Recipestable

Tag: Mutton

  • 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.

  • 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]

  • 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!

  • 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]

  • 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]

  • The Perfect Celebration Dish: Make Mughlai Biryani for a Royal Feast!

    This is a flavorful briyani recipe which is a typical dish from the Mughal’s. This is rich creamy and full of flavour. Try the easy recipe of Mughlai Biryani  shown below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 1 hour 30 mins[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 500 gm mutton or lamb
    • 250 gm rice, boiled
    • 125 gm milk
    • 10 almonds, blanched
    • 2 large onion, thinly sliced
    • 2 black cardamom
    • 2 cloves
    • 2 green chilies, chopped
    • 1 cinnamon stick
    • 3 cups water
    • 1 cup clarified butter
    • 1 cup yogurt
    • 4 tablespoon lemon Juice
    • 2 tablespoon mint leaves
    • 2 tablespoon fresh coriander leaves, chopped
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 tablespoon cumin seed
    • 1/2 tablespoon saffron
    • 1/2 tablespoon red chili powder
    • salt 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

    Wash rice and soak for 30 minutes

    Step 2

    Heat oil in a deep wok over medium heat. Add onions, and fry until golden brown.

    Step 3

    Soak saffron strands in water.

    Step 4

    Melt butter in the same pan. Add ginger garlic paste, red chilies and almonds. Saute in butter for 2 minutes or until fragrant.

    Step 5

    Add mutton and salt. Stir and cook for 5 minutes or until lightly browned.

    Step 6

    Add water. Bring to a boil then lower heat to medium low. Cook until meat becomes tender and all water evaporates.

    Step 7

    Now boil rice with salt in another wok.

    Step 8

    In a small bowl, mix together the yogurt,cloves, cardamoms, cumin seed, mint leaves, chopped chillies and coriander. Strain the saffron water and add lemon juice. Pour over the mutton.
    Cook 2-3 minutes longer.

    Step 9

    Sprinkle half of the boiled rice over the mutton. Add fried onion. Then cover with remaining rice. Pour milk and butter on top.

    Step 10

    Cover with a lid; seal the edges of the pan with flour paste. Put the wok on hot griddle for one hour. Mughlai Biryani is ready to serve. ENJOY!
    [/tab] [tab]

    • Serve with salad, raita.

    [/tab] [/tabs]

  • 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)

    [/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

    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.

    [/tab] [tab]

    • 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.

  • Aloo Gosht Recipe

    Aloo gosht is a everyday meal, cooked in every single home, but not all the aloo gosht recipes tastes all that great. Cooking method of this recipe is slightly changed which make taste excellent. Next time when you have plan to make Aloo Gosht , try this one recipe.

    I was about 10 when Pakistan’s first private television channel – NTM started broadcasting. Thunder cats became my favorite cartoons back then. The Thunder Cats used to be aired around dinner time. Meaning all of us siblings and cousind will be fixated around the tv while having dinner.
    My Mommy gave up on trying to station us at the dinner table while our favorite cartoons were on. At that time, my favorite dinner was Aloo Gosht (Potato Meat Curry) served with a paratha or a bowl of rice while watching our favorite cartoons. Life was perfect!

    I can’t seem to forget those Dinner prepared by mom. A steaming pile of boiled rice slathered in curry flavored with fresh ground spices and drippings of meat. Tender and juicy pieces of mutton which you pull apart with fingers and potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey and satisfying – plain soul food for us. A tradition which conjures up numerous childhood memories.

    It still amazes me how a 10 year old could eat parathas without any guilt or even a remote thought of weight gain. Now I feel that even the thought of having a buttered paratha adds couple of pounds to one’s waist.
    So Today, I am sharing my favorite aloo gosht recipe in the loving memory of my childhood, guilt free Paratha and rice eating and being a 10 year old.

    It can be served with pea pulao, home made chappati – flat bread or buttered paratha.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 70 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 Kg mutton on the bone, cut into chunks
    • 1/2 cup vegetable oil
    • 5 red potatoes
    • 1-1/2 onion, chopped
    • 4 garlic cloves, peeled and chopped
    • 3 tomatoes, chopped
    • 1 tsp tomato paste
    • 1/2 tsp turmeric powder
    • 1 piece of ginger, peeled and chopped
    • 4 cloves
    • 3 black cardamom
    • 1 tbsp cumin seeds
    • 1 tbsp coriander seeds, crushed
    • 1 tbsp red chili
    • 1/2 tsp black pepper corns
    • salt according to taste
    • 3 cups water

    For Garnishing:

    • 4 tbsp chopped coriander leaves
    • 4 green chilles, thinly sliced

    [/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 meat thoroughly and drain in a colander.

    Step 2

    Heat oil in a large skillet over medium heat. Add ginger and garlic; cook for few seconds. Now add the meat and cook for a 10 minutes.

    Step 3

    Meat will leave a lot of water let it cook in that for another 10 minutes or until its near enough dried.

    Step 4

    Add all the dry ingredients, except the turmeric powder.

    Step 5

    Grind the onions and make a smooth paste of it. Add onion paste to the small pan and cook for 10-12 minutes or until the rawness of the onions is gone. Now add tomato and the tomato paste. Stir and cook on low heat for 10 minutes or until all water dries up.

    Step 6

    Add to the skillet and mix well. Add turmeric powder and water. Cook for 40 minutes or until meat is almost done.

    Step 7

    Meanwhile, peel, wash and cut the potatoes into halves.

    Step 8

    Add potatoes and water to get the sauce consistency you desire. Cover and simmer on low flame for 8 minutes or until potatoes are cooked and the oil separates.

