Chinoti kunna gosht

Chinoti kunna gosht

Ingredients:

• Mutton 1 kg
• Chilie powder 3 tsp
• Turmeric powder ¼ tsp
• Coriander powder 2 tsp
• Salt 2 tsp
• Onion 1 large sliced
• Ginger garlic paste 1 tbs
• Black cumin 1 tsp crushed
• Ghee 1 cup
• Wheat flour ½ cup
• Water ½ cup

Method:

• In a handi put ginger garlic mixed with half cup of water, ghee, mutton, chilies powder, salt, coriander powder turmeric sliced onion and cook covered for 30 min then fry well add 3 cups water for meat to get tender when meat tender add flour paste stirring well lastly add crushed black cumin cook for 15 min on low flame till ghee comes on tops. Serve with nan.

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Chinoti pulao

Chinoti pulao

 

Ingredients

• Mutton 1 kg
• Rice 1 kg
• Oil 1 cup
• Onion 2 cups sliced
• Ginger garlic paste 2 tbsp
• Salt 1 tbsp
• Chili powder ½ tbsp
• Green chilies 15
• Tomatoes 2
• Black cardamom 2
• Black pepper 1 tsp
• Cinnamon 2 sticks
• Cloves 1 tsp
• White cumin seeds 1 tsp
• Aalo Bukhara 10

Method

• In a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

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Mutton Paye

Mutton Paye

 

Ingredients

• Mutton paye 6 (roasted)
• Brown onion grinded ½ cup
• Ginger garlic 2 tbsp
• Coriander powder 3 tsp
• Chili powder 3 tsp
• Allspice 1 tsp
• Turmeric ¼ tsp
• Salt 2 tsp
• Yogurt ½ cup
• Mix whole spices 1 tbsp
• Oil ½ cup
• Green chilies for garnish
• Coriander leaves for garnish
• Lemon slices for garnish
• Ginger slice for garnish

Method

• Heat oil add whole spices, ginger garlic paste, chili powder, coriander powder, turmeric, salt, fry well add in yogurt, fried onion and paye, fry well add 6 cups water, cover and cook till soft and tender. Lastly add allspice powder, serve sprinkled with coriander leaves, ginger slice, green chilies and lemon.

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Timatar gosht

Timatar gosht

Ingredients

• Mutton ½ kg
• Oil ½ cup
• Tomatoes ½ kg (6)
• Green chilies 4 chopped
• Ginger garlic 2 tbsp heaped
• Salt 1 tsp
• Chili powder 1 ½ tsp
• Turmeric ¼ tsp
• White cumin whole 1 tsp whole
• Coriander leaves ½ bunch
• Allspice ½ tsp

Method

• Heat oil add cumin seeds, ginger garlic paste and mutton, fry well add salt, chili powder, turmeric, cumin powder and tomatoes, fry well add 1 cup water, cover and cook till mutton tender and oil comes on top, lastly add coriander leaves, green chilies and allspice.

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Shadio wala palak gosht

Shadio wala palak gosht

Ingredients

• Spinach 1 kg wash well
• Small fenugreek 4 bunches
• Green chilies 6
• Khoya ½ cup
• Cream 3 tbsp
• Milk ½ cup
• Chili powder 1 tbsp
• Turmeric ¾ tsp
• Mutton ½ kg
• Oil ¾ cup
• Onion chopped 1
• Ginger garlic paste 1 tbsp
• Salt 1 tsp

Method

• Blanched together spinach, choti methi, green chilies without water for 10 minutes, chopperized and keep aside, heat oil in a pan add chopped onion, fry till transparent, add ginger garlic paste, mutton, fry well add chili powder, turmeric, salt, fry well, add 1 cup water, cover and cook till mutton tender, add chopperized spinach mixture with milk, fry well till oil comes on top, add crushed Khoya, remove in a dish, drizzle with cream.

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Kulfa gosht

Kulfa gosht

Ingredients

• Kulfi 1 kg (use only leaves)
• Mutton ½ kg
• Onion 1 ½ cup chopped
• Ginger garlic paste 1 tbsp
• Tomatoes 3 chopperized
• Salt 1 ½ tsp
• Chili powder 1 ½ tsp
• Turmeric ½ tsp
• Green chilies 3 chopped
• Allspice 1 tsp
• Coriander leaves 2 tbsp
• Oil ½ cup

Method

• Heat oil in a pan add onion and fry till light golden, add ginger garlic paste with mutton, chopperized tomatoes, all the dry seasonings, cover and cook for 30 minutes, add 1 cup water, cook till meat tender, now add kulfa and fry well. Leave it on dum, lastly add green chilies and coriander leaves.

