Mutton Khurdi (Mutton Stew)

Ingredients:

• Mutton pieces (bone-in) – 2 lbs
• Onion – 1 medium (finely chopped)
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Green chili (jalapeño pepper) paste – 2 tsp
• White flour or Gram flour (besan) – 1 tbsp
• Milk (2%) – 1 cup
• Cumin seeds (zeera) – 1 tsp
• Mint (pudina) – a few leaves, fresh
• Lime juice – 1 full lime
• Cooking oil – 1 tbsp

Procedure:

In a large pot, add 6 cups of water and boil the meat with the onion, ginger, garlic and green chilly paste. When the meat is tender, add milk and simmer for 5 minutes.

In a separate frying pan, heat the oil and fry cumin seeds until golden brown and crackling. Add gram flour and fry for a few minutes until oil separates and rises to the top. Add the hot oil to the pot with meat (for baghar).

Garnish with mint and serve with naan (pita) or khichdi (rice cooked with lentils).

Baked Koftas (Meatballs)

Ingredients:

• Ground beef or turkey – 4 lbs
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chilies (serrano or jalapeño peppers) – 4, seeds removed
• Green chili paste – 1 tsp
• Curry powder – 1 tsp
• Bread slices (white or whole wheat) – 2
• Cilantro – 1 fistful, fresh
• Onions – 2 medium, finely chopped
• Oil
• Salt

Procedure:
Add all the spices, ginger, garlic and green chili paste along with ½ tsp cooking oil to the ground meat, mix well and set aside for 1-2 hours (cover and refrigerate).


Squeeze out liquid from the chopped onions and mix with the ground meat. Soak bread slices in water and add them to the meat after squeezing out water. Add chopped cilantro, rub some oil on your palms and form small, ping pong ball sized rounds. Grease an oven-safe serving pan and bake on 375 degrees Fahrenheit for 1 hour or until golden brown.


With five minutes remaining in baking time, remove koftas, top them with julienned (thinly sliced) green chilies and return to the oven to complete baking. Serve with cucumber and mint yogurt sauce (raita) and vegetable pilaf, or in a pocket pita! You can also sauté onions and tomatoes on the stove and add the koftas before serving.

Bone less Chicken Bites

Ingredients:

• 1 kg Bone less Chicken cut into small or medium thin strips, length wise, (Breast portion) wash and drain well.
• 4 table spoons Flour
• 6 to 8 table spoons Evaporated milk
• 1 table spoon Ginger paste
• 1 table spoon Garlic paste
• 2 table spoons Honey
• 4 table spoons Tomato Ketchup
• 2 table spoons Red chili powder
• 1cup Quick cooking oat meals
• Oil (for deep frying)
• 4 table spoons Cocoa powder
• 2 table spoons Corn Flour
• ¼ table spoon Baking powder (Mix corn flour with baking powder well and sift together)

Procedure:
First of all take a large mixing bowl and place all the ingredients (except oat meals and oil) in it and mix gently until all of them merged well. After that cover and leave in the refrigerator to marinate for some time. You should keep the mixture in the refrigerator for an hour. Now spread the oat meal with dry hands in a large tray and then in oat meals mix again finely and coat chicken strips nicely turn by turn. 
Deep fry in batches in hot oil on medium or slow flame and fry them until they turned golden brown, crispy and cooked well.
After that drain on absorbent paper, and then put them into serving platter. After that server them with tomato ketchup and enjoy the crispy taste.

Stuffed Mutton Shoulder

Ingredients:

• Mutton shoulder, blade bone removed 1 large (3 to 4 pounds)
• Vegetable oil 1 Table spoon
• Seasoned bread crumbs 1 cup
• Finely chopped garlic 2 cloves
• Finely chopped onion 2 Table spoons
• Chopped fresh mint (or parsley) 1 Table spoon or 1 teaspoon dried
• Grated zest of ½ lemon
• Beaten egg 1 with 1 Table spoon milk or cream

Procedure:

• First preheat oven to 325 F and line a roasting pan with nonstick foil.
• Now rub the exterior of mutton shoulder with vegetable oil and then sprinkle it generously with salt and pepper.
• Take a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. After that place stuffing in the mutton cavity and roll it to cover, and tie with a string tightly or secure with a metal skewer.
• After all these process roast it for approximately 3 hours. Note it should be done by basting with pan juices or additional vegetable oil which you can add to prevent roast from drying out.
• At last remove to a platter and cover loosely with foil. Leave the mutton shoulder for about 15 to 20 minutes more before serving.

