Recipestable

Tag: Eid-ul-Adha

  • Restaurant-Style at Home: Make Authentic Namak Mandi Karahi Gosht!

    Namak Mandi Karahi Gosht

    Namak Mandi Karahi Gosht is a famous dish from Afghanistan. You can get taste of this salty dish at home with an easy cooking.

    Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. Try out this classic Namak Mandi Karahi Gosht recipe.It makes delicious with simple ingredients that you too can’t believe when you taste dish.

    Namak Mandi Karahi Gosht Recipe
    Photo: Namak Mandi Karahi Gosht Recipe

    Check it out the Namak Mandi Karahi Gosht Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes [/one_fourth] [one_fourth]Cook Time:1 hour 10 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]

    • 1 kg lamb or mutton meat
    • 300 gm lamb or mutton fat
    • 1/4 cup butter or ghee
    • 6 green chilies
    • 2 tomatoes, cubed
    • Salt according 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

    Place lamb fat in a large wok or karahi. Heat it up until it starts melt.

    Step 2

    Now add mutton and butter. Cook and stir for 10 minutes or until mutton colour turns white.

    Step 3

    Now add 2 cups of water. Cover and let it simmer on low heat for 1 hour or until meat is tender and all water dries up.

    Step 4

    Increase the flame and add chopped tomatoes.

    Step 5

    Season with salt. Mix well.

    Step 6

    Cook and stir for 5 minutes or until tomatoes are done.

    Step 7

    Fry well until oil comes on top.

    Step 8 

    Garnish with green chillies and put on dum for 5 minutes. Delicious Namak Mandi Karahi Gosht is ready to serve.

    [/tab] [tab]

    • Serve with tandoori roti or naan.

    [/tab] [/tabs]

    Here are some of the Karahi Recipes We’ve shared (click on the Recipe Name to get the recipe) !

    View More Karahi Recipes Here>>

    If you like Namak Mandi Karahi 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 salty and mouthwatering Namak Mandi Karahi Gosht, do share with us and we would be glad to give it a try.

  • Smoked Keema: A Flavorful Twist on Classic Minced Meat

    Smoked Keema

    Smoked Keema is a delicious family meal cooked with spices, coconut, khaskhas and yogurt. It has a delicious smoky flavour and sure to be a hit with the whole family. Goes great with paratha or naan. Must try this Smoked Keema Recipe, you and your family will love it.

    Smoked Keema Recipe
    Photo: Smoked Keema Recipe

    Check it out the Smoked Keema Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes + marination[/one_fourth] [one_fourth]Cook Time:35 minutes[/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 mince meat (keema)
    • 1/2 cup brown onion, crushed
    • 1 cup plain yogurt
    • 1 cup oil or ghee
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 2 tablespoon papaya paste
    • 2 tablespoon lemon juice
    • 1 tablespoon coconut
    • 1 tablespoon khaskhas
    • 6 whole red chilies
    • 2 green cardamom
    • 1 cinnamon stick
    • 1 teaspoon cumin powder
    • 1 teaspoon red pepper
    • 1 teaspoon garam masala powder
    • 1/4 teaspoon mace powder
    • 1/4 teaspoon nutmeg powder
    • Salt to taste
    • a piece of coal

    For Garnishing:

    • Green chilies
    • ginger slices

    [/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

    Put yogurt, coconut, khas khas, whole chilli,fried onion, cardamom and cinnamon in a blender.Blend until smooth.

    Step 2

    Take it out in a large bowl. Add papaya paste, ginger garlic paste, lemon juice, red pepper, cumin, mace powder, nutmeg powder and salt.Mix well.

    Step 3

    Add mince in yogurt mixture. Stir until well combined.

    Step 4

    Cover and marinate for 2 hours or overnight is best.

    Step 5

    Now heat oil in a large pot or wok over medium heat.

    Step 6

    Add marinated mince.Cover the wok and cook on very low flame for 30-40 minutes or until all water dries up and mince is cooked.

    Step 7

    Adjust the seasoning to your taste.

    Step 8

    Put this pot on a hot griddle and give dam on low flame.

    Step 9

    In the end give charcoal smoke.

    Step 10

    Dish it out. Garnish with green chilies and ginger slices. Delicious Smoked Keema is ready to serve.
    [/tab] [tab]

    • Serve with paratha or Naan along with onion rings and mint raita. Enjoy 🙂

    [/tab] [/tabs]
    If you like Smoked 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 mouthwatering Smoked Keema, do share with us and we would be glad to give it a try.

  • Peshawari Chapli Kabab Recipe with a Twist!

