Tag Archives: Mutton

Mutton Karahi/ Lamb Karahi

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A very famous dish in Pakistan…. It is my version and everyone who has eaten it, loves it. It is not SHINWARI, I will be sharing shinwari karahi recipe in another post, this recipe is more like restaurant or Lahore’s Butt Karahi version…. but better because I have added my special magic to it 🎩🪄
For your convenience I have divided the ingredients into 5 parts and steps, please follow the exact recipe for the authentic taste 😋

TIPS
🔸️Always get meat from 1 lamb/ goat. Don’t buy mix curry pieces because if 1 piece is smelly or of old animal, it will ruin the taste plus the cook time will vary.
🔹️Always buy young animal as its meat will be pink and small grain which will make it easy to cook.

INGREDIENTS
1 kilo lamb meat with bones, I have used a mix of nalli, chaamp and puth (shanks, chops and back strap)
150g lamb fat from the kidney (if you cant find the kidney fat, go for normal fat)
5 medium sized tomatoes (cut into 4 wedges per tomato)
2 tbspns freshly crushed ginger, garlic and green chillies
2 desi green chillies or Turkish green chillies, cut into small pieces or lengthways
4 tbspn freshly chopped green coriander
1/4 cup oil

For Meat Pressure
1 small onion, sliced
1 tbspn ginger garlic paste
1 green chilli, as it is
Salt to taste

Spices
1 tbspn red chilli powder and flakes
1 tspn Kashmiri red chilli powder
1 tbspn cumin powder
1 tbspn coriander powder

For Tempering
1 tbspn butter or ghee
A pinch of kasuri methi
A generous pinch of cracked black pepper

For Garnish
4 tbspn freshly chopped green coriander
Few juliennes of ginger
2 green chillies sliced

METHOD
– In a pressure cooked add all the ingredients mentioned under “For meat pressure” along with 2 cups of water and cook until the meat is 80% done. (I wont mention the number of whistles because all the pressure cookers are different)
– In a separate pan/ wok (I prefer a large size wok with a lid as it is spacious) melt some lamb fat on high flame and then add oil, bring the temperature to medium and add freshly crushed ginger garlic and green chilli paste and stir fry until fragrant.
– Add tomatoes and cover the cook pot and cook for 10 minutes in low to medium heat or until the skin of tomatoes starts wrinkling.
– Take off the tomato skin with the help of tongs and add all the spices and turn the flame high. Cook until the tomatoes are mushy and the spices are cooked.
– Now scoop out the cooked lamb pieces and add it to the tomato gravy. Mix and cook for 5 minutes and add 1 cup of mutton stock to it from the pressure cooker. Reduce the flame and cook until the oil starts separating and the meat is cooked 100%. It will take approximately 15 minutes.
– Melt ghee/ butter in a separate pan and add the ingredients mentioned under “Tempering”. Give them a sizzle and add it to the meat.
– Garnish with ginger, green chillies and coriander and serve hot with khameeri roti or naan.

White Mutton Pulao

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White mutton pulao is my recipe for my twin nephews. They love the boti in it ❤

Ayesha’s Kitchen

Ingredients:

  • 3 cups Basmati rice (soaked 30 mins before use)
  • 1 kilo mutton with bone (ideal is chops)
  • 1.5 large brown onion (sliced thinly)
  • 2 cloves of garlic (smashed roughly)
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 green chillies
  • 4 cloves
  • 1 tspn coriander seeds
  • 2 large cinnamon sticks
  • 2 small cardamoms (lightly smashed)
  • 5 to 6 peppercorns
  • A small piece of mace and nutmeg
  • Salt to taste
  • 1 tbspn cumin seeds
  • ¼ cup oil & 2 tbspns full of ghee

Method:

  1. In a pot put mutton, 1 litre water, half of the onion, green chillies, smashed garlic, cinnamon, cloves, peppercorns, coriander, mace, nutmeg and cardamom and cook until mutton is 100% done. Strain the mutton and take out all the whole spices from it and keep the stock aside.
  2. In a separate thick bottomed pot, heat oil and ghee and add rest of the onions and fry until they are golden. Now add ginger and garlic paste and fry for further 1 minute.
  3. Add mutton and fry for 5 minutes on medium heat. Add 6 cups of stock and bring it to a boil. Now add soaked rice in the stock and cook until very less water remains. Cook on low heat with the lid on for 10 mins or until all the water evaporates.
  4. Take off the lid and move the rice a bit. Keep it open for sometime and the serve hot.

Tawa Keema/ Tawa Qeema

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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

Ingredients:

  • 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

Method:

  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.

Shorba Boti

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Shorba boti….. famous in Pakistani home cooking and very nutritious to eat.

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 1 cup oil
  • 2 kilo mutton (leg or chops)
  • 1 tbspn ginger and garlic paste
  • 2 large onion (sliced)
  • 2 large tomatoes (sliced)
  • 6 – 8 green chillies
  • 1 cup coriander chopped
  • Water as required

SPICES

  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds
  • 1 tbspn garam masala
  • 1 tspn fenugreek leaves
  • 4 cloves
  • 4 peppercorns
  • 2 big cardamom
  • 1 green cardamom

Method:

  • In a pressure cooker, add mutton, 3 green chillies, ginger and garlic paste, onion, salt, peppercorns, cloves, cinnamon, cardamom and 2 cups of water and cook until the meat is 80% done.
  • Remove the lid carefully and cook on high heat to evaporate the moisture. Add oil and fry the meat and add tomatoes and other spices except garam masala and fenugreek leaves.
  • Boil 4 cups of water.
  • Add a splash of boiled water whenever needed and stir fry until the masala is cooked. Add rest of the green chillies and mix and add rest of the boiling water.
  • Cook on low heat until the meat is cooked and the oil comes up to the surface. Garnish with some coriander, fenugreek leaves and garam masala and serve hot.

