [tab]

    • Serve with bread rolls, naan or rice.

    [/tab] [/tabs]

    If you like Creamy Liver 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 Creamy Liver Curry , do share with us and we would be glad to give it a try.

  • Chili Meat Recipe

    This chili meat recipe will win over the pickiest judges in your crowd. Try this Chili Meat recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 4 hours[/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 Beef, thin fragments
    • 250 gm green chillies
    • 6 medium onions
    • 1 cup corn flour
    • 1/2 cup vinegar
    • 2 tablespoon soya sauce
    • corn oil As required
    • salt according 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

    Make meat’s very thin and very small fragments.

    Step 2

    Then add in these slices of meat, salt, common vinegar, or soya sauce and 8 cups of water and keep on slow flame.

    Step 3

    When see that meat is tender and water also remained two cups in the saucepan.

    Step 4

    Then takeout the fragments from saucepan and fry them a little in ghee or corn oil.

    Step 5

    Cut the onion very thick round shape pieces and if want to cut
    the Chilies in lengthwise then discard their seeds.

    Step 6

    Then fry a little this onion and Chilies.

    Step 7

    Now dissolve corn flour in remainder meat’s stock and along this also add meat, onion green Chilli, salt. Cook on slow flame.

    Step 8

    When broth / gravy become thick then remove or lift. Chili Meat is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with dinner rolls.

    [/tab] [/tabs]

  • Bundu Khan BBQ Keema Recipe

    Bundu Khan BBQ Keema recipe is versatile and tasty. This BBQ Keema make a very similar taste of famous Bundu Khan restaurant. It’s a perfect warming dish to serve with naan and paratha.Try the easy recipe of Bundu Khan BBQ Keema shown below!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 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 mince
    • 1 medium onion, fried and grinded
    • 2 tomatoes, chopped
    • 4 green chilies, chopped
    • 2 tbsp ginger garlic paste
    • 1 cup yogurt
    • 1/2 cup oil or ghee
    • 1 tbsp red chili
    • 1 tbsp raw papaya
    • 1/2 tsp all spice powder
    • 1/4 tsp kabab chini
    • 1/4 tsp papri powder
    • salt to taste

    For Garnishing:

    • fresh coriander, chopped
    • green chilies

    [/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 large bowl, combine together the mince, onion, yogurt, tomato, green chili, ginger garlic paste, raw papaya, red chili, kabab chini, papri powder and salt. Cover and refrigerate for 2 hours to blend flavors.

    Step 2

    Heat oil in a pan and add marinated mince in it. Cook for 30 minutes or until all water dries and oil separate.

    Step 3

    Fry it and give a coal smoke. Then Take it out in a serving dish. Garnish with green chilies and coriander leaves. Bundo Khan BBQ Keema is ready to serve.

    [/tab] [tab]

    • Serve Bundu Khan BBQ Keema along with naan or paratha and salad.

    [/tab] [/tabs]

  • Recipe: Mutton Green Curry (Green Masala Gosht )

    Mutton Green Curry 

    Mutton is simply an older sheep. It’s not fatty like lamb but does need to be cooked for a long time to achieve tender fall apart meat.

    Prep Time: 20 minutes

    Cook Time: 40 minutes Servings: 4

    Ingredients

    • 1/2 kg mutton (You can use mutton chops as well)
    • 3 medium onions, crushed
    • 1 teaspoon garlic, crushed
    • 1 teaspoon ginger, crushed
    • 6-7 green chilies, crushed
    • 1 bunch coriander leaves, crushed
    • 1 tablespoon mint leaf, crushed
    • 1 tablespoon methi leaves, crushed or 1 teaspoon dry methi leaves
    • 2-3 tablespoons ground spinach
    • 1 cup low-fat yogurt
    • 1/2 cup oil or ghee
    • 1 teaspoon garam masala
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon red chili powder
    • 1 teaspoon cumin seed, powdered
    • 1/4 teaspoon turmeric powder

     

    Directions:

    Step 1

    Heat oil in a pan over medium heat.