    Peshawari Chapli Kabab 

    Impress your friends and family with this special Chapli Kabab Peshawari Style recipe. These Chapli Kabab are a warming combination of crushed spices and pomegranate seeds in mince. The result is tender, juicy and spicy Chapli Kabab.

    An appetizing side dish with a main course or as snack food. Superb Chapli Kabab recipe for Ramadan and eid dinner or lunch.Give this  a try and don’t forget to share your experience with us !!

    Authentic Peshawari Style Chapli Kabab
    Authentic Peshawari Style Chapli Kabab
    Authentic Peshawari Style Chapli Kabab
    Authentic Peshawari Style Chapli Kabab
    Authentic Peshawari Style Chapli Kabab
    Authentic Peshawari Style Chapli Kabab
    Authentic Peshawari Style Chapli Kabab
    Authentic Peshawari Style Chapli Kabab

    Check it out the Peshawari Kebab Recipe here!

    Print Pin
    5 from 1 vote

    Chapli Kabab Peshawari Style Recipe

    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 500 gm mince meat
    • 1 large tomato seeded & chopped
    • 1 large onion finely chopped
    • 1 large egg lightly beaten
    • 2 scrambled eggs
    • 2 green onion finely chopped
    • 4 green chilies finely chopped
    • 2 tablespoon Maize flour makai ka atta
    • 2 tablespoon chopped coriander leaves
    • 2 tablespoon chopped mint leaves
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon pomegranate seeds crushed
    • 1 teaspoon cumin seeds roasted & crushed
    • 1 teaspoon coriander seeds roasted & crushed
    • 1 teaspoon red chili
    • salt to taste
    • oil for shallow fry

    Instructions

    Method

    • Place onion, green onion,green chilies, ginger garlic paste, fresh coriander in a food processor. Give vegetables a good blend not too much otherwise onion will leave its water.
    • Now add mince and all remaining ingredients(except cornflour, tomato and scrambled eggs). Process again until very fine.
    • Take it out in a large bowl.
    • Add scramble egg, cornflour and finely chopped tomatoes.Mix it with hands until well combined.
    • Wet your hand with water and shape mince mixture into patties.
    • Heat oil in a shallow pan or an iron griddle over medium heat.
    • Shallow fry kebabs on both side on very low heat until golden brown.
    • Transfer into a serving platter. Delicious Peshawari Style Chapli Kabab is ready to serve.

    Notes

    Serving Suggestions:
    Serve with naan or paratha along with mint raita or any sauce of your choice.

    Recipe Note’s:

    1. Maize flour is the main ingredient of Peshawari Kebab it’s main purpose is to soften the patties and absorb excess moisture of material. If you don’t have maize flour replace it with parched gram, if u run out of both types then least choice is of simple wheat flour there might be little bit difference of flour but the purpose can b fulfilled.
    2. Mince Tips: Your mince should be dry and have less fats. Use colander to make sure there is no water content in it.If you use meat with fat it will get shrink while frying..
    3. Kebab Shape Tip: You can shape kebabs round, oval its your choice.
    4. Cooking Tip: While Frying kebabs, cover the frying pan so mince is cooked in its own water and in steam.
    5. Freezing Tip: If you want to freeze these Peshawari Kebabs; don’t add tomatoes in it. Tomatoes will leave water and your kebabs will get break. Don’t thaw cook from frozen on low heat covering your pan so meat tenders perfectly. OR you can freeze them semi cooked and when needed bake them in oven.

    I have also posted Mutton Seekh kabab  which is another easiest & tastiest version of making Kabab at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more.

    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.

  • Badami Gosht (Mutton Curry with Almonds): A Rich & Flavorful Curry!

    Badami Gosht 

    Badami Gosht is a highly preferred dish on the festival of Eid ul adha. A superb variation of meat with almond and yogurt paste is so tasty. Make it for great and delicious change and serve with hot parathas.

    Check it out the Badami Gosht (Mutton Curry with Almonds)  recipe here!!

     Prep Time: 20 minutes

    Cook Time: 50 minutes

    Servings: 6

    Ingredients

    • 1 -1/2 lb Lean Lamb, cubed
    • 5 tbsp Vegetable Oil
    • 2 Cinnamon sticks
    • 6 Garlic Cloves
    • 1 tbsp Cardamom Seeds
    • 1 large Onion, finely chopped
    • 2 Garlic Cloves, crushed
    • 1 -1/2 inch Fresh Ginger, peeled and chopped
    • 1 -1/4 cup plain Yogurt
    • 1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
    • 1/2 tsp Chili Powder
    • 1/2 cup Ground Almonds
    • 1 tsp Salt
    • 1-1/2 cup Coconut Milk
    • 2 dried Red Chilies

     

    Directions:

    Step 1:

    Heat oil in a heavy bottom skillet over medium heat.

