Recipes

          .    MUTTON CURRIES

.Bismillahir Rahmanir Raheem   

KHATTA GOSHT

Khata Gosht- Spicy and Sour Beef Ingredients: Beef boneless 1/2 kg small cubes (High quality sirloin piece) 12 Dried Whole chillies (Laal Mirch Sabut) ½ cup Tamarind (Imlee) 1 medium Onion Ginger Paste 1tsp Garlic Paste 1 tsp

½ tsp turmeric (haldee) powder ½ tsp powdered red chillies ½ tsp coriander powder (Sookha Dhaniya) ½ tsp cumin seeds (White Zeera) Garnish- Coriander leaves and Garam Masala Procedure

Marinate whole chilies and tamarind separately in a cup of water each. Wash beef and set aside.
Put oil in a pan and put the sliced onions. Brown the onions till golden color. Put garlic, ginger paste in the pan and fry it. Put beef in the pan and cook it. Add salt , ½ tsp turmeric (haldee) powder ½ tsp powdered red chilies, ½ tsp coriander powder and ½ tsp cumin seeds.
Cook the beef while putting little water in it (a process known as Bhoonana). Keep mixing it with a spatula. When the oil comes up, put one glass of water and let it cook till beef is thoroughly cooked (approximate time 15-20 mins)
Now put the whole chilies and water in the blender. Do not blend it for too long, just enough to break the chillies and mix it in water. Put this chilies mixture in the beef. Let the beef cook more for another 10 minutes.
Take out the seeds from tamarind and put the left over pulp and water in the beef. Let it cook till only thick gravy is left.
Your dish is ready! Garnish with coriander leaves.
Serve it with boiled rice or Naan (bread)

Tamatar Gosht:

Tamatar Gosht: Ingredients: Oil Ginger/ garlic paste Crushed Chilli pepper Coriander powder Tomatoes Salt Zeera Chicken

Recipe: Heat the oil sauté ginger garlic paste a little bit add the chilli flakes and chicken fry it for like 5 -10 min  Add salt to taste and zeera plus the tomatoes add water and let it cook till chicken is tender Garnish: (tarka) Heat oil add tomato (1 cut in thin circles), Cilantro, 2 whole red chilli and a little bit of Ginger (Julienne cut). Serve hot with roti

Beef Pickle aka Irachi Achaar

Ingredients Beef cut inot bite-sized pieces- 1 kg Ginger chopped- 1/2 cup Garlic chopped- 1/2 cup Pepper powder- 1 teaspoon Salt- 1 heaped teaspoon (adjust acc to your taste) Kashmiri Chilli powder- 1/2 cup + 1 teaspoon (Adjust to suit your heat tolerance) Turmeric powder- 1/2 teaspoon + 1/2 teaspoon Fenugreek powder- 1/4 teaspoon

Mustard seeds- 1 teaspoon Curry leaves- 2 sprigs Vinegar- 1 cup Water- 1/2 cup or more Oil- as required (I used refined oil. You can use coconut oil or sesame oil also) Method

 

 Dhuan Dahi Ghosht (smoked Yogurt Meat)

Dhuan Dahi Ghosht (smoked Yogurt Meat) A very simple and easy to make dish.  1.Take one kg beef .Cut into small cubes. Now add 1 1/2 cup of Yougert+salt 1tsp or according to your taste +1 tsp of each ginger and garlic paste +1 tsp whole black paper +1 tsb cummins seeds +1 tsp red chilli +1 1/2 cup ghee /oil.Marinate for atleast 3 hours but if you want a very good result, marinate for a whole day. Put it on high flame for the first 5 mins of cooking and then switch to low flame. Dont add any water. Let it cook in its own juices. When it has become tender and soft, take it off of the flame.

Now put the coal over medium flame, wait until the coal is fully red and is covered by white ash. Put a small piece of aluminum foil in middle of the ghosht. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 5 minutes. Serve it in a dish. Garnish it with lemon, onion rings and sprinkle some garam masala.

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   Bakra Eid Special: Roasted Mutton/Lamb Leg 

Ingredients: Leg of a lamb/mutton Carrots 2 cups roughly chopped Potatoes 4-6 large, roughly chopped Peas 2 cups Red onions 4 large, roughly chopped Oil

For the marinade: Yoghurt 1 kg Cumin seeds (roasted and crushed) 4 tbsp Coriander seeds (roasted and crushed) 4 tbsp Salt 3-4 tsp Meat tenderizer 2 tbsp (or raw papaya, crushed with the skin 4 tbsp) Crushed red chillies 3 tbsp Five spice powder 2 tbsp Black pepper 2 tsp Turmeric powder 1 tsp Juice of 4 lemons

                                  

                                                                                                                                                       

Method:
Clean the leg of lamb/mutton, score it/make deep cuts with a knife and apply lemon juice all over. Put it aside. In a bowl, mix in all the spices and raw papaya/meat tenderizer in yoghurt for the marinade. Mix well and apply on the lamb leg. Let it marinate for at least 6 hours. Best would be a day before you plan on cooking it.

Set the oven on the highest temperature and let it pre-heat. Pour oil in the baking tray before putting the leg of lamb in. Add the vegetables too over and besides the leg. Pour a little more oil on the top, and cover with foil. Lower the temperature of the oven to 180-200 C, and let it cook for at least 4 hours or till it's cooked through (the cooking also depends on the weight of the leg).

When I made the leg of lamb, I cooked it at 200 C, for 6 hours. I like slow roasting it so that the meat, when carved, and eaten, melts in your mouth.

Generally, a two kg leg of lamb takes about 2-3 hours to cook.

Bhunni hui Chaanpein 

Ingredients: Mutton / lamb chops 1 kg Onions, large sized, 5, thinly sliced Tomatoes, medium sized, 5, chopped Oil 3/4 cup Salt to taste Red chilli powder 1 1/2 tsp Turmeric powder 1/2 tsp

Coriander, roasted and crushed, 2 tsp Cumin, roasted and crushed, 2 tsp Green chillies, 4-5, sliced lengthwise Fresh coriander, chopped, 1 tbsp Ginger-garlic paste 1 tbsp

Method:
Heat oil in a pan and fry the onions till golden brown. Add chopped tomatoes and cook till the oil separates. Add the ginger-garlic paste, chops and mix well. Now add all the spices, half cup water, mix, cover with lid and let it cook on a low heat till the meat is fully tender and the water has dried up. Mix in green chillies and coriander and serve!

beef pasande

METHOD marinate half kg of beef pasande (under cut meat) with 1 cup of dhai, 2 table spoon of papaya paste, red chillie powder, salt, and 2 table spoon of garam masala powder marinate them for atleast 2 or 3 hrs i did it for over night fry 1 medium onion till golden brown

fry marinated pasande in that onion and let it cook till all water of dhaai get dry  and oil come on the top garnish pasande with green chillies, dhania n julain ginger  enjoy eating with nans or chapati

BOTI FRY MASALA.....

ingredients: 1/2 kg boneless mutton or beef (i used beef) oil 2 onions roughly chopped 3 clovesgarlic, crushed or finely chopped 1/2 tsp ginger, crushed or finely chopped 5 to 6 cloves  8 to 9 pepercorns 1 big cinnamon stick if small use 2 sticks 2 black cardamoms 1 bayleaf 1/3 tsp cumin seeds 1 tsp coarsley crushed corriander seeds

2 large tomatoes,chopped or if using small the use 3 3 tbsp yoghurt,whipped salt to taste red chilli powder to taste turmeric 1/4 tsp corriander powder 1 level tsp or u can use a lil less staranise powder 1/4 tsp (it's optional but if u like it then use it....it gives really nice aroma to food) 3 whole green chillies 1 tbsp lemon juice chopped corriander,green chilli rings and some sliced ginger for garnishing.....

cut the beef or mutton in to really small pcs....like bite size pcs......set aside.heat oil in a pan or wok.....add onions n fry until very light golden then add cloves,peppercorns,bayleaf,cinnastick,cumin seeds,n corriandr seeds...saute for 1 min then add beef....fry for 1 to 2min on high heat then add crushed ginger n garlic n fry fry for abt 3 to 4 min.....now add very little water like 1/3 cup....bring to boil n cover the pot n let it simmer on medium to low heat for abt 25 min or until meat tenders.then turn the flame to high n add tomatoes n yoghurt.....add red chilli owder,turmeric,corriander owder,salt n star anise powder.add green chillies whole.mix n fry (bhoonain) on high heat until all water dries up,oil starts releasing n all things makes a good bhuna hua masala as u can c in the pic the consistency of masala.then add lemon juice mix n fry for few more min.garnish woth green chillies,corriandr n ginger( i

just garnish with chillies as i was out of corriander n ginger at dat time).....n serve hot with naans or chapatis or even with rice :))))

 Mutton Kadahi

Ingredients Mutton 1 kg Tomatoes blended ¾ kg Green chillies chopped 5 tbsp Coriander leaves chopped 2 tbsp Ginger garlic paste 4 tbsp onion rings for garnish

lemon rings for garnish ginger julienne sliced for garnish Salt to taste Black Pepper Red crushed chillies – 1 tsp Cooking oil ½ cup

Method:
Wash and dry meat and cut into small cubes.boil meat with salt, Black Pepper,Red crushed chillies & garlic ginger paste.Add water and cook on low flame till it becomes tender....
When water dry add cooking oil and fry well. add chopped green chillies and blended tomatoes and cook to dry water of tomatoes till little gravy left.
Finely add coriander leaves and simmer for 5 minutes.
Garnish with green chilies and ginger strips,lemon rings and onion rings Serve hot with tandoori roti and salad.

Namkeen gosht

Take 1kg mutton add salt to taste add a little oil and fry till the meat changes its color , add water and leave it till the meat is tender and water evaporate now add freshly ground black pepper lemon juice and green chilli and serve

ALOO GOSHT / POTATO MEAT CURRY

Ingredients: 1-1/2 lb Meat 4 Medium Potatoes cut in Quarters 1-1/2 Tbsp Ginger Garlic Paste Salt to taste 3 medium Onions julienne Yogurt 3/4 cup 1 tsp red Chili Powder 1 Tbsp Coriander powder

1 tsp white cumin seeds 1/2 tsp turmeric powder 1 Tbsp Whole Garam Masala 3 medium Tomatoes diced 3-4 Green Chilies 1/4 Bunch minced Cilantro

METHOD:
Marinate 1-1/2 lb of Goat leg meat with 1 Tbsp of Ginger Garlic Paste, salt to taste, julienne onions 2 small, Red chili powder 1 tsp, Coriander powder 1 Tbsp, whole cumin seeds 1 tsp, turmeric powder 1/2 tsp, whole mixed Garam Masala 1 Tbsp,Yogurt 3/4 cup and 3 diced tomatoes.
Leave for an hour
Heat 1/2 cup of cooking oil and add the marinated meat with all the marination and cook for 1/2 an hour until meat is tender. (There should be enough water from yogurt and tomatoes to tenderize the meat. But keep an eye and add a little water if needed)
Once the meat is tender and all the moisture evaporates add the potato cubes and keep frying
Add enough water to cover the meat and potatoes about 1 1-1/2 cup. Cover and simmer for 15 -20 minutes until potatoes are tender. 
(Optional) heat 1/4 cup of oil and fry 2 tsp of black cumin seeds and add to the curry.
Garnish with Cilantro and green chilies and serve hot with Rice or Naan.

Papdi Gosht

Half kilo papdi  Half kilo gosht  Fry 2 onions & hari mirchi, Add adrak Lasoon paste and roast nicely Add tomato 3 big with haldi, red chillie powder, dhaniya powder, 1 table spoon dry khopra, madras curry powder, and garam masla and nicely roast it with gosht till oil floats. add some water and give citi till the ghost is 100 % cooked , then add papdi and cook on slow flame , you can add water accordling to make a gravy. Serve with hot steam rice its yumm..

HUNTER BEEF:-

Ingredients Beef 2 kg ( whole piece of undercut) Lemon juice 1/4 cup White vingar 1 cup Garlic 10 cloves Crushed black pepper 2 tsp Butter 3 tbsp Lahori salt to taste

Cooking Directions
Make small holes in beef with a small knife and put a garlic clove in each hole.
Put vinegar, lahori salt, black pepper and lemon juice in a bowl, mix well.
Apply this mixture on beef and cover with plastic sheet.
Leave it to marinate overnight.
Steam it in the steamer for 30 minutes and then apply butter and bake in a pre-heated oven for 15 minutes.
Delicious Hunter beef is ready to be served, enjoy.

 Mutton Chukka;-

1 lb mutton 1tsp blackpepper 1tsp red chilli pwd Turmeric little 2tsp ginger n garlic paste Salt to taste 2big onion finely chopped 1 tomato chopped 4 Garlic chopped Some chillies 1 tsp of fennel seeds 4 inches of cinnamon sticks Some cardamom,bayleaves,cloves Oil,curryleaves n kothmir

Method:- marinate the mutton with bp,rcp,t,salt,gng mix it n keep it for an hour n pressure cook it with putting water then take pan n heat little oil in it n then put whole spices n then 2 whole red chilles, garlic n onions then tomatoes n then let the tomatoes become soft then put the cooked meat n stir well n then garnish it with curry leaves n kothmir.

MUTTON GRAVY:-

********************** Marinade: 1/2kg mutton 2tbsp red chilli powder ...1tbsp black pepper powder 2tsp vinegar 1tsp soy sauce 3-4tbsp ginger garlic paste 1/4tsp turmeric powder Salt to taste (Mix the above marinade ingredients with the mutton and set aside for 45mins at least).

2 chopped onions 2-3 stalks of curry leaves 2bunches of coriander leaves 1bunch of mint leaves Khada garam masala-according to the hotness you like oil

-Pour oil and sweat the chopped onions(not brown).
-add the khada garam masala and curry leaves and sauté
-add the marinated mutton and fry for atleast 5-10 mins
-add water and check for seasoning.
-pressure cook this for 10mins or till the meat is almost done
-when the meat is almost done, add the coriander and mint leaves and bhuno-fy the meat
Mutton gray is ready to serve! Goes with anything-rice or rotis...it’s simple and easy!

Kashmiri Roghan Josh- Meat Curry:-

Ingredients: Lamb meat, 500 grams  Plain yogurt, 1/2 cup Salt, 1 tsp Cumin powder, 1 tsp Corriander powder, 1 tsp Red chilli powder, 1/2 tsp Poppyseed powder (kash-kaash), 1 tsp Fennel powder (saunf), 1 tsp Onion, 1 medium ground to a fine paste

Garlic paste, 1 tbsp Ginger paste, 1 tbsp Cardamom powder, 1/4 tsp Bay leaf, 2-3 Cumin seeds, 1/2 tsp Oil, 1/4 cup

Method:
1. Mix the yogurt with salt, cumin powder, corriander powder, chilli powder, poppyseed and fennel seed powder. Marinate the meat and let it sit overnight in the fridge.
2. Heat the oil and add the bay leaves and cumin seeds, until you can smell their aroma. Add the onion, garlic and ginger pastes. Cook for about 5 minutes. 
3. Add the marinated meat and cook on low heat until the meat is tender. The gravy would have thickened so you can add boiled water if you want a more ‘soupy’ gravy.
4. Before dishing out, mix in the cardamom powder and stir well. Enjoy with rice or piping hot naan bread

Paya Curry(mum style):-

2 med onion(roasted nicely n make paste) 1 tbsp ginger garlic paste 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1/2 tsp cumin pwd 1/2 tsp coriander pwd 1/2 tsp fennel pwd (saunf pwd) 1 tsp garam masala Salt to taste

Boil paya in plenty of water with ginger garlic paste and salt over very low heat till nicely done.
Roast onion on open fire like ur burner,when cool remove black skin and make a fine paste
Roast all the sipces till nice aroma comes add roasted onion paste combine well.
Add this mixture to boiled paya n cook futher on low heat until it thickens.

mutton chanp tomato masala:-

mutton chanp tomato masla boil the chanp,,in a pan take half cup oil,,add 9 to ten tommatos cut in small pieces,,cook it for 2 to 3 min also add,,salt,,red chili,,black papper,,cover the pan,then also add half cup yougert and add boiled chop in it,,when u see yougert cooked littel bit add khatai powder in itcook littel more,,do not cook tommato to much

 

 

dehli style alu gosht:-

Ingredients lamb meat potatoes  onion browned and mixed with yogurt formed a paste. salt red chili powder coriander powder cumin powder bardi elyachi black pepper whole

cloves gg paste julienne cut ginger (for garnishing) julienne cut green chili (for garnishing) and coriander (for garnishing) oil garam masala water

method:
saute onion in oil till it turns brown mix it with yogurt form a paste and keep aside, in the same oil add black pepper, bardi elyachi, cloves, gg paste then add salt , red chill, coriander powder and cumin powder. add a bit of water and stir well. then add meat mix well add water and let it cook , once the meat is 80% cooked add potatoes and let it cook, once tender add the garnishing and sprinkle garam masala and cover the lid for that amazing smell :)
enjoy with hot naan :)

MUTTON MASALA:-

INGREDIENTS: Mutton: 250 gms Salt: as per taste Black pepper: half a tea spoon Green chilies: 7 to 8 (in a fine paste) Turmeric powder: one fourth teaspoon Ginger garlic paste: one teaspoon Yogurt: 2 to 3 tbsp.

Onions: 2 to 3 Oil: as per requirement Garam masala powder: as per taste Cilantro leaves: for garnishing Fried onions and cashews: for garnishing

Method
Marinate mutton with green chili paste, salt, turmeric powder, g.g paste, and yogurt. Sliced onions, black pepper powder, garam masala, oil and pressure cook until mutton becomes tender. After that cook it on low flame for about 10 to 15 mins until the oil in it oozes out(u can see small bubbles).to this mixture add one fourth cup of water and keep it on low flame for abt 2 mins.squeeze lemon on top and mix well.you can garnish it with fried onions,fried cashews,and some cilantro leaves.

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Mutton curry:-

1/2 kg mutton 3-4 medium-sized onions 2-3 green chillies ...1and half tbsp ginger-garlic paste 1-2 tomatoes 1/2 tsp turmeric powder 1 cup fresh coconut 1tbsp saunf (fennel seeds)

3 cloves 2 cardamoms 1" cinnamon 3-4 cashewnuts 1 tsp coriander powder or seeds salt to taste Coriander leaves (chopped)

Method
1) In a pan, dry roast the feenel seeds, cloves, cardamom, cinamon, cashews, coriander seeds and coconut. then grind them all together to a smooth paste.keep aside.
2)In a cooker, fry onions in adequate amount of oil with grren chillies till slightly brown.
3)Add ginger-garlic paste, turmeric pwd and mix well for 1-2 mins.
4) Add tomatoes and stir till cooked. Add mutton and cook till tender with enough water and salt.
5)When mutton is well-cooked, add the coconut paste and the coriander leaves and cook. can b served with rotis or rice.

  delicious gosht:-

Ingredients: Lamb meat-1 lb ginger-garlic paste- 11/2 tsp onions- one medium roughly chopped salt-to taste

salt-to taste turmeric powder- 1 tsp red chilli powder-11/2 tsp garam masala- 1 tsp oil-2 tbs

                                                                                
Method: Trim all fat from the meat and wash it and marinate it in ginger-garlic paste, salt, turmeric powder, red chilli powder, and onions. After half hour of marination, pressure cook the meat until it gets soft. Every pressure cooker cooks differently, so decide how much time yours would take to make it soft. Take the lid off and turn the stove on high heat and keep stirring until all the water gets absorbed. At this point, add oil and the garam masala and stir for a few more minutes until oil gets seperated. Turn the stove off, transfer into a serving bowl. Enjoy    ------------

       Mughlai Pasandey  :-

1 kg of boneless lamb eye fillet- ask your butcher to slice it. 1 peice of ginger (1 inch) 4-5 garlic  2 medium onions 1 cup yoghurt 1 tsp smoked paprika or chili powder 1/2 tsp tumeric powder 1 tsp corriander powder 1 tsp cumin seeds

1 whole black ilaich 2 sticks of daal cheeni 5 cloves 1 tsp whole black pepper 1 cup oil 1 bunch of fresh corriander.