    Step 2

    Fry garlic and ginger in the oil to a golden brown colour.

    Step 3

    Add onions and fry to a golden brown colour.

    Step 4

    Add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered). Mix well.

    Step 5

    Add the mutton pieces/mutton chops. Fry well.

    Step 6

    Add 3/4 cup of water. Cook under pressure for 10 minutes.

    Step 7

    Meanwhile, In a blender, add the yogurt, coriander leaves, mint leaves, methi leaves, spinach and green chillies. Process until smooth.

    Step 8

    Remove pressure from the cooker.

    Step 9

    Add the low-fat yogurt and green masala mixture to the mutton.

    Step 10

    Cook over low heat till the gravy thickens. There is no need to keep on stirring while the dish is cooking.

    Step 11

    Dish it out. Garnish with green chilies and ginger. Hara Mutton is ready to serve.

    Serving Suggestions:

    • Serve hot with chapati or rice.

  • Qandhari Beef Roast Recipe

    Try thisQandhari Beef Roast recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 3 hours[/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]

    • Beef undercut piece 1 1/2 kg
    • 1/2 cup lemon juice
    • 1/4 cup vinegar
    • 1 tbsp black pepper
    • 1 tbsp red chilli powder
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tbsp roasted cumin
    • 1 tbsp oil
    • 1 1/2 tsp salt
    • 1/4 cup Pomegranate juice

    [/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

    Prick the beef with a fork.

    Step 2

    Marinate with vinegar, lemon juice, garlic ginger paste, oil and all masala for 24 hours in the fridge.

    Step 3

    Place the beef along with the marinade in a pan and cook on low flame.

    Step 4

    Sprinkle with Pomegranate juice and cook for 2-3 hours.

    Step 5

    Once meat tenderizes and the roast becomes golden. Remove from the heat. Qandhari Beef Roast is ready to serve.

    [/tab] [tab]

    • Serve with  salad, rice or bread.

    [/tab] [/tabs]

  • Kashmiri Raan Roast Recipe

    Try this Kashmiri Raan Roast recipe that’ll make you wonder why you didn’t try it earlier. Check out the Kashmiri Raan Roast recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 2 hours[/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]

    • 1-1/2 Kg Leg Of Lamb
    • 1 Tbsp Poppy Seeds
    • 4 Cloves
    • 2 Tbsp Dessicated Coconut
    • 3 Pieces Of Mace
    • 2 Onions Chopped
    • 1/2 Nutmeg
    • 2 Tsp Ginger / Garlic Paste
    • 2 Tsp Red Chilly Powder
    • 15 Almonds Blanched And Chopped
    • 2 Tsp Salt
    • 2 Sticks Cinnamon
    • 1 Tbsp Aniseed
    • 6 Green Cardamoms
    • 3 Black Cardamoms
    • 1/2 Cup Oil
    • 1 Cup Yoghurt
    • 5 Cups Of Water

    [/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

    Place all the ingredients, from the poppy seeds to the aniseed, in a blender and blend to a smooth paste.

    Step 2

    Then prick the leg of lamb, with a fork, on all sides.

    Step 3

    Cover the lamb well with the paste.

    Step 4

    Heat the oil, put the leg inside and fry it on all sides.

    Step 5

    Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top. It takes about 1 & 1/2 hour for the leg to get tender.

    Step 6

    Transfer into a serving dish.

    Step 7

    Garnish with lemon wedges and ring onions. Kashmiri Raan Roast is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with Naan and mint chutney.

    [/tab] [/tabs]

  • Tandoori Chops Recipe

    A simple Tandoori chops recipe for you to cook a great meal for family or friends. The wonderful flavors of the Mediterranean region inspired me to make this yummy dish. Check it out the tandoori chops recipe here!!