    Step 2

    Add cinnamon, cloves and cardamom and fry for 1 minute.

    Step 3

    Add onion, saute until soft, stirring occasionally.

    Step 4

    Add garlic and ginger and fry for 3 minutes, stirring frequently.

    Step 5

    Add lamb cubes and fry until brown, for about 5 minutes.

    Step 6

    Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

    Step 7

    Grind almonds with enough water to form a thick paste.

    Step 8

    Add almond paste and whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low heat.

    Step 9

    Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.

    Step 10

    Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish. Badami Gosht is ready to serve.

    • Serve with naan or paratha.

     

  • Restaurant-Style Juicest Beef Tikka Recipe (Made at Home)

    Beef Tikka

    Sharing good food with family and friends is a big part of Eid days and Tikka, kebab are must made. Some people complain not getting an exciting flavor of tikka, try this easy Beef Tikka Recipe that has a perfect warming taste.

    Beef Tikka Recipe
    Photo: Beef Tikka
    Beef Tikka recipe
    Photo: Beef Tikka

    Check it out the Beef Tikka Recipe Here !!

    Prep Time:10 minutes + marination

    Cook Time:20 minutes

    Servings:4

    Difficulty Level:Easy

    Ingredients

    • 1 kg beef, cut into cubes
    • 2 tbsp Unripe papaya (grinded)
    • 1 tsp Ginger paste
    • 1 tsp Garlic paste
    • Salt according to taste
    • 2 tbsp Yogurt
    • 1 tsp Chili powder
    • 1 tbsp Chopped green chilies

     

    Directions:

    Step 1

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

    Step 2

    Leave to marinate for 5-6 hours preferably overnight.

    Step 3

    Then barbecue over charcoal. Beef Tikka is ready to serve.

    Beef Tikka Recipe Note’s

     

    • Allow meat a good marination time to get tender and soft tikka.

    Serving Suggestions:

     

    • Serve with mint chutney and ring onions.

    If you like Beef Tikka Recipe and make it then let me know your feedback by commenting below.

  • Eid Special Champ Pulao: A Delicious and Easy Recipe

    Champ Pulao

    Champ Pulao rice is yummy. The garam masala and other spices gives the Champ pulao a perfect taste.This is a great dish for rice lovers.This is certainly a fantastic entertaining dish. Give it a try and make at home tonight & enjoy with entire family.

    Champ Pulao Recipe
    Photo: Champ Pulao Recipe

    Check it out the Champ Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:1 hour[/one_fourth] [one_fourth]Servings:4 [/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]

    For Stock(Yakhni):

    • 1 kg mutton or lamb chops
    • 1 small onion
    • 6 garlic cloves
    • 1 inch pice of ginger
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon blackpepper
    • 1/2 teaspoon coriander seeds
    • 4 green cardamoms
    • 1 medium cinnamon stick
    • Salt To taste
    • 6 cups water

    For Champ Pulao:

    • 2 cups basmati rice
    • 2 small onions, thinly sliced
    • 3 tablespoon butter or ghee or oil
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 3 tomatoes, chopped
    • 3 green chilies
    • 1 teaspoon cumin seeds,(zeera)
    • 1 teaspoon garam masala
    • 1 teaspoon red chili powder
    • 10 black pepper corns
    • 2 bay leaves
    • few drops of lemon
    • 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]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Rinse rice with few changes of water.

    Step 2

    Soak in water for 30 minutes.

    Step 3

    Now take a pressure cooker or large pot, add all stock(yakhni) ingredients in it.

    Step 4

    Cook for 40 minutes or until meat is tender.

    Step 5

    Separate mutton chops(champ) in a Separate plate with cloves of garlic we add in.

    Step 6

    Measure the 4 cups stock and set aside.

    Step 7

    Heat the oil or ghee in a large pot over medium heat.

    Step 8

    Add onions, cook for few minutes when its turning pink add cumin seeds, bay leaves, blackpepper.

    Step 9

    Cook for 2 minutes or until onion turn golden brown.

    Step 10

    Add ginger garlic paste. Cook and stir mutton chops(champ) and squeeze the cloves of garlic.

    Step 11

    Cook for 5 minutes then add tomatoes.Stir well.

    Step 12

    Cook and stir with red chilli and garam masala.

    Step 13

    Now add mutton stock(yakhni), when it come to boil add rice and check the seasoning, if less then add salt and few drops of lemon.

    Step 14

    When all the water is dried out, Put it on DUM for about 10 minutes on very slow flame.

    Step 15

    Put the lid off. Fluff rice with a fork.

