Recipestable

Tag: spicy

  • Flavorful Fusion: Qeema Biryani (Mince) Recipe (One-Pot Wonder)!

    Qeema Biryani

    This is not the traditional biryani dish. This is a different variation of biryani that uses keema or minced meat. Basically you cook the keema masala first and then layer and cook the rice on top. It is very easy and it always a hit. Try this keema biryani recipe, hope you will love it!!

    Keema Biryani Recipe
    Photo: Keema Biryani Recipe

    Check it out the Keema Biryani Recipe here!!

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:45 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

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

    • 500 gm mutton mice
    • 2 cups Basmati rice, soaked
    • 1 cup fried onions
    • 2 tablespoon clarified butter or oil
    • 1 large onion, chopped
    • 2 tomatoes, chopped
    • 4 green chilies, chopped
    • 1 tablespoon ginger garlic paste
    • 1 inch cinnamon stick
    • 2 green cardamom
    • 1 black cardamom
    • 5 cloves
    • 8 black peppercorns
    • 1 teaspoon cumin seeds
    • 1 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • few saffron strands ,dissolved in ¼ cup milk
    • salt to taste

    For Garnishing:

    • 2 tablespoon fresh coriander leaves, chopped
    • 2 tablespoon mint leaves, 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

    Washed rice properly with a few changes of water. Then soaked in the water for 30 minutes.

    Step 2

    Heat oil in a large skillet over medium high heat. Add onion and cook for 4-5 minutes or until it is translucent.

    Step 3

    Now add cinnamon, green cardamom, black cardamom, black peppercorns cloves, and cumin seeds. Saute 1 minute longer or until fragrant.

    Step 4

    Add tomato and mince to the skillet. Stir and cook for 25 minutes or until well browned.

    Step 5

    Season with red chilli powder and salt. Mix well.

    Step 6

    Sprinkle garam masala and green chilies over it.

    Step 7

    Meanwhile, Bring a large pot of lightly salted water to a boil. Cook the rice in boil water until half done. Strain well and set aside.

    Step 8

    Layer the half cooked rice, keema, fried onion in a large pot. Again repeat the layers for the rice, keema, fried onion and saffron milk.

    Step 9

    Sprinkle mint and coriander leaves over it.

    Step 10

    Cover with a lid and cook for 15 minutes or until done. Dish it out. Delicious Keema Biryani is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

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

  • Thai Spicy Basil Chicken Fried Rice Recipe

    Thai Spicy Basil Chicken Fried Rice Recipe

    This Thai take on Chicken Fried Rice recipe is SO good and so easy. It’s important to use Thai sweet basil to get the authentic Thai restaurant taste. Yum Yum. Check it Out Thai Spicy Basil Chicken Fried Rice Recipe Here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 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 lb skinless, boneless chicken breast, cut into strips
    • 4 cups cooked jasmine rice, chilled
    • 2 cups Thai basil
    • 1/2 cup peanut oil, for frying
    • 1/2 cup cilantro sprigs
    • 6 garlic clove, minced
    • 2 serrano peppers
    • 1 cucumber, thinly sliced
    • 1 red pepper, seeded and thinly sliced
    • 1 red onion, thinly sliced
    • 3 tbsp oyster sauce
    • 2 tbsp fish sauce
    • 1 tsp white sugar

    [/tab] [tab]Yield:6 servings

    Amount per serving.

    • Calories: 700
    • Fat: 21 g( Saturated Fat: 3.5 g)
    • Cholesterol: 30 mg
    • Sodium: 780 mg
    • Carbohydrate: 106 g
    • Fiber: 3g
    • Sugars: 3g
    • Protein: 21 g

    [/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 small bowl, combine together the oyster sauce, fish sauce, and sugar. Heat oil in a skillet over medium-high heat. Saute garlic and Serrano peppers in hot oil. Stir in the chicken, red bell pepper and onion.

    Step 2

    Pour oyster sauce mixture over it. Cook for 5 minutes or until chicken is no longer pink.

    Step 3

    Add chilled rice.Stir until sauce is blended with the rice. Remove from the heat. Stir in the basil leaves.

    Step 4

    Top with sliced cucumber and cilantro. Thai Spicy Basil Chicken Fried Rice is ready to serve. Enjoy!!

    [/tab] [tab]

    [/tab] [/tabs]

  • Tandoori Raan Recipe

    With just a little preparation over night or two hour before Tandoori Raan tastes amazing. This tender Tandoori Raan is prepared with combination of spices and yogurt.  Check it out the Tandoori Raan recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 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]

    • 1 Leg of lamb
    • 2 tbsp Ginger garlic paste
    • 1/2 tsp Turmeric powder
    • 5 gm Red chilli powder
    • 4 tbsp Balsamic vinegar
    • 2 tbsp Mustard oil
    • 1/4 tsp Black cardamom powder
    • 1/8 tsp clove powder
    • 2 Lemon wedges
    • Salt to taste
    • 3 tbsp Lemon juice
    • 1 tbsp cumin
    • 1 Onion
    • Spring mint leaves

    [/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 the lamb leg trim the extra fat, wash it under running water and pat dry with kitchen towel.