  
Method
Put the yoghurt inside a muslin cloth and let it hand for 2 hours so all the water is drained. The beat it for at least 2-4 mins and let it hang again for another 15 mins and then beat again for 2 mins and leave aside
Bash the fillet so it is nice and thin. If the fillet is already thin then bash from one side.
Put the daal cheeni, black ilaichi, cloves, black pepper in a blender and turn to powder.
Crush the garlic and ginger in a pestle and mortar (please don't grind it- the fibres of the GG should be visible.)
Add 1 cup oil to a pan and slice the onions thinly and add to the oil. When the onions have taken a pinkish colour then add the lamb fillet. Cook for about 1 min and then add the crushed GG, Coriander powder, cumin seeds, tumeric powder and chili powder and mix well. Cook for 2 and then put the lid on and let it cook for 4 mins on a slow flame. After 4 mins you will see there is moisture/water/gravy at this point you need to cook the meat till the water evaporates. Then add 1 cup water and let it cook till it is tender. Once tender then let the water evaporate till the oil seperate and add the yoghurt. Cook for further 2-3 mins. 
Garnish with Corriander leaves  

 

    Lamb Paaye :- 

Ingredients: Lamb Paaye of 1 lamb Bong Ka Gosht (meat): 1/2 kg (no clue what part is Bong but I guess it's thigh meat) Maybe anyone else can suggest Onion: 3, medium (sliced) Onion Paste: 5 tablespoons Garlic Paste: 2 tablespoons, heaped (means bhar bhar kay) Ginger Paste: 2 tablespoons, leveled (means not bhar kay)

Salt to taste Red Chilli Powder: 5 teaspoons, heaped Turmeric (Haldi) Powder: 2 teaspoons, leveled Lemons: 2, medium sized Coriander Leaves: 1 bunch, chopped  Oil: 1 1/2 cups

For Flavor: Coriander Seeds (sabut Dhaniya): 4 tablespoons White Cumin (safed zeera): 2 tablespoons  Black Pepper Corn: 1/2 tablespoon Cloves: 1/2 tablespoon Green Cardamom: 8 Black Cardamom: 3 Cinnamon Sticks: 2-3 Nutmeg (jaiphal) Powder: 2 small pinches Mace (javitri) Powder: 2 small pinches

Preparation:
- Slightly crush coriander seeds and white cumin in the machine. 
- Take a muslin cloth and place all the ingredients under "for smell," i.e. Crushed coriander seeds, crushed white cumin, black pepper corn, cloves, green cardamom, black cardamom, cinnamon sticks, nutmeg powder and mace powder and make a loose bag. 
- Wash the lamb paaye with luke warm water. With the help of a regular flour dough at home, thoroughly clean the hair on them. (just like waxing) :p
- Peel the lemons
Method: 
In a very large cooking pot, heat oil and fry sliced onions till light brown. Add onion paste and fry till sliced onions turn brown and onion paste is light brown. Add garlic paste, ginger paste, salt (around 1 1/2 tablespoons at this stage), red chilli powder, turmeric powder, the prepared muslin bag for smell and stir fry for 2 minutes. Add 1 cup water and bring a boil, stirring continuously. 
Now add the cleaned Paaye and stir fry till water is almost absorbed. Now fill 3/4 of the pot with water and bring a boil on high heat. When water starts boiling, reduce heat to medium and let it cook for 3 hours, stirring occasionally. After 3 hours, add meat and more water so that the meat is well cooked
and you get good enough gravy too. Stir, bring a boil and cook again on medium heat till meat is well done. I think I cooked for around 1 1/2 - 2 hours more. Taste and adjust salt at this stage. 
Add peeled lemons cutting them each in 3 round rings along with 3/4 bunch of chopped coriander leaves. Cook on high heat for 15 - 20 minutes. Switch off flame when oil comes on top. Serve hot garnishing with remaining chopped coriander leaves.                                  
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meat masala:-

fry 1 1/2 -2 onions in oil. once a little golden add 1 pound mutton meat cut into small pieces. let the meat cook a while till most water iz burnt then add 3 heaped tsp garlic nd ginger paste, nd chilli 2 taste. cook a few minutes then add the following spices: salt 2 taste 1/2 tsp arad powder 3 heaped tsp dhana jeeru 3-4 tsp tandoori masala 1 tsp kasoori methi if uv got

leave to cook until the oil startz cuming 2 da top then add 1 tin blended tomato/ little less than a tin.
leave to cook jus a little over low heat until meat iz dun. add sum water if needed for meat to cook nd u can also add capsicum nd potatoes if you wish.

DABBA GOSHT (bohri recipe):-

1/2 KG MUTTON small pieces 1 cup each carrot, frenchbeans, capsicum ( diced,sliced the way you like it) 1 - 1/2 cup french fries 1 - 1/2 cup maagi noodles fresh green chillies paste ...gingergarlic paste 2-3 tomatoes sliced 2-3 whipped eggs (add lil salt and red chilli pwd or blck pepper) 1 cup grated cheddar cheese to sprinkle  2-3 tbsp butter

to make white sauce 1 1/2 cup milk 2-3 tbsp cornflour 2 tbsp butter  1 cup coriander leaves chopped 1 pinch ajinomoto (optional) salt according to taste.

1. boil the mutton, add gingergarlic paste, green chillies paste and salt.
2. boiled and strained and mix a lil oil to seperate the noodles.
3. saute the veg in little oil.
4. make withe sauce, take a little oil and butter (so that the butter does not burn) add the cornflour and add the milk and make a thick paste. add the coriander leaves, ajinomoto,salt. also add the veg,mutton to this mixture.keep aside
5.fry the french fries. keep aside.
6. now take a vessel and melt some butter in it. now make a layer of tomatoes,pour some whipped egg,sprinkle half of the grated cheese,add the mutton,veg,white sauce mixture, add a layer of the french fries,again add the rest of the grated cheese, and pour the remaining egg over it. (you can put some white sauce and then the eggs as the noodles tend to harden when you bake the dish). bake it in the oven for 15-20 minutes..
when baked ,run the knife on the inside to to loosen the food and turn it upside down in a bowl..and serve hot and enjoy....:)
this is my sisterinlaw munira riyaz baramatiwala's recipe..

 Lamb Qorma:-

Ingredients: lamb meat- 1 pound with bones ginger/garlic paste-1 tbs salt-to taste turmeric powder-1 tsp red pepper powder-11/2 tsp garam masala-1 tsp almonds-10 (roasted) cashews-5 roasted poppy seeds -1 tbs roasted

coconut powder-1/2 cup roasted until light brown chironji-1 tbs roasted yogurt- 1/2 cup beaten onion-1 medium mint leaves- 1 tbs chopped cilantro-1 tbs chopped oil- 3 tbs potatoes-3 medium(cut and slightly roasted with little a bit of oil)

Method: Marinate lamb eat with ginger-garlic paste, salt, turmeric powder, pepper powder for half an hour. Then pressure cook until you hear four whistles and put aside. 

Grind all the roasted ingredients very well in a spice grinder or a coffee grinder until soft and add yogurt to it and run a hand blender in it to make it softer. Heat oil in a pot and fry onions until golden brown and put the ground ingredients and start stirring every 30 seconds making sure the mixture dosen't burn. Stir until all the mixture is well roasted and separates from oil. At this point, add the cooked meat along with the potatoes and let it come to a boil. after adding more water to get desired consistency. Add the garam masala Reduce the heat and cook for ten minutes and garnish with chopped mint leaves and cilantro and turn the stove off. 

   

 Gosht shaahi khorma.  :-

Recipe:
heat oil , add green n black cardamom, cinnamon, cloves, black peppercorns.
when it splutters add chopped onions. fry til they become very light brown and then add ginger garlic paste.
add lamb/mutton, salt, red chilli powder, coriander powder, yogurt and some water. bring to boil, cover and cook till the mutton is done. (i pressure cooked).
once the mutton is done, add cashew nut paste and some garam masala powder, simmer for some more time and its done.   

 sweet n sour mutton stew:-

Ingredients mutton-1/2kg(chopped in pieces) onions(chopped)-2 tomatoes(chopped)-3 ...ginger garlic paste-r 1tbsp oil-4tbsp water-as required yoghurt-6 tbsp(whisked with 1tbsp water) yoghurt-4tbsp(whisked with sugar)(it should b sweet, d0 taste it) salt-according to taste black pepper-according to taste

black pepper-according to taste red chilli powder-according to taste turmeric powder-1/2 tsp corriander powder-1 tsp crushed red chilli flakes-2 tsp(kutti hui lal mirch) garam masala-1 tsp imli paste- 1 1/2 tsp corriander leaves(chopped)-for garnishing green chillies(thin, slit into 2 halves)-4

method
in a pan heat oil, fry onion till they are pink n little golden.. add in ginger garlic paste, fry it till garlic's smell is gone. Then add in tomatoes and mutton. Fry it for 5 to 7 mins.
add in water, (i pour one cup, then i checked if the meat is tender, if it's not tender then pour more water).
when there's little water left, add in salt, black pepper, turmeric powder, corriander powder and crushed red chilli flakes. mix well.
after the water dry ups, pour in whisked yoghurt and sweet yoghurt, mix it, then add imli paste and red chilli powder and garam masala, n green chilli, mix well, let it cook for 3 mins.. garnish with chopped corriander leaves.

      Namkeen Gosht :-

mutton 1/2kg gg paste 1 tbsp salt black peper 1/2 tsp garam masala powder 1/2 tsp ...cumin nd corriander seeds roasted nd crushed 1/2 tsp cumin seeds 1/2 tsp oil 1/2 cup green chillies nd fresh coriander nd ginger

 
put mutton gg paste cumin seeds nd salt nd cook on slow flame
when meat is tender nd water is about 1 cup remaining add black peper,garam masala powder roasted cumin coriandr powder nd oil now cook on medium flame when water become little dry add chopped corriander chillies nd ginger nd add 1 tbsp lemon juice, add corriande green chillies nd ginger
pput on dum for 10 min
done
note:meat should not too much dry i served it in deep bowl so oil nd lil masala is not visible.

Stir Mutton Chilli:-

You Need: Mutton (you can also take chicken) half kg Capsicum( red/green/yellow) 2-3 medium Onion 2 small Ginger & Garlic Paste 2 tbspn ...Tomato puree half cup Soya sauce 2 tbspn Black papper  Salt Red chilli flakes Thyme herb pinch of Corn flour 2 tbspn

Direction:
Cut mutton in the form of finger chips or fish (I hope u will understand)
Cut onion and capsicum in cubes and separate the onion layers
Now take oil in the pan, little fry mutton in it, and then add ginger and garlic paste and fry then add all spices (I prefer as per your taste)
Now add little water and cover it with lit, when mutton gets tender add tomato puree, capsicum and onion in it and leave it for at low steam for 5 minutes, at last add corn flour in it to for thickness 
Readyyyyyyyy Serve with boiled rice or chapatti hope u will like thanks

     
Beef Balti:-

take pasanday and ccut into thick strips. cut the red and green peppers into 1" chunks heat oil and fry cumin seeds and fennel seeds until they splutter. add onion ( cut into thick wedges), crushed garlic and finely chopped ginger and red chi...lli . fry for further 5 min Add curry paste and salt fry for further 3-4 min  add peppers and stir fry for 3-4 min stir in beef strips and continue to fry till meat is tender  garnis h and serve

     Fried Kalaiji :- Fried Kalaiji 

It is so easy and quick You Need: Kalaiji( mutton/beef/chicken) I used fresh mutton kurbani kalaiji Fry kalaiji in oil then add garlic ginger paste Fry it well; add salt,black papper, red chilli flakes, zeera, garam masala powder(optional) ...Add little water until gets tender u can just fry it if u cut kalaiji in small pieces then add dry maithi, leave on steam for 5 minutes, can add green chilli and coriander at over it at the time of serving , serve it hot with parathas. thanks  —

MEAT SALAN:-

350 grams bonless meat, cubed 1 big onion chopped fine 1 pc. ginger chopped fine 1 tomato chopped fine 1 teaspoon freshly ground black pepper red chillii powder and turmeric powder according to preference

COARSLEY GRIND THE FOLLOWING 1 tsp. coriander seeds 1/2 tsp. cumin seeds 1 smallpc. cinnamon a few cloves 1-2 green cardamom

METHOD
put 2-3 cups of water in a pressure cooker
FOR BEST RESULTS USE NITU DIDI PRESSUR COOKERS
add salt and the meat when the water boils. remove scum if any.
add the chopped onions and ginger and close the cooker and pressure cook for 3-4 whistles. cool the cooker..
open
and put back on the flame... add a bit of ghee and freshly chopped 
tomatoes, green chillies and coriander leaves. add teh ground spices and
the turemeri and red chilli powder. cook till a nice gravy forms. this 
can either be thin if u wanna have it with rice or thick if u wanna have
it with rotis.

Achaar gosht:-

meat(beef or mutton) 1kilo onion 2 yogart about 2 cups big green chiilies 7-8 ......garlic ginger 1tbs rai kalvanji salt red chillie turmeric garam masala saunf coriander pwder zeera methi dana u need about 1tbs of each spice..

brown onion in oil and add garlic ginger..add meat and a little salt and cook for a while then add water and let it cook till meat is almost done.... heat oil in another pan and put methi dana and red it....add the cooked meat and cook on high flame...mix all the spices together and fill the green chillies with it....put the left over spices in meat...add yogart and let cook on low flame for a while ..when yogart is about to dry add filled chillies aswell and put on dum for about 10-15minutes....garnish with oriander and serve

chukandar gosht:-

Ingredients: 1 kg meat 3-4 beetroots (depending on the size) 2 onions (I had large onions) ...1 tomato 1 cup yogurt 1 and half tsp red chili powder Half tsp of turmeric powder Half tsp of dhanya powder

2 -3 black pepper 2 cloves 1 Green cardamom 2 tsp Ginger garlic paste Oil as required Salt as desired 1 tbsp of Coriander 3 green chilies

Method:
Heat the oil in a pan and add the onions. Fry the onions until golden brown. Add all the spices and gg paste with a lil bit of water and keep bhooning it until the onions get mixed to an extent and the oil separates. Add the meat and keep bhooning the gosht at a high heat temperature…add beetroots and tomatoes and thn mix it up thoroughly and add the yogurt. Cook this at a high heat temperature for 10-15 minutes thn lower the heat ,cover the pot and cook until the meat is tender. Cook it till the oil separates.
Before serving garnish it with fresh corriender and the green chillies!

spicy beef curry:)-

Sliced beef: 1 kg onion slice 1 cup ginger paste 1 tb sp onion paste 1 tea sp turmeric pow: 1 tea sp ...black paper pow: 1 tea sp green chili: 6-8

whole garam mashala: 8-10 (taj patta, darchini, alach, clove) oil half cup methi half tea sp barasta/ onion fry 1 cup yogurt: 1 cup Red chili: 8-10

Mix all the above except methi & barasta/ onion fry for couple of hrs.
Then put in medium heat till the gravy become thick and meat fully cooked. Add barasta/ onion fry 1 cup. 
in another pan take 2 tb sp of mustered oil, methi and whole red chili for tarka. and mix it with the curry.
Boil another half an hr in low heat. 
Serve with paratha or pulao.

Brain masala:-

brain onion 1 tomato 2 salt to taste red chilli powder to taste ...turmeric powder 1/2 tsp lemon juice 1 tbsp garlic paste 1 tbsp oil 2-3 tbsp

first wash the brain carefully n then add it in boiling water with some garlic cloves. cinnamon stick n vinegar n gave 2-3 boils, now drain all the water n keep it aside
now in another pan add oil suete garlic paste add onions give them a slightly golden colour add tomatoies finely chopped, add masalas n fry it untill the oil is separated, now add brain, add lemon juice n fry it untill it's smell is finished garnish it with green chillies, fresh corriander, i don't have at that time so i only used green chillies

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Achari Gosh:-

Marinate the below for 2-3 hours: Beef slice: 2 kg onion paste: 1 cup ginger paste: 4 tb sp garlic paste: 1 tb sp cumin powder: 4 tb sp  Coriander powder: 2 tb sp yogurt: 2 cup turmeric pow: 2 tea sp

Oil: 1 cup ghee: 4 tb sp Bay leaves, cloves, whole black paper: 4 each Whole red chili: 12-15 green chili: 10-15 sultana: half cup Almond finely diced: half cup

Heat oil in pressure cooker, put Bay leaves, cloves, whole black paper then marinated beef. Wait for 6 whistle in medium heat. Then open the pressure cooker and add Whole red chili, green chili, sultana, Almond and 2 tb sp of hot mango pickle and wait for 10-15 mins in low heat till the oil separates. 
Serves with polau/ parata.

Beef Karahi:-

beaf 1 kg tomatoes 8 onion 1 national karahi goosht masala 1 pack green chillies for garnish ginger julian cut for garnish fresh corriander for garnish garlic chopped 3-4 cloves oil 1/2 cup

first in a pan add 1 table spoon of oil n add garllic n suete, add beaf n suete it untill it's water dries now add karahi goosht masala n cook it untill meat tenders, on the other side in the remaining oil fry the chopped onion n tomatoes untill they r finely fried ( bhun jayain ) now in the fried tomatoes add the meat n mix well n cook on slow flame for atleast 10 min, garnish with green chillies, corriander ( i didn't as i din't have at that time ) n ginger n serve with naan, yummy karahi is ready to eat.

 
"Mutton Paya":-

Ingredients:  6 - paya  2 - onions 2 - tomatoes 1tbsp - ginger garlic paste 2 tsp - chilli powder 1/4 tsp - turmeric powder  3 tsp - coriander powder 4 tsp - coriander leaves 4 tbsp - oil 2 Bay leaves and whole garam masalas. Salt to taste

I have washed d payas den in a pot heated 1 tbsp oil with bay leaves,added payas ,Turmeric powder,chilli powder and salt with 1 cup water..when water is dry switch off d flame..and left it for over nite.

Cut onions and tomatoes into small pieces 
Wash coriander. Cut and keep aside. 
Heat a 4-litre pressure cooker. 
Add oil and heat. Add bay leaves and garam masalas.
Put onions, ginger garlic paste and fry well. 
Add finely cut tomatoes. 
Add turmeric, chili, dhania powder and salt. 
Allow the mixture to cook on low flame for 5-10 minutes. 
Transfer paya and coriander leaves. Cook for 5 minutes. Mix well. 
Pour water enough to cover the contents in the cooker. 
Continue to cook on low flame. 
Wait for 5-6 whistles and then switch off. 

Nihari:-

Ingredients 2 kg beef (big pieces) 1 kg bone marrow 1 piece nutmeg 1 small dried ginger 2 tsp sounf (fennel seeds) 3 tbsp whole mace

1 tbsp garam masala 3 tbsp red chilli powder Salt to taste 1 cup flour or as required Oil ½ cup 1 onion 2 tbsp garlic paste

Method
Heat the dried masala in the pan and grind it to fine powder. In another pan heat the oil and add the garlic paste and add the meat and fry till it turns it colour then add the grinded masala (keep a tbsp masala separate for tarka) and salt. Cook until the oil forms a separate layer on top then add 16 glasses of water. Cover the pan and heat it over a low flame. When beef becomes tender, dissolve flour it in 3 cup of water and pour it into the pan stirring continuously. In other frying pan add oil and fry the onion till light brown then add the remaining masala to it and add tarka to nihari and cook it for next half and hour and the nihari is ready to serve.