    Step 16

    Dish it out. Garnish with tomato slices and green onions.Delicious Champ Pulao is ready to serve. ENJOY 🙂

    [/tab]

    [tab]

    • Cooking time vary on your meat ,I cooked  it for 35 minutes.

    [/tab]

    [tab]

    • Serve with mint yogurt.

    [/tab]

    [/tabs]
    If you like Champ Pulao  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 mouthwatering Champ Pulao, do share with us and we would be glad to give it a try.

  • The Secret to Delicious Mutton Keema: This Recipe is a Gem!

    Mutton Keema

    Try out this tasty Mutton keema recipe for a variation of your everyday meal. All the ingredients are in your kitchen which requires making it, so no worries. Spicy mince is a delicious family meal along with paratha, chapatti and raita.

    Mutton Keema Recipe
    Photo: Mutton Keema Recipe

    Check it out the Mutton Keema Recipe here!!

    Prep Time:10 minutes

    Cook Time:1 hour

    Servings: 4

    Difficulty Level:Medium

    Ingredients

    • 500 gm mutton mince
    • 1/2 cup oil
    • 2 onions (finely chopped)
    • 3 tomatoes (finely chopped)
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala powder
    • salt to taste

    For Garnishing:

    • 3-4 green chilies, thinly sliced
    • 1/4 cup fresh coriander leaves

     

    Directions:

    Step 1

    Heat oil in a pan or wok, add chopped onions and fry for 3-4 minutes.

    Step 2

    Then add ginger-garlic paste and stir fry for few seconds.

    Step 3

    Now put mince into it and cook for 5 minutes.

    Step 4

    Then add chopped tomatoes and let the tomato turn soft.

    Step 5

    Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix well.

    Step 6

    Add 2 cups of water, bring to a boil then reduce the heat.

    Step 7

    Put the lid on and cook for 40-45 minutes or until mince cooked thoroughly.

    Step 8

    Then, uncover, and stir fry 4-5 minutes or until water is completely
    absorbed.

    Step 9

    Remove from the heat and transfer into the serving bowl.

    Step 10

    Sprinkle garam masala powder over the top.

    Step 11

    Garnish with green chilies and fresh coriander leaves. Mutton Keema is ready to serve.

    Serving Suggestions:

    • Serve with Tandoori paratha, roti or boiled rice.

    If you like Mutton Keema Recipe and make it then let me know your feedback by commenting below.

  • The Perfect BBQ Alternative: Make Restaurant-Style Tawa Gosht on a Griddle!

    The Perfect BBQ Alternative: Make Restaurant-Style Tawa Gosht on a Griddle!

    Tawa Gosht

    Tawa Gosht is a special Pakistani Restaurant and Roadside dish cooked on a large Iron griddle (tawa) to impart special flavours. A must try recipe !!

    Tawa Gosht Recipe
    Photo: Tawa Gosht Recipe

    This tasty mutton curry  is heavily influenced by Pakistani style of cooking. The freshly pounded spices gave it a real authentic flavor. Tender morsels of lean mutton or lamb tossed over an iron skillet with most exotic spices and yogurt, crushed garlic and ginger root, then covered in light tomato onion curry. 

    Tawa Gosht Recipe
    Photo: Tawa Gosht Recipe

    After eating it, I often thought to make it at home and finally now I tried and got it very similar to that actual taste. It has a little spicy taste due to use of green chilies. My whole family also like it. You can adjust the seasoning according to your taste. Goes great with Roghni Naan, salad and Mint raita. A scrumptious dinner !!

    Check it out the Tawa Gosht Recipe and printable version below!!

    Print Pin

    Tawa Gosht

    Tawa Gosht is a special Pakistani Restaurant and Roadside dish cooked on a large Iron griddle (tawa) to impart special flavours. A must try recipe !!
    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 5
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg lamb or mutton
    • 1 onion finely chopped
    • 2 to matoes finely chopped
    • 1 cup plain yogurt
    • 1/2 cup desi ghee
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon dry roasted cumin
    • 1 tablespoon red chili powder
    • 1 tablespoon coriander powder
    • 1 teaspoon garam masala powder
    • salt to taste

    For Garnishing

    • 4-6 green chilies thinly sliced
    • 1 to mato cut into rounds
    • 2 tablespoon green coriander chopped
    • 1 inch piece of ginger julienned

    Instructions

    Directions

    • Place meat in a large bowl. Add ginger-garlic paste, yogurt, cumin, coriander, salt and red chilli powder.Toss to coat evenly.
    • Cover and marinate for at least 4 hours or overnight.
    • Now heat ghee or butter on a large griddle (tawa) over medium heat.
    • Add chopped onions. Sauté for 3-4 minutes or until they change colour.
    • Now add tomatoes and meat.Stir well.
    • Cook, covered on very low heat for 1 hour or until meat is tender.
    • Keep stirring occasionally and add little water if mixture begins to stick.
    • Cook on high heat for 10 minutes or until all liquids dry off and oil comes on top.
    • Sprinkle garam masala over it.
    • Garnish with green chillies, fresh green coriander, tomato and ginger slices.Delicious Tawa Gosht is ready to serve. ENJOY 🙂

    Notes

    Serving Suggestions:
    Serve with naan, salad and mint raita.
    I have also posted Matka Gosht recipe which is another Tastiest version of making Mutton Curry. Do check it out as well.