    Step 2

    Prick the lamb leg with fork.

    Step 3

    Season it with ginger-garlic paste, salt, lemon juice, turmeric and red chilli powder.

    Step 4

    Allow it to rest for an hour at warm place.

    Step 5

    Second marination of lamb leg should be done in black cardamom powder, clove powder, yogurt balsamic vinegar and mustard oil.

    Step 6

    Allow it to rest for three-four hours in a refrigerator.

    Step 7

    Heat mustard oil. Fry shahi zeera along with sliced onions till golden brown.

    Step 8

    Put marinated lamb leg in a pot and gently pour in hot oil along with brown onion on the meat.

    Step 9

    Partially immerse the lamb leg in meat stock or water and allow it to cook gently on slow flame with covered lid.

    Step 10

    When the meat is 80 percent cooked remove the lid and cook on high flame so that excessive moisture gets evaporated. Allow it cool.

    Step 11

    Place the meat in a tandoor for a 10-12 minutes or preheated oven for 12-15 minutes. Tandoori Raan is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with naan, ring onion and mint chutney.

    [/tab] [/tabs]

  • Sweet & Savory Fusion: The Perfect Tamarind Beef Recipe (Asian-Inspired!)

    Tamarind paste really makes this dish. It adds a tangy touch to what might be otherwise just another beef stir fry. Check it out the Tamarind Beef recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 1 tsp all spices
    • 1 tbsp coriander leaves, chopped
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp mustard seeds
    • 1 tbsp icing sugar
    • 1 tbsp ginger/garlic paste
    • 1 onion chopped
    • 1/2 tsp salt
    • 2 tbsp tomato paste
    • 2 tbsp oil
    • 2 green chillies, deseeded and sliced
    • 2/3 cup water
    • 4 curry leaves
    • 125 gms tamarind
    • 750 gms boneless beef, cut into one inch cubes and pre-cooked

    [/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

    Soak the tamarind overnight in water. Strain it and save the liquid.

    Step 2

    Put tamarind, tomato paste, icing sugar, ginger/garlic paste, salt and onion into a blender and mix to a smooth puree.

    Step 3

    Heat oil in a wok, add cumin and coriander seeds, mustard seeds and curry leaves; cook until the spices start popping.

    Step 4

    Stir the beef cubes into the spices and fry for four minutes until the meat is brown.

    Step 5

    Add chillies, all spices, tamarind mixture and reserved tamarind liquid and cook for 25 minutes.

    Step 6

    Take it out in a serving dish. Garnish with coriander leaves. Tamarind Beef is ready to serve.

    [/tab] [tab]

    • Serve with paratha.

    [/tab] [/tabs]

  • A Taste of Mughlai Cuisine: The Perfect Mutton Malai Korma Recipe!

    Malai Kofta is a rich creamy dish of Mughul origin which is usually prepared during special occasions. Its a spicy type of gravy.  Check out the malai korma recipe here!!

     

    Malai Korma Recipe
    Photo: Malai Korma Recipe
    Malai Korma Recipe
    Photo: Malai Korma Recipe

    So let’s get started.

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

     

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 1 hour 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    Ingredients
    1 kg Mutton boneless (cut into small pieces)
    3 cup fresh cream (thick top cream of milk)
    2 cup fresh yogurt
    3 thinly sliced onion
    1 tbsp red chili powder
    1 tbsp coriander powder
    1 tsp turmeric powder
    1 tsp black pepper
    6 cloves
    4 cardamom
    2 inch cinnamon stick
    4 green cardamom
    Few strands of saffron
    1/2 tsp cumin seeds
    1 tsp ginger paste
    1 tsp garlic paste
    Salt to taste
    1/2 cup pure ghee (Desi Ghee)
    1/3 cup Oil
    2 tbsp almond paste
    2 tbsp cashew nuts paste
    Directions:

    Heat oil in a pan. Add thinly sliced onion and cook till golden brown.
    Drain and keep set aside.
    In a same oil add mutton pieces, yogurt, ginger paste, garlic paste, red chili powder, coriander powder, turmeric powder, salt, green cardamom, cardamom, cinnamon stick, cumin seeds, black pepper and 1/2 cup water. Cook till meat completely done.
    Now add almond paste, cashew nuts paste and cook 6-8 minutes on a low flame.
    Add pure ghee (Desi ghee) and cook another 2-3 minutes.
    Fresh thick cream of milk add into korma and mix well. Cook 2-3 minutes and remove from heat. Malai Korma is ready to eat.ENJOY!

  • Spicy Orange Beef Recipe

    Spicy Orange Beef made with juicy and tender slices of steak coated in an orange garlic-ginger sauce in just 30 minutes! Hints of orange and a touch of heat dress up a classic combination. This stir-fry is a good weekday dinner recipe.

    No need to buy Chinese take out when it’s so quick and easy to make at home. This Spicy Orange Beef has a delicious flavor all its own and without a heavy coating of breading.There are three classic cooking methods for most takeout Chinese food. First is deep fried food with a breading like  Sweet and Sour Chicken. Second is a pan fry with a cornstarch coating to keep the food crispy but without the breading like in this recipe. Third is your classic stir fry.