Mutton Yakhni Pulao

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There are many ways of making Mutton Pulao but this is my very own recipe and whenever i make it everyone loves it. The tender pieces of mutton and aromatic basmati rice cooked in mutton stock and spices gives a very mild and royal taste to this dish.

Pilav or Pulao is originally the feed of Mughal emperors so it has to be royal. My trick of making the perfect rice is adding 1 cup less stock than required, this keeps the rice in shape and dont overcook them. The meat is cooked 90% in yakhni and 10% in the process of making pulao. This prevents the meat from getting mixed in the pulao.  If you have chosen the best kind of meat (20% fat and 80% lean), the best of Basmati rice and spices, and cooked everything to perfection, and added everything at the right time, then there is nothing better than this. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR YAKHNI

  • 2 kilo mutton (goat meat with bone) (cut into curry pieces) (leg or chop)
  • 1 large onion (cut into 6 pieces)
  • 1 whole garlic (cut into two parts)
  • 6 green chillies
  • 1 tbspn freshly crushed ginger
  • 1 tspn pepper corns
  • 1 tspn cloves
  • 4 large cardamom
  • 4 green cardamom
  • 1 large piece of cinnamon
  • 1 tbspn cumin seeds
  • 1 tbspn coriander seeds
  • 1 tbspn fennel seeds
  • 1 piece of mace
  • 1 nutmeg (cracked)
  • 1 Bay leaf
  • 9 cups of water
  • Salt

FOR PULAO

  • 4 cups basmati rice soaked in water
  • 1 cup oil
  • 1 large onion (sliced)
  • 2 tbspns crushed ginger garlic
  • 2 tomatoes chopped or 3 tbspns yogurt
  • 1 tspn red chilli powder
  • 1 tspn coriander powder
  • 1 tspn garam masala
  • 1 tspn cumin seeds
  • 2 big cardamoms
  • 2 pieces of cinnamon
  • 4 cloves

Method:

  • In a cooking pot combine all the ingredients for stock/ yakhni and cook covered. If using pressure cooker cook for 1 hr, if using normal cook pot cook for 2 hours.
  • Remove the lid carefully and check if the meat is 90 percent cooked.
  • Heat oil in a separate pan and fry onions until they are brown. Add ginger and garlic and fry further for a minute. Take out the meat pieces from the stock and add them to the onions and fry. Add all the whole spices and other spices and mix. Add yogurt or tomatoes and let it cook covered for 15 minutes. Add a splash of stock whenever needed and let it simmer.
  • When the masala is cooked add 7.5 cups of stock (strained) and bring it to a boil.
  • Add soaked rice and cook on medium high heat. When rice starts soaking yakhni and very little yakhni remains, place a griddle (tawa) under the cooking pot, cover the cooking pot and cook for 15 minutes on low heat.
  • Open the lid and gently stir the pulao and serve hot with raita and salad.

Bhuna Gosht (Mutton)

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Bhuna Gosht has many variations in Pakistan but this is my very own recipe. I find it more flavorful and desi, the tempering of kashmiri chilli powder and fenugreek leaves make it more special. Try my recipe and let me know how you go with it…. I am sure your family and friends would love it.

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Ingredients:

  • 1 – 1.5 kilo mutton with ones
  • 2 medium sized onions, sliced
  • 4 – 6 green chillies
  • 3 tomatoes, sliced
  • 2 tbspns heap full of fresh ginger and garlic (crushed)
  • 1 cup oil or ghee + 2 tbspns extra
  • Some water

SPICES

  • Salt to taste
  • 1 tbspn Kashmiri red chilli powder
  • 1 tbspn red chilli flakes
  • 1 tspn heap full turmeric
  • 1 tbspn coriander powder
  • 1 tbspn garam masala powder
  • 1 tbspn cumin seeds
  • 1 tspn whole cloves
  • 1 tspn whole peppercorns
  • 2 cardamoms, slitted
  • 1 tbspn fenugreek leaves (kasuri methi)

GARNISH

  • Green chillies
  • Fresh coriander

Method:

  • Heat oil or melt ghee in a cooking pot and fry onion until it is translucent. Add ginger, garlic, cumin, cloves and peppercorns and fry until the onion is golden brown and ginger garlic is cooked.
  • Add mutton pieces and fry until the meat changes its color.
  • Add salt and fry until the water from the meat gets dry. Add 2 cups of water and cook until the meat in tender or add one (1) cup of water and pressure cook for 30 mins after the whistle.
  • When the meat is 85% cooked and the water is dried from the pot, add rest of the spices, tomatoes and green chillies and cook for further 10 – 15 minutes on medium flame. The moisture from the tomatoes will cook the remaining 15% of the meat. Add a splash of water if needed.
  • Meanwhile in a frying pan, melt 2 tbspns of ghee or heat 3 tbspns of oil and fry cardamom, fenugreek leaves and Kashmiri chilli powder for 30 secs and add this to the cooking pot.
  • Give it a final mix and garnish with some green chillies and coriander.
  • Serve hot with roti or naan.