Karahi Qeema

Nawabi Murgh Biryani

Mutton Karahi

Fried Mutton

Behari Qeema

Kaleji

Afghani Palao

Beef Liver with Onions

Ingredients:

• 1/4 cup soy sauce 
• 1 teaspoon granulated sugar 
• 1 teaspoon chicken soup base or bouillon granules
• 1 pound beef liver 
• 2 tablespoons vegetable oil 
• 1 large onion, halved and thinly sliced

Procedure
Combine soy sauce, sugar and chicken soup base in medium bowl. Add liver; stir to coat. Cover; marinate in refrigerator, stirring occasionally, for 30 minutes.Heat vegetable oil in large skillet over medium-high heat. Add onions; cook, stirring frequently, for 5 to 6 minutes or until golden. Place liver over onions; cook on each side for 3 to 4 minutes or until no longer pink in center.

Achaar Masala Qeema

ma

Bihari Kabab

Ingredient

• One kg. undercut
• 60 grs. garlic
• 100 grs. raw papaya
• 120 grs. cooking oil
• 60 grs ginger
• 10 grs. red chili pa
• 10 grs. garam masala

(whole hot spices and salt to taste)



Method :


Cut the meat into thin slices and flatten them with a flat knife. Grind ginger, garlic and raw papaya into fine paste. Grind the hot spices and mix with paste and cooking oil and rub meat well with it. Put it in a refrigerator for 8 hours for marinating meat. Put the meat on skewers and barbeque over charcoal fire.

Down Home Beef Stew

Ingredients: 

• 1 pound beef stew cubes
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• 1 package oxtail soup mix
• 4 cups cold water
• 2 cups fresh or frozen baby whole-style carrots
• 2 medium potatoes, cut in eighths
• 4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)

Procedure: 
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen vegetables, add during the last 15 minutes of cooking time.


Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.

Flavorful Swedish Meatballs

Ingredient: 

• 2 eggs, slightly beaten
• 1/4 cup ketchup
• 3/4 cup dry bread crumbs
• 2 tablespoons dried parsley flakes
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 pounds ground beef
• 1 pound ground pork
• Additional Ingredients (for each batch)
• 1 envelope brown gravy mix
• 1/2 cup sour cream
• Dash each nutmeg and pepper

Hot cooked noodles


Procedure: 
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen).
2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or until no longer pink, turning often.
3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.


To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.

Meat Sauce for Pasta

Ingredients: 

• 2 pounds bulk Italian sausage or ground beef
• 1 large onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (4 ounces each) mushroom stems and pieces, drained
• 1/2 cup minced fresh parsley
• 2 teaspoons garlic salt
• 1 teaspoon dried oregano
• 1/2 teaspoon each dried basil, chili powder and pepper
• 2 bay leaves

Hot cooked pasta


Procedure: 
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay
leaves. Freeze in meal-size portions.


To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
Serve over pasta.

Miniature Meat Pies

Ingredients: 

• 1 pound ground beef
• 1/2 cup chili sauce
• 1 envelope onion soup mix
• 1/4 teaspoon salt

Dough:

• 3 cups all-purpose flour
• 1 to 2 tablespoons sesame seeds, optional
• 1-1/4 teaspoons salt
• 1 cup shortening
• 3/4 cup shredded cheddar cheese
• 3/4 cup evaporated milk
• 1 tablespoon cider vinegar

Procedure: 
1. In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix
and salt; set aside.
2. In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until
crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough
forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter.
3. Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2  \tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425°F for 12-16 minutes or until golden brown.


Serve immediately; or cool, wrap and freeze for up to 3 months.


To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425°F for 14-16 minutes or until heated through.