Dry Beef Chilli:-

Dry Beef Chilli: Ingredients: beef-1/2 kg onion-2 ginger-1/2inch chopped garlic-7 cloves green chilly-4 chopped pepper powder-2tsp turmeric powder-1tsp

curry leaves-few soya sauce-2tbsp chilly sauce-2tsp tomato sauce-1tbsp garam masala-1tsp coriander powder-2tsp chilli powder-1tsp

salt oil-2tbsp marination: ginger/garlic paste-1tsp salt pepper-1/2 tsp chilli powder-1/4 tsp turmeric-1/4 tsp

method:
heat oil&fry the marinated beef&cook till the water dries.make it as dried one.kept it aside.
take pan heat oil,saute onions,ginger garlic&green chillies.after dis put turmeric powder,
chilli powder,coriander powder,garam masala salt&curry leaves.stir till aroma spread out.
add dry beef with pepper powder&all sauces.when all masala coated thoroughly in beef remove from
fire.serve.

Fried khatta gosht:-

marinate boneless meat with ginger garlic paste, salt, yogurt, crushed red chilli, raw papaya, black pepper, crushed and toasted dhanya and zeera...after few hours of marination...bhoonify the marinated meat...when its tender add lemon juice and serve with stir fry capsicum and onion!

 

CHILLI GINGER MEAT:-

for this u can use any meat... red meat is best :) 500 grams meat of your choice a good piece of ginger grated fine 1 teaspoon sugar or more 1 tablespoon light soya sauce 2 tablespoons sesame oil a good pinch white pepper powder marinate ur meat in this overnight.

METHOD heat a wok and stir fry the meat with the marinade over verry high heat in about 5-6 tablespoons oil til done. add some finely chopped ginger, green chillies, and dark soya sauce and stir for a minute. serve hot with white rice

Basic Indian Mutton Curry =)-

Ingredients 1/2 Kg Mutton  5-6 tbsps oil 2-3 medium onions(take more if u want thick gravy) 2 tsps ginger garlic paste 1-1.5 tsp salt (adjust according to taste) 2 tsp red chilli powder

2tsp dhanya powder (coriander powder) 1/2 tsp Turmeric powder 1 flat tsp garam masala powder A bunch of coriander leaves (kothmir) 3 green chillies (slit or chopped)

Method
In a pressure cooker,heat oil and add chopped onions.when they start becoming translucent,add ginger garlic paste and cook for a minute.add all the spices except garam masala and sautee them for 2 mins.add mutton n cook till 5-8 minutes (bhunein).after that add 1/2 to full glass of water (don't add too much as the mutton itself loses water) and stir well..Close the lid of pressure cooker n pressure cook it till 15-20 minutes till the mutton becomes tender.After that open the cooker and transfer the contents to another vessel.add garam masala powder and green chillies and cook till the water evaporates and you get a thick gravy.add coriander leaves and mix.Ready To Serve.

Aloo Gosht:-

Aloo Gosht Ingredients: 2 lbs goat meat (works well with beef also) I large onion, sliced Oil  Salt (per taste) 1 tblsp Ground Red Pepper  1 tsp Turmeric 2 tblsp ground coriander 1 tblsp ground garam masala ( i use ground, whole can be used also)

2 big tomatoes or 2 or 3 tblsp of tomato paste 1 tblsp of garlic paste 2 tblsp of ginger paste water as needed 3 or 4 medium potatoes cilantro, green peppers and ground garam masala for topping (optional)

Method:
Brown the onions in oil until golden brown, add meat, ginger garlic paste and brown for a few minutes, add all the dry ingrediets and tomato and/or tomato paste, some water (enough to cook the meat) cover and cook until meat is 90% tender and the water has evaporated, brown until oil separates, add potatoes, enough water to cook the potatoes, cover and cook. Once potatoes are done, sprinkle w/cilantro, pepper and garam masala ( i even sprinkle some lemon juice on my share :), not everyone like it )

Shank curry:-

Ing: 1 kg shanks( each bone pieces into 3) salt to taste 1tbsp coriander powder 1/2 tsp Turmeric powder  1tsp garam masala powder 2tsp Red chilli powder = 2 table spoons 2 big Onions ,sliced. 2tbsp ginger garlic paste 1 cup Yogurt ,beaten 2tbsp green coriander,chopped 1tbsp ginger thinly sliced 1green chilli

Method: Fry onions till golden brown.Add ginger garlic paste, fry it for 1 minute, and add red chillied, garam masala powder & turmeric.Stir fry.Add shanks & 1/2 cup water,cook on high heat,Add yougart,stir,add 1cup water again,stir, close the lid ,cook on low heat,till tender. Garnish with fresh coriander,green chillies and ginger & serve with Naan or Chappati.

[shank is the part of the leg below the knee before the paya (trotter)...in urdu they call it 'nali or machli ka gosht'
or the shin of the leg;]

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Brain Masala;;-

2 goat brinas ( i kept in seive and run cold tap water and with very soft hand deveined it) Ginger Garlic paste 2tsp Red chilli pwdr 1 1/2 tsp Turmeric pwdr 1/2 tsp  Salt according to taste  Onion 1 small or 1/2 if you hav every big Tomatoes 4 nos

curd 4 tbsp whipped with fork Green chillies 4 nos cut in half  Fenugreek seeds or methy dana 10 nos approx  Oil 2 spoons ful i use dish spoons  Ginger julains 1/2 inch piece  lemon juice 2tsp

Method:
fry onion until golden brown ,
add fenugreek seeds and let it fry fr few seconds
mix gin/gar paste, red chilli powder,turmeric powder in little water .
add this mixture and let it cool fr few mnin then add chopped tomatoes and let it become soft and looks like s the gravy ..
cook few more min until you see oil on top then add goat brains and keep it on low flame until you will see that brain has become little hard
Add curd and let cook fr few minutes until all water will evoporated and add green chillies and littel ginger julains and lemon juice ..cook until oil comes on top ..
Garnish with Cilantro .

hot and spicy mutton fry!:-

RECIPE: • Cut the mutton into small pieces, marinate with red chilli powder, salt, turmeric powder, ginger garlic paste and refrigerate for at least half hour. • After the marinating time is over, heat 1tbsp oil in a pressure cooker, add the mutton and ½ cup water. Pressure cook until mutton is done and water should almost dry up. • Take a kadhai and heat oil, add the cooked mutton and fry for 2 minutes. • Now add coriander powder, zeera powder, garam masala powder, black pepper powder and mix well. Stir fry for another 5-7 mins. • Before serving, garnish with chopped green chillies, cilantro and onion rings. Done

Paye:-

beaf paya 1 onion 4 medium ginger n garlic paste 2 tbsp salt to taste red chilli powder to taste. corriander powder 1 tbsp turmeric powder 1 tsp garam masala powder 1 tsp

first u have to cook paye in a separate pan, for this u'll have to do this, add paye in a big pot n add good amount of water now add 2-3 tbsp of vinegar, 1-2 sticks of cinemon , a thick slice of ginger, 7-8 cloves of garlic, now cook it on slow flame untill it is done , there must be some yukhni/soup left in paye when it is done/tender/gulna
now golden brown ( slightly brown, just change the colour from pink to golden ) the sliced onion in oil n make the puree add it back in the oil, add all the masalas except the garam masala powder , also add ginger garlic paste n let it fry n keep fry ( bhoonain ) untill the oil seperates n the masala is nicely fried now add the paye in the masala n fry it n slowly add the soup n keep frying untill the smell of the paye is finished now add all the soup in the pot n check the salt n chilli, now add the garam masala n keep it on low flame for atleast half an hour so the shorbah ( soup ) is nicely incorporated with all the masala n all the oil ( tari ) comes on top, garnish it with julian ginger, fresh corriander n green chillies n enjoy it with hot hot naan

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Bhindi Goosht:-

bhindi/lady finger 1 kg meat ( beaf/mutton/chicken) 1/2 kg onion 2 tomato 2 garlic paste 1 tsp salt to taste red chilli flakes 1 tsp/ to taste turmeric powder 1/2 tsp corriander powder 1 tsp

cut the ladyfingers, now saute onions in oil, add garlic paste, meat, tomatoes, all masalas/spices n cook it untill it tenders now add the ladyfinger n cook it untill it tenders, add fresh green chillies n enjoy with chapatti

MUTTON DRY FRY:-

Ingredients... Boneles mutton- 1/2 kg cut into small pieces Onion- 3-4 big sliced Ginger-Garlic paste- 1 tbsp Tomato- 1big sliced Red Chilly powder- 1 tbsp (or according to ur taste) Turmeric powder- 1/2 tsp Coriander Powder- 3/4 tbsp

Garam Masala Powder- 1 tbsp Black Pepper powder- according to taste Salt to taste Curry leaves Coriander Leaves Oil- as required

Method..
In a pressure cooker, add mutton, red chilly powder, ginger-garlic paste,turmeric powder,coriander powder, 3/4 tbsp garam masala powder, tomato,salt and cover...DO NOT ADD ANY WATER...Let it cook till the mutton is cooked but it is still firm and not over cooked...Remove the mutton pieces from the cooker..There will be some left-over stock of the mutton in the cooker...Keep boiling this water till all the water gets evaporated and it becomes like a thick paste...
In a pan heat oil and to it add half of the curry leaves...To this add cooked mutton pieces and fry it till it is brown in colour... Keep aside...To this same oil, add sliced onions and fry it till it is brown in colour and then add the remaining curry leaves,garam masala powder, pepper powder and then the thick paste thing u made frm the stock... Mix well...At last to this u add the fried mutton pieces and adjust the salt accordingly...Serve this hot wid parathas...
Note- Mutton should not be over cooked, adjust the salt and spices accordingly...Onions should be brown in colour

MUGHLAI PASANDEY.:-

ING: pasenday (beef) / 1/2 kg. papita paste / 1 tsp. *yogurt / 1/2 cup. red chille powder / 1 tsp. haldi powder / 1/4 tsp. garam masala powder / 1 tsp. roasted zeera powder / 1/2 tsp. salt / to taste. *bhune pissey channey / 1 tbsp. oil / 1/2 cup. green cardemom / 4-5 nos green chillies / for garnishing. hara dhania / for garnishing. ginger juillene / for garnishing.

METHOD:
-Apply papita paste to pasenday n leave it for 10 -12 mins.
-In yogurt add * *ings n mix well.
-Add pasenday in yogurt mixture n mix well n leave it for 1/2 till 1 hr.
-Add oil in a pan,add green cardemom n fry a while .
-Now add the marinated pasenday n mix well.
-Cook it on dum flame till water evaporates (don't need to add water) .
-When pasenday is tender,bhunoo for 5 mins,(becareful not to break).
-When oil seperates,add green chillies hara dhania n jullienne ginger n serve it with naan.......ENJOY....

 dhuaan dahi gosht:-

ing: half kg. mutton  2 cups water 2-3 green chillies chopped 1 medium onion sliced 1 teaspoon dhanya powder (coriander powder) 1 teaspoon red chilli powder

1/2 teaspoon black pepper powder salt to taste 1/2 cup yoghurt mint leaves for garnishing coal piece  little oil for coal

method: In a pot add the mutton, onion, green chillies, coriander powder, salt and water. Make it boil then lower the flame. Cook the meat on low flame till it is tender. Evaporate water if any is left. whisk the yogurt and add chilli powder and black peppr powder in it. turn off the flame of pot and let the meat cool down a little. add the yogurt on top. add green chillies and mint leaves. heat the piece of coal till it turns red. place a piece of foil folded like a cup in the pot or you can use a small steel bowl. add the coal piece and add a little oil to it. immediately put the lid on pot. enjoy with naan or kulcha :)

karele gosht:-

peel the skin of karela scratching onlly top the rough areas sprinkl salt on it atlest 1 tabl spoon on 1 kg leve it for 30 min press the karelas like u do with dough atlest for 15 min so the wter of karels remove and taste bcom good peevish taste will gone then wash with water know for curry in preesure add mutton onion salt red chili turmeric powder give pressure for 9 min then add oil tommoto in it cook it for 5 min know fry onions in oil until soft add in meat fry finly sliced karelas in a frypan add in mutoon also cook it on loww flame for 10 min know add half cup water in it leve it on dam anch for 15 min serve it with tandori prathas lasii

Karahi Gosht :-

Ingredients: Meat 1 Kg Tomatoes 750 grams roughly chopped... Red Chilli Powder and flakes to taste Freshly crushed black pepper 1tsp sabut dhania, safaid zeera and kasuri methi ( 1 tbsp each bhunay hue or pisay hue) lemon juice 2 tbsp salt to taste garam masala powder 1tsp garlic ginger paste 2 tbsp

Recipe:
First half boil the meat with one tbsp garlic ginger paste then rinse it and stir fry it with salt, red chilli powder and flakes. In other pan first put oil after some time put tomatoes and ginger garlic paste after some time put red chilli powder and flakes , garam masala powder and salt. Fri it nicely and put the meat inside and stir fry it nicely. Now put the sabut dhania, safaid zeera and kasuri methi mixture masala into it. Now put freshly crushed black pepper and lemon juice and stir fry it nicely. Now cover the lid and let the meat cook. When the meet is cooked it is ready to be served. Sprinkle Chopped coriander leaves, green chilli, garlic and mint leaves before serving.

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Mutton Qorma:-

Ingredients: 3 medium onions Mutton 1 ½ kg (I used boneless cut into ½ inch cubes) Yoghurt 2 cups Cinnamon stick 1 inch Green cardamoms 8 to10 pepper corns 5 to 6 Bay leaves 2 Cumin seeds 1 tsp

Cloves 4 to 5 Cayenne’s pepper & salt to taste Fresh coriander  Turmeric ¼ tsp Red chili whole 5 to 6 Ginger Garlic paste 3 Tbsp

Procedure: 
Cut onions into thin slices and fry them in one cup of oil till they turn dark brown. Take the onions out onto paper towel so that the oil gets grained off. Blend the fried onions with one cup of yoghurt to make a smooth paste. Keep the paste aside. 
In the same oil fry cinnamon stick, green cardamoms, cloves, pepper corns, bay leaves till the colour changes then add cumin seeds and red chili whole. (Stirring continuously) Without letting it burn, add meat and GG paste and fry till the colour changes (approx. 10 to15 min) Add red chili, salt and turmeric. Mix well. Add the remaining one cup of yoghurt and let it cook until the oil starts seeping. Add 3 to 4 glasses of water , cover and let it cook on low heat till the meat the becomes tender. If there’s still water and the meat has become tender, dry the water on high flame. Now add the onion and yoghurt paste and cook it on high flame. You’ll see the colour changes, making thick gravy. Boil 1 cup water in a pan and add it t the curry. Cook for another 10 min on low flame. (thicken it to your desired consistency) Garnish with ginger and fresh coriander. Serve hot.

SAAG WALA GOSHT:-

INGREDIENTS: Spinach 500 grams Lamb, 1 1/2 inch pieces on the bone 600 grams Green chillies 5 Oil 4 tablespoons Bay leaves 2 Green cardamoms 6 Black cardamoms 2 Cinnamon 1 inch stick Cloves 4 Cumin seeds 1 teaspoon

Onions, sliced 3 medium Garlic, chopped 6-8 cloves Ginger paste 1 tablespoon Garlic paste 1 tablespoon Red chilli powder 1 teaspoon Salt to taste Ginger, cut into thin strips 1 inch piece

METHOD:
• Boil spinach in salted boiling water for one minute. Drain well
• Grind spinach and green chillies together to a coarse paste
• Heat oil in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and cumin seeds.
• When cumin seeds begin to change colour, add onions. Sauté till onions are translucent and Add chopped garlic and continue to sauté for another minute. 
• Add ginger paste, garlic paste, red chilli powder and lamb. 
• Cook on high heat, stirring constantly.
• Add three cups of water and cook covered until lamb is almost done. [I pressure cooked it]
• Add salt and spinach paste and cook till lamb is fully blended with spinach and is tender. Serve hot, garnished with ginger strips.

SOOKHA ALOO GOSHT:-

THIS IS VERRY SPICY I WILL GIVE U THE WAY I MADE IT, U CAN OMIT THE CHILLIES  OR REDUCE IT TO UR CHOICE. I MADE IT WITH POTATOES U CAN OMIT THAT TOO. 500grm bonelessleg cubed grind to a paste 1 cup sour  yoghurt with ginger and garlic, red chillies marinate ur lamb in this with salt and pepper. for a few hours

GRAVY 2 onions chopped fine 2 tomatoes chopped fine 1 tablespoon garam masala red chilli powder green chillies and plenty chopped coriander a good pinch cardamom and  cinnamon powder

METHOD
in a pressure cooker heat 8-10 tablespoons 
of oil or ghee or olive oil and when its hot add some cloves, and a 
cinnamon stick and 2 bay leaves. let ir sautee for a few seconds and 
then add your chopped onions, and fry till brown and then add the 
marinated lamb. sautee for a few minutes and then add potatoes cut into 
big pieces. close the pressure cooker and just give one whistle and shut
it.
when cooled so u can open it, open it , u will see lots of 
water, now put it back on a high fire and dry the water AFTER REMOVING 
THE POTATO CUBES INTO A PLATE. when its dry u can sautee the lamb a 
bit... when browned add ur tomatoes and the masalas , garam masala and 
also the cardamom and cinnamon powders. add red chilli powder and green 
chillies if u wish.
when all is nice and mashed add the potates back 
and a bit of water ( that is if the potatoes are raw) if not ur dish is 
done and ready to eat. ifu want some gravy u can add water.
NOTE
I
DID NOT ADD WATER, I BOILED A LAMB BONE WITH SOME CLOVES CINNAMON, 
GINGER AND USED THE STOCK INSTEAD OF WATER.
this is a lovely spicy 
dish..........
YUMMY!!!!!!