    [divider]

    If you like this Tawa Gosht Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • The Juiciest Mutton Seekh Kabab Recipe You’ll Ever Try

    Mutton Seekh Kabab

    Why eat shop seekh kabab when you can make it even more mouthwatering in the home. Learn how to make mutton seekh kabab by following my step by step recipe.

    Mutton Seekh Kabab Recipe
    Photo: Mutton Seekh Kabab Recipe

    This is a spicy and extremely flavourful Mutton Seekh Kabab Recipe which will surely be a hit at any BBQ party. These make mouthwatering starters or are good for a party. They can also be served as part of a main course.

    Mutton Seekh Kabab Recipe
    Photo: Mutton Seekh Kabab Recipe

    Must try this Mutton Seekh Kabab Recipe and  If you have any question about this Mutton Seekh kabab Recipe then you can ask by using comment box and we will clarify your confusion.

    Check it out the Mutton Seekh Kabab Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:15 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
    • 200 gm kidney fat
    • 2 onions, finely chopped
    • 1/2 cup fresh coriander leaves ,finely chopped
    • 1/4 cup mint leaves, finely chopped
    • 5 green chilies, finely chopped
    • 1 tablespoon chopped ginger
    • 1 teaspoon cayenne pepper
    • 1 tsp garam masala powder
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • salt to taste
    • Butter for busting

    [/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 the mince in a food processor, add all ingredients except oil in it.

    Step 2

    Process it for 4-5 minutes or until all ingredients are combined in mince.

    Step 3

    Then grease the skewer with oil or ghee . Preheat grill so that coals are white hot in time for barbecuing.

    Step 4

    Now make the shapes of kebabs around skewers and while barbecuing them keep pouring ghee over them.

    Step 5

    Keep rotating the skewers occasionally.

    Step 6

    When cooked, gently remove the kebabs from the skewers. Mutton Seekh kabab is ready to serve.

    [/tab] [tab]

    • Serve with Naan, raita and salad.

    [/tab] [/tabs]

    If you like Mutton Seekh Kabab  recipe and make it then let me know your feedback by commenting below.

  • Wholesome & Hearty: Hyderabadi Murgh Haleem Recipe for the Family

    Hyderabadi Murgh Haleem

    Haleem is a world famous food prepared during Ramadan or Eid Season. This is a slow cooked stew made with meat and lentils.

    Did you know? Hyderabadi Murgh Haleem is a distinct variant of Haleem originating in Hyderabad in South India.It is a popular dish during the Ramadan. It is a tradition to break the daily fast (roza) at Iftar with a plateful of haleem.

    Hyderabadi Murgh Haleem Recipe
    Photo: Hyderabadi Murgh Haleem Recipe

    Lentils and chicken are the star ingredients of this flavorful dish. I wouldn’t say its the most authentic way of making haleem. But its as close as it can. Very mouth-watering dish which is served with fried onion, chat masala, coriander, mint, ginger, green chili and lemon.

    Hyderabadi Murgh Haleem Recipe
    Photo: Hyderabadi Murgh Haleem Recipe

    Try out this classic Hyderabad Murgh Haleem recipe.Very lips smacking recipe must try on Eid. If you have any question about this recipe  then you can ask by using comment box and we will clarify your confusion.

    Check it out the Hyderabadi Murgh Haleem Recipe and printable version below!!

    Print Pin

    Hyderabadi Murgh Haleem

    Try out this classic Hyderabad Murgh Haleem recipe.Very lips smacking recipe must try on Eid.
    Prep Time 2 hours
    Cook Time 3 hours
    Total Time 5 hours
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg chicken boneless cut into cubes
    • 1 kg cracked wheat soaked in water for 2-3 hour then drained
    • 1 cup vegetable oil or ghee
    • 1 cup plain yogurt
    • 2 onions finely chopped
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 2 tsp green chili paste
    • 2 tsp green coriander paste
    • 2 tbsp Lemon juice
    • 3 black cardamoms-seeds
    • 1/2 tsp cinnamon powder
    • 1 tsp red chili powder
    • 1 tbsp salt
    • 1 tsp chat masala