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Namkeen Gosht

Namkeen Gosht

 

Ingredients

• Mutton 1 kilo (big pieces)
• Salt 2 tsp (leveld)
• crushed Black pepper 2 tsp
• Ginger garlic paste 1 tbsp
• Onion 2 (coarsely sliced)
• Cooking oil ½ cup

Method

• In a large pan spread half meat sprinkled with ½ quantity of ginger garlic paste, salt, black pepper and ½ onion . Again layer with remaining meat add ginger garlic, salt, black pepper and onion. Seal pan with flour dough and cook on slow flame for one hour . Open pan discard onions and serve sprinkle with all spice powder.

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Irish stew

Irish stew

 

Ingredients

• Mutton ½ kg
• Salt 1 tsp
• Black pepper ½ tsp
• Vinegar 1 tbsp
• Soya sauce 1 tbsp
• Whole spices few
• Water 4 cups
• Potatoes 2 (cut into 8 pieces)
• Baby onions 10
• Carrot 2
• Peas ½ cup
• Butter 2 tbsp
• Flour 2 tbsp
• Milk 1 cup

Method

• Boil mutton with salt, pepper, whole spices, vinegar, soya sauce & 4 cups of water.Till mutton ½ done .Add potatoes & carrots cook till nearly done.Lastly add baby onions, butter, flour mixed with milk into a paste.Cook on low flame for 15 minutes till thick.

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Achaari haryali mutton

Achaari haryali mutton

Ingredients

• Mutton ½ kg par boiled
• Green chilies 2 thinly sliced
• Oil ½ cup
• Salt 1 tsp
• Allspice 1 tsp
• Coriander powder 1 tsp
• Coriander leaves 1 cup
• Yogurt 1 cup
• Fennel seeds 1 tsp coarsely crushed
• White cumin seeds 1 tsp coarsely crushed
• Mustard seeds 1 tsp coarsely crushed
• Onion seeds 1 tsp coarsely crushed

Ingredients for onion paste

• Onion 2
• Green chilies 8
• Ginger garlic 1 tbsp
• Coriander leaves 3 tbsp

Ingredients for baghar

• Oil ¼ cup
• Mustard seeds ½ tsp
• Onion seeds ½ tsp
• Curry leaves 15

Method

• Heat oil add green chilies and coarsely crushed spices, fry for 2 minutes, add grinded onion paste, cook for 5 minutes add par boiled mutton, cook for 10 minutes, add salt, coriander, allspice, ½ cup water. Cover and cook for 10 minutes the open, add yogurt grinded with grinded coriander leaves paste, stirring continuously till thick gravy left, lastly give baghar.

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Palak Gosht Dhaba Style

Palak Gosht Dhaba Style

Ingredients

• Mutton ½ kg boiled
• Spinach 1 kg
• Choti methi 4 bunches
• Soya 1 bunch
• Onion 1 chopped
• Tomatoes 2 sliced
• Cream ½ cup
• Chili powder 2 tsp heaped
• Allspice 1 tsp
• Salt 1 tsp
• Ginger garlic 2 tbsp
• Turmeric ½ tsp
• Coriander powder 1 tsp
• Cumin roasted and crushed 1 tsp
• Coriander leaves 2 tbsp
• Green chilies 4
• Ghee ½ cup

Method

• Boil mutton till ½ done in 2 cups water and keep aside. Blanch spinach, soya, methi and 4 green chilies till soft, blend and keep aside. In a handi add ½ cup ghee, add chopped onion, chopped tomatoes with ginger garlic paste, salt, chili powder, coriander powder and cumin, fry well add blended spinach mixture, keep frying well till oil comes on top, lastly add cream, chopped coriander and green chilies, fry and remove.

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Deghi aalo gosht

Deghi aalo gosht

 

Ingredients

• Mutton ½ kg with bones
• Onion 2 sliced and fried golden
• Whole spices 1 tbsp
• All spice 1 tsp
• Chili powder 1 tbsp
• Coriander powder 1 ½ tsp
• Turmeric ¼ tsp
• Roasted and grinded cumin 1 tsp
• Salt 1 tsp heaped
• Ginger garlic paste 1 tbsp
• Oil ½ cup
• Potatoes 2 cut into big pieces
• Grinded nutmeg ¼ tsp
• Grinded mace ¼ tsp
• Yogurt ¾ cup
• Chopped coriander leaves 2 tbsp
• Green chilies 2 whole

Method

• Heat oil ½ cup fry potatoes light golden and remove, in the same oil fry sliced onion light golden remove and crush with hand add whole spices, ginger garlic paste with mutton, fry for 10 minutes add salt, chili powder, coriander powder, cumin, turmeric, fry well for 2-3 minutes adding little water, add 2 cups of water cook till mutton half done, then add brown onion grinded with yogurt, fried potatoes, all spice, fry well, cover and cook on dum till potatoes and mutton tender and oil comes on top, lastly add chopped coriander and green chilies.