Beef / Mutton Stew

Ingredients

• 1 kilogram of beef or mutton ,medium sized cubes
• 500 grams of onions (sliced)
• 500 grams yougurt,whisked
• 1 tsp. of garlic paste
• 1 tsp. of ginger paste
• 5-6 Whole black peppers
• 4-6 cloves
• 2 Big Black cardamoms
• 1 stick of cinnamon
• 1/2 tbsp. cumin seeds
• 3 tbsp. of coriander ,crushed
• 1 1/2 tbsp red chillies ,crushed
• 1 tbsp salt ( or to taste)
• 1/2 cup oil
• 2-3 Green Chillies (chopped - for garnish)
• A few fresh coriander leaves (for garnish)

Procedure
Put oil in a heavy pot, add the onions and saute until golden brown-transparent.
Add the meat to the onions, and constantly stir until the water dries up.
Mix all of the ingredients above in yougurt and add to meat. (Except for the Fresh Coriander Leaves and Green Chillies).
Mix and saute for a few mintes.
Now add enough water so the meat can tenderize.
Cover pot. And let the meat cook on low heat.
When the meat is well tender and cooked,cook on high heat,stiiring continuosly until oil separates.
Add fresh coriander leaves, and chopped green chillies.
Mix and remove from heat.
Serve hot with naan or chapati.

Used in Kitchen

• To avoid teary eyes when you chop the onion, put a piece of the outer skin of the onion on your forehead before you start cutting. Another option is to put a dish with water next to you and rinse the knife every time you make a cut. Yet another solution is to put the onion in the freezer for 20 minutes before you start cutting.
• If you cooked a meal and it is too salty,cut a potato in half and drop it in with the food for 20 minutes. The potatoes will absorb the salt.
• To tell if an egg is fresh,put it in a glass of water. If the egg sinks, it is fresh. If it floats, it’s old.
• To avoid bad smells in the refrigerator, place an uncovered plate with coffee. Another option is to place an open box of baking soda.
• If you want the bananas or avocados to ripen faster, wrap them in newpaper.
• To unclog the sink, pour in some baking soda and vinegar, and let sit for several hours. If it is still clogged, try it two or three more times.
• For burned pots pour enough vinegar to cover the burned area, set to boil, and then rinse. It will look like new.

Shahi Mutton Korma

Ingredients:

• Mutton – ½ kg
• Bay leaves – 2
• Yogurt – 250g
• Green cardamoms – 6
• Red chilli powder – 2 tsp
• Fresh coriander – as required
• Ginger garlic paste – 1 tbsp
• Garam masala powder – ½ tsp
• Oil – ½ cup
• Whole black peppers – 10
• Coriander powder – 1 tsp
• Salt – 1 tsp
• Onion – 2
• Cream – 2 tbsp
• Kewra water – 1 tbsp
• Almond – 10
• Cashew nut powder – 2 tbsp
• Saffron – ½ tsp
• Cumin seeds – 1 tsp
• Green chillies – as required

Procedure:
Take a pan, put oil and onion, fry onion until it turns golden brown, then take out from the oil. In the same oil, put mutton and fry. Now mix half fried onion in yoghurt, saffron, ginger garlic paste, cashew nut powder, coriander powder, red chilli powder, whole black pepper and salt mix well and pour on mutton, cook on low heat till mutton done and water dries. Now add some water and cook on low heat until the oil separates. Remove from cooker and add garam masala powder, cardamom ground, and cumin seeds ground, cream, almond, and fried onion, mix well and cover. Garnish with green chillies and fresh coriander and serve with sheermal.

Karela Gosht

Ingredients:

• lean lamb – 900g cubed ,on or off the bone
• bitter gourd – 900g
• Salt – to taste
• Ghee or oil
• Onions – 225g sliced into rings or half rings
• Fresh ginger – grated 1 ½”
• Garlic cloves – crushed – 6-8
• Turmeric – ½ tsp
• Ground coriander – 2 tsp
• Red chilli powder – 2 tsp
• Ripe tomatoes – 225g chopped
• Raw mango – ½ peeled and grated or
• Lemon juice – 4 tbsp

Procedure:
Prepare the bitter gourd -slice into fine rings, sprinkle with salt and set aside for about half an hour. Then rinse and remove as much water as possible. Heat some oil and fry the bitter gourd to a golden brown. Drain and set aside. Now add the onions to the pan and again fry to a golden brown. Drain and set aside. You will be able to drain a fair bit of oil from both these.
Next, add the garlic, ginger, turmeric, coriander, red chilli powder and salt to the same oil and sauté for a few minutes before adding the meat. Brown the meat and then add the chopped tomatoes and a little water. Cook covered on low heat for 45min to 1 hour or until the meat is just about done. Then add the previously fried bitter gourd and onions cover and cook gently for another five minutes. Stir in the mango or lemon juice and cook for a few minutes more on low heat. Serve with chopped green chillies and fresh coriander.

