Namakeen Gosht Kadhai

Namakeen gosht kadhai is a famous dish of Pakistani Cuisine mostly in Home cooking. Making this dish is always a delight for me as it makes everyone happy on the dinner table. The smell and the look is so tempting that you cant stop yourself once you start eating it….

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Ingredients:

  • 2 kilo goat or lamb curry cut meat (mix of chops, leg and shoulder meat)
  • 4 onions, large sized, sliced
  • 1 cup water
  • 2 cups yogurt
  • 1 cup oil
  • 2 tbspns ghee

SPICES

  • Salt
  • 2 tbspns red chilli flakes
  • 2 tbspns cracked black pepper
  • 2 tbspns coriander powder
  • 1 tbspn garam masala
  • 3 cloves
  • 1 tbspn cumin seeds

MASALA

  • 5 cloves garlic
  • 2 by 2 inch ginger
  • 2 green chillies
  • A bunch of coriander

FOR GARNISH

  • Ginger juliennes
  • Green chillies thick cut
  • Fresh coriander chopped

Procedure:

-In a pressure cooker add 1 cup water, meat, salt and onion and cook for 45 mins on medium low heat.

-Meanwhile prepare the “Masala” for the curry.

-Crush all the ingredients given for masala in a mortar and pestle, until crushed well but not ground. Add all the spices to this mixture except black pepper and garam masala.

-Carefully remove the lid of pressure cooker and check if the meat is tender and cooked to 3/4th strength.

-In a wok or kadai heat oil and melt ghee. Add 1 tbspn of ginger garlic mixture and fry until it starts splattering. Add meat pieces and fry them for 5-7 minutes.

-Now add remaining mixture in the pressure cooker (onion and broth).

-Mix for 2 minutes and add rest of the ginger garlic mixture.

-Whip the yogurt until its creamy and add it to the meat. Mix well and cook covered, on low heat for 20 minutes or until the oil comes up. Add ginger, chillies, black pepper, garam masala and coriander and serve hot with naan or roti.

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It looked like this when I made it last time 🙂

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Sindhi Biryani

Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 cups basmati rice
  • 2 kgs mutton chops
  • 4 big potatoes cut into thick wedges
  • 6 onions
  • 2 cups water
  • 4 tomatoes
  • 250 gms yogurt
  • 4 bayleaves
  • 8 big cardamoms
  • 2 green cardamoms
  • 1 tbspn peppercorns
  • 1 tspn cloves
  • 2 tbspns crushed ginger
  • 1 tbspn crushed garlic
  • Salt to taste
  • 2 tbspns red chilli flakes
  • 1 tspn cumin seeds
  • Some mace and nutmeg
  • 8 dried plums soaked in warm water for 5 mins
  • 2 tbspns kewra essence
  • 1 bunch coriander chopped
  • 1 bunch mint leaves chopped
  • 4 pieces cinnamon
  • 1 tbspn heap full of garam masala
  • 3 lemons (cut into slices)
  • Some yellow food color
  • 1 cup oil

Procedure:

-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).

-Now gently mix the rice and curry layers and dish out.

-Garnish with some crunchy golden fried onion and serve hot.

Ayesha's Kitchen

Ayesha’s Kitchen

Podeena Keema (Mincemeat with Mint Leaves)

Yum Yum Yummy sunday breakkie!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms Beef/ mutton mincemeat
  • 1 bunch chopped mint
  • 6 – 8 green chillies sliced
  • Salt to taste
  • 4 onions sliced
  • Red chilli flakes to taste
  • 1 tbspn ginger garlic paste
  • 1 lemon squeezed
  • 1 cup oil
  • 1 tspn turmeric

Method:

-Heat oil and fry onion until they are crunchy brown.

-Take out half of them in a plate and add mincemeat, turmeric, salt and ginger garlic paste in the pot and cook until the water gets dry.

-Now add green chillies and red chilli flakes and fry cook for 5 minutes.

-Add lemon juice and mint leaves and cook covered for 5 minutes.

-Dish out and garnish with the fried onions we reserved in the beginning.

-Serve hot.