    For Garnishing

    • 4-5 green chilies thinly sliced
    • 1/2 cup mint leaves
    • 1- inch piece of ginger thinly sliced
    • 3-4 lemon wedges

    Instructions

    Directions

    • In a bowl,add yogurt, lemon juice, green chili and coriander paste, cardamom and cinnamon powder, red chili powder, ginger-garlic paste &salt. Mix well and make a smooth paste.
    • Marinate the chicken in this mixture and leave 3-4 hours.
    • Add enough water to the wheat and cook till tender.
    • When cool enough to handle, blend to a paste in a blender.
    • Heat the oil and add the meat chicken mixture.
    • Turn around over high heat, till opaque.
    • Add 1 cup water in it,cook and covered over low heat till tender.
    • Add the wheat paste and continue to cook another 20 minutes.
    • Transfer into a serving bowl, sprinkle chat masala over the top.
    • Garnish with mint leaves,green chilies and ginger slices. Hyderabadi Murgh Haleem is ready to serve. ENJOY!

    Notes

    Serving Suggestions:
    Serve hot with naan.
    If you like this Hyderabadi Murgh Haleem Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Degi Korma Recipe

    Degi Korma

    Korma’s are typically made by marinating the main ingredient in yogurt and spices like ginger and garlic. It is then cooked in its own juices and a gravy made of onions, lots of tomatoes, green chillies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc.

    Degi Korma is a fancy version of meat curry also very popular in India and Pakistan. At special occasions, wedding and large festive occasion, its popular to make degi korma.

    Degi Korma Recipe
    Photo: Degi Korma Recipe

    For all the korma lovers here is an excellent Degi Korma recipe. Good thing about the degi korma recipe is its spices. Yogurt is added in this to give a little sour touch to the meat. It’s exceptional to have.

    Kormas can range from mild to medium hot and taste nice with breads like Chapatis or naan and sheermal. Try this Degi Korma recipe and If you have any question about this recipe then you can ask by using comment box and we will clarify your confusion.

    Degi Korma Recipe
    Photo: Degi Korma Recipe

     

    Check it out the Degi Korma Recipe and printable version below!!

    Degi Korma Recipe
    Print Pin

    Degi Korma

    At special occasions, wedding and large festive occasion, its popular to make degi korma in Pakistan. Do try it!!
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 500 gm Chicken or mutton
    • 1 tablespoon Ginger garlic paste
    • 1 cup Yogurt
    • 1/2 cup Oil
    • 4 Onion thinly sliced
    • 2 black cardamon
    • 4-5 Small cardamon
    • 5 Cloves
    • 2 Cinnamon sticks
    • 2 bay leaves
    • 1 teaspoon Black Pepper
    • 1 teaspoon cumin powder
    • 1 teaspoon red chili powder
    • 1/2 teaspoon Black cumin seeds
    • 1/4 teaspoon nutmeg powder
    • 1/4 teaspoon javitri powder
    • 1/2 teaspoon Coriander powder
    • Salt to taste
    • 2 drops Korma Essence dissolved in 1 tsp milk

    Instructions

    Directions

    • Take oil in a pan.Fry onion to golden brown, sprinkling 1 pinch of salt.
    • Take fried onion in a plate & spread it to cool & crispy.
    • In the same oil fry meat in it very well, until colour changes & smell is gone.
    • Add Ginger garlic paste and fry again well using little water time to time.
    • Add Yogurt and fry until it is fried very well.
    • Add all garam masala, coriander powder, salt & chillies. Again fry well.
    • Add ground fried onion. Mix well.
    • Put water as much as you require for the curry in it.
    • Cover lid & cook until meat is tender.
    • In the end sprinkle ground jaifal, javitri & 2 small ilaichi, korma Essence.
    • Put on low heat on dum for 5 minutes.
    • Take out in a bowl. Degi Korma is ready to serve.

    Notes

    Serving Suggestions:
    Serve with Bakarkhani Naan.
    If you like this Chicken Pita Sandwiches Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • The Perfect Party Appetizer: Easy Ghilafi Kebab Recipe!

    The Perfect Party Appetizer: Easy Ghilafi Kebab Recipe!

    Ghilafi Kebab

     You can make these tasty kebab easily and people will enjoy them.If you have any question about this Ghilafi Kababs Recipe then you can ask by using comment box and we will clarify your confusion.

    Check it out the Ghilafi Kebab Recipe  here!!