Achari Mutton Karahi

Ingredients:

• Mutton – 1 kg
• Oil – ½ cup
• Yogurt – ¾ cup
• Achar gosht masala – 3 tsp
• Ginger garlic paste – 1 ½ tbsp
• Salt – to taste
• Tomato – ½ kg
• Cumin seeds – 1 ½ tsp (fried and ground)
• Lemon juice – 3 tbsp
• Garam masala powder – 1 tsp
• Red crushed chilli – 1 ½ tbsp
• Green chilli, fresh coriander and ginger flaks – as required

Procedure:
Wash mutton, boil until half done. Take a wok, put oil and ginger garlic paste, fry for 1 minute then add mutton (without stock), and fry for 2 minutes, then add salt and chopped tomato mix well, then add red chilli and cumin seeds mix well. Now add lightly beaten yogurt and fry until water dries and separate oil. Then add lemon juice, achar gosht masala and garam masala powder and fry well. Now add remaining stock, cover and cook until water dries. Garnish with green chilli, fresh coriander and ginger flaks.

Dahi Dhowaan Karahi Kebab

Ingredients for kebabs:

• Lamb mince – 750g
• Thinly chopped onion – 1
• Bread slice – 1
• Red chilli powder – 2 tsp
• Ground dry coriander – 1 tsp
• Crushed cumin seeds – 1 tsp
• Fresh coriander – ½ bunch
• Green chillies – 3 to 4
• Garam masala powder – 1 tsp
• Salt – 1 ½ tsp or to taste
• Oil – for frying
• Charcoal – 1 for smoke

Procedure:
Mix onion, green chillies, fresh coriander, dry coriander, salt, cumin seeds, garam masala powder, red chilli powder and bread slice in mince and grind in grinder. Make kebabs and fry in oil, take it out of the oil.


Ingredients for gravy:

• Ground onion – 1
• Ginger garlic paste – 1 tbsp
• Chopped onion – 1
• Chopped tomato – 2
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Oil – ½ cup
• Yogurt – 1 cup
• Onion rings – 1 for garnishing
• Salt – to taste
• Mint and green chillies – as required

Procedure:
Take a pan, put oil and sauté onion, then add ginger garlic paste and fry until onion turns light brown. Then add ground onion, chopped tomato, salt, red chilli powder and turmeric powder and fry a bit, then cover and cook until gravy mixes well. When gravy is cooked well, add garam masala powder, mix well and add fried kebabs and cook for 5 minutes until the oil separates. Now turn the heat a bit high and add chopped mint, chopped green chillies, then lightly blended yogurt, then onion rings, then chopped mint, then chopped green chillies and on top, put burned charcoal and give smoke. Remove charcoal and cook for 3 minutes on high heat. When done, serve with boil rice or naan.

Afghani Karahi

Ingredients:

• Chicken – 1 kg
• Chopped tomato – ½ kg
• Ghee – ¾ cup
• Green chillies – 6
• Ginger garlic paste – 1 tbsp
• Salt – 1 tsp
• Red crushed chilli – 1 tbsp
• Lemon – 1
• Black pepper – 1 tsp
• Cumin seeds – 1 tbsp
• Dry coriander – 1 tbsp
• Ginger flaks – as required

(Cumin seeds, dry coriander and black pepper, fried and grind)


Procedure: 
Take a wok and heat up ghee, then fry chicken and take it out of the ghee. Take another pan or wok, add chopped tomato and cook until soft. Then add in tomatoes, salt, ginger garlic paste, red crushed chilli and whole green chillies and fry well. Now add fried chicken, grind masala and ghee (which we used in chicken while frying) mix well and cover. Cook on low heat for 10 minutes. When done, squeeze lemon juice and serve with ginger flakes.