MASALA RAAN:-

Marination: marinate 1 1/2 kg raan 600 gms yoghurt salt as needed red chilli powder 1 1/2 tbsp 1/2 tsp garam masala 1 tsp coriander powder 1 1/2 tsp tandoori masala (i did not use the shaan masala, i got it from the open masala counter in carrefour..it is great much better) 1 tbsp anar dana (whole) 1/2 cup vinigar 1 big lemon ginger, garlic and green chilli paste, 1 1/2 tbsp (blend them together) for gravy: 2 tomatoes(u can add more or less depending upon how much masala u want)

METHOD:
leave the raan marinated overnight
next day put it in a good sized pot so that it is easy for u to change sides
put on high flame till bubbles appear then lower the heat and let it cover and cook.
after one hour turn the side and then again cover and cook and after this step keep changing the sides after half hr gap because this way it will be cooked evenly from both sides
when little water will remain add the tomatoes and cook till oil seperates
then add chopped ginger, whole green chillies and coriander and put on dum for 5 minutes....enjoyyyy:))))))..it tastes yummy with white rice and boondi raita:)))

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Karahi Chaamp:-

Karahi Chaamp Ingredients: 1. Oil – 2 tbsp  2. Mutton chops (I only had 7-8 pieces in the freezer)  3. Cinnamon sticks – 1 or 2  4. 2 medium tomatoes – chopped in small pieces  5. 1 onion - chopped in small pieces  6. Ginger, garlic paste – ½ tbsp each  7. Shan karahi/fry masala – 1 tbsp (not heaped)  8. POMI crushed tomatoes – 2-3 tbsp (gives a rich color) 9. Corriander leaves and green chillies for garnishing  10. Lemon juice – 1 tbsp

Method: 1. Heat oil in karahi/pan and add cinnamon sticks. 
2. When it sizzles, add onions and fry a little. 
3. Then add chops and fry to seal in juices. 
4. Add GG pastes and fry for 1 min. 
5. Then add tomatoes, shan masala and POMI. Fry till you see oil separating from sides. 
6. Add ½ to 1 cup water to tenderize meat. 
7. Cover and let cook for another 10 mins. 
8. Lastly add lemon juice, coriander leaves and green chilli. 
9. Serve hot with naan or khubs.

shaahi gosht khorma:-

Boneless lamb/mutton 600 grams  Onions 3 medium  Oil 3 tablespoons  Green cardamoms 3  Black Cardamom 1  Cloves 4-5  Cinnamon 1 inch stick  Black peppercorns 7-8  Ginger paste 1 1/2 teaspoons

Garlic paste 1 1/2 teaspoons  Coriander powder 1 tablespoon  Red chilli powder 1 1/2 teaspoons  Salt to taste  Yogurt, whisked 1/2 cup  Cashewnut paste 1/4 cup  Garam masala powder 1 teaspoon  Fresh cream 1/2 cup

 Method 
Cut the lamb into one inch cubes. Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté until lightly browned.
Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan. 
Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously.
Add coriander powder, red chilli powder and salt. Sauté for another two to three minutes. Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till the lamb pieces are tender.[pressure cook if using mutton]
Add cashewnut paste and garam masala powder. Cook for five more minutes on medium heat. 
Add cream and mix. Simmer for ten minutes. 
Serve hot.
Only change i made to this was , i marinated the mutton with gg, red chilli powder n salt fr a couple of hours :-)
it comes out realllyyy yummy!!

saag ghost make meat masala as we make for aloo ghost. 2 bunches of saag cut and chopped add 1 cup water and 15 small chilies and cook on low heat for at least 2 hour in between if water need to add add 1/2 cup more.....after 2 hour make paste in food processor and add saag into meat masala...and cook on low heat until oil comes out and when u see everything mix properly —

beef with capsicum :-

beef 1/2 kg capsicum 2 onion 2 tomato 2 salt to taste... See More red chilli powder to taste corriander powder 1 tsp turmeric powder 1/2 tsp garam masala powder 1/2 tsp garlic 2 cloves oil 2 tbsp

fry the sliced onions n add garlic now add beaf n all the masalas, tomatoes except garam masala n cook it untill the meat tenders n now add garam masala and bhoonain now add the capsicum ( whatever the sahape u want ) n cook it n serve with green chillies

Pasanda Badam Curry:-

Ingredients 2 lb boned leg of lamb  1 1 inch cube root ginger; peeled and coarsely ... See More 1 ; chopped  4 cloves garlic; peeled and coarsely  1 ; chopped, up to 6  2 fresh green chillies; seeded and coarsely  1 ; chopped  4 tablespoon natural yoghurt  2 oz ghee or unsalted butter  3 medium sized onions; finely sliced  1/2 teaspoon ground turmeric

1 teaspoon ground cumin  2 teaspoon ground coriander  1/2 teaspoon ground nutmeg  1/2 teaspoon chilli powder  8 floz warm water  1 1/4 teaspoon salt or to taste  5 floz single cream  1 oz ground almonds  1 teaspoon garam masala  1 tablespoon rosewater  1/2 teaspoon paprika

Method: 
Beat the meat with a meat mallet to flatten it to 1/4 inch thickness, then cut into thin slices (about 1 1/2 inches long and 1/2 inch wide).
Put the ginger, garlic, green chillies and yoghurt into an electric liquidizer or food processor and blend until smooth.
Melt the ghee or butter over medium heat and fry the onions until they are lightly browned, 6-8 minutes.
Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat to low, stir and fry for 2-3 minutes.
Add the meat and fry it over high heat for 3-4 minutes or until it changes colour.
Add about 2tbsp of the liquidized ingredients and cook for 1-2 minutes stirring frequently. Repeat this process until all the yoghurt mixture is used up.
Now fry the meat over medium heat for 4-5 minutes, stirring frequently. When the fat begins to seep through the thick spice paste and floats on the surface, add the water, bring to the boil, cover the pan and simmer until the meat is tender - about 60 minutes - stirring occasionally.
Add the salt, cream and ground almonds and let it simmer without the lid for 5-6 minutes.
Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle paprika on top.
Garnish with fresh coriander and onioin rings. 

KARAHI GOSHT:-

1/2 KG MEAT TOMATOES 300 GMS GREEN CHILLIES{LARGE} 2 -3 GINGER GARLIC PASTE 2 TBS OIL OR GHEE 1/2 CUP CHOPP CORIANDER LEAVES JULIENNES OF GINGER MEHRAN KARAHI GOSHT

MAKE A MIXTURE OF MASLA WHICH I USE IN MANY OF MY FOOD ITS INGREDIENTS ARE WHOLE RED CHILLIE HALF CUP ,THEN 2TBSP WHOLE CORIANDER ,1 TBSP ZEERA FRY IT ON TAVA AND GRIND . USE THIS MIXTURE 1/2 TEASP.
METHOD:
PUT OIL,MEAT,GG PASTE,MEHRAN MASALA PUT 1 GLASS OF WATER AND LET IT COOK UNTIL IT IS TENDER. WHEN MEAT IS TENDER PUT TOMATOES AND FRY TILL THE OIL SEPARATES.ON DUM ADD WHOLE GREEN CHILLIES AND GARAM MASALA.WHEN DISHING OUT ADD CORIANDER LEAVES AND JULIENN GINGER.
ENJOY WITH NAAN :

"Rogan Josh":-

This delicious mutton curry is perhaps the most famous of Kashmiri dishes. Method:2 lbs. (1 kg) boneless lamb leg or shoulder, trimmed of fat and cut into 2-inch pieces 2-3 t Kosher salt ¼ c vegetable oil 3 black cardamom pods* 1 piece cinnamon stick, 1-inch 3 cloves pinch asafetida*

4 t Kashmiri chili powder* (or 3½ t paprika and ½ t cayenne) 3 c plain whole milk yogurt 1 T fennel seeds, ground to a powder in spice mill or mortar & pestle 2 t ginger powder 3 c water ¼ t garam masala.

Thoroughly season lamb with salt (I advocate salting all meats the night before, which allows the salt time to fully penetrate the meat and results in a juicier product).Over medium-high flame, heat a heavy bottomed pot large enough to hold lamb pieces in one layer. Add oil. When hot, add black cardamom, cinnamon and cloves. After a few seconds, add asafetida, then a second later add the meat (using tongs, lift spices onto top of meat to prevent them from burning). Brown meat for 5-8 minutes, turning pieces only occasionally as each side caramelizes.Add chili powder and about a cup of the yogurt, stirring well to prevent the chili powder from burning. Add the rest of the yogurt and stir well. Cook (still over medium-high heat) for about 10 minutes, until liquid has all been cooked off, being careful to stir well during the last few minutes. It is ready for next step when you can readily see the bottom of the pan after you stir.Add fennel and ginger powders and stir and cook for a minute. Add water, bring to a boil then reduce to a simmer. Partially cover and simmer gently over medium-low to low heat for at least 2 hours, until tender (a wooden skewer will pierce the meat easily, with no resistance). It may take as long as 4 hours, depending on the variety of lamb used (more water may be needed for longer cooking). The sauce should be thick and velvety. If it is too thin, turn up the heat to reduce. If too thick, add more water.
Enjoy with hot boiled rice.Its a typical way of kashmiri cooking.With typical spices.
I learnt from a frnd..Its Totally awesome.

Souther Style Beef Stew:-

1/2 kilo of lean beef cubes 2-3 cloves of garlic, finely grate 2 tbsp of oil... See More 1 tsp oregano 1 tsp basil 1 tsp curry powder 1 tsp crushed chillies 2-3 bay leafs

salt according to taste 2 medium carrots, sliced 1 sweet potato, cubed 1 medium red onion, cubed 1 cup of corn 1/2 cup of frozen peas 1 can of diced tomato with juice 2 cups of water 2 tsp of corn starch (made into slurry with water)

1. In a separate pan, lightly fry the garlic in oil and then add all of the spices. Allow to cook for 2 mintues.
2. Add beef and stir fry until meat is browned. Put in pot big enough to hold the stew.
3. In the same pan, light stir fry one by one the onion, carrots and sweet potato. Pour into the pot.
4. Add the corn, peas, tomatoes and water to the pot. Allow to simmer on low heat for atleast 2 hours.
5. For the last 10 minutes, stir in the corn starch slurry and allow to cook for remaining time.
6. Serve as is or with bread.

''Dahi Muttor Kofte":-

Method: In 500gm mince meat add beresta{take 1 onion sliced it and fry till slight browny with chillies a/c to ur taste,and also add 2 cinamom}..mix nicely by hand and den add 1 tsp red chilli powder,salt and mix more nicely and giv it a shape as u like. Fry the kofta's in deep oil.Take out wen its color changes into brown. In a nonstick pan add dat remaining oil 4 tbs.wen heated add 1 small siced onion,green chillies 2 3 sliced,fry for 2 mins den add one small size capsicum sliced,fry another 3 mins,,den add 1 tsp GG paste,1 tbs onion paste,1 tsp corriander and cumin powder,half tsp red chilli powder,1 big size desi katta tomato,salt,fry fry very nicely for 4 5 mins..den add 1 cup feezed muttor..fry very nicely till oil comes out from the gravy..after dat add 2 tbsp khatta curd..den fry the masala another more mins..wen red oil comes out add the kofta's..mix very nicely and den add 2 tbps water den cover and simmer the flame...cook for 3 4 mins and its done. Enjoy with fried rice,plain rice,roti,paratha..as u like. **The taste will be lil khatta due to desi tomato and curd..make sure dat the two items u take is sour in taste.

MUTTON NIHARI:-

mutton 250 gm clove 3 whole black pepper 5 black cardemon 2 cinamon stick 1 medium... See More garlic 6 cloves ginger 1 inch thick piece salt 1 tsp sonf 1 tsp sounth ( dried ginger powder ) 1 & 1/2 tbsp

mix all the above ingredients with mutton add water n let it cook n make stock , now separate the meat and stock ,
now add oil 2tbsp ( i used less you can use as much as u want ) fry 1/2 onion add garlic paste 1 tsp n fry add red chilli powder n salt to taste ( make sure taste the salt as u have added before in the stock ) add garam masala powder 1/2 tsp slightly fry now add meat ( if u want then slightly mashed the meat ) n fry add stock slowly n fry n in last add wheat flour or corn flour whatever u want in water n add in the gravy to make it thick cook it for a while n serve with juliane ginger, chopped green chillies, corriander n sliced lemon n enjoy with naan

Dum ka qeema..:-

Qeema,1/2 kg bareek , Dahi, 1 cup ,Kacha papita 1 tab sp(with skin ) Lahasan adrak 2 tab sp, Brown Pisi hui piyaz 1 cup, Salt 1 tea spoon, Lemon juice, 2 tab sp, Coconut,khaskhas,chaney,bhon kar 1 tab sp, Lal mirch,1 tea sp, Garam masala1 tab sp oil 1/2 cup

(Marinate all above ingredents over night )
Method:
Oil pot may dal kar merinate kia hua qeema mix kardain cover kardain aur low flame may rakh dain qeemay ko atleaste 3 hrs paknay dain jitni der qeema pakta rahey ga utna hi acha result aaey ga 

Achaari (Pickled) Koftay :-

Ingredients: Mince 1/2 kg Salt 1 tsp Chili powder 1 tsp Cumin crushed 1 tsp Garlic paste 1/2 tsp Ginger paste 1/2 tsp Gram flour (besan) 1 tbs Yogurt 2 tbs (leveled) All spice powder (garam masala) 1 tsp

Method:
Mix them all in mince and make small shapes balls like koftay..
Achari (pickled) masala
Ingredients:
Coriander whole 1 tbs
Saunf (fennel) 1 tsp
Kalonji (black seeds) 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds 1 tsp
Method:
Grind them all into thick powder form. 
For gravy
Ingredients:
Oil 1/2 cup 
Button red chillies 8-10
Garlic paste 1 tsp
Ginger paste 1 tsp
Kalonji 1 tsp
Curry leaves 8-10
Haldi (turmeric) powder 1/4 tsp
Red chili powder 1 tsp
Yogurt 1/2 cup (beaten)
Salt 1 tsp
Roasted cumin 1 tsp
Onion fried and crushed 4-5 tbs
Green chillies whole 5-6
Coriander leaves chopped 2 tbs for garnishing
Method:
Heat oil, add curry leaves, kalonji and red button chillies, fry a little, add ginger garlic paste, salt, red chili powder, haldi, crushed cumin, onion fried and beaten yogurt. Fry till oil comes on top. Now add the grinded achari masala and green chillies whole. Add mince koftay now. Don't use spoon, shake your pan slowly. Add 1/4 cup water cover and put on dum for 15-20 minutes. Garnish with chopped coriander leaves and serve with chapaati.
Yes the round red chillies :) and fry a medium sized onion till golden brown, and crush them with hands, that would make 4-5 tbs after frying and crushing :) , add 1/4 cup water in the end and put on dum for 15 mins on very low flame. You can see my gravy is more than enough

delicious kooftay:-

INGREDIANTS: FOR MEAT BALLS: KEEMA 1/2 KG ONION 1 GINGER GARLIC PASTE 1 TSP EGG I BESAN 1 TSP SALT 1 TSP REDCHILI POWDER 1 TSP DHANIYA POWDER 1 TSP GARAM MASALA 1/2 TSP

FOR GRAVY: TOMATOES HALF KG (BLEND THEM ) YOGURT 1 CUP SMALL ILAICHI 1 CLOVE 1 RED CHILI POWDER 1 TSP SALT 1 TSP OR ACCORDING TO UR TASTE DHANIYA POWDER 1TSP GARAM MASALA 1 TSP

METHOD:
GRIND QEEMA,ONION ,GINGER GARLIC PASTE AFTER GRIND ADD SALT,RED CHILI POWDER,DHANIYA POWDER, GARAM MASALA ,EGG,BESAN AND THEN MAKE BALLS (U CAN MAKE ROUND SHAPE BALLS AND ALSO U CAN MAKE OVAL SHAPE )
THEN SHALLOW FARY MEAT BALLS UNTIL THEY TURN LIGHT GOLDEN ,, WE HAVE TO GIVE COLOUR ONLY WE DONT HAVE TO COOK THEM ,,WHEN THEY TURN LIGHT GOLDEN TAKE THEM OUT
NOW FOR GRAVY HEAT THE SAME OIL IN WHICH WE FRIED THE MEAT BALLS
ADD ILAICHI AND CLOVE SAUTE THEM FOR A MIN
THEN ADD TOMATO PASTE AND ALL DRY INGREDIANTS AND KEEP THEM STIR
THEN ADD YOGURT AND COOK IT FOR 5 TO 10 MIN THEN ADD KOOFTAS IN GRAVY AND LET THEM COOK ON LOW FLAME 
GARNISH WID GREEN CORIANDER AND GREEN CHILIES 
SERVE WID ROTI.

KULFA GOSHT:-

in cokker ad half kg muton 2 onion choped garlic 2 pieces red chili 1 tabel spoon salt turmiric powder give presure for 10 min then add oil tommots cook it for 5 to 8 min add kulfa in it cook it for 2 to  3 min then cover it and leve it on low flame for 25 to 30 min end pe pan me 4 tabel spoon oil le k us me half tea spoon red chili dal k garm ker k terka laga len  —

""Nariyel Katta Kabab"":-

Nariyel katti kabab :) Recipe: In 300 gm minced meat add 3 chopped onions,2 tbsp besan,salt to taste,green chillies chopped 3 4,GG paste 1 tsp each,Cumin and corriandr powder 1 tsp each,red chilli powder 1 tsp,kesari methi 1 tsp and 3 tbsp corriandor leaves chopped..smash and mix very nicely and giv it a shape like kabab..fry d kababs in low flame with limited quantity white oil..by covering it..it will be done after it gets browny color...in a non stick pan..add 2 tbsp white oil,1 small sliced onion,2 sliced green chillies,stir nicely..den add cumin and corriandor powder 1 tsp each...add lil salt to taste..aftr 2 mins add coconut milk 4 tbsp and after a min add 2 tbsp tomatto sauce..fry d gravy very nice fpor 2 3 mins..den add d fried kababs..stir fry slowly for 1 min and its done..Enjoy

Dry BEef Chillli :-

under cut beef or mutton stripes 1/2 kg brown sugar 2 tbsp chinese salt 1/2 tsp salt 1/2 tsp black pepper 1 tsp soya sauce 3 tbsp vinegar 1 tbsp ginger 1 small piece and 5 garlic cloves julin cutting green chillies 10 julin cutting  kacha papita 2 tbsp marinate the stripes wid soya sauce vingar brown sugar chinese salt b.pepper and normal salt for 2-3 hrs

after
marination add oil in a pan and fry stripes till tender then heat oil
and add ginger and garlic and green chillies ... when thy start
changing their color add it in the beef, ENJOY

 
Achar GOsht:-

marinate gosht with dahi 1 cup salt pepper red crushed chillies achar gosht masala 2-3 tbsp 1 pinch of kala namak zeera dhaniya pwd ginger garlic paste lemon

now boil the marinated gosht with the dahi mixture..
now take 5-6 tomatoes and make the gravy
now add the gosht in the gravy and add spcies if u want more spicy accroding to ur taste
add ginger , g chillies and dhaniya at the end

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Dahi Mutton...:-

Ok take 500 gm mutton,cleaned nicely and marinate it with curd 3 tbs,salt and black papper 1 tsp,for 30 mins. put mustard oil 4 tbs,add 2 big sliced onion,stir fry til it gets brown,add green chillies 3 4 sliced,,aftr few sec add ginger garlic paste 1 tsp each,dhania powder 1 tspn,salt,and red chilli fakes half tsp,add half tomato chopped,haldi powder and 1 tbsp curd..stir nicely til oil comes out..add d marinated mutton and pressure it for 5 mins[sim d oven] wen press comes 4 sitissssss..off d oven..wen u c d pressure totally came out..den put on oven again and add coriander leaves and garam masala powder half tbsn..cover it..aft 3 mins..off d oven and Dahi Mutton is ready to serve.

 Achar Gosht( Beef):-

Achar Gosht( Beef) Recipe: Cook beef as u cook in regular way . Just add some shan achar ghost masala. When the meat becomes tender, add some little more achar gosht masala and green chilis. Finally I add 1 or 2 pieces of mango achar. done. I have also added 2 chopped tomatoes and plain yogurt while cooking..

Beef Curry:-

Beef 1 to 1 and half kg Soyabean oil 1 cup Whole red Chilies 8 Tomatos 4 Elaychi Black 6 Green cardamom 6 tejpata 2 Sour Curd half cup Zeera powder 1 teaspoon Coriander Powder 1 teaspoon

Ginger Paste 1 tablespoon Chopped Ginger 1 teaspoon Garlic Paste 1 teaspoon Whole Garlic Pods 8 Onion Paste half cup Onion sliced thinly half cup Pepper Powder 1 table spoon Salt as per taste

Directions:
add half cup oil,all the powdered and paste masalas, curd and salt with the meat and set it aside for marination for at least 1 hour.heat oil in a cooking pan.add the sliced onions and fry until golden.add the chopped garlic and garam masala.add the whole red chilis.add the marinated meat after some time.when the water is almost gone and the eat is two third done add the diced tomatoes and the garlic.cover and let it be cooked.when the water is almost evaporated and the oil comes up stir it and fry it.when the meat is fully done add one cup of water and cover.let it be cooked in medium heat for some more time and serve.

 
KOFTA(meat bolls):-

KOFTA(meat bolls) chop 2 onion add meat mince red chili powder salt bread pieces chop it well make meat bolls for gravey chop 2 onions in a pan add oil 3 tabel spoon add chop onion when onion bcom brown add red chili salt trumaeric powder and half cup water then also add tommato make curry and add meat bols do not use spoon know shake the pan after 2 min when meat bolls change color add water at end add green chili if want

Karahi Gosht:-

Ingredients: 1 lb Beef, lamb or chicken 3 cups of water 5-6 Garlic cloves - smashed and finely chopped 2 teaspoon ginger paste or 1 inch fresh ginger (peeled and finely chopped) 2 tablespoon oil 1/2 teaspoon cayenne pepper 1 teaspoon black pepper

1 tablespoon coriander seeds (toasted & coarsely ground) Salt to taste 2 tablespoon tomato paste 3-4 Tomato's (diced and juices reserved) 6-8 Green chili pepper 1 teaspoon fresh lemon juice 1 tablespoon cilantro (roughly chopped)

Cooking Instructions:
1. Add beef, lamb or chicken, garlic and ginger to the wok - fry the combination until all juices are absorb and the meat (beef or lamb) is browned (this will seal the juices)
2. Add water and cover - cook on medium heat until the meat is tenderized and less then half a cup of liquid is remaining in the wok
3. Add oil, cayenne pepper, black pepper, coriander and salt to the mixture/wok and cook for 3-4 minutes on high heat - stirring often
4. Add tomato paste and the diced tomato's to the wok
5. Stir and cook on high heat for 2-3 minutes, pressing the tomatoes to release the juices - mix well
6. Add green chili peppers
7. Cook for 10 minutes on medium heat stirring often until the all the water is absorbed and all the ingredients are blended well
8. Sprinkle lemon juice over the mixture, garnish with cilantro and serve!