    Prep Time:20 minutes

    Cook Time:10 minutes

    Servings:4

    Ingredients

    • 500 gm mutton or beef mince (keema)
    • 1/2 cup chopped onion
    • 1/4 cup oil
    • 1 capsicum, finely chopped
    • 1 tomato, seeded & finely chopped
    • 4 green chilies, finely chopped
    • 8 cashew nuts, grinded into a paste
    • 1 bred slice, soaked in water and squeezed
    • 1 inch piece of ginger, finely chopped
    • 2 tablespoon lemon juice
    • 2 tablespoon coriander leaves, chopped
    • 2 tablespoon fresh cream
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon salt
    • 1/2 teaspoon garam masala powder

    Directions:

    1. Place mince and all ingredients in a large bowl.
    2. Mix until well combined.
    3. Now shape into small kababs with wet hands.
    4. Keep in refrigerator for 1 hour or until set.
    5. Heat oil in a frying pan.
    6. Pan fry 4-5 kababs on low heat for 8-10 minutes or until golden brown.
    7. Remove from the oil.
    8. Drain on kitchen paper.
    9. Ghilafi Kababs are ready to serve.
    10. ENJOY!!

    Serving Suggestions:

    • Serve hot with naan and chutney.

    If you like Ghilafi Kebab Recipe and make it then let me know your feedback by commenting below.

  • Recipe: Mutton Tikka

    Recipe: Mutton Tikka

    Mutton Tikka 

    Restaurant food made at home! Did you know it could be so easy? Just follow this Mutton tikka recipe and make delicious mutton tikka at home.

    Mutton Tikka Masala Recipe by Zubaida Tariq
    Photo: Mutton Tikka Recipe 

    Check it out the Mutton Tikka Recipe  here!!

     

    Prep Time:30 minutes

    Cook Time:20 minutes

    Servings:4

    Ingredients:

    • 1/2 kg boneless mutton
    • 3 tbsp lemon juice
    • 2 tbsp raw papaya paste
    • 2 tbsp Tikka masala
    • 1 tbsp ginger garlic paste
    • 1 tbsp red chili, crushed
    • 1 tbsp ground cumin
    • salt to taste
    • oil as required

     

    Directions:

    1. Wash mutton and trim all excess fat.
    2. Pat dry then cut into small cubes.
    3. In a large bow, combine together lemon juice, ground cumin, red chili, raw papaya paste, ginger garlic paste, Tikka masala and salt.
    4. Put mutton in it.
    5. Marinate for 30 minutes.
    6. After 30 minutes thread mutton cubes onto skewers.
    7. Bar B.Q or cook on the grill.
    8. Turning occasionally and busting with oil.
    9. Cook for 10-12 minutes or until cooked thorough.
    10. Remove from the skewers.
    11. Mutton Tikka is ready to serve.
    • Serve with naan and pudina raita.

     

    If you like Mutton Tikka Recipe and make it then let me know your feedback by commenting below.

  • Lamb or Mutton Korma Recipe (with Step-by-Step Pictorial Instructions)

    Lamb or Mutton Korma Recipe (with Step-by-Step Pictorial Instructions)

    Lamb Mutton Korma recipe with step by step pictures
    Lamb or Mutton Korma
    Lamb Mutton Korma recipe
    Lamb or Mutton Korma
    Lamb Mutton Korma recipe
    Lamb Mutton Korma

    Mutton Korma Ingredients:

    • 1 kg mutton (rinse and drained)
    • 3 onions, thinly sliced
    • 1 cup oil
    • 1cup plain yogurt
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp cayenne pepper
    • 1 tsp coriander powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp  black pepper
    • 1 tsp cumin seeds, roasted
    • 4-5 green cardamom pods
    • 1 cinnamon stick (about 1-inch)
    • 2 tbsp kewra water
    • 3 bay leaves
    • 4 cloves
    • salt to taste

    For Garnishing:

    • 1/4 cup blanched almond
    • 2 tbsp brown onion
    • 1 tbsp julienne ginger

    How to make Mutton Korma:

    Heat oil or ghee in a pan , add sliced onions and fry on high heat for 8-10 minutes or until the onions turn transparent.

    Stir frequently then reduce heat to low and continue to fry until the onion are light golden.

    Remove from the oil and drain.

    Spread the fried onions on absorbent paper.

    Allow it to cool and when crispy ,

    crush it coarsely with a rolling pin

    .

    In the same oil add ginger-garlic paste and fry for few seconds.

    Pin it For Later:

    Lamb or Mutton Korma
    Lamb or Mutton Korma~ Pin it For Later

  • Skip the Takeout: Make Restaurant-Style Hareesa at Home!

    Harissa with Kabab

    Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.

    Harissa with kabab Recipe
    Photo: Harissa with kabab Recipe

    This is my Rubina Khala’s ( my aunt) fabulous Harissa with kabab recipe that has become one of my absolute favorites and a must-have whenever we when we have a family gathering or family dinner. I recently asked for the recipe and added my twist.Truly delicious, very filling and energy boosting.

