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Showing posts with label mutton. Show all posts
Showing posts with label mutton. Show all posts

Peshawari Mutton chops recipe

Introduction

Peshawari Mutton Chops is one of the most favorite recipe of meat lovers. The Chops / Chanp meat is really tender and the spices make it delicious.


Recipe Video


Ingredients 

Mutton Chops -  1.5 kg - Bakrai ki Champ
Meat fats - .350 gram - Roghan - Charbi
Tomatoes - 8 Large Pcs - Tamatar
Ginger Garlic Paste - 1 tbsp - Lehsan adrak paste
Ginger Sliced - 1 inch pc - Kati hui Adrak
Salt - 1 tbsp - Namak
Cumin Powder - 1 tsp - Zeera Powder
Black Pepper Powder - 1 tsp - Kali mirch powder
Turmeric Powder - 1 tsp - Haldi Pwoder
Red Chili Powder - 1 pinch - Laal mirch powder
Cooking Oil - 1/3 cup - Tael

Making

Take a Fry pan and add cooking oil in it. After oil gets hot add meat in it and turn the flame to medium. It will take 2 to 3 minutes for the meat to change the color, when it does then change its side to bring the same color on the other side. Keep it in this position for 5 to 7 minutes.

Mutton will disperse its own water after this process, we will dry this water by cooking it. This process will cook the meat and remove its smell. During this I added Ginger garlic paste in it that was liquified in 3 tbsp water. After adding stir it well. 


Add salt and mix it well. Keep it on medium flame for 10-15 minutes so ginger garlic paste gets well cooked. Remember to stir the spoon after 5 minutes so the meat does not gets stick with the Fry Pan. 


Now add Two glass of water in the fry pan and mix the meat well. After setting the meat add third glass of water so meat disappears completely in the water. Now cover the lid of the fry pan and let the meat cook for 40 to 45 minutes on medium flame. When you will open the lid the water would have been dried and the oil should be visible on the sides.

Add sliced tomatoes in the pan and to soften them, keep the pan on low flame for 10-15 minutes. If even after cooking meat for this much time does not gets well cooked then add a bit water in it and extend the cooking time. 

When the tomatoes become soft peel/remove their skin with tongs and then mash all the tomatoes leaving no hard piece behind. The tomatoes should be turned in to paste. After mashing tomatoes, dry the water that tomatoes have dispersed.

Now we will add spices in the water dispersed by tomatoes and mix them well. We will stir them on heat until the water disappears and oil is visible. 

After the meat is well Sautéed and water disappears, add a bit coriander along with the green chilies and mix again. Your recipe is ready to be served. Enjoy it with you family and friends.  
Peshawari Mutton Chops

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Mughlai Mutton is a royal recipe from Mughal Era. This is a creamy recipe and its every bite is gratifying. It was Mughals favorite due to which it is named after them. It is quick to make and delicious. 


Recipe Video


Ingredients

Cooking Oil - Half Cup - Tael
Salt - 1tsp - Namak
Cumin Powder - Half tsp - Zeera Powder
Coriander powder - Half tsp - Khushk Dhania Powder
Fenugreek leaves- 1 pinch - Kasur Methi 
Blend of Spices - 1 Pinch - Garam Masala
Turmeric Powder - 1 tsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch Powder
Medium Onions - 2 pcs Chopped - Darmayane Pyaz
Cashew - 10 Pcs - Kaju
Almonds without Skin - 15pcs - Badaam begair chilkai
Tomatoes Sliced - 4 pcs - Katai Tamatar
Cream - 4 tbsp - Malayi 
Sliced Ginger and Green Chili for Garnish - Adrak aur Hari Mirch
Ginger Garlic Paste - 1 tbsp - Lehsan Adrak ka paste
Cloves - 3 pcs - Laung
Pepper Corn - 4 pcs - Kali Mirch
Star Anise - 1 pc - Phool Badiyan
Green Cardamom - 3 pcs - Sabaz Ilayachi
Cinnamon - 1 pc - Daar cheeni
Black Cardamon - 2 pcs - Kali Ilayachi
Mutton - 500 gram - Bakrai ka gosht

Making

Preparing Paste

Add almonds in a blender along with 4 tbsp milk and blend it for 2 to 3 minutes. After that add cashew in it and blend it until they mix up together well. After your ingredients turn in to one smooth and creamy paste, it is ready to use. 