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chugar gosht:-

ingredients chugar(tender tamarind leaves) 250gms meat 500gms(preferably seene ka gosht) onion 2 medium sized redchilli powder 2tbsp turmeric powder 1/4 tsp dhania powder 1tsp ginger-garlic paste 2tsp raw mango 1 medium sized(optional) green chillies 5-6 cooking oil 150ml

method saute chopped onion in cooking oil for 3mins add ginger-garlic paste saute for 1 more min add chugar,red chilli powder,turmeric powder,dhania powder,and salt  add 100ml water and cook for 10-15mins remove meat(gosht) from the cooker and blend the remaining into a paste  add meat and cook on a low flame till the container leaves the oil. serve hot with hot plain rice or garam garam chapati.

Beef Dry Fry!!:-

Ingredients... Beef- 1/2 kg cut into tiny cubes Kashmiri Red chilly powder- 1 tbsp Turmeric powder- 1/4 tsp Coriander powder- 1/2 tsp Garam Masala powder- 1 tsp Tomotoes- 1 big sliced Ginger-garlic paste- 2 tsp Salt to taste..

Marinate the beef with all of the above and pressure cook the beef adding 1/2 cup of water till its done..Keep aside\
For the gravy
Oil- 2 tbsp
Onion- 2 big thinly sliced
Tomatoes- 1 big sliced
Curry leaves- half hand ful
Green chillies- 3-4 slit as per ur need
Now heat oil in a wok, and add curry leaves to it when hot..Then add, the onions and saute till its soft and turns brown in colour..NOT DARK BROWN.. Now add all other ingredients one by one and saute for a minute.. Finally, add the cooked beef along with the left out water if any and stir..Add salt if reqd..Now, keep it on a medium low flame and let it simmer..Give it a stir every now and then and ur Beef Dry Fry wud be done when all the water evaporates and all the masala starts to stick on the beef pieces...Garnish with some fried coconut bits.. Serve this hot hot with chappathi, paranthas, naans...
Tips:
Adjust the spiceness according to ones own taste..
The beef should not be over cooked..
It tastes best when Coconut oil is used..

Rogan Josh:-

Ingredients: Lamb meat-2 lbs washed and drained(lean shoulder meat) salt-to taste turmeric powder-1 tsp red chilli powder-2 tsps ginger-garlic paste-1 1/2 tsp Onion- 1 large, sliced  cloves-6

cinnamon stick-3 one inch pieces caraway seeds-1/2 tsp star anise-2 mace-3-4 pieces Oil2-3 tbs tomato puree-1 cup yogurt-1 cup fresh mint leaves-1 tsp, chopped green pepper-2. Slit cardamom pods-6

Method: Marinate the meat in yogurt, salt, turmeric powder, chilli powder, ginger-garlic paste for an hour in the refrigerator. Heat oil in a heavy bottomed pot and throw in the whole spices and wait for a brief minute until they turn slightly brown. Put the sliced onions and saute them until they turn crisp and golden brown. At this point, add the marinated meat and cook on high heat for ten minutes until all the juices are released. Give it a stir and lower the heat to a medium and cook for 20 minutes. Make sure you are checking on it and stirring frequently to avoid burning. Now, pour the tomato puree, mix well and increase the heat to a medium high for a couple of minutes until it gives out a fragrant aroma. Reduce the heat to the lowest and let cook for five more minutes. Transfer to a serving bowl. Garnish with fresh mint leaves and slit green pepper. Enjoy

*Qormay walay koftay*:-

Ingredients:beef boneless with out fats at all 1 and 1/2 kg,onions 1 kg should grind raw in fine paste with little water,onion again 250 gms should fry in oil till golden and crush finely,poppy seeds 3 table spoon,bhunay hoay aur chilay hoa...y chanoon ka powder 3 table spoon,cloves 35,black pepper corns 1 and 1/2 tea spoon levelled,black cardamum 3,cinnamon stick 1 and half stick medium,whole red chillies 15 .... grinde whole garm masala + poppy seeds+red whole chillies.

METHOD 4 KOFTAS....chop in a chopper the boneless pcs of beef extremely fine...remove any fat from the choperize meat (any fat like hair)....again in a chopper put raw onion paste,another crushed onion ,fine grinded dry material,and 2 tea s...poon salt,and grind ,grind and grind......grind and grind till u saw very very smooth form.now add salt acc to taste and make balls.Squeeze the balls well and shape in a smooth and neat balls.
Method for gravy: FOR 12 medium koftas ...take half kg of onion .... golden in oil ,and grind golden onion with 3/4 cup of med sour curd......grinded corriender 2 tea spoons ,red chilli powder 4 tea spoons levelled,3 small cardamum,ginger garlic 2 table spoons.
GRAVY:In ghee......put little green cardamum,ginger garlic paste ...bhunoo,add corriander and crushed red chilli,bhunooo when oil comes at the top,care fully drop 12 koftas in a gravy....pour 1 glass water carefully from the corner...and co...ok on high flame ...dont need to cover at allllllllll ...dont use any spoons ..... use napkins to move cooking pott containing koftas.....when the KOFTAS get firm and tight....and again oil comes at the top ....add the paste of onion and curd with water....and let it cook ...when oil comes at the top add water in order to make gravy acc to ur desire ...add salt acc to taste .....u should know that there ie also salt in koftas .....so add acc to ur taste....and let it cook on less than med flame about 45 mints ....now sprinkle 2 to 3 pinches of gram masala powder.... and 2 to 3 drops of kewra essence ....READY TO Serve

KOFTA KARAHI:-

BISMILLAH IRRAHMAN IRRAHEEM Ingredients:beef boneless with out fats at all 1 and 1/2 kg,onions 1 kg should grind raw in fine paste with little water,onion again 250 gms should fry in oil till golden and crush finely,poppy seeds... 3 table spoon,bhunay hoay aur chilay hoa...y chanoon ka powder 3 table spoon,cloves 35,black pepper corns 1 and 1/2 tea spoon levelled,black cardamum 3,cinnamon stick 1 and half stick medium,whole red chillies 15 .... grinde whole garm masala + poppy seeds+red whole chillies.

METHOD 4 KOFTAS....chop in a chopper the boneless pcs of beef extremely fine...remove any fat from the choperize meat (any fat like hair)....again in a chopper put raw onion paste,another crushed onion ,fine grinded dry material,and 2 tea s...poon salt,and grind ,grind and grind......grind and grind till u saw very very smooth form.now add salt acc to taste and make balls.Squeeze the balls well and shape in a smooth and neat balls.
INGREDIENTS FOR GRAVY:for 8 medium koftas...we have to take 1/2 kg ofonion,1 + 1 table spoons of ginger and garlic paste,tomatoes 2 large,sour curd 1/2 cup,red whole chillies 8 ,oil,salt to taste.
METHOD 4 GRAVY...first in a wok pour sufficient oil,agg ginger garlic paste with 1 cup of water,after 5 mints add all onions,red whole chillies,when oil comes at the top add koftas care fully and pour 1 cup of more water so that with bubbling water ;koftas get tight and firm....dont use spoon in a wok until the koftas get tight.....just move the wok with the help of napkins ...when koftas get tight and change the color and oil again comes at the top ...... addtomatoes ,sour curdand salt and let all things dissolve and form a smooth gravy.......if there is need u can add water...let it cook on less than med flame 4 about 45 mints ......dont fully cover koftas....when again oil comes at the top....bhunofy bhunofy n bhunofy carefully ........after that garnish it with green whole chillies and corriander leaves and stripes of ginger ..put on dum 4 five mints so that all aromas mis together....READY 

Tamatar Gosht:-

1/2 Kg. mutton 1-1½ tsp. salt (according to taste)  ¼ tsp. turmeric (Haldi) powder  1 tsp. chili (Lal Mirch) powder  3/4 tbs. coriander (Dhaniya) powder  1/2 tsp red chilli powder 3 medium onion-chopped

4 tbs. oil  1 tsp. ginger (Adrak) paste  ½ tsp. garlic (Lehsan) paste  ½ kg. tomato-chopped  1/4 tsp garam masala 1 small of ginger (Adrak) – sliced 2 tbs. yogurt

Instructions
Fry the onion in the oil till brown.Add meat into it. Put all the ingredients together and stir till the water has dried.
Cut the tomatoes into small pieces. Add to the meat. Cook again to let the water dry. I cooked this in Pressure cooker for 10 mins. then open n bhunoo the gosht to evoparate the water . Add green chillies n garam masala into it. Garnish with fresh Dhaniya leaves and
chopped green chilies.
Serve with chapatti or naan or boiled rice.

Potli gosht---

Ingredients-- mutton-1/2 kg mustard oil- 3-4 tbspn onion-5 medium size garlic-3 pods haldi-1 tspn salt-according to taste in a cotton cloth make a potli of fennel seeds n coriander seeds 2:1 ratio.. red chillies (sukhi) 6-7

method--
in a pressure cooker add mutton ,add ol d ingredients n put on pressure for 10 minutes... den take out a potli n deep it in a water, n bhuno d mutton till it leaves a oil, squeeze d potli(dont open it) in water n add dat water as a gravy in mutton.. n serve will naan...
I am sure u oll will love itt!!!!!!!!!

-

 —lamb kharai:-

1ilb of lamb 3 onions 3 tbs of soya sauce ...garlic/Ginger paste 2 cloves of freash garlic/chunk of Ginger spices 1tsp of each-chilli flakes,haldi,chili poweder,anar daana powder,pepper,jeerra,sooka daniya,salt,shaan sabzi mix

marinate the lamb in 3tbs of soya sauce. add oil to a pan and brown the lamb for a few minutes so it'l gets abit of colour. cut one onion in 4 large pieces,add freash garlic as whole and Ginger. fry again for a few mins. add 1tsp of chilie poweder and 2-3 cups of water and cook on a low heat until the lamb is tender. once Lamb is tender- inscrease the gas flame and cook- jab thak bun jaye and your left with glazed lamb.
remove the cooked lamb from the pan and add chopped onions and oil. fry until brown,with garlic and Ginger paste. add half tin of tomatoes and cook for a few mins. add all the spices above again cook and stir unill masala is thick. add lamb to the masala and if it's too thick then half cup of water. on a low heat add chopped green chillies, and leave to cook for 10 mins. 
once lamb kharai is made,add freash Ginger,green chillies and daniya! serve with gharam roti! yum!

Dhabba Mutton karahi:-

Ingredients mutton 1 kg Tomatoes 1 kg ...Green chilies 10 Ghee 1 cup heaped Dried fenugreek leaves 1 tbsp Garlic paste 1 tbsp Ginger sliced 2 tbsp Crushed red pepper 1 ½ tsp Salt 1 ½ tsp

Method
Boil mutton in pot when mutton is half done Heat 1 cup ghee in a wok, fry mutton for 15 minutes till light golden, remove and keep aside, add 1 kg whole tomatoes, cover and leave for 5 minutes till soft, remove the skin of tomatoes, add in 1 tbsp garlic paste, 1 ½ tsp salt, 1 ½ tsp crushed red pepper with mutton, cover and cook till mutton and tomatoes tender. Fry well, lastly add 10 green chilies, 2 tbsp sliced ginger, 1 tbsp fenugreek leaves and simmer till done, serve with Naan.

 mutton curry masala:-

mutton curry masala things to be add 1kg mutton chopped onion 2 big  2tbs black peper 2tbs ginger/garlic paste 2tbs garam masala curd pao kilo lemon 4 (3 to marinate 1 at time of serving) salt as per taste hara masala,mirchi,kari patah add papaya raw if necessary

marinate all the things with mutton n keep it a side for 1 1/2 hur 
add to big container n dry the water of mutton and then add oil as u want 
iadded 3 table spoon cooking oil 
decorate with onion n tomatoes before serving

Tawa Fry Kofte

For Meat Balls: Meat 1 kg Onion 3 medium size Garam masala powder 1 tsp Salt 1 tbsp Red chili powder 1 tsp Crushed red chili 1tsp Zeera powder 1 tsp Black pepper powder ½ tsp Bread slices 2 Ginger garlic paste 2 tbsp Green chilies 4-5 Oil 4 tbsp

Procedure:
Fry the chopped onion in oil and keep aside.
Process the meat in chopper with slices of bread and green chilies.
Add ginger garlic paste, all spices ( garam masale powder, red chili, crushed red chili, zeera, kaali mirch, salt).
Add brown onion.
Mix well.
Make balls.
Now steam the balls.
Take a wok, a little oil , and place the balls in the wok.
2-3 min heat on high flame the slow the flame. Balls will be cooked in about 15 min. 
Slowly n carefully turn the balls if needed.
For tawa fry:
Just add a lilltle oil on tawa, and fry the balls on it. Chat masala and lemon makes it more yummyiliciousssss

Mutton Roast

...Ingredients • 1 ½ kilogram of Mutton  • Juice from 4 Lemons (Nimbu) • 2 tbsp. Ginger Garlic Paste • 1 tbsp. Garam masala  • 1 tsp. Black Pepper Powder (Kaali Mirch Powder) • Salt (to taste)

• 3 tbsp. Cooking Oil • Chopped Onions • Sliced Beans (Half Boiled) • French Fires  • Cauliflower (Half Boiled) • Green Leaves (Pudina & Daniya)

Directons
1. Mix the mutton mix all of the ingredients (except the oil) and leave it to marinade for about 1 ½ hours.
2. Put the Mutton in a big pot and cover. Let it cook until all of the juice dries up.
3. Add the oil to it & cook on slow flame till the mutton became tender
4. Serve it on a plate or dish garnished with Green Beans, Cauliflower and French Fires

Dum ke Pasanday

beef pasanday 1 lb press the pasanda with meat malet and marinate it with ginger garlic paste 1 tbsp each red chilli powder 1 tsp red chilli flakes 1/2 tsp turmeric powder 1/4 tsp coriander powder 1 tbsp roasted cumin powder 1/2 tbsp salt to taste yougart 1 cup

freshly ground garam masala 1 tsp(4 cloves 8 black pepper corn 1 inch cinnamon stick 1 big cardamom 3 green cardamum) 2 pinch of nutmeg powder mix and marinate for 4 hrs over night preferably now heat a pan and put the marinated meat nadh cook on medium heat till all the water evaporates and meat is almost cooked then lower the heat.  2nd step you need

2 onions finally sliced and brown in 1/2 cup oil
roasted chick pea 1 and 1/2 tbsp
khas khas (poppy seeds) 1 tbsp. dry roast and grind with roasted chick peas
in powder form.

also crushed the brown onion and mix it with chickpea and poppy powder
now pour the heated oil from onion into the meat mix and fry fry till the oil seperated and meat is fully tender now add 1/2 cup water and stir to make some gravy. now add the onion mix in it mix for a minute and then put it on dum (lowest gas mark) for 15 to 20 minutes.
in the end give a coal dum to the pasanda. 
garnish with fresh coriander and chillies. and enjoy.

 
Mutton & Potato Curry/Aloo Gosht:-

Recipe: 1/2 kg mutton meat with bones marinated in 3 tbsp yoghurt, salt, pinch of turmeric, quarter tsp each of cumin powder, coriander powder, ginger and garlic pastes, 1 tbsp tomato paste, and a tbsp of oil. Let it marinate for about half an hour to overnight.

3 medium onions, grated 3 potatoes, peeled then quartered 4 fresh tomatoes, blended with skin quarter cup yoghurt, whipped 2 green chillis 3-4 fenugreek leaves/methi 1 level tsp ginger paste 1 level tsp garlic paste 2-3 tbsp tomato paste

2 cinnamon sticks 1-2 cardamom quarter tsp turmeric powder half tsp cumin powder half tsp coriander powder 1 tsp garam masala salt to taste coriander for garnishing

You will also need:
half cup oil (you can reduce a couple of spoonfuls from this if you like it less oily, I usually use less than this because my family prefers the curry without lots of oil on it.)
skin

In a pressure cooker, add the oil, when hot add the cinnamon sticks and methi. Then add the grated onions and fry until they are golden brown. Add the green chillis, ginger, garlic pastes and cardamom pods. The add the tomato paste and the cumin, coriander and turmeric powders. Fry for a few minutes until the tomato paste is cooked well, then add the marinated mutton and the quarter cup of yoghurt. Fry this for a few minutes until the meat

 is well coated and the mixture dries up, the oil will separate a little from the meat. Add the blended tomatoes, let it cook down a bit, then add enough water to cover the meat. Add some salt. Cover the pressure cooker and boil for about 20 minutes. Alternatively you can cook it on medium heat in a regular pot until the meat is about halfway done then add the potatoes and continue simmering.

If using the pressure cooker check after 20 mins, the meat should be about ready, but if it is still not soft, give it another 5 minutes in the pressure cooker. If it needs more gravy, add some water. Then, add the potatoes and close the pressure cooker, let it give 1-2 whistles. Then let out the steam and open the cooker, check the meat and potatoes and adjust salt. When ready, sprinkle some chopped coriander and garam masala., Stir and serve with rice or naan or whatever you prefer with your curry! :)

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ACHARI RAAN:-

Ingredients Mutton legs 1 ¼ kg Cloves 6 Red chili whole 10 ...Yogurt 1 cup Water 3 cups Oil ½ cup Brown onion ½ cup Mustard seeds 1 tsp Turmeric 1 tsp

White cumin seeds 1 tsp Onion seeds 1 tsp Chili powder 2 tsp Ginger garlic paste 2 tbsp Jaggery 4 tbsp Lemon juice 4 tbsp Salt 1 ½ tsp

Method
Boil 1 ¼ kg mutton legs with 1 ½ tsp salt, 1 tsp turmeric and 3 cup of water till leg tender and little stock remains, in pan heat ½ cup oil, add 10 whole red chilies, 1 tsp mustard seeds and 6 cloves. Now add the boiled mutton legs with 2 tsp chili powder, 1 tsp cumin seeds, 1 tsp onion seeds, 2 tbsp ginger garlic paste and 4 tbsp jiggery. Fry very well for 10 minutes, add 4 tbsp lemon juice left over stock, simmer for 10 minutes. Add 1 cup yogurt and fry well until oil comes on top.

 Qeema Karela:-

1/2 kg karela.....peel, deseed & slice the karela (bitter-gourd) apply salt and leave it for about 1/2 hour then wash well in running tap water dry & then fry in oil on low heat till it turns light golden

1/2 kg Qeema 4 onions  3 tomatoes GG Paste salt, red chilli powder, haldi, dhaniya zeera powder, garam masala...

in a poy add a desert spoon full of oil, fry oinions till golfen, add qeema and fry till it changes its color, now add rest of the ingredients...bhonofy, add the karely, mix well, now add a glass of water and let it simer on low flame till the qeema is nicely done :)

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Lambchops with a Honey-Saffron & Mint Sauce and baked potato wedges.:-

1 kg lamb chops 1 heaped tbsp ginger paste 1 heaped tbsp garlic paste salt to taste 1 level tsp black pepper powder 1 tsp red chilli powder 1 tsp cumin powder pinch of turmeric powder 4 tbsp yoghurt juice of 1 lemon 1 tbsp oil

Marinate the lamb chops overnight in the above ingredients.
Put the chops with their marinade in a pot, add half a cup of water, and simmer with the pot partially covered on medium heat until chops are tender (you can adjust the water if necessary or use a pressure cooker if you prefer)
Once the chops are tender, increase heat to high so that any excess water evaporates quickly. When relatively dry of extra water, add 4 tbsp of oil into the pot and stir-fry the chops in the oil on medium heat for about 5 mins. This helps give them a nice finish. If you have coals, you can give the chops a lovely bbq smoky aroma by lighting a coal, placing it on a piece of foil in the middle of the pan n dripping one drop of oil on the coal then covering the pan so that the smell gets infused into the chops. They will smell amazing!
THE SAUCE IS OPTIONAL, you can serve with any sauce of your choice, I just like honey with my chops! :
Separately in another pan, mix 2-3 tbsp of honey, a pinch of saffron and quarter cup of vinegar together and warm it up until the honey dissolves in the vinegar. Crush or blend some mint leaves and add 1 tsp of it (or to taste). Adjust to your taste.
Serve the chops on a plate and drizzle the honey-saffron mint sauce over them then garnish with some caramelised onions and serve with baked potato wedges. Enjoy!!