    I love to eat Harissa any time; if only i din’t have to give away my last energy stirring it, I would have really made it every day!!

    Harissa with kabab Recipe
    I love to eat Harissa any time. 😛

    Way of eating harissa depends on the region as well. Some people eats it directly with spoon and some people eats it with naan bread.  Perfect dinner idea for Bakra Eid. Do try it, I hope you enjoy these as much as my family does.

    Check it out the Harissa with Kabab Recipe and printable version below!!

    Print Pin

    Harissa with Kabab

    Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.
    Prep Time 30 minutes
    Cook Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • For Harissa
    • 1 kg mutton
    • 2 onion thinly sliced
    • 1 whole garlic bulb don’t peel
    • 2 inch piece of ginger peeled and chopped
    • 1 cup clarified butter or desi ghee
    • 3/4 cup wheat crushed
    • 1/2 cup rice
    • 1/2 cup whole moong daal whole green lentil
    • 1 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder haldi
    • salt according to taste

    For Kabab

    • 750 gm mince keema
    • 1 tablespoon ginger garlic paste
    • 1 onion chopped
    • 3 tablespoon seekh kabab masala
    • 1/2 teaspoon red chili crushed
    • salt to taste
    • oil for frying

    Instructions

    Directions

    • Soak rice and wheat together and boil until mushy.
    • Soak moong in warm water.
    • Put all the kabab ingredients except oil in a chopper or food processor. Process until well combined.
    • Take it out in a mixing bowl and make finger size kabab.
    • Heat oil in a shallow pan over medium heat. Shallow fry kababs until turned golden brown.
    • Remove from the oil and keep aside
    • Take a large pot, add meat ,onion, ginger, garlic, turmeric powder, coriander powder, red pepper and salt.
    • Add 2 cups of water. Bring to a boil and cook until meat is tender and it has enough soup in it.
    • Discard garlic and onion.
    • Add moong daal in it and cook until meat is all mushy.
    • Add rice and wheat in it. Cook and stir for 15 minutes or until well combined.
    • Blend with a hand blender and add all spice powder. Cook and stir for 20 minutes or until you have haleem like Consistency.
    • Now put kababs in it.
    • Make tarka (bighaar) with clarified butter. Add a pinch of turmeric and cayenne to give color.
    • Put tarka on the harissa.
    • Dish it out. Garnish with green chillies. lemon wedges and coriander leaves. Delicious Harissa with Kabab is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve with naan or tandoori roti.

    I have also posted Nihari Recipe which is another tastier version of Lahori Food. Do check it out as well.

    [divider]

    If you like this Harissa with Kabab recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Sindhi Pulao Recipe

    Sindhi Pulao

    Sindhi pulao is most common, popular dinner of Sindhi homes and these rice are best staple Sindhi food. To get best taste of pulao try this delicious Sindhi Pulao Recipe.

    Sindhi Pulao Recipe
    Photo: Sindhi Pulao Recipe

    Check it out the Sindhi Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings: 5[/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]

    • 500 gm boneless lamb, cubed
    • 2 cup long-grain rice, soaked
    • 2 onions, finely chopped
    • 4 tablespoon ghee or oil
    • 1 cup plain yogurt
    • 1 tablespoon coriander seeds
    • 1 tablespoon cumin seeds, crushed
    • 1 tablespoon red chili powder
    • 1 tablespoon peppercorns
    • 6 cardamom pods
    • 3 bay leaves
    • salt to taste

    For Garnishing:

    • 1 tablespoon pistachios
    • 1 tablespoon blanched almonds

    [/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 4 tbsp of ghee and fry the onions until browned. Remove and reserve half the onions.

    Step 2

    Add the meat to the pan and fry until golden brown.

    Step 3

    Add the yogurt and simmer for 5 minutes.

    Step 4

    Grind together the coriander, cardamom and cumin seeds.

    Step 5

    Add to the meat with salt and chili powder. Cover and simmer until the meat is tender and the gravy thick.

    Step 6

    Heat 3 tbsp of ghee in a separate pan and fry the bay leaves peppercorns, drained rice and salt for 3 minutes.

    Step 7

    Add the reserve onion. Remove the pan from the heat and spoon three-quarters of the rice on to a dish.

    Step 8

    In the pan, put layers of rice, cooked meat, chopped onion and nuts.

    Step 9

    Pour over enough water to come 2.5cm/1 in above the level of the rice and simmer until the rice is cooked and the water has been absorbed. Sindhi Pulao is ready to serve.

    [/tab] [tab]

    • Serve with plain yogurt and salad.

    [/tab] [/tabs]

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