Cooking 

Take a pressure cooker, Add oil and preheat it. After Oil becomes hot, add sliced onions in it and stir once with a spoon. Fry onions until their color turns in to lite golden. After that add Ginger Garlic paste in it and Sauté it well. While Sauteing ginger garlic paste, add sliced tomatoes in it along with the whole(hard) spices. Mix all the ingredients and cover the cooker with a normal lid for two minutes to make the spices softer. After removing the lid Mash the soft tomatoes and turn them in to a paste with help of a masher or spoon. Sauté the spices. 

When spices are ready. I will add Mutton in it and Saute it well. After Sauteing it, add all the dry ingredients in it.  If spices start to stick with the pressure cooker you can add some milk to avoid it. 

To make meat tender you can add one glass water in it. Avoid adding too much water. Now pressure cook it for 3 to 4 minutes. After that check if the meat has become tender otherwise pressure cook it a little bit more. 

After meat is cooked then turn on the flame and dry the remaining water in it. After that add the paste we prepared and mix it well. Then add Fresh cream in it and Stir/Mix again. Remember do not Sauté Mutton too much after adding Cream and Paste as it can ruin the recipe. 

After it is mixed well your Dish is ready to serve. You can garnish it with Coriander. After dish out you can Garnish it with Ginger and Green chilies and Enjoy with your family or guests. 


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Brain is called Maghaz in urdu and bheja in Hindi. Today we are making Maghaz Masala / Bheja fry recipe. It is really beneficial for health and nervous system of Humans. It contains omega 3 fatty acids and nutrients. We make it in a different way which will give you feeling of maghaz and we do not turn it in to baby food. So do try our recipe and enjoy.

Preparation time: 10 mins.
Cooking time: 10 mins.

Ingredients

Mutton brain - 6 pcs - Maghaz Bakra
Tomatoes sliced - 3 pcs - Tamatar
Spring onions - 1 cup - Hara payaz
Ginger garlic paste - 1 tbsp - Lehsan Adrak Paste
Cooking oil - Half cup - Tael
Ginger sliced - 1 inch - Adrak
Green chili sliced - 1 piece - Hari mirch
Blend of spices - Half tsp - Garam Masala
Salt - Half tsp - Namak
Cumin powder - Half tsp - Zeera powder
Turmeric powder - Half tsp - Haldi
Red chili powder - Half tsp - Laal mirch
Black pepper powder - 1 pinch - Kali mirch

Making Maghaz Masala

Cleaning Brain

First step is to clean Mutton brains. Take a stove and add water in it. Wait for the it to be boiling hot. When it is boiling add Half tsp Salt and brains in it. 

Later some foam kind of substance might be visible on it, just remove it with help of a spoon. When Brains are boiled just use a strainer and separate them. After that add cold water to bring them to normal temperature. 

Now take a cooking pot and add normal water in it. We will add mutton brains in it. Now we will use our hands to clean these brains. Veins that are visible on the brains for example black lines, just use your hands and remove those veins. After removing the veins put them in a another plate and rinse them with clean water. 

Mutton Brains Cooking

Add oil in Cooking pot along with ginger garlic paste. When color of ginger garlic paste turn in to lite golden then add spring onions in it and keep stirring it. After that add tomatoes in it and mix them well. Now cover the cooking pot with its lid for 2 to 3 minutes so Tomatoes become soft. After that open the lid and mash the tomatoes with spoon to make them softer. 

Now add all the dry spices in it and mix them well. After that add mutton brains in it and mix them well. Do not mix them too much that they become paste. Keep them a bit granular and they will taste better this way. Cook them on medium flame and while cooking add sliced ginger, green chili and fresh coriander in it.  

Maghaz Masala - Bheja fry - Mutton Brains are ready now. Enjoy them with family and your friends.