Stuffed Bitter Gourd (Keema Bhare Karela)

Ingredients:

• Beef or mutton mince – ½ kg
• Bitter gourd whole – ½ kg
• Salt – to taste
• Ghee or oil – ½ cup
• Onions – 2 sliced
• ginger Garlic paste – 2 tsp
• Turmeric – ¼ tsp
• Ground coriander – 1 tsp
• Red chilli powder – 2 tsp
• Cumin powder – 1 tsp
• Garam masala powder – 1 tsp
• Ripe tomatoes – 2 chopped
• green chillies – 4
• tamarind pulp – 4 tbsp
• Fresh coriander – 2 tbsp chopped

Procedure: 
Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.

Mutton Mandi Karahi

Ingredients:

• Mutton or sheep meat – 1 kg
• Oil – ¼ cup
• Green chillies – 6 to 7
• Salt – to taste
• Sheep fat – 300g
• Tomato – 2

Procedure: 
Take a wok, put sheep fat and heat it up until it starts melt, then add mutton and oil, fry until mutton colour turns white. Then add a little bit of water, cover and let it cook on low heat until mutton done and water dries. Then add chopped tomatoes and salt, mix well and cover. Cook until tomatoes are done. Fry well, add green chillies and cook on dum for 5 minutes. Serve tandoori roti or naan.

Mutton Maghaz Karahi

Ingredients:

• Mutton – 1 kg (boiled)
• Mutton brain – 1 (boiled)
• Tomato – 3
• Green chillies – 8 to 10
• Butter – 3 tbsp
• Red chilli powder – 1 ½ tbsp
• Oil – 4 to 5 tbsp
• Ginger garlic paste – 1 tbsp
• Chaat masala – to taste
• Garam masala powder – 1 tsp
• Fresh coriander – 1 bunch
• Salt – to taste
• Lemon – 1

Procedure: 
Take a pan, put oil and fry ginger garlic paste, then add chopped tomato. When the tomato softens, add red chilli powder, salt and garam masala powder and fry well. Now add brain and fry for 1 minute, then add mutton, fry a bit, cover and cook until tomato water dries. Then add chopped green chillies and fry well. Add chaat masala and butter, mix well. Serve green coriander and lemon.

Beef or Lamb Paye (Trotters)

Ingredients:

• Paye (trotter) – 1 or 1 ½ kg
• Beef shank – ½ kg
• Oxtail – ½ kg
• Onion – ½ kg thinly sliced
• Ginger garlic paste – 3 tbsp
• Fresh coriander – 1 bunch
• Fenugreek dry leaves – 2 tbsp
• Yogurt – 375g
• Turmeric powder – 3 tbsp
• Coriander powder – 3 tbsp
• Red chilli powder – 5 tbsp
• Salt – to taste
• Ghee – ½ kg

Procedure: 
Take a large size of pan, put oxtail, beef shank and 3 tbsp of ginger garlic paste, add water and cook until done. Take another pan, put paye (trotters), 3 tbsp of ginger garlic paste and add water and boil until done.
Then take a pan, put ghee and fry onion until golden brown. Then add ginger garlic paste with ¼ cup of water to prevent burn. Now add fenugreek dry leaves, coriander powder, red chilli powder, turmeric powder and salt, and fry well. Then add oxtail and beef shank (without stock), mix well. Now add paye (without stock) and fry for 2 minutes. Then cover and cook on low heat for 5 minutes. Then add yogurt and fry until water dries. Now add all stock, mix well. Then put 1 tbsp fenugreek leaves and chopped fresh coriander. Cook until evaporate then cook on dum (very low heat) for 5 minutes. Serve after 5 to 8 minutes.

Chops with Green Masala

Ingredients:

• Mutton chops – 1 kg
• Turmeric powder – 1 tsp
• Ginger garlic paste – 2 tbsp
• Salt – to taste
• Small size onion – 4
• Oil – 1/3 cup
• Fried ground cumin seeds – 1 tbsp
• Green masala – (green chilli, curry leaves, fresh coriander, mint and dill) – as required
• Lemon juice – 2 tbsp
• Ginger flaks – 1 tbsp

Procedure: 
Take a pan, put oil and fry onion until golden brown. Take them out from oil and leave a side. Then in same oil add ginger garlic paste along with chops, salt and turmeric powder and fry on high heat for 10 minutes. Then add 2 cups of water and let them cook till it’s done and water dries. Then add cumin seeds and fry for 2 minutes. If you are going to serve right now then add green masala, ginger flaks, fried brown onion, lemon juice and fry for another 1 minute. Serve with naan and raita (yogurt dip).

