Tag Archives: Beef

Beef Korma (Recipe 1)

Beef Korma is a famous wedding dish of rural Pakistan specially in the province of Punjab. Local people there call it “Kattay da salan”; “katta” as in calf and salan referring to a type of curry from Mughlai cuisine. Now it is becoming famous in urban home cooking as well. People make it on Eid al Adha and enjoy with their family and friends.

This is my very own recipe of beef korma and everyone in my family loves it. Tender veal curry pieces cooked in onion & yogurt based, mildly spiced, rich sauce served with hot naan or tandoori roti is just amayyyyy – zingggg!


1 kg beef curry pieces

2 medium sized onions (sliced)

1 cup oil + ghee mix

1 cup yoghurt

2 tbspns ginger garlic (crushed)

3 cups water

Few drops kewra water (optional)


Salt to taste

1 tspn red chilli powder

1 tspn red chilli flakes

1 tspn Kashmiri red chilli powder

1 tspn turmeric

2 bay leaves

6 peppercorns

6 cloves

2 pieces of cinnamon

4 cardamoms

1 tbspn crushed cumin

1 tbspn coriander powder

1 tspn garam masala

1/2 tspn black pepper


– Pressure cook meat in 3 cups of water, 1 tbspn ginger garlic and salt. Cook until meat is 70% done.

– Heat oil and ghee in cooking pan and fry onions until they are golden and crispy. Take out the fried onion and let it cool down. Remove the oil pan from heat and let it cool down a bit as well.

– Put the oil pan on the flame again and add all the spices except black pepper and garam masala and stir. Add remaining ginger garlic paste and stir for few seconds. Scoop out the meat from the stock and add it to the spice mix and fry on medium heat. Add some stock as well and leave it on low heat to simmer.

– Crush the fried onions into coarse paste (in mortar and pestle) and add yogurt, garam masala and black pepper and mix.

– Add the yogurt mix to the meat and stir. Add remaining stock, check for salt, adjust the salt if needed, stir and put the lid on. Add kewra water.

– Cook covered for 20 to 25 minutes on low – medium heat.

– Check if the meat is tender and the oil is separated from the curry. If not, give another 5 to 10 minutes.

– Korma is ready!!!! Take it out in the serving dish and serve hot with rotis.


Beef Chilli Dry

Beef chilli dry is a Chinese – Pakistani dish available in Cafes, oriental restaurants and continental restaurants in Pakistan. It is my favorite because I love the flavor of green chillies, garlic & braised tender beef.

I have created this recipe after numerous failed recipes….. here it is 🙂

Ayesha’s Kitchen



  • ½ kilo chuck steak/ beef schnitzel (cut against the grain into thin slices)
  • 2 tbspns olive oil
  • 2 tbspns ginger & garlic paste
  • A generous pinch of salt
  • ½ tspn black pepper
  • A pinch of white pepper
  • 2 tbspns soy sauce
  • 2 tbspns lemon juice
  • 3 tbspns corn flour


  • Some oil for frying
  • 2 tbspns sesame oil
  • 1 tbspn ginger garlic paste
  • 4 large green chillies (remove seeds and julienne cut)
  • Some green part of spring onions chopped
  • 2 tbspns oyster sauce
  • Some sesame seeds to garnish at the end


  1. Cut steak into thin slices and marinate in all the ingredients given for beef. Mix and keep aside for 40 – 50 minutes, refrigerated.
  2. Heat oil in a pan for shallow frying and fry beef slices in batches. 5 minutes on medium heat per batch. Do not over crowd the pan while frying.
  3. Keep the fried beef aside until needed.
  4. In a wok, heat some sesame seed oil and fry ginger garlic paste until fragrant. Add green chillies, spring onion sprigs and saute’ for a minute on high flame.
  5. Add oyster sauce, mix & add beef strips. Give a final stir for 1 minute on high flame and serve hot with boiled rice with garnish if sesame seeds.

Tawa Keema/ Tawa Qeema

This recipe is my very own version of tawa keema. It is a very chat pata, masaledaar dish which can be made in minutes and loved by all. A very easy and rich recipe for you one dish girls party or just a casual dinner when you dont feel like cooking a time consuming dish.