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Steam fried chops

Steam fried chops

Ingredients

• Mutton chops ½ kg ( 8 to 10)
• Whole mixed spices 1 tbsp
• Coriander seeds 1 tbsp
• Water 1 ½ cup

Ingredients for batter

• Yogurt ½ cup
• Salt 1 tsp
• Ginger garlic 1 tsp
• Allspice ½ tsp
• Chili powder 1 tsp
• Coriander powder 1 tsp
• White cumin crushed 1 tsp
• Crushed anar dana 1 tsp
• Gram flour 1 tbsp heaped
• Vinegar 2tbsp
• Turmeric ¼ tsp
• Egg 1

Method

• Cook chops with whole spices, coriander seeds and water till chops tender. Mix all ingredients for batter in a bowl add your steam chops in this batter, deep fry till golden.

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Kabuli Pulao

Kabuli Pulao

 

Ingredients

• Rice 750 gm soaked for 30 minutes
• Mutton ½ kg
• Ginger garlic 1 tbsp
• Salt 1 tsp + 1 ½ tsp
• Water 2 cups
• Oil ¼ cup
• Sugar 2 tbsp
• Raisons ½ cup
• Carrots 1 thinly sliced
• Brown onion ½ cup
• Grind coarsely
• Black cardamom 2
• Black pepper 8
• Cinnamon 1 inch piece
• Cumin 1 tsp

Method

• Boil mutton with ginger garlic paste, salt and 2 cups water till mutton tender and water dries. Heat ¼ cup oil add 2 tbsp sugar and caramelize till light golden, add 3 to 4 cups water with 1 ½ tsp salt, add in the soaked rice. Cook on high flame till boiling and half water dries, then add to it coarsely grinded whole spice masala mix well and leave it on dum. In another pan heat 2 tbsp oil fry raisons and remove then in the same oil add 1 tbsp sugar, slightly caramelize, add in carrot and keep aside. In another pan heat ¼ cup oil add ½ cup brown onion and boiled mutton. Fry till light golden, now add fried mutton on top of the cooked rice surrounded by fried carrots and raisons. Serve hot.

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Zafrani pulao

Zafrani pulao

Ingredients

• Mutton 1 kg
• Rice 1 kg
• Oil 1 cup
• Onion 2 cups sliced
• Ginger garlic paste 2 tbsp
• Salt 1 tbsp
• Chili powder ½ tbsp
• Green chilies 15
• Tomatoes 2
• Black cardamom 2
• Black pepper 1 tsp
• Cinnamon 2 sticks
• Cloves 1 tsp
• White cumin seeds 1 tsp
• Aalo Bukhara 10
• Saffron essence ½ tsp mixed with ¼ cup milk

Method

• In a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm. Lastly add saffron essence and serve with raita.

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Dum kay chops

Dum kay chops

Ingredients

• Mutton chops ½ kg flatten
• Salt 1 tsp
• Crushed black pepper 1 tsp
• Meat tenderizer 1 tsp
• Ginger garlic 1 tbsp
• Soya sauce 1 tbsp
• Lemon juice 2 tbsp
• Oil ¼ cup
• Fries to serve

Method

• Marinate your chops with all above, spread chops in a single layer, cook on very low flame on dum. If required you can add little water. Serve with fries.

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Jangli karahi

Jangli karahi

Ingredients

• Mutton chops ½ kg
• Batair 4
• Chicken ½ kg 8 pieces
• Boiled eggs 4
• Prawns 250 gm cleaned
• Oil ½ cup
• Onion chopped 1 ½ cup
• Ginger garlic paste 2 tbsp
• Chili powder 2 tsp
• Salt 1 ½ tsp
• Turmeric ½ tsp
• Roasted and crushed coriander 1 tbsp
• Roasted and crushed cumin 1 tsp
• Tomatoes ½ kg sliced
• Yogurt ½ cup
• Kasori methi 1 tbsp
• Allspice 1 tbsp
• Ginger sliced 2 tbsp
• Coriander leaves chopped 2 tbsp
• Green chilies 4 sliced

Method

• Par boiled mutton chops and keep aside, heat oil in a wok, fry onion till transparent, add ginger garlic paste with boiled mutton chops, batair and fry spices with sliced tomatoes, cover and cook till chops and batair tender, add chicken with yogurt, cover and cook for 15 minutes, add in prawns, ginger, chopped coriander, green chilies, allspice, kasuri methi, butter, boiled eggs, leave it on dum till oil comes on top. Serve with nan.

