Mince Koftas

Karela Mutton

Karela Mutton by Zarnak Sidhwa

Saag Gosht

Ingredients for Saag Gosht:
Mutton 1-1/2 inch pieces ½ kg
Spinach ½ kg
Salt to taste
Green chilli 5
Olive oil 4 tbsp
Bay leaves 2
Clove 4
Cinnamon 1-inch piece
Green cardamom 6
Black cardamom 2
Cumin seeds 1 tsp
Onion (sliced) 3
Garlic (chopped) 6-8 cloves
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Ginger (thin slices) 1-inch piece

Method:
Blanch spinach leaves in salted boiling water for one minute. 
Drain well and coarsely grind it along with green chillies. 
Heat oil. 
Add bay leaves, cloves, cinnamon, green cardamoms, black cardamoms and cumin seeds. 
When cumin seeds begin to change colour, add onions. 
Cook till onions are translucent. 
Add chopped garlic and mix well. 
Add ginger paste, garlic paste, red chilli powder and mutton pieces. 
Cook on high heat, stirring continuously. 
Add three cups of water and cook covered, on medium heat, for thirty to thirty five minutes or until mutton is almost done. 
Add salt and spinach and cook till mutton is fully blended with spinach and is tender. Serve hot, garnished with ginger strips.

Saag Gosht by Zarnak Sidhwa

Meat Kabsa

Ingredients for Kabsa:
Lamb’s meat (large cubes) 1 kg 
Soaked rice 2 cups
Carrots (peeled and finely diced) 3
Capsicum (seeded and finely diced) 1
Tomato (peeled and diced) 1/2 kg
Finely chopped onion 1/2 kg
Garlic cloves (minced) 6-8
Ground cumin 1 pinch
Ground coriander 1 pinch
Salt to taste
Black pepper taste
Butter or olive oil for frying
Toasted pine nuts 1/4 cup

Kabsa Spice Mix:
Saffron 1/2 tsp
Ground green cardamoms 1/4 tsp
Ground cinnamon 1/2 tsp
Ground allspice 1/2 tsp
White pepper 1/4 teaspoon
Ground dried limes sauce 1/2 tsp
Water 2 cups
Beef stock cube 1
Finely chopped large onion 1
Chopped tomatoes 14 ounces
Garlic cloves (minced) 3
Tomato paste 1 tbsp
Diced celery 1/4 cup
Salt to taste
Black pepper to taste
Butter 2 tbsp

Method:
Fry meat until browned on all sides. 
Add enough water to the pot so that it covers the meat by, bring to a boil then cook gently until tender. 
Reserve stock & set meat aside. 
Add butter to a pan, fry the onion, capsicum, carrot & spices. 
Cook on low heat for about 10 minutes, or until tender. 
Add earlier soaked rice to vegetables in the pot, Add meat stock until stock covers rice. 
Cover pot. 
Cook on low heat for 30 minutes or until tender add a little more stock or water if rice seems to become dry.

Sauce:
Fry onion, garlic and tomato in the butter. 
Add tomato paste, celery, salt, cinnamon, water and stock cube. 
Cook on medium heat until slightly thickened and celery is tender. 
Serve in a large dish or on a platter. 
Place the rice first, top with meat & garnish with pine nuts. 
Serve the sauce in a jug with a spoon.

Meat Kabsa by Zarnak Sidhwa

Breakfast Casserole

Ingredients for Breakfast Casserole:
Mutton mince ½ kg
Butter 2 tsp
Chopped green onions 2
Mushrooms (sliced) 1 cup
Eggs (beaten) 6
Cottage cheese 1 cup
Cheese (shredded) 11 ounces
Chopped green chillies 3-4
Flour 2/3 cup
Baking powder 3/4 tsp
Salt 1/4 tsp
Butter (melted) 3 tbsp
Butter (melted) 1-3/4 tsp

Method:
Cook mutton mince until evenly brown. 
Drain, and set aside. 
Melt butter in pan, and cook and stir the green onions and mushrooms until tender.
In a bowl, mix the eggs, cottage cheese, cheese, and chillies. 
Stir in the mince, green onions, and mushrooms.
In a bowl, sift together the flour, baking powder, and salt. 
Blend in the melted butter. 
Stir the flour mixture into the egg mixture. 
Pour into the greased baking dish. 
Bake 40 to 50 minutes in the preheated oven, or until lightly brown. 
Let stand 10 minutes before serving.