    Tandoori Chops Recipe
    Photo: Tandoori Chops Recipe
    Tandoori Chops Recipe
    Photo: Tandoori Chops Recipe

    tandoori chops1

    [one_third] Prep Time: 20 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]

    • 500 gm mutton chops
    • 1/8 Tsp Orange / Red Food Color
    • 1 Tsp All Spice
    • 2 Inch Piece Of Raw Papaya With Peel Ground
    • 2 Tsp Ginger / Garlic Paste
    • 2 Tbsp Butter
    • 2 Tsp Red Chilly Powder
    • chaat Masala

    [/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

    Pound and flatten the chops. Mix the yogurt with all the ingredients except the butter and chaat masala.

    Step 2

    Marinate the chops in the yogurt mixture for 4 hours to blend flavors.

    Step 3

    Place the chops on a baking tray and bake for 1 hour on mark no 4/350 degrees C or barbecue over hot charcoal.

    Step 4

    Brush with butter and sprinkle chaat masala on top.

    Step 5

    Transfer into a serving platter. Garnish with lemon wedges. Tandoori Chops is ready to serve.

    [/tab] [tab]

    • Serve hot with naan or raita.

    [/tab] [/tabs]

  • Dum Ka Gosht Recipe

    Wondering what starter to make for your guests? Here is one tasty dish which is Dum ka Gosht that will leave your guests drooling for more. Dum ka gosht is made with mutton and it will be a great dish for your next dinner party, its sure that this delicious dish with a hint of aromatic spices will have your guests raving long after the feast is over.

    Check it out the Dum ka Gosht recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 60 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 cup yogurt whipped
    • 1/8 piece of nutmeg ground
    • 2 inch piece of papaya with peel ground
    • 1 tsp ginger / garlic
    • 1/2 tsp all spice
    • 1/4 tsp turmeric powder
    • 1 tsp coriander powder
    • 1 tsp red chilly powder
    • 2 tbsp lemon juice
    • 4 almonds ground
    • 1/2 tsp poppy seeds grind
    • 1/2 tsp sesame seeds finely
    • 1 tbsp coconut desiccated
    • 1/2 tsp cumin seeds
    • Coal small piece
    • 500 gms mutton cut into pieces with bones
    • 1 onion sliced
    • 1/4 cup oil
    • 1 tbsp fresh coriander leaves chopped
    • 1 tbsp mint leaves chopped
    • 1 tbsp spring onion chopped

    [/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 the first 14 ingredients, i.e. from the yogurt to the cumin seeds.

    Step 2

    Apply this mixture all over the meat pieces and let it marinate for 2 hours.

    Step 3

    Then fry the onions in the heated oil till they are light golden.

    Step 4

    Add the meat to the onions and stir occasionally. Cook till the meat is tender and flakes off slightly.

    Step 5

    When the oil floats on top, give dum of coal i.e put the piece of coal directly on a flame.

    Step 6

    When it becomes red put it on a small piece of roti or bread or a small receptacle made of aluminum foil.

    Step 7

    Place this in the pan containing the food. Pour 1 tsp. of oil on the piece of coal. Immediately cover the pan with a lid for 5 minutes.
    This gives the food a barbecue flavour.

    Step 8

    Garnish with the coriander, mint and spring onion. Dum Ka Gosht is ready to serve.

    [/tab] [tab]

    • Serve  hot with  Paratha and lemon slices.

    [/tab] [/tabs]

  • Beef Baby Kebab Recipe

     Delicious beef Baby Kebab to please your family and guests. Yummy.Check it out Beef Baby Kebab recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 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 ground beef
    • 2 cup chopped onion
    • 3 bread slices
    • 2 eggs, beaten
    • 1 tbsp Crushed coriander seeds
    • 1 tbsp raw papaya paste
    • 1 tbsp cumin seeds
    • 2 tsp ginger garlic paste
    • 2 tsp chili powder
    • 1 tsp all spice
    • 1 tsp salt
    • 1/2 tsp nutmeg powder
    • Oil for fry frying

    [/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

    Place ground beef in a food processor. Add all spice powder, raw papaya,nutmeg, chili powder, ginger garlic paste, bread slices, coriander seeds, cumin seeds, salt and onion. Cover and process until well combined.