Juicy Lemony Gosht":-

Recipe: 
I have done dis with 500gm beef..just marinated with GG paste,salt and red chilli flakes.for over nite or atleast 2hrs..Den in a pot or any non stick deep pan add ghee 1 tbsp with 4 tbsp mustard oil.add 3-4 bay leaves,whole black pe...pper 7 to 8,whole garam masalas,stir for 1 min.add 2 tbsp onion paste,chopped ginger and garlic 1 tsp each,stir fry with 1 tsp turmeric powder,kashmiri red chilli powder,and green chillies 2 3 till oil comes out from d spices,add cumin and corriandor powder 1 tbsp each,salt,stir again and add 1 chopped tomato..den after 2 3 mins add d marinated beef..stir very nicely..till masala is nicely mixed..water will come out..cover and dry d water(not very dry)..den bhunyfy it very nicely after adding 2 tbsp curd..check seasoning..cont. fry till oil comes out and brings nice smell...add 1 cup water,1 tsp garam masala powder,half cup chopped corriandor leaves...stir fry very nicely..and cover till meet is done fully..Now d juicy thing::: Add 1 green capsicum cubed,1 large tomato cubed,onions 2 cut in ring shaped..add dem all after meet is fully done..stir nicely for 3 mins add green chillies 2 3 or more..a/c to ur taste..wen its done add 2 tbsp lemon juice and 1 tsp black pepper crushed...and chopped corriandor leaves...ummmmmmmmmm taste divine,goes with nan,bread,paratha,roti,pulao anything u want with....!!!!!

aloo gosht:-

	mutton 1 lb tomatoes 3  onions 2  ...garlic pods 6 to 8 potatoes 2 large cut in cubes cumin seeds 1 tsp coriander powder 1 tbsp chilli powder 1 and 1/2 tsp or less acc to taste	tuemeric powder 1/4 tsp salt to taste  garam masala 1/2 tsp  coriander a bunch chopped green chillies chopped optional 2 to 3 oil 1/2 cup

recipe:
roughly chopped onions. tomatoes and garlic.
wash meat and put all the ingredients along with masala except ( potatoes, garam masala and coriander). in the cooker plus a glass of water and pressure it for 3 to four minutes or till the meat is half done and all the things dissolved and mesh easily, now bhonofy it till all the water evaporates and masala gets thickens. now add oil and bhonofy again for a minute or so. now add potatoes and 2 cups of water and let it cook for 15 or so minutes till potatoes gets soften and oil seperates from the gravy. in the end add coriander bunch and sprinkle garam masala and cover the lid and stops the burner but let it remain on the closed stove for 10 minutes.

"HOT N SPICY MEAT MASALA":-

here is the recipe Ingredients: 1/2 kg small cubes of boneless meat whole dried red chillies according to taste (i took 2 cups) oil 1/2 cup yoghurt 12 black paper corns 5 cloves cinnamon stick cumin 1 tsp black cardamom 2 salt

Method: First of all blend the red chillies with little waterin a blander, it will form a thick paste of red chillies. then in a pan put some oil and add black paper corns, cloves, black cardamom, cinnamon stick and cumin fry for 2 mins then add meat and red chilli paste (which we made in the begining) n cover the pan/pot. when the meat gets tender completely then add yoghurt and bhun it well.  Delicious Hot and spicy Meat masala is ready enjoy ;)

Kharay Masala ka Gosht:-

take 1/2 cup oil,add 2 lbs meat,2 tomatoe,whole garam samala(6-7 wgole black pepper,5 cloves,1 cinamomn stick,2 bari elaychi,6-7 gol wali whole lal mirch,salt to taste 1- tsp ginger garlic paste.1 tbl chopped garlic,1tbs chopped garlic....2 chopped onion..suub ko add ker kai low heat per pakny dayin jub ghoust gal (tender) ho jaye tou bhoon layin open say finely chopped adrak,green chilli aur green coriander dal ker serve karain easiest dish,,,,,enjoy

Mutton and Drumstick ka khaliya (salan):-

Ingredents: mutton-1/2 kg drumsticks-2 nos onion-2(finely chopped) tomato-2(chopped) gingergarlic paste-2 tblspns curd-4 tbspn coconut grated and ground to a paste-1/2 cup

oil-4 tblspn green chillies-3 red chilli powder-2 tspns turmeric powder-1/2 tspn salt to taste corriander leaves curry leaves

Method:
In a handi pressure cooker take oil and saute the onions till light brown,then add tomatoes,gg paste,green chillies,corriander/curry leaves,chilli powder,turmeric powder,salt and stir for 5 mins,the masala should start leaving oil at the side,now add the cleaned mutton and add water till it covers the mutton and put the lid on and pressure cook for 15 mins....open the cooker after a while..now add the drumsticks(cut into finger size),curd and coconut paste...again put the lid on and let it cook till 3 whistles..later take the lid off and cook till the water reduces..I like it little watery..:)serve with corriander garnishing....tastes best with rice,roti,puris,idly or dosa...hope everyone likes it:)happy cooking:)

Shalgam Ghost :-

 Meat pieces depending on your family consumption. I used 6 champ pieces.
Add to this meat 1 onion cut roughly, 1 whole pod of garlic, a tbsp of gg paste, 1 tbsp of badi elaichi, 1 small stick of cinnamon, 4 cloves 1 tsp of red chilli, 1/2 tsp of haldi, 1 heap tsp of corriander pwdr. To this add water. Now the water shud not be too much If your cooking in pressure cooker just cover the meat partially not fully, If your cooking in pot for an hour cover meat with level water. Leave this on medium heat. In the pressure cooker you will need it to cook for 8 to 10 mins. once this is done. turn the heat up a little and let the water evaporate. you will see that the garlic and onion have almost dissolved to paste. 
Once the water evaporates add oil and fry the meat for 5 mins while frying add pepper powder many be 1/2 tsp. Add the shalgam and mix it up nicely to coat the shalgam with the masala. If your meat is overcooked just take the meat out and add it later when the shalgam is almost nearly done. Otherwise just leave the shalgam with the meat add water enough to make it like a soupy gravy/shorba. leave this on medium low heat. 
Before covering the pot just break a chilli with hand into two and add it. Let simmer till shalgam is done. Once done open the lid turn up the heat a little and let the oil separate. Garnish with a pinch of garam masala and corrianger leaves. Serve with rice.

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Bhoni Chops:

Ing: 1 kg chops ( chaanpain or meat cutlets) 3/4cup yogurt 1tsp red chilli powder 1tbsp ginger & garlic paste 1/2tsp garam masala powder 1tsp cumin powder 1/4tsp turmeric

2 tbsp of crushed red chillies, coriander seeds and zeera (cumin) Salt to taste 2tbsp oil 1tbsp green coriander, chopped (optional) 1green chilli, thinly round cut (optional) Coal for dum (optional)

Method:
Marinate chops with above given ingredients, except oil, Keep aside for 2 hours or overnight. In frying pan heat oil till warm, add chops, with its marination, cook at low heat till tender, fry on high heat for 2 minutes and remove it from flame. At the end give the chops dum of the coal by putting the heated coal on the chops over a piece of bread and dripping few drops of oil on it and quickly cover it up and leave it for few minutes. Garnish with green coriander, green chilli & sliced onion.
Serve as it is OR with chapatti OR with Daal chaawal.

 Easy BBQ LAMB CHOPS:-

Recipe: lamb chops 6-8 ginger & garlic paste - 1tsp each BBQ/steak/oyster sauce - 2 tbsp soy sauce - 1 tsp lime juice - 1 tsp salt black pepper powder honey 1 tsp oil 1 tbsp

-marinade the lamb chops with everything except honey and keep for at least 2 hours. the more time the better.
-in a grill pan or nonstick fry pan add little oil and fry the chops. when they turn very dry keep adding a little water till u know its cooked. 
-add the left over marinade and honey and fry till everything coats the chops nicely. 
-remove from heat and ENJOY.....

Arvi Gosht:-

Ingredients:  Lamb or mutton 1/2 kg onion fried and pureed  cloves -3-4 cinnamon stick 1/2 whole black pepper - 3-4 salt -as desired red chili powder- as desired turmeric powder -less then half teaspoon coriander powder -1teaspoon

garam masala powder - 1/2 teaspoon ginger garlic paste -1 tablespoon coriander fresh for garnishing  thinly sliced arvi, deep fried for garnishing 2 green chilies whole for aroma pinch of garam masala for garnishing  chicken stock.-3 cups arvi,peeled and soaked in salt water

method: 
saute the onions in oil and once browned, puree it then in the same oil saute the meat , take it out and keep aside then add the whole garam masala then the spices and saute well, then add the onion paste , add meat to it n saute again then add chicken stock and let the meat get tender, once hald way add the washed arvis (drain the water) then let it cook till the meat and arvi both become tender, finally add 2 green chilies whole coriander and slices of deep fried arvi.

Gobi (cauliflower) Gosht.:-

Ingredients: lamb meat - half kg cauliflower - one medium sized onion - 2 medium cumin seeds- half teaspoon black pepper corns - 3-4 bay leaves -2-3 cloves 2-3 salt- as desired red chili - as desired coriander powder - half teaspoon ginger powder - half teaspoon

turmeric powder - less then half teaspoon fresh ginger garlic minced - 2 table spoon. Fresh ginger- diced tomatoes - 2 small  fresh coriander for garnishing  one green chili for aroma oil - as desired water - as required  garam masala - for garnishing

method:
pour oil in a pan and add sliced onion, once it changes color to light brown add cumin seeds, black pepper corns, cloves & bay leaves then add minced fresh ginger garlic and all the spices, add a little water and saute well. then add the tomatoes and cook well then add the meat and cook well, once the meat is almost done add the cauliflower and cook well. then add green chili and fresh diced ginger and cook again finally garnishing with coriander and garam masala.
can be served with naan or rice.

Rogan gosht :-

lamb- half kg onion - 5 medium sliced black pepper corns - 3-4 ... green cardamom - 2-3 black cardamom -2-3 Cinnamon stick - 2-3 cloves - 2-3 mace- 2-3 salt- as desired red chili powder - as desired coriander powder- 1 tablespoon

fennel seed powder - 2 table spoon garam masala powder- 1 teaspoon  fresh ginger garlic paste - 1 table spoon tomato- 2 pureed yogurt- 2 tablespoon whisked. coriander for garnishing oil - as desired boiling water - as required

method:
saute the onion in a pan till it changes color then add black pepper corns, green cardamom, black cardamom, Cinnamon stick, cloves and mace saute well now add the lamb and mix well, then add all the spices & gg paste , saute well then add the pureed tomatoes and whisked yogurt and stir well , once all the water dries, add boiling water and let the meat cook fully.garnish with fresh coriander
serve with naan or kulcha.

QORMA :)

ingredients: 1 kg chicken 1/3 to 1/2 cup oil 4 to 5 onions, thinly sliced 3tbsp ginger galic paste 1 cup yoghurt green cardamoms 7 to 8 black peppercorns 5 to 6 cloves 5 redchilli powder 11/2 to 2 tsp or to taste

turmeric 1/4 tsp corriander powder 2tsp garam masala powder 1tsp nutmeg n mace powder 3/4 tsp cardamom powder 1/2 tsp salt to taste kewra essence 1 tsp ( i used qorma essence)

heat oil in a pan...add onions n fry until golden brown...drain onions n spread on absorbent paper until crisp.then crush them.
now in the same oil ( u can take out some oil if u feel it too much) add cardamoms,peppercorns, n cloves....let it fry for 1 min....now add chicken n fry for 5 min...ad ginger garlic paste...fry for 2 min.....now add red chilli powder,turmeric,corriander powder,garam masala powder,nutmeg n mace powder ,cardamom powder n salt....add yoghurt n cook on high heat until water(released from yoghurt)reduced n u get a nice thick gravy (i have electric stove so i dun need to cover the pan n tender the chicken on low flame as it is already MARA HUA STOVE even on high heat :p but if u use gas stove u can cover the pan until chicken tender).now add crushed brown onions n cook it on medium to high heat for 7 to 8 min or oil starts releasing from the gravy...if u find the gravy too thick u can add some water......cover the pan n simmer on low flame for 5 min.....remove from stove n add kewra essence n mix ....serve hot with naan,shermaal or even with rice it compliments well .

Lamb chops in light gravy.:-

Ingredients: 1/2 kg lamb chops onion- 2 medium oil - as desired salt- as desired red chili powder- as desired cumin powder- less then half teaspoon nutmeg and mace powder- less then half teaspoon turmeric powder- less then half teaspoon

coriander powder- less then half teaspoon gram masala - less then half teaspoon tomatoes 2 medium tomato puree- a squirt fresh ginger garlic paste- 1 table spoon green chili n coriander for garnishing

Method:
saute the lamb chops in oil an keep aside , then in the same oil saute onions till they turn brown, mix all your powdered masala's with water and gg paste and add it to the onions l, once u see the oil afloat then add the tomatoes and the puree. and cook really very , if u feel the need to add water just add a little bit and cook really well then add your lambs chops and let them cook with little water once done garnish with green chilies and coriander.

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Aloo Pasanday/ Aloo Gosht: :-

Take beef/mutton ½ kg (preferably boneless, but bone-in goes as well) Potatoes 4-5 large (depends on how much u like’em) Ginger & garlic G paste 1- 1½ tbsp Yoghurt around ½ cup Oil  Onion 1 big (sliced)

Onion 1 big (sliced) Tomato 1 medium (sliced) Salt, chili & turmeric powder Black pepper Garam masala Green chilies and coriander Lemon

Put the beef/mutton in pressure cooker with some water, onion, GG paste, tomato, salt, chili & turmeric powder and let it cook till the meat is done. There shouldn’t be any water leftover in the cooker.
Slice the potatoes (Keep the slices around ½ cm thick) and deep fry them and set aside. Don’t let the slices change the color (they’ll get done completely in the dam later on)
Now in the same vok, remove the excess oil, just take 2-3 tbsp of oil and fry the cooked meat, add yoghurt and fry it till the water of yoghurt evaporates and some gravy is formed. Add in fried potatoes, green chilies, fresh coriander and lemon juice, toss it a while and then sprinkle black pepper (Around ¼ tsp or as per your taste) and garam masala (around ½ tsp or so) and cover the vok. Let it simmer on low heat for 5 mins. Serve with roti or rice and tomato cutt/daal.

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Masala Mutton Chop!:-

Masala Mutton Chop! Receipe! 1.fry two to three onions,add chops when onions turn brown..fry for few minutes add water and let the chops tenderizd!... 2.Sauce: add 5 to 6 garlic with skin,5 black peper(whole) 5 to 6 red paper( whole) salt and grind them altogther. 3.add into chops and cover untill oil comes out. 4. finally add lemon Blieve me its soooo yummy and easy  —

Aloo Gosht:-

Ingredients 1 cup clarified butter 1 Kg Mutton 1 Cup Curd 1 tablespoon Black Pepper 1 tablespoon Cumin seeds powder 1 tablespoon Red Chilies Powder 2 tablespoon Coriander Powder

10 pieces of Cloves Salt to taste 1 tablespoon of finely cut ginger 4 tablespoon of fried onions ½ tablespoon Cardamom pieces 2 cups of cut potatoes ½ tablespoon garam masala8 small Cardamom  Half a tablespoon of Turmeric 1 tablespoon Onion-Garlic Paste

Method
Heat ghee in a pan and add the mutton, curd, black pepper, cumin seeds, red chili powder, small pieces of cardamom, cloves, coriander powder, turmeric, onion-garlic paste, ginger and salt to taste. 
Cover the pan with a lid and cook it for 5 minutes.
Add fried onions, cardamom, cut potatoes and add garam masala. Let it cook for another 45 minutes with the lid put on.
Garnish with coriander leaves and serve hot.

Mutton Curry:-

mutton - 1 kg onion - 3 chilli - 2 ginger-garlic paste - 1 tbsp tomato - 3 chilli powder - 1/4 tsp coriander pow - 5 tsp pepper - 1/2 tsp garam masala - 1/2 tsp

Saute onion, chilli, g-g paste, tomatoes. Add mutton. Heat the coriander & chilli pow. slightly in a pan till the coriander pow. becomes darker in colour (take care not to overheat).  Add this to the meat along with pepper & garam masala. Cook till tender. Add lemon juice & corinder leaves.

Mutton Karhai:-

Mutton Karhai Ingredients Mutton 2lb Garlic Paste 2tbsp Salt Red chilli powder 1tbsp Julian ginger 2tbsp Tomatos 3 Yogurt 3tbsp

Garam masala pwdr 1tsp Green coriander  Green chilli Oil/ghee ½ cup

Method
Put mutton, ginger, garlic, salt, red chili powder, tomatoes and salt in pan with water and cook till mutton gets tender
Now add ghee and fry for 2 min
Add yogurt, garam masala and green chilli and bhunufy for 5-7 min.
Add green coriander and put on dam for about 5-7 min…. ready to serve

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Spicy Kadhai Mutton with fresh salad:-

Spicy Kadhai Mutton with fresh salad Step:1 Drain the excess water from the meat . Step:2 Marinate the meat for 1 hr with salt, ginger garlic paste, red chilli powder, haldi, dhania powder, zeera powder, garam masala powder , lemon juice , 1 tsp raw papaya paste Step:3 Add this mixture in 4 tbsp of hot oil and cook till the water evaporates, and meat becomes tender. Step :4 Garnish it with green chillies (splitted) and onions

Sirka ghosht (Vinegar meat):-

Boneless beef,mutton...1kg Crushed red chilies flakes..........2 table spoon salt.......to taste sirka(vinegar)..8 table spoon Green chilies..12 (chopped) white cumin.2 table spon oil.half cup lemon.......2 Chat masala....as required

Method: Heat oil add cumin seeds fry for 2-3 minutes then add meat and again fry for 3-4 minute,now add red chilli flakes and cover the pot and cook until meat is tender (don't add water the meat has been cooked in own water). When meat is tender add greenchillies, salt,vinegar and stir well. Garnish with chat masala and lemon

Mutton Korma:-

Ingredients Mutton 1 kg Clarified butter 1 cup Yogurt 1 1/2 cup Onions sliced 3 Green cardamoms powder 6 sliced Almonds 8 All spice powder 1 tsp

All spice powder 1 tsp  Red chili powder 1 tbsp  Ginger paste 1 tbsp garlic paste 3tbsp Coriander powder 1 tbsp  Poppy seeds 1 tsp kewra 1 tbsp Salt to taste

Cooking Directions
In a bowl, add mutton, yogurt, ginger garlic paste, red chili powder, coriander powder, salt and all spice powder and mix well.
In a cooking pot, heat clarified butter and sauté sliced onions till golden.
Spread fried onion on an absorbent paper to cool and crisp up.
Crush fried onion and add back to the cooking pot along with marinated mutton.
Cover the pot and cook on low flame.
When mutton is dry, stir and add 2 cups warm water and allow cooking until meat is cooked through.
When oil starts to separate, add sliced almonds, poppy seeds, kewra and cardamoms powder,mix well
Allow simmering for 10 minutes and then serve with roghani naan..

