Pakistani Recipes

Ingredients:

• 1 kilogram Lamb chops (Dunbay ki chanp)
• 4 Garlic Cloves
• 6 Clove (Laung)
• 1/4 teaspoon Cinnamon (Darcheeni) ground
• 1/4 Chilli Powder
• 1 teaspoon Iodized/Refined Salt
• 1 teaspoon Flour (Ground fine) (Maeda)
• 3 Eggs (Anday)
• 1 cup Oil (Tayl)
• 1 cup Bread crumbs

Method:

• Boil chops in 1 cup of water with garlic and cloves until half done
• Dry water, remove from heat and cool. Mix red Chilli Powder, cinnamon, cardamom and Iodized/Refined Salt with flour
• Beat flour mixture into eggs. Dip chops into eggs, wrap in breadcrumbs and fry in hot oil until brown.
• Instead of cooking we may also grill the Meat Fillets by making a fine paste of all the ingredients and marinating the meat with it. Once marinated for 2 hours grill them
• In this case do not use the egg, just grilled them over low flame until done
• Servings: 4 - 6 persons
• Preparation Time: 2-3 hours
• Cooking Time: 25 minutesp;

Ingredients:

• Mutton or Lamb Chops 1 kg
• Red chilies 8 whole
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• Lemons 2
• Onions 1 medium size, sliced
• Green chilies 2 finely chopped
• Fresh coriander 1 bunch finely chopped
• Salt to taste
• oil for cooking

Method:

• Grind red chilies, black peppercorns, garlic and ginger to a smooth pate. Heat oil in a pan, golden fry the onions. Add salt and chops, cover and cook on low heat. When the chops get tender add the chilies and garlic and ginger paste to it and stir. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes. Sprinkle chopped coriander and green chilies on top before serving.

Ingredients:

• 10 to 14 pieces of mutton chops
• 1 1/2 cup yoghurt
• 1 tsp salt
• 1 1/2 tsp red chillies
• 1 tsp coriander powder
• 1 tsp all spice powder
• 1 tsp green chilies (chopped)
• 2 tsp tomato paste
• 1 tbsp ginger/garlic paste
• 1 tsp meat tenderizer powder/ raw papaya paste
• Juice of two lemons
• ½ cup oil
• ½ tsp black pepper powder

Method:

• Mix all the ingredients in yoghurt except black pepper powder.
• Marinate the chops in this mixture for at least five hours.
• In a deep pan, heat oil and one by one put the chops in the pan. Avoid putting in the mixture as much as possible.
• Fry chops for about five to ten minutes and then add the marinate mixture.
• Cover and cook on medium heat for about 15 minutes, turning the chops a few times.
• When almost cooked, uncover and fry them till they are golden brown in colour. Sprinkle some black pepper powder and serve hot.

Ingredients:

• Beef 1 kg (minced)
• white cumin powder ¼ tsp
• Salt to taste
• Ginger and garlic paste 1 tbsp
• Tomatoes ½ kg
• Curry leaves 6
• Green chilies 6
• Red chili powder 1 tsp
• Garlic 4 cloves
• Red chili powder 1 tsp
• Turmeric powder ½ tsp
• Onion 1 medium size, finely sliced
• Fenugreek seeds (methi) 6
• Nilgella seeds (kalonji) ¼ tsp
• Cooking oil ¾ cup

Method:

• Heat oil in a pan and put in curry leaves, white cumin and fenugreek. When these spices begin to give off aroma, add sliced onion in the oil. Fry until pale golden. Add ginger and garlic paste and turmeric powder in the pan, stir for a minute and add mincemeat to the mixture. After a wile also add the remaining spices, cloves of garlic, nigella seeds and green chilies. Do not cover, stir occasionally until completely dry, serve hot.

Ingredients:

•  lamb mince, coarsely ground 750 gm
• Cardamoms 2
• Cinnamon 1” stick
• Cloves 4
• Coriander leaves 15 gm/1 tbs
• Garam masala 2.5 gm/ ½ tsp
• Garlic paste 15 gm/1 tbs
• Ginger paste 15 gm/1 tbs
• Green chillies, chopped 3
• Mint 15 gm/1 tbs
• Oil 60 ml/4 tbs
• Onions, chopped 90gm/6 tbs
• Salt to taste
• Spinach, boiled 60 gm/ ¼ cup
• White pepper powder 2.5 gm/ ½ tsp
• Yogurt 240 gm/ 1 cup

Method:

• Make a paste of the spinach, mint and coriander leaves in a blender.
• Heat oil in a kadhai. Crackle cloves, cardamom and cinnamon, add the ginger and garlic pastes and stir till the moisture evaporates.
• Add the chopped onions and green chillies. Stir in the mince, salt and white pepper. Stir-cook till the moisture evaporates.
• Add yogurt and cook till the liquid is reduced by half. Add the green leaves paste. Cover and cook till mince is done. Add garam masala.
• Time: Preparation: 20 minutes, Cooking: 40 minutes
• To Serve: Goes best with khameeri roti.