Namkeen Gosht

Ingredients:

• Mutton – 1 kg
• Onion – 2
• Salt – to taste
• Ginger – 1 tsp chopped
• Garlic – 1 tsp chopped
• Turmeric powder – 1 tsp
• Ghee – 2 tbsp
• Oil – 1 tbsp
• Green chillies – 4
• Ghee – ½ cup
• Whole black peppers – 20
• Potato – as required

Procedure:
Take a pan, put 1 tbsp of oil and sauté onion, and then add chopped ginger garlic and 2 tbsp of ghee fry for 1 minute. Then add mutton and fry for 2 minutes and add black pepper and fry until mutton water dries. Then add turmeric powder and salt fry for 5 more minutes. Add enough water and cook until mutton is half done. Then add ½ cup ghee, green chillies and potato along with some more water and let it cook until the potato is done well. Garnish with ginger flaks and fresh coriander and serve with cumin rice.

Karahi Mutton Tikka

Ingredients:

• Mutton – ½ kg
• Papaya paste – 1tbsp
• Salt – 1 tsp
• Red chilli powder – 1tsp
• Turmeric powder – 1 pinch
• Coriander powder – 1 tsp
• Fried ground cumin seeds – 1 tsp
• Lemon juice – 2 tbsp
• Tandoori colour – 1 pinch
• Ginger garlic paste – 1 tsp
• Yogurt – ½ cup

Procedure: 
Apply papaya paste on mutton, then add all above ingredients and mix well. Leave for 10 to15 minutes. Then take a wok, add ¼ cup oil, heat it up and put marinated mutton, cover and cook until its done well. Then fry well. Give smoke of charcoal and serve with salad and mint sauce.

Landi Kotal Bhuna Gosht

Ingredients:

• Mutton or beef – ½ kg
• Ginger garlic paste – 2 tsp
• Oil – ½ cup
• Red chilli powder – 2 tsp
• Onion – 2 thinly sliced
• Turmeric powder – ¼ tsp
• Salt – to taste
• Tomato – 6 chopped
• Green chilli – 8
• Fresh coriander – 3 tbsp

Procedure: 
Take a pan, add oil and fry onion until golden brown. Then add meat and fry until it  becomes white. Now add ginger garlic paste, salt, red chilli powder, turmeric powder, chopped tomato and ¼ cup water, cook until tomato soft and water dries, and then fry well. Then add ½ cup water, cover and cook until mutton or beef done well. Then pour green chilli and fresh coriander, cover for 5 minutes. Serve with tandoori naan or chappaties.

Peshawari Karahi Gosht

Ingredients:

• Lamb – ½ kg
• Tomato – 6
• Fried and crushed cumin seeds – 1 tsp
• Green chilli – 3
• Onion – 1
• Salt – to taste or 1 tsp
• Ginger garlic paste – 1 ½ tbsp
• Dry fenugreek – 1 tsp
• Yogurt – 4 tbsp
• Red chilli powder – 2 tsp
• Garam masala powder – ½ tsp
• Fresh coriander – 2 tbsp
• Black pepper crushed – ½ tsp
• Ghee – ½ cup

Procedure: 
Take a wok, add ghee and sauté onion, then add lamb and ginger garlic paste, fry for 2 to 3 minutes, cover and cook for 10 minutes on low heat. Then add 1cup water and let it cook until done, also add chopped tomato, salt, red chilli powder and green chillies. Then add lightly blended yogurt and let it cook. When its done, put fenugreek leaves, fresh coriander, cumin seeds and black pepper, put on dum for 5 minutes. Serve with peshawari naan.

