Tag Archives: Mutton

Achar Gosht (Meat Cooked in Desi Pickle Curry)

One of the famous dishes in Pakistan Home Cooking, mostly cooked with mutton (goat meat)…….

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1 ½ kg meat (lamb, beef or mutton)
  • 1 cup oil
  • 1 tbspn nigella seeds
  • 1 tbspn fennel seeds
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 6 – 10 curry leaves
  • 4 – 8 bird eye chilli or dried red chillies
  • Salt to taste
  • 2 tbspns Grated fresh ginger
  • 1 tspn crushed red chilli
  • 1 tbspn dried fenugreek leaves
  • 1 tspn fenugreek seeds
  • 2 onion sliced
  • 4 cups water
  • 1 cup yogurt


-In a pressure cooker, combine meat, salt, onion, water, 1 tbspn grated ginger and fenugreek seeds.

-Pressure cook for 3 whistles or until the meat is ¾th tender.

-Cook uncovered on high heat and let the water dry. Leave about 1 cup of stock in the meat.

-Now in a separate pan, heat oil and fry onion and ginger until they are brown and crunchy. Now add meat and yogurt and cook on medium flame.

-Add stock and let the meat fully cook. Now add all the spices and cook with constant stirring until the oil starts to separate. Now add curry leaves and dry red whole chillies and cook for anoter 5 minutes.

-Serve hot with home-made chapattis or kandhari naan.

Afghani Kabab

A very easy and tasty appetizer ……….

Ayesha's Kitchen

Ayesha’s Kitchen


  • 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


-Chop beef and onion in chopper.

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


-Serve hot with mint sauce and naan.

Achar Gosht

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 ….

Ayesha's Kitchen

Ayesha’s Kitchen


  • 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.

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.


  • 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


-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


  • 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


-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


  • 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)


-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.