Chappali Tikkian

Side dish or main ………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms beef mincemeat with fat
  • 2 red onion (chopped)
  • 6 green chillies (chopped)
  • Some coriander leaves (chopped)
  • Some mint leaves (optional) (chopped)
  • Some salt
  • 2 tbspns red chilli flakes
  • 1 tspn garam masala
  • 1 tbspn methi leaves
  • 1 tbspn chaat masala
  • ½ tspn kala namak
  • 2 tspns crushed ginger
  • 2 tspns crushed garlic
  • ½ tspn cumin powder
  • 1 tbspn crushed amardana (pomegranate seeds)
  • 2 tbspns cracked dry coriander
  • 2 eggs (scrambled lightly, half cooked, in small pieces)
  • 2 tspns corn powder
  • 1 egg lightly beaten
  • Oil for shallow frying

Procedure:

-Combine all the ingredients in bowl and mix well.

-Make 12 – 16 flat kebabs and fry in hot oil on medium heat. (2 minutes per side)

-Take them out and serve hot with mint chutney as a side dish or with parathas.

Aalu Keema Mattar Biryani

When you are not in the mood of picking bones and want some veggies in your meal …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 cups rice (soaked for 15 mins)
  • Some water to boil rice
  • 2 sliced onions
  • 2 large onion chopped
  • 1 cup oil
  • 750 gms beef/ chicken/ lamb/ goat mincemeat
  • 1 cup fresh peas
  • 2 large potatoes, cubed
  • 1 tbspn fresh crushed ginger
  • 4 tbspns yogurt
  • Few drops of kewra essence
  • Few lemon slices
  • Some fresh coriander
  • Some yellow food color
  • Some fresh mint leaves (optional)
  • 4 green chillies

MASALA

  • Salt to taste
  •  1 tspn cumin seeds
  • 1 tbspn garam masala
  • Few dry plums
  • 1 tbspn coriander powder
  • 1 tbspn fenugreek leaves
  • A piece of cinnamon
  • 2 big black cardamoms
  • 4 – 6 green cardamoms
  • 7 – 8 cloves
  • 1 tbspn peppercorns
  • 4 bay leaves
  • Salt
  • Red chilli flakes/ red chilli to taste
  • 1 tspn turmeric

FOR TARKA

  • 1 onion sliced
  • Few curry leaves
  • 2 dried red chillies
  • ½ cup oil

Procedure:

-Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour. Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.

-Boil rice to 3/4th strength.

-Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.

-Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.

-Cook covered for 5 minutes on low heat and serve hot with raita and salad.

Mazedaar Koftay

My favorite recipe of Koftay (meatballs) ……. Try it and let me know how you go with it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR MEATBALLS

  • 500 gms beef/ mutton/ chicken mincemeat
  • 2 medium sized onion
  • 5 – 7 green chillies
  • ½ bunch fresh coriander
  • 1 tbspn chopped mint leaves
  • 1 tspn garam masala
  • 1 tspn fenugreek leaves
  • Some salt
  • Some red chilli flakes
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • 1 tspn butter/ ghee
  • 1 egg

FOR CURRY

  • 1 cup oil
  • 2 medium sliced onions
  • 3 tomatoes chopped
  • 4 green chillies
  • 1 tbspns ginger garlic paste
  • Some salt
  • Some red chilli flakes
  • 1 tspn garam masala
  • 1 tspn coriander powder
  • 1 tspn cumin seeds
  • 2 tbspns yogurt
  • A pinch of cardamom seeds
  • 4 tbspns chopped coriander leaves

Procedure:

-In a chopper, chop onion and green chillies. Add mincemeat and chop once again. Take it out in a bowl. Add egg and all the spices along with ginger and garlic. Mix and make small meatballs (about 16).

-Heat oil in frying pan and fry the meatballs. When the meatballs are cooked from outside but raw from inside take them out on a plate.

-Heat oil and fry onion. When onion gets translucent, add ginger garlic paste and fry. When onion gets golden brown add tomatoes and all the spices except cardamom seeds and garam masala.

-Cook on low heat until the tomatoes are mixed. Add water if required and make masala. Add yogurt and ¼ cup water and mix. Give it a simmer and add fried meatballs. Add garam masala, green chillies, coriander leaves and cardamom seeds and cook covered on medium low heat until the oil starts to separate.

-Don’t stir or mix after adding meatballs, just carefully swirl the cooking pot.

-Serve hot with chapattis and salad.

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