    Step 2

    Transfer into a bowl. Shape into small patties. Dip each Patti in egg.

    Step 3

    Heat oil in a shallow pan over medium heat. Shallow fry kebabs for 3-4 minutes per side or until golden brown. Beef Baby kebab is ready to serve. ENJOY!!

    [/tab]

    [tab]

    • Serve with Tomato Chutney.

    [/tab] [/tabs]

  • Easy & Delicious: Celebrate Eid with This Mutton Raan Roast Recipe!

    Raan Steam Roast is a delicious dish which you can make at home easily with any method. Marinade it well for a perfect taste. Garnish Raan Roast for a tempting look. Raan Steam Roast  makes a tasty & satisfying main course when served with hot naan or chapti with a crisp mixed green salad. It has a special, delicious aromatic flavour; must try out this recipe on upcoming eid dinner.

    Check it out the Raan Steam Roast recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 2 hours[/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]

    • 1 whole mutton leg
    • 1 cup natural yogurt
    • 4 tbsp papaya paste
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste
    • 2 tbsp red chili flakes
    • 1 tbsp dry mango powder
    • 1 tbsp cumin seeds, crushed
    • 1 tbsp hot spice powder
    • 1 tbsp chaat masala
    • 1 tbsp red chili powder
    • 1 tsp turmeric powder
    • salt according to taste
    • Oil for frying

    [/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

    Wash mutton leg properly then drain. Make deep slits over the lamb leg.

    Step 2

    Sprinkle salt and pepper over it. Apply ginger garlic paste and papaya paste on it.

    Step 3

    Cover and marinate for 2 hours.

    Step 4

    Take a large sized pot or deep skillet. Heat oil in it.

    Step 5

    Put marinated leg in hot oil just to give it a brown color. Remove from the oil and set aside.

    Step 6

    In a bowl, combine all remaining ingredients in yogurt. Apply on fried leg properly.

    Step 7

    Now pour 6 glass water in the steamer. Steam leg for 2 hours minutes or until cooked thorough. Raan Steam Roast is ready to serve.

    [/tab] [tab]

    • Serve with  naan and Chatpata salad.

    [/tab] [/tabs]

  • Dilpasand Mutton Recipe

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

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 1 hour 10 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]

    • 1/4 Cup Oil
    • 500 gm Mutton Cubed
    • 1/2 Cup Onions Finely Chopped
    • 1 Tsp Salt
    • 8 Green Cardamoms
    • l & 1/2 Cups Yogurt Whipped
    • 6 Cloves
    • 2 Tsp Red Chilly Powder
    • 1/4 Piece Of Nutmeg
    • 2 Tsp Coriander Powder
    • 2 Pieces Of Mace
    • 1 Tsp Kewra
    • 1 Small Stick Of Cinnamon
    • 1/2 Tsp Saffron Soaked In A L/4 Cup Of Milk
    • 1 Tsp Ginger paste
    • 1 tsp Garlic paste

    [/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 oil and fry the onions till they are light golden in colour.

    Step 2

    Remove with a slotted spoon and grind them together with the cardamoms, cloves, nutmeg and mace.

    Step 3

    Re-heat the oil, put the cinnamon, ginger / garlic, mutton pieces and salt.

    Step 4

    Fry till the meat is light brown.

    Step 5

    Mix the ground onion mixture with the yogurt, red chilly powder and coriander powder.

    Step 6

    Add this to the meat and let it cook over a low heat till the meat is tender. If required, add 1 cup of water to make gravy.

    Step 7

    Sprinkle the kewra and saffron on it and let it simmer for approximately 5 – 10 minutes till the oil floats on top.

    Step 8

    Transfer into a serving dish. Dilpasand Mutton is ready to serve. Enjoy!!

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    • Serve hot with Naan or paratha.

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  • Melt-in-Your-Mouth Meatballs: The Perfect Kashmiri Kofta Curry Recipe!