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Mutton Korma is famous for its Gravy and tender meat. It is juicy and its gravy is different than regular gravies. It is delicious and has a refreshing aroma. It is easy to make so give it a try. Enjoy.

We also have another recipe of Korma. Click here to check Chicken white Korma by us.

Preparation time: 10 mins.
Cooking time : 15 mins.

Ingredients

Mutton meat - 1 kg - Bakra gosht
Onions - 3 pcs med size - Payaz
Cooking oil - 1 cup - Tael
Black cardamom - 2 pcs - Kaali ilaychi
Whole Black pepper - 1 tea spoon - Sabit kali mirch
Ginger garlic paste - 1 tbsp - Lehsan adrak paste
Turmeric powder - 1 tea spoon - Haldi
Red chili powder - half tea spoon - Laal mirch powder
Salt - 1 tbsp - Namak
Star anise - 1 piece - Badiyan k Phool
Cloves - 4 pcs - Laung
Cinnamon - 2 pcs - Daar cheeni
Cardamom - 7 pcs - Ilayachi
Yogurt - 1 cup - Dahi
Water - 1 liter - Pani

Making

We are working on this until then check out the video.

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Butter Mutton Siri recipe is Winter special recipe just like Paya. This is masala version of our Siri Recipe. It keeps you warm and active. It is really quick and simple to make. So do give it a try. 

Watch Recipe Video

Preparation time: 5 mins
Cooking time : 15 - 20 mins

Ingredients of Butter Mutton Siri

Lamb Head - 1 Piece - Mutton Siri
Tomatoes - 2 Large pcs - Tamatar
Ginger Garlic paste - 1 tbsp - Lehsan Adrak Paste
Onions Sliced - 2 Med pcs - Pyaz
Green Chili sliced - 1 piece - Hari Mirch
Ginger sliced- 1 small piece - Adrak
Coriander Powder - 1 tbsp - Khushk Dhania Powder
Fenugreek Powder - 1 tbsp - Kasuri Methi
Red Chili Powder - 1 Tea spoon - Laal Mirch Powder
Black Pepper Powder - Half Tea Spoon - Kali Mirch Powder
Turmeric Powder - 1 tea spoon - Haldi
Salt - 1 tea spoon - Namak
Butter - 100 gram - Makhan
Yogurt - 4 tbsp - Dahi
Water - 1 glass - Pani

Making

Cooking this Butter mutton siri is really easy. Add everything except butter and yogurt in the pressure cooker and cook it for 10 mins on medium flame.

Now after opening it if you see water in it then dry it on full flame. After that add 100 gram butter in it and saute it until butter melts and comes to the sides. Now add 4 tbsp yogurt and mix it. Now pressure cook it again for 2 - 3 mins.

After that your butter mutton siri / Mutton Head is ready and you can dish out. After that you can garnish it with green chilies and ginger. Enjoy.

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In this cold weather Mutton Payas - Lamb Trotters is one of the favorite dish of food lovers. Its gravy also works as soup and keeps you warm. Also relieves if you catch up cold. There are various recipes of trotters and we are making Saraiki Mutton Paya which are quick to make and delicious in taste.

Watch recipe video

Preparation Time: 5 - 10 mins.
Cooking Time: 40 mins in Pressure Cooker.

Ingredients

Lamb Trotters - 8 pcs - Bakra Paya
Coriander Powder - 4tbsp - Khushk Dhania Powder
Cumin Powder - Half Tea Spoon - Zeera Powder
Salt - 1tbsp - Namak
Whole Garlic - 2 bulbs - Sabit Lahsan
Black Pepper Powder - 1 pinch - Kaali Mirch
Red Chili Powder - 1 & half tbsp - Laal mirch
Blend of Spices - Half Tea Spoon - Garam Masala
Turmeric Powder - 1 tea spoon - Haldi
Fenugreek - 2tbsp - Kasuri Methi
Desi Ghee 150ml
Garlic Paste - 2tbsp - Lahsan Paste
Water - Paani

Making Saraiki Mutton Paya

Put all the spices and Garlic Bulbs in the Pressure cooker along with Lamb Trotters. Pressure cook them for 10 minutes on low flame.

