Tag Archives: Mutton

Afghani Kabab

A very easy and tasty appetizer ……….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • ½ kg beef mincemeat
  • 1 tspn salt
  • 1 tspn black pepper
  • 1 tspn red chilli powder
  • 1 tspn garam masala
  • 1 tbspns ginger and garlic paste
  • 1 onion chopped
  • 1 onion cut into cubes
  • 1 tomato cut into cubes
  • 1 green capsicum cut into cubes
  • Some ghee

Procedure:

-Chop beef and onion in chopper.

-Now add all the spices and mix. On skewers screw mincemeat, onion, tomato and capsicum.

-Grill.

-Serve hot with mint sauce and naan.

Karela Gosht/ Karele Gosht

Karele gosht “not so favourite” dish of Pakistan but yeah “favourite dish” of “some people” in Pakistan. Bitter gourd is a bit bitter so people dont like it much but when it is cooked in spices and onion it tastes good.

Bitter gourds have many nutritional and health benefits and one of them is they are good for diabetes.

Ingredients:

  • 1kg bitter gourd/ karele (peeled, cleaned and sliced)
  • 500 grams mutton
  • Some salt
  • Water
  • 3 medium sized onions (sliced)(divided into two parts)
  • 2 tomatoes sliced
  • A black cardamom
  • A piece of cinnamon
  • 4 green chillies
  • 1 tbspn ginger and garlic (freshly crushed)
  • 1 cup oil
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn Ayesha’s Kitchen Garam masala
  • ½ tspn turmeric
  • ½ tspn coriander powder

Procedure:

-Apply some salt on sliced bitter gourds and keep aside for 30 minutes.

-Now rinse thoroughly and keep aside for 10 minutes in a strainer to dry access water.

-Heat ½ cup oil in a frying pan and fry them until they are golden brown. Take them out on a clean kitchen paper tower and discard the oil.

-In a pressure cooked, combine meat, ½ onion, a black cardamom, a piece of cinnamon, some water and salt and pressure cook for 4 whistles or until the meat is tender (tender and in shape).

-Take off the pressure cooker and cook on high heat until the water dries. Add the remaining oil and fry the meat for 2 minutes. Now add tomatoes and spices and cook until the tomatoes lose their stiffness.

-Now add fried bitter gourd and mix. Add rest of the onions and green chillies and let it cook covered on low -medium heat for about 5 – 7 minutes.

-Serve with hot home-made chapattis.

Bhindi Keema Fry (Okra in Spicy Mincemeat)

Bhindi Masala is one of the famouse dishes of Pakistani Home Cooking and people love it. This is one of the special dishes made from okra …….

Ayesha's Kitchen

Ingredients:

  • ½ kg mincemeat
  • ½ kg ladyfinger/ okra
  • 4 onion sliced
  • 2 tomatoes
  • 2tbspns yogurt
  • Some salt
  • 1 tspn garam masala
  • Some red chilli powder
  • ½ tspn turmeric
  • ½ cup oil (for salan)
  • ¼ cup oil (for frying okra)
  • 2 – 4 green chillies
  • 1 tspn ginger garlic paste

Procedure:

-Wash and dry the okra. Trim off its edges. Heat oil in a wok and fry okra fingers until they are a bit brown in colour. Take out the okra and discard the sticky residue.

-In a separate pan, heat oil and fry half of the onion and ginger garlic paste. (Reserve half of the onion slices for later use). When they are brown, add tomatoes and mincemeat. Cook until the tomatoes are mixed with the mixture. Add yogurt and spices. Mix well. The mincemeat should be cooked by now.

-Add fried okra and rest of the onion.

-Cover the pan and cook on low heat for 10 minutes.

-Serve hot with homemade chapattis and raita.