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Highway karhai

Highway karhai

Ingredients

• Mutton ½ kg boiled
• Ginger garlic 1 tbsp
• Crushed red pepper 1 tsp
• Chili powder 1 tsp
• Tomatoes 4 sliced
• Yogurt ½ cup
• Crushed black pepper 1 tsp
• Crushed coriander 1 tsp
• Cream 3 tbsp
• Ghee ½ cup
• Green chilies 4
• Cumin roasted and crushed 1 tsp
• Ginger sliced 1 tbsp

Method

• Heat ½ cup ghee add sliced tomatoes, ginger garlic paste, cover and leave it to cook for 10 minutes, then add boiled mutton with salt, both the crushed pepper, chili powder, roasted and crushed cumin and coriander, chili powder, fry well, add yogurt, cover and cook for 10 to 15 minutes, lastly add cream, ginger julienne and chopped hara masala.

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Badshahi Gosht

Badshahi Gosht

Ingredients

• Mutton ½ kg
• Yogurt 1 cup heaped
• Ginger Garlic 1 tsp
• Tomato Paste 1 tsp
• Salt 1 tsp leveled
• Chili Powder 1 tsp heaped
• Turmeric ¼ tsp
• Dry Whole Milk ½ cup
• Coriander Leaves 2 tbsp chopped
• Green Cardamom Powder ½ tsp
• Nutmeg ¼ tsp
• Mace ¼ tsp grinded
• Cream 4 tbsp
• Oil ½ cup
• Onion 1 cup chopped

Method

• Marinate mutton with yogurt, ginger garlic, tomato paste, salt, chili powder and turmeric for 2 hours, heat oil ½ cup add 1 cup chopped onion fry till light golden, add marinated mutton, fry well add 1 cup water, cover and cook till mutton nearly done, add dry whole milk, grinded cardamom, mace and nutmeg powder, cream, chopped coriander leaves, leave it on simmer for 10 minutes, serve with sheermal.

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Fry khaosay

Fry khaosay

Ingredients

• Undercut thinly sliced 400 gm
• Soya sauce 3 tbsp
• Vinegar 1 tbsp
• Black pepper 1 tsp
• Garlic paste 1 tsp
• Salt 1-½ tsp
• Water 2 cups
• Tomato puree 2 tbsp
• Crushed red pepper 1 tsp heaped
• Onion 1 sliced
• Carrot 1 cut into julienne
• Cabbage 1 cup sliced
• Capsicum 1 sliced
• Bake parlor boiled Spaghetti 3 cups
• Samosa strips fried 6
• Bake parlor tomato ketchup 3 tbsp
• Bake parlor chili garlic 3 tbsp
• Mixed masala 1 sachet

Method

• Boil 400 g thinly sliced undercut and add 3 tbsp soya sauce, 1 tbsp vinegar, 1- ½ tsp salt, 1 tsp black pepper, 1 tsp garlic paste in 1 cup water until the meat is tender and the water is evaporated.Heat oil in a pan and add 1 onion and fry until golden brown and remove from pan.

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Kerry do piazza

Kerry do piazza

Ingredients

• Mutton ½ kg boiled half done
• Onion ½ kg sliced
• Oil ¾ cup
• Ginger garlic paste 1 tbsp
• Salt 1 ½ tsp leveled
• Chili powder 1 ½ tsp heaped
• Turmeric ½ tsp
• Kerry 1 peeled and cut in tiny cubes
• Allspice 1 tsp
• Green chilies chopped 4
• Coriander leaves chopped 2 tbsp

Method

• Boil mutton until half done, keep aside, heat oil add sliced onion, fry till half done, do not brown, remove half onion, in a left over onion add ginger garlic paste, slat, chili powder, turmeric and fry well add boiled mutton with 1 ½ cup water, cover and cook till mutton nearly done, add 1 chopped Kerry, half saved onion, allspice, leave it on dum, lastly add chopped green chilies and coriander leaves.

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