After 10 minutes check the steamed trotters and saute them well on low flame.

While they are being saute we will prepare Tarka for Saraiki Mutton Paya. Take Desi ghee and put Garlic paste in them and cook them on low flame until the paste becomes light golden.

When the garlic paste becomes light golden then we will put Desi Ghee in the Pressure Cooker where we were sauteing trotters to end any remaining smell. After adding Desi ghee saute Saraiki Mutton Paya again for 5 mins.

Now add Fenugreek - Kasuri Methi and mix it. After that add 2 liters of water in it and mix again. We will pressure cook Trotters again for 15 to 20 minutes.

Now our Saraiki Mutton Paya / trotters are ready. They are well cooked now and liquid has become thick. You can serve them with Rice or Desi Bread - Rogni Naan. Enjoy.

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Eid ul Adha Mubarak. The first thing every one tastes after sacrifice is Liver. That is why i thought it would be best to share Masala Kaleji | Mutton Liver Spices recipe.

It is easy to make and ingredients are normally found in homes. So without wasting time just try it and enjoy your eid.

Preparation time: 5 mins
Cooking time: 15 mins

Ingredients:

Mutton Liver . . . . . 1 kg . . . . . Bakra Kaleji
Onion ..... 4 pcs . . . . . Pyaz
Tomatoes . . . . . 4 pcs . . . . . Tamatar
Ginger Garlic Paste . . . . . 2 tbsp . . . . . Adrak Lahsan Paste
Water . . . . . 1 glass . . . . . Pani
Black pepper powder . . . . . Half tea spoon . . . . . Kali Mirch Pwdr
Red Chili powder . . . . . 1 tbsp . . . . . Laal mirch pwdr
Turmeric powder . . . . . 1 tbsp . . . . . Haldi Pwdr
Cumin Powder . . . . . half tea spoon . . . . . Zeera Pwdr
Blend of spices . . . . . half tea spoon . . . . . Garam Masala
Kasuri Fenugreek . . . . . 1 tbsp . . . . . Kasuri Methi
Coriander Powder . . . . . 1 tbsp . . . . . Dhania Powder
Salt . . . . . 1 and half tbsp . . . . . Namak
Yogurt . . . . . 1 cup . . . . . Dahi
Cooking oil . . . . . 100ml . . . . . Tael

Making Masala Kaleji:

First we will add Onions, tomatoes and Ginger Garlic paste in pressure cooker along with a glass of water. We will pressure cook | Steam cook it for 5 mins. You can use normal cooking pot instead of pressure cooker. I was in a hurry so used a pressure cooker in the video. After 5 mins use a masher and mash the material to make is smooth.

After that we will add cooking oil in it and also all the spices mentioned above and saute it except SALT. Remember that adding salt earlier can make Liver hard. After the spices are ready and oil comes on sides then add liver in it and mix well. After 2 to 3 mins add yogurt in it.

When yogurt will leave its water then we will add salt in it and Steam cook it for 3 to 4 mins. After steam cooking it if there is water left in it just dry it on flame. After that for freshness add fresh coriander and mix it. Your Masala kaleji is ready. You can garnish it with Ginger and chillies. Enjoy.

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The title of the recipe tells the whole story about this dish. Black Pepper Mutton recipe is easy to make but hard to leave when served. Tender meat and spices will make you fall in love with this recipe Over eating is guaranteed as once you start you can not stop.
Step by step guide

Watch Video of this recipe

Preparation time: 5-10 mins.
Cooking time: 30 mins.

Ingredients
Mutton | Bakra Gosht: 1 kg / 1000 grams.
Tomato | Tamatar: 4 medium size.
Onion | Pyaz: 3 medium size.
Garlic | Lahsan: 10 cloves.
Salt | Namak: 1 table spoon.
Black Pepper Powder | Kali Mirch Powder: 1 table spoon.
Turmeric Powder | Haldi: 1 tea spoon.
Coriander Powder | Dhania Powder: 1 tea spoon.
Fenugreek Powder | Kasuri Methi: 1 table spoon.
Cumin Powder | Zeera Powder: Half tea spoon.
Cooking Oil : Half Cup oil - 100ml.
Water: Half cup.