Spicy Karahi Tikka

Ingredients:

• Mutton – ½ kg
• Meat tenderizer – ½ tsp
• Salt – to taste
• Green chilli – 6 to 8 cut in lengthwise
• Red crushed chilli – 1 tbsp
• Fresh coriander – 2 tbsp
• Fried ground cumin seeds – 1 tsp
• Coral seeds – 1 pinch
• Ginger garlic paste – 2 tsp
• Yogurt – 1 cup
• Oil – 1 cup
• Garam masala powder – 1 tsp

Procedure: 
Apply meat tenderizer on mutton, mix well. Then take a wok, add oil and fry mutton until golden and water dries. Then add green chilli, salt, coral seeds, cumin seeds, garam masala powder, red crushed chilli and ginger garlic paste, mix and fry for 2 seconds. Then add yogurt, mix well and cook on low heat until mutton is done and yogurt water dries out. Serve with fresh coriander.

BBQ Mutton Chops

Ingredients:

• Mutton chops – ½ kg
• Salt – 1 tsp
• Raw papaya paste – 1 tbsp
• Garam masala powder – 2 tsp
• Ginger garlic paste – 1 tsp
• Black pepper powder – 1 tsp
• Lemon juice – 2 tbsp
• Fried ground cumin seeds – 1 tsp
• Green chilli paste – 2 tsp

Procedure: 


First of, take chops and ponder them and move all the meat off the bones. Mix all ingredients and apply on chops, then leave it for at least 2 hours. Then BBQ or grill. Serve with Salad and mint sauce.

Tandoori Pasanday

Ingredients:

• Beef steaks – ½ kg cut in thin strips
• Red crushed chilli – 1 tbsp
• Fried and ground onion – 1
• Salt – to taste
• Mustard oil – 4 tbsp
• Papaya paste – 3 tbsp
• Yogurt – 1 cup
• Garam masala powder – 1 tsp
• Roasted and ground gram – 4 tbsp
• Turmeric powder – ½ tsp
• Ginger garlic paste – 1 tbsp
• Fried cumin seeds – 1 tsp
• Poppy seeds ground – 1 tbsp

Procedure: 


Apply all above ingredients on beef steaks and leave for 3 to 4 hours. Then skew on skewers and bake in preheated oven on 200 degree centigrade for 10 to 15 minutes then give smoke of charcoal. Can be BBQ or grill as well.

Namkeen Balochi Chops

Ingredients:

• Lamb chops – 1 kg
• Papaya paste – 1 tsp
• Ginger garlic paste – 2 tsp
• Salt – 1 tsp
• Lemon juice – 2 tbsp
• Fresh coriander – 2 tbsp
• Freshly ground black pepper – 1 tsp
• Ghee – 4 tbsp
• Whole cumin seeds – 2 tsp

Procedure: 


Wash chops and pat dry. Now apply papaya paste, ginger garlic paste, salt, black pepper and cumin seeds, mix well and leave for 2 hours. Then take a pan, add ghee and marinated chops. Cook on medium heat until it’s done and water dries out. Then fry well and squeeze lemon juice. Serve with fresh coriander and black pepper.

Special Masala Mutton Karahi

Ingredients:

• Mutton – ½ kg
• Ginger garlic paste – 2 tbsp
• Oil – ½ cup
• Special masala – 1 tbsp
• Dry fenugreek leaves – ½ tsp
• Yogurt – 250g
• Ginger – 1 inch piece
• Salt – to taste
• Green chilli – 5
• Small green chilli – 5 thinly chop

Ingredients for Special masala:

• Whole deggi mirch – 125g
• Whole red chillies – 125g
• Mace – 1 tsp
• Long pepper – 1 tbsp
• Cumin seeds – 100g
• Star anise – 3 to 4
• Cloves – 5 to 6
• Green cardamoms – 8 to 10
• Dry coriander – 4 tbsp

Fry all spices turn by turn on skillet and grind them well. Keep in an airtight jar or container. Can be use in any curry.

Procedure:

Boil mutton until done. Now take a wok and put oil, heat it up and add mutton, fry on high heat till mutton changes into brown colour. Then add chopped green chillies and ginger garlic paste and fry well for 2 to 3 minutes. Now add lightly blended yogurt, salt and special masala, and fry on high heat for about 2 to 3 minutes. Then add whole green chillies and fenugreek leaves and cook till oil separates. Garnish with ginger flakes and serve with naans.