Deghi korma:-

Ingredients Mutton 1 kg Ghee 1 cup Chili powder 3 tsp Onion brown coarsely crushed 6 tbsp Ginger garlic paste 2 tbsp Yogurt 1 ½ cup whipped Coriander powder 2 tsp heaped Salt 2 tsp leveled Green cardamom 4

Ginger Julian 2 tbsp Kewra water 1 tbsp Cloves 4 Mace 1 blade Black pepper 8 Black cardamom 2 Green cardamom 8

Method
Heat ghee in a pan, add 2 green cardamom, cloves, mace, black pepper, beaten yogurt, ginger 
garlic paste salt, chili powder, coriander powder and mutton fry for 10 minutes add 2 cups of 
water, cover and cook till mutton nearly done, add crushed brown onion with ½ cup water again 
cover andcook for 10 minutes, grind together black and green cardamom, add this mixture lastly 
to the korma with kewra water and ginger slice.yummmy!

"Juicy Fried Lamb Chaps":-

Ingredients: Fresh Lamb Chaps (2 kgs) Fresh Ginger- Garlic paste 2 tbsp Red chili powder 1 1/2 tsp Turmeric powder One pinch Hung Curd 350 ml Everest Tikka Masala (chicken/mutton) 3 tsp

Fresh home made garam masala 2-3 pinch (cardamom, cinnamon,clove,Black pepper,Fennel seed,clove leaf,cumin,caraway and Anistar)  Salt to taste 500-1000 ml sunflower oil to fry 2 slices onion (to wash meat to get rid of odor) Corn flour 2-3 tbsp

Marinade:
1. Firstly clean thoroughly the chaps and add the onion slice to water and clean the meat and get rid of excess fat. Rinse the meat,remove the slices.Keep aside meat in a strainer to drain maximum water out of it.Then use a muslin cloth and absorb leftover water to completely dry the meat.
2.In the mixing bowl,add to the chaps ginger-garlic paste,red chilli powder,turmeric powder,hung curd,Everest tikka masala, garam masala and salt .Mix well and take a fork and poke holes into the steak to tenderize the meat. 
3.Cover it with cling film, refrigerate to marinade for about 3 hours (the more time it is kept the more flavors are absorbed)
Procedure:
4. In deep non-stick frying pan,heat to medium oil ,add corn flour, mix and add one by one chap and let it cook on high for 15 mins and on low for 25,turning the meat side on side every 10 mins.
5. fry until meat tenderizes and a deep golden brown color is achieved, lay it over onions in a serving dish,garnish with ringed onions and freshly chopped Cilantro with lemon slice on the side.
6. Juicy friend lamb Chaps are ready to be served either with plain or butter naan

Namkeen gosht:-

Ingredients Meat around ½ kg Salt according to taste  Black pepper to taste 1 tsp green chilli paste or according to taste  2 tsp ghee In a muslin (mal mal) cloth or white thin cotton cloth add these :- 1 small onion cut into 4 1 small tomato cut into 4 Barishta (i.e fried onion) 1tbsp (optional ) (I addea bcz I had some in the fridge) 1 tbsp garam masala 8 -10 cloves of garlic Diced ginger about 1 tbsp

Cut the cloth in a square shape and put all the above ingredients take all four corners of the cloth join them in the centre and shape it in a potli (pouch)tie piece of long cloth around the neck of the potli. In the preassure cooker add meat and water around 2 – 3 cups of water salt and pepper and the potli (pouch) in the cooker and give it a pressure until done then remove the potli there should be water in the cooker keep the potli asides , squeeze the potli when cool or with the help of the spoon and add the squeezed liquid in the meat again . when 1 ½ cup of stock is left add 2 tsp ghee and green chilli paste cook and do the bhunaye leave atleast ½ cup stock or dry it its upto u serve with lemon if desired u can squeeze few drops of lemon juice . serve with rice or can be eaten with daal as a side dish……….enjoy

KARAHI GOSHT:-

Ingredients: meat 1/2 kg ginger sliced 1 tbsp garlic paste 4 tbsp butter 2 tbsp oil 1/4 cup tomato 1/4 kg 12 green chilli chopped yoghurt 1 cup

yoghurt 1 cup block n green cardmom (powder) 1/2 tsp fresh corriander salt red chilli powder to taste garm masala powder 1 tsp green cardamom 4-6 water

Method:
in a pan put garlic meat and 2 glass of water and let it cook when water gets dry add oil butter ginger green chilli salt red chilli powder n garam masala let it cook for 5 mins then add yoghurt when the water of yoghurt gets dry add tomatoes nd bhunify it when karahi gosht gets ready garnish it with fresh corriander and green cardamom

Lamb Chops, deep fried, saucy and succulent.:-

To make this you will need: 13-15 Lamb Chops  2 tbsp ginger/garlic paste  2 tbsp salt  2 tbsp vinegar  2 tbsp meat tenderizer  2 tbsp hot sauce  2 tbsp sugar  2 tbsp chopped green chilies  2 tbsp tomato paste  1/2 cup oil  1/2 cup yoghurt

To make Lamb Chops:
Mix all the ingredients and set aside for no less than 24 hours.
Once evenly marinated and refridgerated, heat 1/2 cup oil on medium 
flame and add chops. Make sure the mixture isn’t too stuck on them. Let 
the chops fry for at least 20 minutes. Once the meat is golden, add the 
mixture and fry again for ten to fifteen minutes. Serve with hot naans 
or simply as an appetizer, decorating it with fresh veggies, some corn 
and black pepper.

Mutton:-

ingredients: meat 1kg garlic 5 cloves garam masala powder half teaspoon lemon juice 3 tablespoon ...salt to taste pepper few pinches chat masla half teaspoon dhanya seeds 1teaspoon red chilli (not powder but the round one) 4-5 pieces

method:
I use cooker for all kind of meat but it depends on different type of meat and also the person who is cooking.......in cooker put the meat along with garlic cloves on pressure or atleast 20 mins........ when the meat is tender and only less water is left add all the spices to it on high flame at the end when the water is about to dry and you smell the aroma add oil to it for stir fry ......add lemon juice just at the end so that its taste is alive.
Dish out and dress up with green dhanya and green chillies :)

 — Peshawari Namkeen Karahi (Lamb):-

meat (lamb) 
Lamb fat (charbi) 1/3rd of meat.
Chopped green chillis and powdered black pepper
salt
Tomatoes (add 2-3 medium tomatoes for 1kg meat)
ginger garlic paste
add lil oil in a wok and heat it up. add one tea spoon ginger garlic paste stir and add the fat. stir fry till it starts to get brown. 
Now add half table spoon of ginger garlic paste fry and tghen add the meat.. fry until it changes its color and water is dried up..
Add salt( to taste..dont add too much as ur not making too much grvy so u dotn need alot of salt) and add chopped green chillis, and very little black pepper(powdered) and stir .. Add lil water and cook on low heat with a lid on top...take off the lid toi stir every 10 minutes or so. ( i cooked meat in a pressure cooker for 15-20 mins instead).
Now when the meat is almost cooked, and all the water is dried up in the pan.. (if your meat is cooked but water hasnt dried up, take meat out on a plate for a while and dry the excess water and put the meat back wen done)
add chopped tomatoes and keep stirring until the meat is all dried up and oil is seperated from the gravy (which will be almost invisible)
put some whole green chillies to break the color and cover it on low heat for few minutes before serving
Serve with naan 
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Peshwari Mutton Karahi –

Ingredients: Mutton – ½ kg Tomatoes – 3 (cut them halves) Garlic – 5 cloves Ginger – 1 medium piece ...Green chillies – 4 (cut those halves) Yogurt – 125g Oil – 1 ½ tbsp Oil – 1/3 cup

Turmeric powder – 1 tsp Garam masala – 1 tsp Red crushed chilli – 1 tbsp Salt – to taste Fresh coriander and ginger flakes for garnishing

Method:
Take a wok and put 1 ½ tbsp oil, then put chopped ginger garlic and fry till sauté, then put mutton and fry until the colour changes to white, then put yogurt, turmeric, garama masala, red crushed chillies and salt then mix it well. Also add tomatoes, green chillies and 1 glass of water and let it cook until the tomato softens and meat becomes tender. Then remove tomato skin. If the mutton is done, cook on a little bit of high flame along with 1/3 cup of oil until the water dries. When done, serve with fresh coriander and ginger flakes.

sour creamy tawa mutton :-)

Mutton ½ kg Tomatoes round sliced 4 Green chilies chopped 4 ...Onion chopped 1 large  sour cream 3/4 cup Water 2 cups Oil ½ cup Salt 1 tsp heaped Crushed cumin roasted 1 tsp Whole spices 1 tbsp (3 cloves 6 black pepper corn 2" cinammon stick 2 green cardamum 1 bay leaf)

black pepper corn crushed 1 tsp Ginger garlic paste 1 tbsp Turmeric ¼ tsp All spice ½ tsp heaped Lemon juice 2 tbsp mint leaves chopped 2 tbsp Chili powder 1 ½ tsp Crushed coriander 1 ½ tsp( roasted)

Method
Boil ½ kg mutton with 2 cups water, 1 tbsp whole spices, 1 chopped onion, 1 tbsp ginger garlic paste and 1 tsp salt till nearly tender,dry out all the water and remove the whole spices out of it.
on a griddle heat ½ cup oil, add 4 sliced tomatoes with mutton, 1 ½ tsp chili powder, 1 tsp crushed black pepper, 1 ½ tsp crushed coriander, 1 tsp crushed cumin and ¼ tsp turmeric, fry well till tomatoes are tender, then add 3/4 cup sour cream, continue frying till oil comes on top, lastly add ½ tsp all spice, 2 tbsp lemon juice, 4 chopped green chilies and mint leaves, serve with Naan or Paratha. believe me the sour cream will give you the exact soury yet creamy taste i loved it hope you will too.

 — --------------------------------------------------------------------------------------------------------------

Ghosht kadayi..:-

Ghosht kadayi.... Meat 1kg garlic ginger and green chilli paste 2 tabsp(hara masala) 5 medium size tomatos finally chopped green chilli green corinder  powdered corinder half teaspoon red chilli flakes salt according to taste oil

Method:
Add water 5 glass plus meat to the pot with hara masla and salt..let it changes color and cook till tender...now add tomatos when 2 glass of water is left in the meat this is the basic point which many ladies skip making ghosht kadayi coz when we add tomatos at this stage it gives the best aroma ever ....when u see the tomatos are totally dissolved then add green chilies and make the fire high add oil at this stage and green and powdered corrinder with reg chili flakes....keep the fire high and let it dry to the desirable curry you want and thadaaaaaaaaaaaaaaaaa its done.........serve with hot nan and enjoy :)

Twa Fried Kaleji with Green Masala:-

Twa Fried Kaleji with Green Masala Ingredients: Liver 350-400 gms (cut in thin slices) White Zeera 1 tbsp Ginger/ Garlic paste 3 tbsp Yogurt 1/2 cup  Green masala 1/2 cup(3-4 green Chillies, 1/2 bunch green corriander, 1/2 bunch mint) Salt to taste Juice of 1 lemon

Method:
Fry Zeera In oil until it starts to crackle
Add liver and cook on high flame until all water dries
Add G/G paste and cook for about 5-8 minutes on medium flame
Add yogurt, salt and green masala and cook on low flame until liver gets tender..
When done squeeze one lemon and serve

 dhuwa dar chops.:-

Ingredients for marination: chops- i used mutton chops 6pcs salt- as desired white pepper- half teaspoon citric acid- less then half teaspoon cumin powder- half teaspoon garam masala- half teaspoon chili powder- as desired nutmeg mace powder- half teaspoon Chinese salt- less then half teaspoon yogurt

mix all the above ingredients in the yogurt and marinate the chops in it for 5-6 hours.
now heat oil and flash fry the chops , once u have done that add the remaining marinade and let the meat cook, ( if you require more water pls add accordingly) once the meat is cooked add thinly sliced onion and mint leaves and burn a coal and place it in the center , add oil on it and close the lid tightly, let the chops adsorb all the wonderful aroma of coal. once done plate the chops in the serving dish and saute the onions for 2-3 mins the same oil and garnish the chops

afhgani botti with tomato sauce:-

afhgani botti with tomato sauce phele beef ko lehsan adrak mein hulka fry kr k boil kr lein! Phir marinate karein jaifal,ilaichi,cinamon,salt,chaat masala aur lemon s! I baked it for 30 mins but u can also steam it for 20 to 30mins! Alo aur began bhi apni pasand k andaz mein kat kr same masaley mein marinate krein aur baking/steam krte huey sath shamil kr lein! Tomato chuttni k liye simply grind 2 to 3 tomatoes with green chilies n salt with lil water!

Lucknowi Boti k Kawaab :-

Meat boneless cubes 1 kilo Onion 1 medium  Garlic 1tsp Ginger 1 1/2 tbsp Red chilli pwdr 2 tbsp Salt acc to taste Raw papaya (pate 3 dish spoon)

Oil 1/2 cup Besan 2 tbsp (saute in a pan till golden brown wdout addng oil) Grm masala 1/2 tsp Nehari ka masala 1/2 tsp Kewra water add at d tym of dum i.e at d end Dhanya powder 2tsp

Make paste of raw papaya onion by adding lil water
Marinate d meat wid d papaya onion mixture add 1tsp garlic paste 2tsp ginger paste n salt mix keep it aside for an 1/2 hr 
Thn add oil in a cooker add 1/2 sliced onion n fry till golden brwn
Thn add d marinated mixture thn add all d masala
Dnt add water cook on a medium flame for min
N after d pressure of d cooker is released n still d mixture is watry n d meat is done thn on high flame to dry water whn d pani dries add besan after adding besan u have to add garam masala n nehari ka masala at d end .....
n 10 min dum pr rakho
Done ready to b eaten wid paratha or sheermaal

Lucknowi boti kawab:-

Meat boneless cubes 1 kilo Onion 1 medium  Garlic 1tsp Ginger 1 1/2 tbsp Red chilli pwdr 2 tbsp Salt acc to taste

Oil 1/2 cup Besan 2 tbsp (saute in a pan till golden brown without addng oil) Garam masala 1/2 tsp Nehari ka masala 1/2 tsp Kewra water add at d tym of dum i.e at d end Dhanya powder 2tsp

METHOD:
1. Marinate the meat with onion mixture, add 1tsp garlic paste 2tsp ginger paste n salt mix keep it aside for an 1/2 hr 
2.Then add oil in a cooker add 1/2 sliced onion n fry till golden brown
Thn add the marinated mixture along with garam masala,nahari masala and dhaniya powder
3. Do not add water,put on the cooker's lid and tenderize your meat at pressure releases you normally cook at. 
4. switch off the burner,release pressure and open lid ,check if ur meat is tenderized upto ur mark.
5. On the burner,dry off the excess water on high flame and add besan and mix well (avoid lumps,if any).
6.Turn off the burner,sprinkle Kewra essence and let it self steam for 10 -15 mins .
7.Plate/Dish up,garnish with coriander and serve hot with Naan or rice

Dupyaza –

Mutton - 1/2 kg ( depending on the number of members ) Onion - 3-4 ( depending on the number of members ) Green Mirchi - 2-3 Coriander - 1 small bunch lemon - 1 oil - 1/2 cup Haldi powder- 1 tsp Ginger garlic paste - 1 1/2 tsp Red pepper - 1 tsp ( depends on how spicy u want the dish you can add more ) Salt - as per taste

Chop the Onion , slit the green mirchi , mix it with the mutton in a pressure cooker , add the ginger garlic paste , salt, haldi powder , red pepper powder, 
oil, coriander and after 3-4 Whistles open the cooker and check if the mutton is nice and tender , the onion should be mashed , 
bhunofy the onion nicely , use the juice of 1 lemon and mix it well once done garnish with coriander leaves and serve , you can eat it with roti or rice .

Karahi Chops:-

Lamb chops 4 lb (Aprox. 2 kgs) Garam Masala powder 2 tea spoon  Cumin Powder 2 tea spoon Crushed Red Papper (kooti hui lal mirch) 2 tea spoon  Roughly crushed coriander seeds 2 tea spoon salt 2 tea spoon or to taste. Yogurt 4 table spoon Lemon 5 table spoon  Oil 1/2 cup

METHOD. Mix all the ingredients in yogurt & make a paste. Marinate the chops with paste and keep over night in a refrigerator. Put all the marinated chops in wok and place on high flame for 3-5 mints and than lower the heat and let it simmer on very low heat until chops completely cooked. This may take 3-4 hours to cooked nicely and tasty.

 

 mutton karhai tikka with raita:-

ecipe: mutton (boneless preferable) 250gms,2 onions chopped regularly,red chilli flakes 1tsp,zeera 1 tsp,haldi 1/4 tsp,salt to taste,yogurt 3tbsp,garammasala 1/2 tsp,ginger garlic paste 1 tbsp,capsicum 1 cut into cubes small oil 1/4 cup method:
1.put onion,meat oil ginger garlic paste and 2tbsp white vinegar and cook on low flame.Donot add water . 2.when meat is half done then add all ingredients except capcicum and yougrt and again let it be done onlow flame without adding any water. 3.when meat is full done(gaal jaye) then add yougrt and start bhoona till oil comes out at this stage u can add little water to continue bhoona . In the end add capcicum and put it on very low flame only for 5 mins. for raita: mix yougrt with whisk to make it smooth.add cucumber,onion cut into small cubes,green chiili, and one clove of garlic chopped add salt and enjoy it with any food u like

 Spicy Saucy Roast Beef Chops:-

Ingredients 1 kg beef chops  1 tbsp. garlic paste  1/2 tbsp ginger paste  4-5 tbsp. tamarind pulp Juice of 1 lime 3 tbsp. chillie flakes 1 tbsp. crushed pepper 2 tsp. salt 1 tbsp. garam masala 2 inch piece cinnamon

Method
• Clean and wash the beef chops and set aside.
• Mix all the other ingredients together and make a paste.
• Rub over the chops and marinade for a few hours or overnight.
• Place in pressure cooker with sufficient water (don’t pour too much, because the gravy will become too thin then) and cook the marinated chops for 7 minutes.
• Do not force the steam out of the pressure cooker as soon as it’s taken off the stove. Leave it aside till all the steam goes by itself. Open after about 20 mins. This makes sure the beef is thoroughly cooked and not hard.
• Now grease a baking tray with foil and spread some oil in it.
• Place the cooked beef chops on it.
• Make sure the gravy has sufficient salt in it, or add a little more. Otherwise the roast chops will taste bland. Pour some of the gravy over the chops and reserve the remaining gravy.
• Sprinkle a little chillie flakes and pepper over the chops and place under grill in oven with the door slightly open.
• Once the top side has got roasted, turn the chops over and pour the remaining gravy and sprinkle little more chillie flakes and pepper.
• Roast again and remove from oven once the colour you desire has been achieved.
• Garnish with coriander leaves, onion rings, tomatoes, etc; Serve piping hot!

MUTTON CHOPS.:-

ING: mutton chops 1kg yogart 1cup viniger1/4cup garlic paste 1tsp black pepper 1tsp salt to taste oil 1tbsp

PREPARATION:
mix everthing together & rest it for atlest 4hr or overnight.now throw evrything in pressure cooker(don't add any water) & let it wistle for 5-7 min.now cook it on low flame with lid on until chops get tender & d water is evaporated.
2eggs for eggwash
oil for shallow frying
wisk 2 eggs,dip in the chop & shallow fry until golden.
Serve with steamed vegs,mashed potatoes & Mayogo sauce.

