Tag Archives: Mutton

Narigisi Kofta

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Nargisi Kofta is a famous delicacy of Pakistan, women over there used to do these kind of experiments but this was one of their successful inventions, people appreciated it and now this dish is often served on weddings or other occasions, do try them and let me know your remarks, if you cant understand anything please ask me, email me (About page) …

Ingredients:

FOR KOFTAS

  • ½ kg chicken/lamb/ beef mincemeat
  • Some salt
  • ¼ tspn turmeric powder
  • 4 – 8 dried red chillies (even 12 if you want really spicy)
  • 1 tbspn dried coriander whole
  • A small (1 cm) pc. Of cinnamon stick
  • ½ tspn nigella seeds
  • ¼ tspn carom seeds
  • 1 green cardamom pod
  • A pinch of garam masala powder
  • 4 – 6 hard boiled eggs
  • Oil for frying

FOR CURRY

  • ¼ cup oil
  • An onion chopped
  • A tomato chopped
  • ½ lemon squeezed
  • Salt to taste (keep in mind, meatballs also have salt in them)
  • ½ tspn red chilli powder
  • 1 dried red chilli
  • 1 lemon squeezed
  • ½ tspn funnel seeds (saunf) (powdered)
  • ¼ tspn nigella seeds
  • ½ tspn cumin seeds
  • 2 – 4 dried curry leaves
  • 1 big green chilli shopped
  • Few coriander leaves chopped
  • ¼ tspn methi dana
  • ½ tspn dry whole coriander
  • 2 – 4 cracked black peppercorns
  • Some water
  • 3 tbspns yogurt

Procedure:

-Combine all the dry spices given for meatballs in a spice blender and make a fine powder.

-Add this powder to mincemeat and mix well, use food processor if needed.

-Now very carefully, take some mincemeat and make it into egg sized balls. Now coat this mincemeat around boiled egg and deep fry in hot oil.

-When its golden brown in colour take it out and keep aside.

-Do the same with the remaining eggs and mincemeat.

-Now for curry, heat oil and add curry leaves, cumin seeds, cracked coriander and dried red chilli. When they begin to splatter add onions. Cook for some time and then add all the spices except nigella seeds, saunf and methi dana.

-Blend nigella seeds, saunf and methi dana in spice blender to make fine powder. Keep it aside.

-Now add tomatoes in the curry and mix well until they lose their stiffness, cook them on low heat.

-Now add water and let it simmer. Add yogurt, powdered masala and lemon juice and let it simmer for some time. Add fried koftas and with a spoon pour over the gravy on it.

-Cook on low heat for 2 minutes and then garnish with coriander leaves and green chillies and serve hot with chapattis.

Outcome:

Tasty nargisi koftas are ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-I like these koftas with simmered curry, if you want to make a bit gravy kind of thing, add 1 cup of water.

-Adjust salt and pepper according to your will.

Servings:

This will serve 3 – 4 persons easily.

Keema Omelette

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Keema Omelette is a unique recipe of Pakistan. Like we make keema samosa, keema kachori, keema paratha, etc. same we make keema omelette. It is like keema Filling is wrapped in egg wrap. Do try this, its awesome …

Ingredients:

Procedure:

-Heat oil and spread it all over the pan.

-Crack two eggs in a bowl and beat well.

-Now pour this mixture on the pan and cook it on low heat without any disturbance.

-Now when it is a little bit cooked, spread mincemeat all over it. Now Fold and turn Frequently. When its golden red dish it out and serve hot with bread or Fork.

Outcome:

Tasty treat For non vegs is ready to serve.

 

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Do not add salt because it is already there in mincemeat.

Servings:

This will serve 1 – 2 person.