Ayesha’s Kitchen


  • 4 tbspns oil
  • 500 gms chicken/ lamb/ beef keema
  • A generous pinch of meat tenderizer (only if using beef or mutton)
  • 2 tbspns fried onions (crushed)
  • 1 tbspn ginger and garlic paste (fresh)
  • 2 tomatoes blanched, peeled and chopped fine
  • 3 tbspns green chillies (chopped fine)
  • Salt to taste
  • A generous pinch of chicken salt
  • 1 tspn Kashmiri red chilli powder
  • 1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 tspn cracked coriander seeds
  • 1 tspn crushed roasted cumin seeds
  • 1 tspn pan roasted anardana (crushed)
  • A pinch of cracked black pepper
  • A generous knob of butter
  • A pinch of methi leaves
  • 2 tbspns lemon juice


  1. Add a generous pinch of meat tenderizer to the mincemeat and mix. Keep aside for 30 minutes. If you are using chicken mince, eliminate this step.
  2. Heat oil on a tawa and fry ginger garlic paste and green chillies. Add the mince and stir fry. Break it into pieces while stir frying on medium heat. Add tomatoes and all the ingredients accept lemon juice, methi leaves, black pepper and butter and cook until the tomatoes are mushy.
  3. Add butter and stir fry until the food looks cooked and the oil starts separating. Add rest of the ingredients and give a quick last stir.
  4. Serve hot with roti.

Spaghetti Bolognese

Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤

Ayesha’s Kitchen


  • 500 gms spaghetti (al dente)
  • 500 gms beef mice
  • 2 tbspns minced garlic
  • 1 large onion (chopped)
  • 250 gms button mushrooms (chopped) (optional)
  • 2 carrots (chopped)
  • 1 celery stick (chopped)
  • ¼ cup olive oil
  • 500 ml passata
  • 3 cups beef broth
  • 1 tbspn brown sugar
  • Salt to taste
  • Cracked black pepper to taste
  • 2 tbspns chopped fresh basil
  • 2 tbspns chopped parsley
  • 1 tbspn chopped thyme
  • 1 tspn oregano


  • Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.
  • After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.
  • After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.
  • Serve hot.

Keema Aalu Methi

If you are not in mood of just vegetables, add some mincemeat ……….

Ayesha's Kitchen

Ayesha’s Kitchen


  • 500 gms mincemeat
  • 1 large onion, sliced
  • 2 tomatoes, chopped
  • 1 tbspn garlic and ginger, crushed
  • 1 green chilli, chopped
  • ½ cup oil
  • 500 gms methi (fresh fenugreek leaves)
  • 2 large potatoes , peeled and diced
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn turmeric powder
  • 2 tbspns yogurt
  • 1 tspn coriander powder
  • 1 tspn garam masala powder


-Heat oil and fry onion and ginger garlic until its golden red. Add mincemeat and stir, break and cook on medium heat for about 5 minutes or until the mincemeat changes its colour.

-Add methi, potatoes and all the spices. Stir and cook until the water dries. Add tomatoes and yogurt and cook covered on medium heat for 20 minutes or until the oil hoose out.

-Serve hot with raita, salad and rotis.

Muthi Kabab

Another variation of Seekh Kabab …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 700 g beef mince (20% fat 80% meat)
  • 2 medium sized onion
  • 4 – 8 green chillies
  • 3 cloves garlic
  • 1 tbspn ginger
  • Salt
  • Red chilli powder
  • 1 tspn garam masala
  • 1 tbspn chaat masala
  • ½ tspn cumin seeds
  • 1 egg
  • 1 tomato deseeded and chopped fine
  • ½ bunch of fresh coriander (chopped)
  • 2 tspn gram flour (pan roasted)
  • Oil for shallow frying


-In an electric chopper, chop onion, garlic, ginger and green chillies together. Take this mixture in your hand (little by little) and squeeze access water and keep it aside.

-In a deep mixing bowl, put mincemeat and add all the spices, onion mixture, chopped tomatoes and coriander. Add egg and mix with your hands. Mix, mix and mix until well combined.

-Keep aside for 10 minutes.

-Now take a handful of this mixture and give them oval like shape, like seekh kabab but without whole.

-Fill a skillet with oil to 5cm.

-Fry the kababs and serve hot with tamarind sauce or podina raita.