Mutton karahi,:-

½ kg Mutton 2 Onions 4-5 cloves of Garlic ½ teaspoon Ginger 6-7 red Tomatoes 1 teaspoon Redchilli powder ½ teaspoon Haldi Salt according to taste For garnishing, Julian ginger , coriander n Green chillies

3 teaspoons National karahi masala ½ teaspoon Corriander seeds ½ teaspoon Zeera  ¼ teaspoon Saunf ½ cup Yogurt  2 teaspoons Thick cream ¼ cup Oil

Heat oil , add chopped onions. Let it light brown ,add then garlic cloves ,ginger n stir a bit
Then add mutton n stir it for 3-4 mintues until it changes some colour on high flame,
Add water on this stage enough to cook the meat on medium flame, along with red chilli powder, salt ,haldi and karahi masala, 
Cover the lid n let it cook until the meat is half done, then add chopped tomatoes n cover the lid again, when meat is tender, add yogurt n stir it to the stage when oil seperates , 
Low the flame at this point n add cream n let it cook for 1- 2 minutes 
On non stick pan , sauté coriander seeds , saunf n zeera without oil,
N crush it with fingers , n sprinkle it on karahi, off the flame n garnish it with fresh coriander, ginger n chillies , ENJOY

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MARAG:-

Step 1 For the handi  1.Meat with bone 1/2kilo 2.Ginger-Garlic paste 3Tbspns 3.Turmeric powder 1/4th Tspn 4.Ajinomoto 1/2 Tspn 5.Peppercorns(whole) 2Tspns 6.Shazeera 1Tspn 7.Coriander leaves 1bunch 8.Mint leaves 1/2 bunch 9.Water 5 cups 10.Salt to taste

Step 2 For the shorba 1.Onion 1medium(Fried to light brown) 2.Roasted Khopra(dessicated coconut) 4Tbpns 3.Cashew nut (handful)(Grind and make it to a paste) 4.Dalchini 1inch 5.(Cardamom)Elaichi 4-5 6.Coriander powder1 Tspn 7.Cumin Powder 1Tspn 8.Garam masala powder 1Tspn 9.Green chillies 6 10.Curd 200grms 11.Black pepper powder 1-2 Tspns 12.Coriander leaves 1/2 bunch 13.Oil 5Tbspns 14.Ghee 1Tspn

METHOD:
•Pressure cook Mutton with step 1 ingredients for 10minutes and set aside.
•Heat oil in a vessel and add ghee to it,also add dalchini and cardamom.
•Fry for a while and add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste becomes brown.
•Add cashwenut paste,Onion paste and khopra and fry till oil starts leaving sides.
•Later add coriander leaves and curd and keep frying till 30minutes on low flame.The more you fry the masala the tastier the Marag will be.Keep adding water say about a cup while frying if ur masala starts sticking at the bottom.
•Add Coriander powder,cumin powder and garam masala.
•Finally add black pepper powder and fry for 2 more minutes and mutton shorba which you pressure cooked with step 1 ingredients.
•Boil for 5-10minutes ,Serve hot with Rumali roti.

Shorba:-

ingrediants: beef 1 kg red chilli powder 1.5 tbs salt as to taste dania powder 1 tbs garlic paste 2 tbs ginger paste 2 tbs sauf powder 1tsp jaifel, javetri powder half tsp water as required flour as required oil 4 tbs

for presentation: fried onions with oil hara dhaniya green chillie

method:
put oil in a deep pan.
Now put beef in it and fry it for 5 mins.
Then add garlic ginger paste, red chilli powder, dania powder, sauf powder, salt and mix it well.
Now full pan with water and let it cook and tender for 2 hours.
Then take 3 tbs flour and jaifel javetri powder dissolve it in a water in a separate bowl to make a paste.
After 2 hours add flour paste in it and keep stirring when you are adding that paste.
Cook it for more 15 mins.
Garniesh it and serve it with hot nans

 Aloo Gosht:-

1kg mutton 250g potatos 1 big tomato 2medium onions 2tbs gg paste 1tbs cumin seeds 1tbs black peppercorn

2 n 1/2 tbs red chillis 1tbs salt 1tsf corriender powder 1/4 tsf turmeric powder 100g yougurt 3green chillis 10tbs oil

saute onion in oil till transparent n then add gg paste+ cumin seeds ,fry until golden brown, then add meat n fry till all the water has dried up then add tomato, red chillis,peppercorn, corriender powder, salt n turmeric powder, n add 2n 1/2 glass water, bring the water to boil n then close pressure cooker, now depends on the meat n ur location watever time u apply, i left it for 30mins, n then open n dry all the water then add potatos n yougurt n close the lid keep it on slow heat till there is no trace of yougurt n oil is on the surface,n the potatos are done......in my case i had to make broth so i added additional 3glasses water n left it on v low flame for 45mins n it was done

 Paya:-

Ingredient 6 mutton paya or (1 cow paya) 1 medium onion thin slice 1 cup yogurt  2 tbs red chilli 1 tbs turmeric 1 tbs coriander powder 1tbs cumin powder 1 tsp gram masala 1 tsp kasuri mathi 1/4 cup oil 2 tbs gee 2 tbs ginger/garlic paste

Method:
4 litter water( if you want less gravy then 2 litter water)
heat oil and gee in pan then add onion and cook till brown.
add ginger/garlic paste
cook for few min
take of the pan from heat and add all the ingredient excluding (kasuri mathi)
once all the ingredient are in mix it well and put it back on heat and cook the masala on low heat till nice smooth paste and oil separates from gravy.
now add the pay and water and cook on low heat (dam wali heat) for 7 to 8 hours(cow pay).for mutton pay 2to3 hours.
Do not use spoons to often that will make meat come off from bones.
when is cooked add kasuri meth and cover and cook for 10 min.
serve with naan or Kulcha .

Highway mutton karahi:-

Ingredients: ... Mutton 750 gm garlic paste 1 tsp ginger paste 1 tsp crushed red chilli 1 tsp red chilli powder 1 tsp roasted crushed cumin 1 tsp roasted crushed coriander 1 tsp

tomatoes 250 gm yoghurt 1/2 cup fresh cream 3 tbsp fresh coriender as much as u need ginger 1 inch piece 4-5 green chillies 1/3 cup ghee salt to taste

Direction:
in a pan put 1/3 cup of ghee add ginger paste n garlic paste n fry then add tomatoes n mutton fry for 2 mins cover the pan with lid and leave it to cook (the meat wll get cooked in its own water but if u think there is less water, then u can add water) when the mutton is half cooked add remaining ingredients i.e roasted crushed cumin, roasted crushed coriander, crushed red chilli, red chilli powder, salt n yoghurt cook for about 4-5 mins then again cover the pan with lid n cook until the meat gets fully cooked now add cream, fresh coriander, sliced ginger, green chillies n again cook for 5-6 mins until the ghee seperates from curry....
garnish with coriender leaves, ginger n green chillies...
serve hot with naan..

its super yummyyy recipe.......totally different from other karahi recipes...........

Khara Masala Goat (Goat Stew):-

2LB Goat Meat 2Lb Onions 2Lb Tomatoes 2 Tblsp each of Ginger and Garlic Paste 2 Sticks Of Cinnamon 1 tsp Kala Zeera (Black Cumin) 1 tsp Whole Black Pepper 1 tsp Cloves 2 or 3 Bari Elachi (Black Cardamon)

1 or 2 Bay Leafs Whole Dry Red Peppers or Red Pepper Flakes (as per taste) Salt as per taste pinch of haldi (turmeric) Oil Optional: Chopped cilantro, ginger, green peppers as toppings

Fry the sliced onions to a very light golden color
Add Ginger Garlic, Meat, All the Garam Masalan, and brown the meat for a few minutes
Add the chopped tomatoes, red peppers, salt and turmeric and enough water to cook the meat
Once the meat is cooked, dry up all the excess water by stirring it continuously, if your meat is not cooked and all the water is gone then add more water and cook until the meat is tender
Once the oil separates, add chopped cilantro, green peppers and fresh ginger!
Best served with Naans!!
(Please adjust the salt, garam masala, red peppers according to your taste)
Enjoy!

 —ACHAARI GOSH:-

INGREDIENTS:  1.Mutton 1/2kilo 2.Red chilli powder 2Tspns 3.Turmeric powder 1\2 Tspn 4.Ginger-garlic paste 2Tbspns 5.Garam masala powder 1tspn 6.Curry powder 2Tbspns 7.Yoghurt 400gms 8.Tomato paste 1box 9.Salt to taste 10.Oil 4Tbspns 11.Coriander leaves 1bunch

For the bagaar  1.Cumin seeds 1tspn 2.Mustard seeds 1tspn 3.Kalonji 3/4th tspn(caraway seeds) 4.Methi 3/4th tspn 5.Curry leaves handful

Method:
•Marinade the mutton with Salt,red chilli powder,turmeric powder,ginger-garlic paste,curry powder and garam masala powder.
•Heat oil in a cooker and add cumin seeds,mustard seeds,kalonji,methi..just let it splutter..take care not to burn the methi.Add in curry leaves and cook for a few seconds.
•Now add the marinated mutton..fry for about 3mins.
•Add yoghurt,tomato paste together with a cup of water and pressure cook for 10mins.
•Simmer add cook till oil starts leaving sides and the gravy is medium thick.
•Garnish with coriander leaves and serve hot.

Dhaba style lamb karahi:-

Ingredients: half kg lamb 4 medium onion diced 3-4 medium sized tomatoes - i used a can of tomatoes  fresh minced ginger garlic take the following spices and dry roast then crush  1 teaspoon coriander seeds half teaspoon black pepper corns 1 tea spoon cumin seeds  dry roast , crush then keep aside

salt - as desired red chili flakes - as desired coriander, green chili , ginger finely julienne cut for garnishing  oil- as desired water- as required

method:
in a pan add oil and add the diced onion, once if turns golden brown, add tomatoes and let them cook well by adding little water time and again till u get a nice smooth gravy , then add all ur spices , salt, red chili flakes and ginger garlic and saute well till they release oil, finally add your meat first saute well then add water and let the meat cook fully. once done, add the garnish and serve with roti, rice or naan

Spicy Fried Mutton Chopsss..:-

Things needed : 9 mutton chops, 1/2 kg yogurt, 4-5 green chillies, 2 lemons , 1 tbsp ginger garlic paste, 1 tsp red chilli powder, 1tsp red chilli flakes, 1/2 tsp turmeric powder, 1to 2 tsp garam masala or all spice powder, 3-4 tbsp lemon juice, salt as per your taste, oil for frying.

Directions: marinate mutton chops with yogurt, and all the spices with lemon juice and ginger garlic paste for about 2-3 hours or overnight.. then fry the mixture in oil firstly on low flame for atleast 20 mins or till the meat is cooked. Add sliced or whole green chillies, coriander and ginger sticks.. mix it on medium flame, give it a coal smoke for bar be que taste and then serve with naan, rice or even garlic bread.. P.S: you can add or less the amounts of spices as per your taste and servings. enjoy 

Shahi Degi Quorma :)

oil/ghee 1cup onion small 3 or very big 1,1/5 yogurt 3/4 cup goat meat 1kg gg paste 2tbs SPICES grounded coriander 1tsp red chilli 1,1/2tsp or according to taste termaric 1/12 tsp 1/4tsp

cloves 7 black cardamom 4 green cardamom 5 bay leaves 3 almonds paste 3tbs cinnamon stick 1 inch rooh keewrra essence 1'4tsp nutmeg & mace 1/2tsp cloves 7 salt 1tsp or as or your taste  garam masala/all spice

Fry 3chopped onion in 1cup of preheated ghee in a pan & take it out after frying & crush it.
Then fry cinnamon,bay leaves ,cloves,black & green cardamom in above pan. 
Now add 1kg of beef/meat & 2tbsp of ginger garlic’s paste & roast it well until it shows golden red color. After that mix 3/4 cup of yogurt ,almond paste & all spices/garam masala & fry them thoroughly 20-25 MINTS on medium low. 
Add water as required & cook it well until it gets tender. mix rooh keewrra , fried & crushed onion in degi Qorma’s pan & keep the dish on dum for 25 mins.
LAST BUT NOT LEAST ... take lil piece of cinnamon stick,2 black cardamom seeds,3 green cardamom seeds & 4 clove crush in Mortar and pestle/sill batta / hawan dasta. cover the lid again few sec..
serve it hot with Naan

Achar Gosht::-

Ingredients: Oil 6-8 tbsp cup ½ chicken G/G paste 3 tbsp Yougrat 6 tbsp Salt- To taste Black pepper- To taste Crushed Red chilli Powder 1 tbsp Cumin (Zeera) ½ tbsp Coriander Powder 1 tsp

Tomato 2 medium size Onion 4 medium size Onion seeds (Kalonji) 2 tbsp Maithray( I dun know wat exactly to call them in english-they usually used in achar) 2 tbsp Aniseed (Sounf) 2 tbsp Green chillis 4-5 Garam masala 1.5 tbsp Ginger(julion) as required Water as required

For marination:
In a pan pour some oil and add one onion (sliced), Fry it till it gets brown and crispy. Stain out and crush it with hands.
In a bowl take the chicken add yogurt, G/G paste, Salt, Black pepper, Crushed red chilli powder, Cumin, Coriander Powder, brown crushed onion(5 tbsp). Mix them all and leave it for marination for about 4-5 hours.
Filling of chillies:
Cut green chillies vertically from the mid so that the base should be intact. Mix onion seeds, Maithray and aniseed. Fill the mixture of herbs in the chillies.
Method:
Take karahi pour oil in it. Add sliced onion (3 medium size). Let them light brown. Add sliced tomato in that and add the marinated chicken afterwards. Cook it for about half an hour at low flame. Add water if required. Cook it until the onion, tomato and chicken all are soften. After that add green chillies, ginger,garam masala and the remaining herbs mixture. Cover it and put it on DAMM for about 5 min at low flame. After 5 min bhonify it until the oil gets prominent. Its done. Garnish it with green chillies and ginger. Serve it with naan and mint yogurt.

 Mutton Qorma::-

Mutton:500 g brown fried onion:1/2 cup ginger garlic paste:1tbs yougart:1/2 cup oil:as required Nutmeg,Mace,black crdamom,green cardamom,cloves,cinamon(jaifal,jawatri salt,red chilli powder:1ts turmeric powder:1/2ts garam masala powder:1ts,bariellaichi

,choti ilaichi,long,daar cheeni):take all these things of equal weight and make a fine powder. kewra water:1tbs

Method:
Take oil in a pan add mutton fry until nice golden color you can add some whole gram masala too at this stage if you like but i didnt.
Add gg paste and stir a little.
Add 3-4 glasses of water and let it cook until meat is tender.
When water is dry and meat is soft add salt,chilli powder,turmeric powder.
Mix onions in yougart and add this mixture into meat cook very well on medium heat until everything is well combined.
Add powder of cardamom,cloves,cinamon(jaifal,jawatri,bari ilaichi,choti ilaichi,long,daar cheeni) and cook until oil seperates.
Add kewra water and garam masala garnish with ginger slices and blanched almonds.
Serve hot with roghni naan...enjoy:)

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DESI STYLE PALAK GHOST :-

For Mutton Masala: Onion:2 thinly sliced Tomatoes:4-5 big sized chopped(A good quantity of tomatoes will make the taste yummier and spinach wouldnt taste bitter) Salt:to taste red chilli powder:1tsp whole garam masala:1 cinamon stick,5-6 black pepper whole,cumin seeds,cloves:3-4,

black cardamom:2-3,green cardamom,3 Ginger garlic paste:2tbs Yougart:1 cup Mutton:700 gm Oil:1 1/2 or 2 cup( again in traditional degi palak a good amount of oil is used so i used this much but if you feel it too much for you then reduce to one cup of oil. Milk:half cup Fresh cream:1/2 cup

Method:
Heat oil in apan add onion and fry until light golden.
Add mutton along with garam masala and cook for 2-3 minutes.
Add ginger garlic paste and fry 1 minute.
Add tomatoes along with salt,chilli powder and turmeric,cover and let it cook for 5-7 minuts until tomatoes are soft and the water is dry.If not using pressure cooker add 2-3 glasses of water and cook it covered until meat is soft.
For Palak/spinach:
spinach chopped:1 kg i used frozn you can use fresh too.
Oil:1/2 cup
GReen ilaichi:4-5
Qasoori methi:washed 1/2 cup or use fresh for graet taste
Boil spinach and methi for 10 minutes and let it come to room temp and then grind in blender untill smooth.Dont blend to make very fine paste.
Heat oil in pan put green ilaichi fry a little add spinach cook until spinach changes its color.Now add this spinach in mutton masala cook everything together,add green chillies.Add half cup of cream and half cup of milk cook until spinach reached a nice medium thick consistency and oil is seperate.Serve hot with pilau rice or with paratha..enjoy:

Whole Masala Qorma:-

1 kg Boneless beef 1 kg onions, sliced ½ kg yogurt, whisked 50 gms whole garam masala (whole black pepper corns, 1 cinnamon stick, 1 bay leaf, 4 badi elaichi, 1 piece jaiphal (nutmeg) blade, 8-10 cloves)

1/4 tsp turmeric (haldi) 2 TB Laziza Qorma masala 1 tsp corriander/cumin pwdr (dhania/zeera pwdr) to taste salt 1 cup water 3 cups ghee 1 TB ginger/garlic paste 1/2 tsp red chili powder

Heat ghee and fry onions until light brown. Add garlic ginger paste and fry. Add red chili powder, turmeric, corriander/cumin pwdr, Laziza Qorma masala and fry some more. Add beef. Add yogurt and water. Add whole garam masala and salt. Cover and cook, stirring at regular intervals. Cook on low flame for an hour to an hour and a half until meat is tender. Garnish with cilantro. Serve with naan/paratha and rice. It also tastes great with Italian or French bread.
Our meat here is not as tender as other places, so after washing, I sprinkled with 1 or 2 tspns of meat tenderizer (or u could use papaya), added 2 cups of water instead of 1, and I cooked it about 2 hours on low flame. Also, I used one cup of canola oil instead of 3 cups of ghee.

Beef Fry Masala:-

Ingredients Beef – 1kg, cut into small-medium size cubes Sliced small onion – 1 cup Sliced big onion - 2 Tomato – 1 small Crushed red chilli – 1 1/2tbsp Red chilli powder – 1tbsp

Ginger & garlic paste - 1 1/2 tbsp Turmeric powder – 1/2 tsp Pepper powder – 1 tsp Garam Masala –1 1/2tsp Curry leaves – 3-4 springs Lemon juice (optional) Salt- as required Oil as required Coriander powder – 3 tbsp

Directions

1. Marinate the cleaned beef cubes with ginger & garlic paste, crushed chilli ,2tbsp coriander powder,turmeric powder,pepperpowder and salt.Keep it aside for 10mins.
2. Pressure cook the marinated beef till it is done(3 whistles is enough to be done,varies depends upon the beef you use). I usually dont add water while cooking. If there is any water left, after pressure cooking, cook till the water is completely dried.
3. Now heat enough oil in a pan and shallow fry the cooked beef until golden brown.In the balance oil, add 3-4 springs curry leaves and then sauté the onions till it becomes brown,then add the chopped tomato.
4. After that add redchilli powder,1 tbsp coriander powder and garam masala ,stir well. Add 1/4cup water to bring the masalas together and mix well.
5. Now u can add the juicy fried beef to it and give a good stir ,thus the beef gets coated with the spicy masalas.
6. If you want , squeeze fresh lemon juice over this dish….i love it
Have this tender beef masala with parathas,chappathi,appam ,rice…..etc

Beef Cooked in Green Masala:-

Ingredients Beef- 250 gms Vinegar- 1 teaspoon Salt to taste Oil/Ghee/Clarified butter(Optional)- 1 tablespoon

To be ground to paste Chopped onion- 2 big Garlic- 2-3 cloves Ginger- 1″ piece Chopped coriander leaves- 1 cup Green chillies- 4-5 (adjust to suit your heat tolerance)

Method

Grind the onion, garlic, ginger, coriander leaves and chilies together to form a fine paste. Mix this paste with beef along with vinegar and salt. Keep aside for a couple of hours (those in a hurry can cook within 15 minutes as well:-) ). If using oil/ghee, heat it in a pan and gently add the beef into the oil, along with the marinade. Saute for a minute or two. Cover and cook till the beef is done. (You can also cook in a pressure cooker as well. The frying part can be omitted.) Once the beef is done, check if there’s any liquid remaining. If so, turn the heat to high and cook till the liquid is evaporated. Garnish with chopped coriander leaves and finely sliced green chillies.