Qemay Wali Khichri

Ingredients For Keemay Wali Khichri:

Beef mince 1/2 kg
Onion ground 2
Green chilies whole 6
Yogurt 1 cup
Oil 1/2 cup
Allspice 1 tsp
Salt 1 tsp
Ginger garlic paste 2 tsp
Coriander roasted 2 tsp
Chili powder 2 tsp
Cardamom powder 1/2 tsp
Coriander leaves 2 tbsp
Mint leaves chopped 2 tbsp
Cumin crushed 1 tsp

Method:
For Keema:

Heat 1/2 cup oil add 2 brown onion and fry till pink, add 1/2 kg mince along with 2 tsp ginger garlic paste, 1 tsp salt chili powder, cumin crushed, 1 tsp all spice and 1/2 tsp cardamom powder, fry well, add 1 cup yogurt fry well, cover and cook for 10 minutes till mince tender.
Add 2 tbsp chopped mint leaves, 2 tbsp coriander leaves and 6 green chilies.

For Khichri:

Heat 1/4 cup oil in a pan, add 3 tbsp brown onion, 1/2 tsp ginger garlic paste, 300 gm soaked rice and 1/2 cup lentils mixture, fry till light brown, add 1/4 tsp turmeric, whole mixed whole spices, 2 tsp salt and 2 cups of water, cover and cook till done.

To Serve:

Spread cooked khichri over mince, add 1/2 cup milk, 2 tbsp fried onion on top, simmer for 15 minutes, before serving mix gently and remove.

Keemay Wali Khichri by Zarnak Sidhwa

Paaya Soup

Ingredients For Paaya Soup:

Mutton trotters 6
Split bengal gram 1/2 cup
Green cardamom 2Ginger garlic paste 4 tsp
Onion paste 1 cup
Kashmiri red chilies 6-7
Coriander powder 2 tsp
All spice powder 1 tsp
Tomato finely chopped 1Salt to taste

Method:
Pressure cook trotters and split bengal gram with two cups water till three whistles.
Heat oil in a non stick pan, add green cardamom, ginger garlic paste, onion paste, kashmiri chilies, coriander powder, all spice powder and saute for five minutes.
Add tomatoes and saute till oil surfaces.
Add lentil mixture and salt and cook for five minutes.
Serve hot.

Paaya Soup by Zarnak Sidhwa

Badami Gosht

Ingredients:
Almonds, blanched ½ cup
Mutton ½ kg
Saffron 8 – 10 strands
Yogurt 2 cups
Caraway seeds ¼ cup
Salt to taste
Oil ¼ cup
Cinnamon 2 stick
Green cardamom seeds ½ tsp
Cloves 6
Onions, chopped 2 large
Ginger, chopped 2 tsp
Garlic, chopped 3 cloves
Coconut milk 2 cups

Method

Mix yogurt, caraway seeds, salt, 1/3 cup milk and saffron in a bowl.
Add mutton and marinate for thirty minutes. 

Heat oil. 

Add cinnamon, cardamom, cloves. 

Sauté.
Add onions, ginger, garlic and sauté till onions are golden brown. 

Remove the mutton pieces from the marinade and add to the pan. 

Sauté till color changes.
Add very little water, almond paste, red chilies crushed to the marinade. 

Sauté for ten minutes.
Add coconut milk, simmer and cook till the mutton is tender. 