Making

First we will add Oil, Tomato, garlic, onion, Salt, Black Pepper, Turmeric Powder, Coriander Powder, Fenugreek Powder, Cumin Powder, Water Half cup and Mutton in Pressure Cooker. Then Pressure cook it for 15-20 mins.

After giving pressure to meat, open cooker and check meat with a fork to know if it is well cooked from inside. If you feel it is a bit raw then give pressure again for couple of minutes. The time may differ depending on the quality of your meat.

If the meat is ready then keep the lid off and let water dry. Saute it.

When the water gets dry and oil comes on the sides of the meat your black pepper mutton is ready. We have garnished it with Ginger and Coriander. Enjoy.

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Jatt Patt Dam Aloo keema which is translated as Quick Potato Mince recipe is one of delicious and quick recipe which can be served in dinner and really helpful if you get surprise visit from some one special.

Watch Recipe Video Below



Preparation time: 5 mins
Cooking time: 15 mins.

Ingredients Aloo Keema

Mutton Mince | Chota Keema: 500gram.
Oil | Tail: Half Cup | 100ml
Potato | Aloo: 4 pcs.
Garlic | Pyaz: 3 pcs medium.
Tomato | Tamatar: 2 pcs.
Ginger Garlic Paste | Lahsan Adrak Paste: 1 table spoon.
Black Pepper Powder | Kaali Mirch powder: 1 tea spoon.
Garam Masala (Blend of spices): Half tea spoon.
Red Chilli Powder | Laal Mirch powder: 1 and half table spoon.
Salt | Namak: 1 table spoon.
Turmeric Powder | Haldi Powder: Half tea spoon.
Coriander Powder | Dhania Powder: 1 table spoon.
Water | Paani: 1 and half cup.

Making Aloo Keema

Step by step guide for this recipe is really simple and quick.

Add all above ingredients except Potatoes in pressure cooker and after the pressure cooker whistles let it cook for 5 minutes. After that open the lid of pressure cooker.
Mix ingredients inside it and saute it.
After cooking when oil comes on the sides then add Potatoes and Close the lid.
Pressure cook it for 3 minutes.
Your Potato mince is ready. Enjoy.

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How to make Juicy Mutton Kabab recipe by Mayelas Kitchen

Meat lovers will love these juicy mutton kabab. They are fried but are light on stomach. These kebabs are soft and juicy from inside. Just give them a try and let us know about them in comments below.

Soft from Inside Crispy from outside Juicy mutton Kabab complete step by step guide

Watch Recipe Video

Preparation time: 20 mins.
Cooking time: 10 mins.

Ingredients

Mutton Mince | Bakrai ka Qeema: 750 gram
Eggs | Andai: 2 eggs
Green Chillies | Hari Mirch: 4 pieces
Ginger | Adar: Small piece
Onions | Pyaz: 3 medium size.
Red Chilli Powder | Laal Mirch:
Salt | Namak: 1 tablespoon
Coriander Powder | Dhania Powder: 1 tablespoon
Corn Flour | Makayi ka Aata: 4 tablespoon
Black Pepper | Kaali Mirch Powder: 1 tablespoon
Ground Spices | Garam Masala: Half teaspoon

Making

  1. First take a chopper and Put solid materials like Eggs, Green Chillies, Ginger, Onions in it. Chop them.
  2. Add Mince in the chopper and chop it along with the material.
  3. Put the chopped material in other bowl. Add all the spices and mix them with hands.
  4. Moist your hand with oil and turn material in to Kabab Shape with your hands.
  5. Add a bit oil in fry pan and preheat it. Put Kababs in it and fry. After 3 minutes change the side.
  6. To make kababs juicy we will add water in fry pan. Wait for water to get dry and then dish out. Kababs. Enjoy.

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About

I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel. I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers. Do try my recipes as i have shared them in an easy to understand way. Enjoy. Do not forget to Like my Facebook page and subscribe my YouTube channel.
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