    Step 9

    Remove from the heat. transfer into a serving dish. Sprinkle with green chilies and coriander leaves.

    Step 10

    Aloo Gosht is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with  naan or rice.

    [/tab] [/tabs]

  • Roasted Leg of Lamb (Musallam Raan) Recipe

    Are you ready for the tastiest, most tender melt in your mouth meat you’ve ever had? Roasted Leg of Lamb (Musallam Raan) is, quite simply, sensational.

    A whole pot roasted raan is a festive dish. On the other hand the hassle of carving it at the table may make it seem unsuitable for large party. Good for a family celebration or a few special guests, this is a simplified version of a north classic. Check it out the Musallam Raan recipe here!!

    This leg of lamb is marinated 4 hours with yogurt, vinegar, garlic, and spices  then oven seared and slow roasted. Be prepared for many requests for seconds

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

    • 2-1/2 kg whole mutton leg
    • 1/2 cup ghee or butter
    • 1 onion onions, thinly and evenly sliced
    • 1 cup yogurt
    • 4 tablespoon raw papaya paste
    • 3 tablespoon khoya
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon red chilli powder
    • 2 tablespoon parched grams, powder
    • 2 tablespoon almonds, blanched and ground with water
    • 1 tablespoon coriander powder
    • 1 tablespoon garam masala powder
    • 1 tablespoon pepper corns, powder
    • 1 tablespoon poppy seeds ground with water
    • 1 teaspoon cardamom powder
    • 1 teaspoon mace powder
    • 2 drops kewara essence
    • 1 pinch saffron diluted in warm water
    • salt according to taste

    For Garnishing:

    • 1/2 tsp chat masala
    • 2 fresh lemon
    • 4-5 fresh salad leaves

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    Heat the ghee and fry sliced onions to a golden brown. Remove, grind and keep aside.

    Step 2

    Remove all the white membranes from the surface of the meat.

    Step 3

    Prick the leg thoroughly down to the bone with a fork.

    Step 4

    Except ghee, mix all the ingredients including fried ground onions, and apply evenly all over the leg.

    Step 5

    Prick again so that spices enter the body of the meat. Marinade for 2 hours.

    Step 6

    No water to be added. Place the leg in a thick bottomed wide open pan with ghee, put on a moderate fire and cover.

    Step 7

    Put some live charcoals on top of the lid. Turn leg occasionally and baste it with the ghee. Cook till it is absolutely tender.

    Step 8

    Alternatively bake it in a moderately hot oven , turning and basting as above, for about 2 hours or till it is well cooked. Musallam Raan is ready to serve.

    [/tab] [tab]

    • Serve hot with naan and raita.

    [/tab] [/tabs]

  • Eid Feast Favorite: Spicy Boti Kebab Recipe for Eid al-Adha!

    This boti Kebab is quick to make and tasty. For this extremely tasty recipe you just need mutton, yogurt and spices. Try the easy recipe of Boti kebab is shown below.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 35 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 boneless mutton, cut into small cubes
    • 1/4 cup raw papaya, paste
    • 1/4 cup gram flour
    • 1 cup plain yogurt
    • 1 tbsp ginger, finely chopped
    • 1 tbsp garlic, finely chopped
    • 1 tbsp red chili
    • salt to taste

    For Garnishing:

    • Onion slices
    • Lemon wedges

    [/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

    Rinse and drain mutton. Cut into small pieces then pierce with a skewer or fork.
    Step 2

    In a blender, place papaya, garlic, ginger, yogurt, red chili and salt. Make a smooth paste. Pour this paste over the mutton. Mix well.
    Step 3

    Cover and marinate for at least 6 hours (It would be better to marinate overnight).
    Step 4

    Now add gram flour and skewer the mutton cubes.
    Step 5

    Preheat oven to 350 degree f. Lightly greased a baking tray, place skewers on it. Bake for 30 minutes or until it becomes tender.
    Step 6

    Garnish with the onions and lemon wedges. Boti Kebab is ready to serve.
    [/tab] [tab]

    • Serve with paratha and mint chutney.

    [/tab] [/tabs]

  • Eid Delight: The Flavorful Mutton Steam Recipe!

    A special recipe to make at the occasion of Bakra Eid when we have a quantity of meat and can’t get what to make new. Mutton steam is  relatively easy with a delicious taste.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

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

    • 1 kg boneless mutton
    • 1 cup white vinegar
    • 1/2 cup plain yogurt
    • 2 tbsp red chili, crushed
    • 1 tbsp garlic paste
    • 1 tbsp ginger paste
    • 1 tbsp ground cumin
    • 1 tbsp hot spice powder
    • 1 tbsp chaat masala
    • a pinch of nutmeg powder
    • salt to taste
    • oil as required

    [/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

    Wash mutton and remove all excess fat. Pat dry then cut into bite size pieces.
    Step 2

    Place mutton pieces in a large bowl. Add vinegar, ginger garlic paste. Leave it for 30 minutes then drain.
    Step 3

    Heat oil in a deep pot or skillet. Fry mutton in hot oil for 5-8 minutes or until light golden. Remove from oil and leave it to cool completely.
    Step 4

    In a separate bowl, add yogurt, red chili, cumin, nutmeg powder, hot spices and salt. Mix well.
    Step 5

    Apply this mixture over fried mutton. Leave it for 30 minutes. Now steam for 30-40 minutes or until meat is tender. Mutton Steam is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve  hot with naan and mint chutney.

    [/tab] [/tabs]