Ingredients:

• 1 kg minced meat
• 2 tbsp oil
• 2 medium onions, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp red chilli powder
• 1 tbsp mint leaves, chopped
• 1 tbsp coriander leaves, chopped
• 1 tbsp all spice powder
• 1 tbsp raw papaya paste
• 1 egg
• 1 tbsp gram flour
• Salt to taste

Method:

• Roast the gram flour on low flame till it emits an aroma.
• Place the minced meat and all the ingredients (except the oil) into a food processor and blend well.
• With wet hands, mould portions of the minced meat around an iron skewer.
• Press gently but firmly. Cook over a charcoal fire or you can use a hot grill.
• While cooking, rotate the skewer from time to time and brush a little oil on it, if it appears too dry.
• Remove from the skewer and serve hot with naan.

Ingredients:

• Beef undercut piece 1 ½ kg
• Lemon juice ½ cup
• Vinegar ¼ cup
• Black pepper 1 tbsp
• Red chili powder 1 tbsp
• Ginger/ garlic paste 1 tbsp
• Zeera roasted 1 tbsp
• Oil 1 tbsp
• Salt 1 ½ tsp
• Anar juice ¼ cup

Method:

• Prick the beef with fork. Marinate the beef with lemon juice, vinegar, ginger, garlic, oil and all masala for 24 hours in fridge. Now in a pan place the beef with all marinade masala and cook on low flame, sprinkle Anar juice and cook for 2 to 3 hours. When meat tenderizes and roast becomes golden take out serve with fry vegetable and salad.

Ingredients:

• Large trotters 2 - cut them into 2/3 inch pieces
• Yogurt 2 cups
• Red chili powder 1 tbsp
• Dry coriander powder 2 ½ tbsp
• Turmeric powder ½ tbsp
• Garam masala 1 tbsp
• Garlic and ginger paste 1 tbsp (plus two separate garlic bulbs)
• Onions 2 large size, finely cut
• Salt to taste
• Banaspati Ghee or Cooking Oil

Method:

• Wash and clean trotters. Take a large saucepan (which can hold 5 pounds of cooked rice), put in the trotters, 2 whole garlic bulbs and enough water to cover them. Boil on medium heat for about five to six hours.
• During this process, if you see that water is not enough and trotters are not absolutely tender, put in some more boiling water; never put cold water, otherwise they will never become tender. When they are tender and about 4 to 5 cups of soup is left, remove it from heat. Discard all big bones; before discarding remove all the soft gelatine and bone marrow.
• Keep this and small bones aside, strain all the soup through a fine sieve. Put banaspati in the same saucepan and brown onions on medium heat. Remove onions from banaspati and grind them. Mix onion paste, yogurt, salt and all dry spices, put them into the saucepan containing banaspati. Keep stirring until all water of the yogurt dries; put trotters and soup in it.
• Place the pan on heavy griddle (tava) and put it on low heat at least for an hour. Remove from hat when the soup thickens. Add lemon juice.
• Serve while it is hot, garnish with coriander leaves and green chilies.

Ingredients:

• Beef (boneless), cut into square pieces 2 kg
• Garlic paste 1 tbsp
• Ginger paste 1 tsp
• Sugar 4 tsp
• Black pepper powder ¼ tsp
• Shallots (thinly cut) 2 only
• Til white (bhuno and grind) 2 tsp
• Vinegar 3 tbsp
• Soya sauce ¼ cup
• Oil 1 cup
• Sesame oil ½ cup

Method:

• In a bowl mix all masalas and marinate beef in it for overnight in refrigerator. Before cooking brush beef pieces with sesame oil and cooking oil and skew them and grill on coals or oven until beef turns tender and golden brown. Serve with salad, onion and tomatoes.

Ingredients:

• 1 kg mutton, cut into cubes
• 1 stick cinnamon
• 2-3 cloves
• 1-2 cardamoms
• 4 green chillies, chopped
• 2 large onions, cut into cubes
• 2 large tomatoes, cubed
• 2 capsicums, cubed
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 cup yoghurt
• 2 tbsp garlic, chopped
• 2 tbsp ginger, chopped
• 4 tbsp oil
• 3 tbsp chopped coriander leaves
• Salt to taste

Method:

• Grind cinnamon, one clove and a cardamom together. Mix with some salt and rub this on the meat. Set aside for 15 minutes
• Cook the meat in a pressure cooker till soft. Drain and set aside
• In a cooking pot put one tbsp oil, fry green chillies, half of sliced onion, ginger and garlic.
• When the onion turns translucent, take it out and blend to a smooth paste with the yoghurt and remaining cinnamon, clove and cardamom
• Heat the remaining oil and fry the onion, capsicum and tomato cubes. Remove and keep aside. Add the blended paste to the oil and fry till the oil starts leaving the sides of the mixture
• Add chilli powder, salt, coriander, cumin and turmeric powder and fry for a minute. Now add the cooked meat and mix well. Add a little water if it is too dry and cook for five minutes so that all the flavours blend together
• Mix the fried onions, capsicums and tomatoes and take them off the heat soon so that vegetables don’t become too soft
• Garnish with chopped coriander leaves to serve