    Kashmiri Kofta Curry_ An awesome delicacy of Kashmiri cuisine 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. Check it out the Kashmiri Kofta Curry recipe here!!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 60 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]

    • 750 gms lean minced mutton
    • 3 green chillies, finely chopped and seeds removed
    • 3 tbsp plain yogurt
    • 1 tsp ground ginger
    • 1/2 tsp ground coriander
    • 1 tsp chilli powder, or to taste
    • 2 tsp garam masala
    • 120 gm ghee
    • 1 tsp sugar
    • 1 tbsp milk powder
    • 1 cup  warm water
    • 1 tsp black pepper
    • 1/2 tsp ground cardamom

    [/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

    Combine minced mutton in a bowl with chillies, 1 tbsp yogurt, ginger, coriander, chilli powder, 1 tsp garam masala and 30 gms ghee. Mix thoroughly and shape into small meatballs (koftas).

    Step 2

    Heat the rest of the ghee in a sauce pan. Add the sugar, milk powder, remaining yogurt and garam masala, stir over heat for 1 minute.

    Step 3

    Add 1 /2 cup warm water and the meat koftas. Simmer until the water has evaporated, turn the koftas and add another 1 /2 cup of warm water.

    Step 4

    Simmer until water has evaporated. Sprinkle with pepper and the ground cardamom.

    Step 5

    Dish it out. Kashmiri Kofta Curry is ready to serve. ENJOY!!
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    • Serve with chapati, or rice.

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  • Lamb Sajji Recipe

    Try this Lamb Sajji recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 25 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]

    • 2.5 to 3 kg whole leg of lamb
    • 4 tbsp lemon juice
    • 1 tbsp garlic paste
    • 3 tsp salt
    • 2 tsp black pepper
    • 1 tbsp ground coriander
    • 1/4 tsp nutmeg
    • 1 tbsp ground cumin
    • 250 gm yogurt
    • 1/2 cup cooking oil

    [/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

    Clean all fat and silver skin from lamb.

    Step 2

    Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.

    Step 3

    Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.

    Step 4

    Cover and marinate for an hour.

    Step 5

    In a small bowl, Combine the garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt. Mix well.

    Step 6

    Pour the marinade over the lamb and coat well all over.

    Step 7

    Cover and place it back in the refrigerator for 6-8 hours or preferably over night.

    Step 8

    Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 20 minutes on each side.

    Step 9

    At the end of cooking time brush lamb with oil. Lamb Sajji is ready to serve.
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    • Serve hot with Naan and Chutney.

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  • Handi Gosht Recipe

    Handi Gosht

    Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. Do try this handi Gosht Recipe, you’ll love it.

    Handi Gosht Recipe
    Photo: Handi Gosht Recipe

    Check it out the Handi Gosht recipe here.

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:1 hour 30 minutes[/one_fourth] [one_fourth]Servings:8 [/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]

    • 2 lb mutton or lamb
    • 1 onion (chopped)
    • 1 tablespoon of ginger
    • 1 tablespoon garlic
    • ½ cup of cooking Oil
    • 2 tablespoon of dried red chili powder
    • ¼ tablespoon of turmeric powder
    • ¼ cup of yogurt
    • 1-½ tablespoon of salt
    • ½ tablespoon of all spice
    • 1 black cardamom
    • 1 cinnamon
    • 2 cloves
    • 4 black pepper
    • 2 green cardamom
    • 1 tablespoon wheat flour (heaped, mixed with ¼ cup of water)

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    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

    Heat oil in a handi (deep frying pan) and fry chopped onion. When onions are golden brown, add rest of spices.

    Step 2

    Add in mutton and fry well. In local languages, it is called Bhoun-na. Add yogurt and heat again.

    Step 3

    Then, add 2 cups of water. Cover and cook for 1 hour or until meat is tender.

    Step 4

    Add flour mixture and cook for 15 minutes on low heat. Put “Dam” (heat) till oil floats on top. Handi Gosht is ready to serve.

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    • Serve hot with roti or basmati rice.

    [/tab] [/tabs]

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