Achar Gosht is one of the favourite dishes of Pakistan especially on Eid Ul Adha. The smell and aroma of nigella seeds and curry leaves give it a tempting flavour ….
- 1 kg boneless mutton/ 1 kg mutton chops/ 1 kg mutton pcs.
- Some salt
- 2 onion sliced
- 1 tbspn minced ginger
- 1 tspn garlic paste
- ¾ cup oil
- 4 curry leaves
- 4 dried red chillies
- Some methi seeds
- 1 tspn fennel seeds
- 1 tspn nigella seeds
- 1 tspn cumin seeds
- 2 green chillies
- Some red chilli powder
- ½ tspn turmeric
- 1 cup chopped coriander
- Some water
- 1 tspn fenugreek leaves
- 1 black cardamom
- 2 cups of yogurt
-In a pressure cooker combine meat, methi seeds, garlic, onion, salt and cardamom. Add water and pressure cook for about 5 whistles or until the meat is tender. Carefully remove the pressure cooker and cook on high heat until it’s dry.
-If you are not using a pressure cooker, combine everything in a vessel and boil until the meat is tender.
-Add oil, ginger and all the spices. Mix and add yogurt.
-Cook for 10 minutes on medium heat and add green chillies, curry leaves and coriander. Cook for another 5 minutes serve hot with homemade chapattis.
Dhaniya Raita is the most popular condiment in Pakistani condiment menu. You can have it with anything; BBQ, Biryani, Pulao, Paratha, anything!
- A bunch of fresh green coriander
- 1 kg fresh natural style yogurt
- Some salt
- 1 green chilli
Take a good quality marble mortar and pestle and crush coriander and green chilli to fine paste. Now add salt and mix. Stir in yogurt. Pour the whole mixture in a gravy boat or any other bowl. Garnish with some coriander leaves and serve as a condiment.
Chicken Chappal Kabab is one of the favourite dishes of Northern Pakistan. This dish belongs to the province of Khyber Pakhtoon Khaan, Pakistan. Very quick and delicious way to surprise your guests …..
- 1 kg chicken mince (with fat)
- 3 small – medium sized onions
- 8 – 10 green chillies
- A bunch of green coriander
- 2 tbspns crushed ginger
- 2 tbspns crushed garlic
- Salt to taste
- 3 eggs
- 1 tbspn cayenne pepper
- 2 tbspns crushed anaar dana (pomegranate seeds)
- 1 tbspn methi leaves (fenugreek leaves)
- 2 tbspns cracked dry coriander
- 1 tspn coarsely milled black pepper
- 1 tspn garam masala
- Some corn flour
- 12 thin tomato slices
- Oil for shallow frying
-Beat 2 eggs and fry them in 2 tbspns of oil until they give a soft scrambled egg look.
-Now in a mixing bowl combine mincemeat, spices, omelette and 1 egg. Mix with your hands.
-Process onion and green chillies in food processor and mix them with chicken mixture.
-Keep aside for 10 minutes.
-Now divide the chicken mixture into 12 equal portions. Heat oil. With wet hands take one portion, mould it into a ball with your hands, place a tomato slice on it and flat it with your palms in such a way that tomato slice is on its face. Chappal kebab does not have to be in perfect round shape, make it uneven oval.
-Dust it with some corn flour and fry 1 minute per side on medium – high heat and take it out on a plate. Do the same with the other 11 portions.
-Serve hot with dhaniya raita and hot tandoori naan.