    If you’ve ever wondered how Chinese food recipes get a crisp coating without the breading, the magic is usually a soak in soy sauce that is then coated in cornstarch. When the cornstarch is fried it gets very crispy and btw, delicious! My family enjoyed this recipe  The sauce gets a rich flavor from the browned beef, and the orange marmalade  really brightens the sauce. I reduced the red pepper flakes in the recipe below because it was too spicy for my family, and we like things spicy. If your family doesn’t like it very spicy, I would reduce it to 1/4 teaspoon red pepper flakes.

    Some tips and tricks:

    • If you don’t want to use orange marmalade you can swap out for some orange juice and zest.
    • Don’t cook the steak for too long, it will get tough. High heat for a very short period of time on each side.
    • Don’t crowd the pan. The beef needs to get crisp and if you add it at one time it’ll steam and get gummy instead.
    • If you want a richer deeper sesame flavor, add a teaspoon of sesame oil in with the orange juice.

    Here’s your go-to, foolproof, Spicy Orange Beef recipe you’ll never want to be without.

    Print

    spicy orange beef recipe

    Course Main Course
    Cuisine Chinese
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 1 lb boneless round beef steak
    • 2 clove garlic finely chopped
    • 1 tsp ginger paste
    • 3 tbsp cornflour
    • 1 cup beef broth
    • 4 tbsp orange peel thinly sliced
    • 2 tbsp soy sauce
    • 2 tbsp vinegar
    • 1/4 cup orange marmalade
    • 1 tsp red pepper flakes crushed
    • 4 tbsp oil
    • salt to taste

    Instructions

    • Rinse and drain beef steak.Trim all excess fat and cut into thin strips.
    • In a bowl, combine cornflour, beef broth, soy sauce, vinegar, orange marmalade, salt and red pepper flakes. Set aside.
    • Heat oil in a deep pan or skillet over medium high heat.
    • Place beef strips in the pan. Stir-fry for 10 minutes or until browned.
    • Stir in ginger garlic paste and orange peel. Keep Stirring. Cook for 2 minutes then add broth mixture in it. Stirring constantly.
    • Bring to a boil and cook for 2-3 minutes or until meat is tender and sauce is thickened. Spicy Orange Beef is ready to to serve.

    Notes

    Enjoy this quick and easy spicy orange beef dish over rice.

    Want More Chinese Food Recipes?

    Sweet and Sour Fish 

    Spring Fried Beef

    Chinese Dry Beef Chilli

    Beef and Broccoli

    Chinese Lemon Chicken

    Kung Pao Beef

     

    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 Dinner Making!!

  • Walnut Fish in Spicy Orange Honey Sauce Recipe

    Walnut Fish in Spicy Orange Honey Sauce is an easy to make delicious recipe. fish chunks in a delicious, sweet, tangy and spicy sauce _ Walnuts add a slight crunch to this recipe. Check out the Walnut Fish in Spicy Orange Honey Sauce recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    TO MAKE WALNUT FISH:

    • 3 cod fish fillets, cut into chunks
    • 1 egg, lightly beaten
    • 1/2 cup cornflour
    • 2 tbsp soy sauce
    • 1 tsp garlic powder
    • 1 tsp chili flakes
    • 1/2 tsp black pepper
    • salt to taste
    • oil for shallow frying

    TO MAKE SAUCE:

    • 1 cup ketchup
    • 1/2 cup walnuts
    • 1/2 cup orange juice
    • 4 cloves garlic, crushed
    • 4 red chilies
    • 4 tbsp honey
    • 2 tbsp oil
    • 2 tbsp sriracha sauce
    • 2 tbsp soy sauce
    • 2 tbsp vinegar
    • 1 tsp grated orange rind
    • salt and pepper to taste
    • Chili flakes to taste

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

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

    Step 1

    TO MAKE WALNUT FISH Place fish in a mixing bowl. Add egg, cornflour, soy sauce and garlic powder. Season with salt, pepper and chili flakes. Mix until well combined. Cover and marinate for 30 minutes. After 30 minutes, heat oil in a large skillet over medium high heat. Fry fish until crispy and golden brown.

    Step 2

    TO MAKE ORANGE SAUCE Meanwhile, Place all ingredients except the oil, whole chilies and garlic in a small bowl. Keep aside. Heat up the oil in a pan. Add garlic and chilies. Saute until the garlic is slightly golden. Pour the sauce into the pan. Stir and cook for 2 minutes.

    Step 3

    Transfer fried fish in a serving dish. Pour hot sauce over the fish. Toss to coat evenly. Toast 1/2 cup of walnuts and add to the fish. Walnut Fish in Spicy Orange Honey Sauce is ready to serve.

    [/tab] [tab]

    • You can serve this tasty dish with rice or noodles.

    [/tab] [/tabs]

  • 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!

    [/tab] [tab]

    • 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.

  • 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.

  • 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]

  • 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!!

    [/tab] [tab]

    • Serve hot with Naan or paratha.

    [/tab] [/tabs]

  • 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!!
    [/tab] [tab]

    • Serve with chapati, or rice.

    [/tab] [/tabs]