Mattar Gosht

Mattar gosht is one of the famous dishes of Pakistani Home Cooking, do try this and make your meal nutritious by consuming the protein of meat and vitamins of peas ……

Ayesha's Kitchen

Ingredients:

  • 1 kg meat (mutton, curry meat)
  • 1 kg fresh green peas
  • 2 onions large
  • 2 large/ 4 small tomatoes
  • 4 green chillies
  • 1 cardamom big
  • A piece of cinnamon
  • 2 cloves
  • 4 peppercorns
  • 1 tbspn ginger garlic paste
  • 1 tspn Ayesha’s Kitchen Special Garam Masala
  • ½ cup oil
  • ½ tspn turmeric
  • Some salt
  • ½ tspn red chilli powder
  • Water as needed
  • 2 tbspns coriander (fresh)

Procedure:

-In a pressure cooker, combine meat, 2 cups of water, ginger garlic paste, onion, whole garam masala and green chillies and pressure cook it for 4 whistles. If not using pressure cooker, combine the same ingredients in a non-stick pan and add 4 cups of water and cook covered until the meat is tender.

-When the meat is tender, wait for the water to get dry.

-Add oil and stir fry the meat and add tomatoes and other spices. Mix well until the tomatoes tend to lose their stiffness.

-Now add peas and 2 cups of water and let it cook on low heat for about 15 minutes or until the peas are tender and cooked. Add more water if you want shorba.

-Now add coriander and serve hot with home-made chapattis.

Mutton Leg Roast (Raan Roast)

Raan roast is one of the famous dishes of Eid – Ul – Adha in Pakistan. Eid – Ul – Adha is a Muslim festival when we sacrifice goat, lamb, camel or bull and distribute it among our relatives, family members and poor people. This is the best way of consuming meat, do try this ……

Ayesha's Kitchen

Ingredients:

  • 1 mutton leg (2 kgs. Approx.)
  • Some salt
  • 1 tspn minced garlic
  • 1 tspn crushed ginger
  • 1 tbspn ayesha’s kitchen special garam masala
  • 1 tspn cracked black pepper
  • 1 tspn red chilli flakes
  • 1 cup yogurt
  • ½ cup lemon juice
  • 4 tbspns oil
  • Some baby potatoes (optional)

Procedure:

-Make some cuts and incisions in the meat. Combine everything except yogurt and oil in a bowl and rub this mixture on the meat.

-Keep aside for 8 hours.

-Apply yogurt and rub gently. Keep aside for 2 hours.

-Heat oil in a pressure cooker and place the marinated meat (with bone) in it. If the bone is bigger than the cooker cut it with the bone cutting knife. Add potatoes.

-Pressure cook for 6 whistles on medium heat. Remove the pressure lid carefully. If there is water then allow it to dry on medium heat otherwise carefully take out the meat and place it on a flat serving dish with potatoes on side. Garnish with some chopped coriander or parsley and serve hot with pulao or muttar pulao.

Keema Chaamp

Keema Chaamp is my favourite dish ……..

Ayesha's Kitchen

Ingredients:

  • ½ kg mutton chops
  • ½ kg mincemeat
  • 2 onions sliced
  • 1 large tomato sliced
  • ½ cup oil
  • Salt to taste
  • ½ tspn red chilli powder
  • ½ tspn turmeric powder
  • 1 tspn Ayesha’s Kitchen Garam Masala
  • 2 cups water
  • 1 tbspn ginger garlic paste
  • 1 pc. Black cardamom
  • 1 pc. Cinnamon

FOR GARNISHING

  • Some chopped coriander
  • Some chopped green chillies
  • Some ginger julienne

Procedure:

PRESSURE COOKER COOKING:

-In a pressure cooker, combine meat, chops, water, onion, salt, cardamom, cinnamon and ginger garlic paste. Pressure cook for 20 minutes or 2 whistles until the meat is tender.

-Carefully remove the pressure lid and cook on high heat until the water is dried.

-Add oil, tomatoes and spices and stir cook on medium heat.

-Take it out in a serving dish and garnish with some fresh coriander, ginger julienne and green chillies. Serve hot with homemade chapattis.

NORMAL PAN COOKING:

-In a pan boil the meat with onion, salt, cardamom, cinnamon and ginger garlic paste until the meat is tender and the water is dried.

-Add oil, tomatoes and spices and stir cook on medium heat.

-Take it out in a serving dish and garnish with some fresh coriander, ginger julienne and green chillies. Serve hot with homemade chapattis.

Ayesha's Kitchen