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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