Haleem

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Haleem is a traditional pakistani dish, made up of beef and lentils, do try this and make your day …

Ingredients:

  • 1 cup oil
  • 2 litres water (15 glasses of water)
  • 500 gms of boneless beef
  • 100 gms of marrow bones

FOR TEMPERING

  • ½ cups oil
  • A large sized onion sliced thinly
  • 1 tspn garlic paste
  • Few curry leaves
  • A pinch of cumin seeds

FOR GRAINS

  • 1 cup whole wheat grains
  • ½ cup unsplitted oats
  • ½ cup gram daal
  • 4 tbspns moong daal*
  • 4 tbspns masoor daal*
  • 8 tbspn urad daal
  • 2 – 4 cups of water

FOR MASALA

  • 2 tspns chaat masala
  • Some salt to taste
  • Few curry leaves
  • 6 – 8 dried red chillies
  • ½ tspn turmeric
  • ½ tbspn dried coriander
  • 1 tspn cumin seeds
  • ½ tspn garam masala powder

FOR GARNISH

  • Garnish platter

Procedure:

-Combine all the grains together and soak it for 24 hours.

-Combine all the ingredients given for masala except chaat masala in a blender and make fine powder.

-Heat 1 cup of oil in a thick bottomed pot and fry beef bones and meat for 10 minutes. Add powdered masala except chaat masala.

-Fry for another 5 minutes.

-Add soaked grains and 2 litres of water.

-Let it cook for 8 – 12 hours on very low heat, until the beef and lentils start decomposing. Remove bones.

-After 10 hours start stirring it, pressing them with stirring spoon.

-Meanwhile heat rest of the oil and fry curry leaves, onion and cumin seeds and when they begin to splatter add it to the gravy and stir.

-Add chaat masala, mix and serve hot with naan bread and garnish platter.

Outcome:

Superb Haleem is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen

Ayesha's Kitchen
Ayesha’s Kitchen

Tips:

-Cook on low heat and stir it occasionally.

-After 10 hours, start pressing and stirring the whole thing.

Servings:

This will serve 8 – 10 persons easily.

Kunna Gosht*/ Matka* Gosht*

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Kunna Gosht* / Matka* Gosht* is a traditional Pakistani style beef stew. Traditionally it is made in matka (a specific vessel made of mud)(pot) but at home you can make it in any stainless steel or non stick vessel. It is very tender and very lovely, I think your should give a try and believe me you are going to love it …

Ingredients:

  • ½ kg Beef Knuckle and marrow meat
  • ½ cup oil
  • 1 onion sliced
  • Salt to taste
  • 1 tbspn Red chilli powder
  • 1 tspn turmeric powder
  • 1 tspn dry coriander powder
  • 2 tbspns Ginger and garlic paste
  • 2 tbspns wheat Flour
  • 2 tspns cumin seeds
  • Plenty of water

Procedure:

-Heat oil in a pan and Fry onions.  When they are slightly brown in colour add meat and Fry it For 10 minutes on medium heat. Now add ginger garlic paste along with all the spices and Fry.

-Add 1.5 litre of water and let it simmer on medium high heat until the meat is tender.

-Dissolve wheat Flour in water and gradually add it to the stew and stir through.

-Avoid lumps and add water to the consistency that is desired.

-Now add cumin seeds and let it cook For another 5 – 10 minutes on low heat.

-Serve hot with Tandoori chapatti or naan bread.

Outcome:

Tasty, Pakistani Kunna gosht* or matka* gosht* is ready to be served.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-Avoid lumps while adding Flour.

-Cook meat to perfection.

Servings:

This will serve 4 – 6 persons easily.

Keema* Paratha*

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Keema Paratha is a lovely, non – vegetarian stuffed paratha and believe ,me its awesome …

Ingredients:

FOR FILLING

FOR PARATHAS        

Procedure:

-Marinade mincemeat with all the ingredients given under the heading of Filling. In a thick bottomed pot, place this whole mixture and cook it covered on very low heat.

-After 30 – 45 minutes, it will be cooked, take it out in a plate and allow it cool.

-Now make a kiwi Fruit sized ball and roll it on a lightly Floured surface. Place some Keema*, mixture on it and close all of its edges with Filling trapped in.

-Now roll it again into a nice chapatti and place it on hot Flat pan, tawa*.

-After sometime change its side and spread 1 tbspn of ghee on it and then change its side again.

-On the other side spread 1 tbspn of ghee and then change its side again.

-Change its sides Frequently and when it is hot red, remove From heat and serve hot with yogurt or sour cream.

-Do the same with others.

Outcome:

Tasty Keema parathas are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Cook meat well.

-No need of adding water while cooking mincemeat.

Servings

This will serve 4 persons easily.