Remove the whole spices at the time of serving and serve hot.

Badami Gosht by Zarnak Sidhwa

White Mutton Stew

Ingredients

Mutton, (cubes) boiled ½ kg
Salt to taste
Crushed red chilies 1 tsp
Poppy seeds 1 tbsp
Desiccated Coconut 1 tbsp
Almonds, blanched and peeled 7 – 8
Oil 3 tbsp
Ginger, cut into thick strips 2 inch piece
Yogurt ½ cup
Khoya 1 tbsp
Milk ½ cup
Rose water 1 tbsp
Lemon juice 1 tsp
Green cardamom powder ¼ tsp

Method

Grind poppy seeds using a little water into a smooth paste. 

Grind coconut and almonds into smooth pastes separately. 

Heat oil and add half boiled mutton along with yogurt, salt, crushed red chilies, ginger and little water to just cover the pieces. 

Cook till done.
Add almond paste, poppy seed paste, coconut paste, khoya, milk and stir.
Let it simmer. 

When gravy becomes thick and oil floats on top, add rose water, lemon juice and sprinkle green cardamom powder. 

Serve hot.
White Mutton Stew by Zarnak Sidhwa

Mutton Razala

Ingredients For Mutton Razala:

Mutton 1 kg
Onions, chopped 2
Garlic, chopped 8 cloves
Green chilies, chopped 8
Ginger, chopped 2 inch piece
Yogurt 1 ¾ cup
Salt to taste
Oil ½ cup
Small onions, peeled 10
Coriander powder 1 tbsp
Red chili powder 1 tsp
Dry sour plums 8
Pistachios, chopped 5
Almonds, chopped 5
Cashew nuts, chopped 5

Method

Grind onions, half the garlic, half the green chilies and ginger to a smooth paste. 
Mix with yogurt and salt and marinade mutton pieces in this for about two hours in the refrigerator. 
Heat oil. 
Add the remaining garlic and sauté till golden. 
Add the remaining green chilies, coriander powder and red chili powder and sauté for two to three minutes. 
Add mutton pieces and stir.
Add dry sour plums, pistachios, almonds and cashew nuts. 
Mix well. 
Add water and bring to a boil. 
Adjust salt. 
Cook till the mutton is done. 
Add in the small onions and let soften slightly. 
Simmer and serve hot.

Mutton Razala by Zarnak Sidhwa

Channa Mutton

Channa Mutton

Channa daal, boiled 2 cups
Mutton ½ kg
Onion sliced 1
Tomatoes sliced 2
Ginger julienne 2 tbsp
Ginger garlic paste 2 tbsp
Oil 2 tbsp
Cinnamon 1 piece
Green chilies sliced 6 – 8
Salt to taste
Red chili powder 1 tbsp
Turmeric 1 tsp
Chaat masala 1 tsp
Garam masala 1 tsp
Peppercorns few
Water 2 cups
Lemon juice 2 tbsp
Fenugreek leaves 1 tbsp

Method

Combine meat, water, salt, onion and ginger garlic paste and cook it on till done. Add tomatoes, red chili powder, turmeric, garam masala, fenugreek leaves and oil and cook. 
Now add earlier boiled channa daal and some more water. 
Let cook and then add chopped coriander, lemon juice, green chilies and chaat masala and serve hot with naan or chapattis


Chana Mutton by Zarnak Sidhwa

Kali Mirch Gosht

Kali Mirch Gosht
Ingredients

Crushed black peppercorns 1 tbsp
Mutton ½ kg
Oil 3 tbsp
Bay leaves 2
Black cardamoms 3
Green cardamoms 6
Cinnamon 1
Green chilies slit 3
Onions, sliced 4
Ginger garlic paste 2 tbsp
Salt to taste
Cashew nut paste 1 cup
Ghee 1 tbsp
Garam masala powder 1 tsp
Cream ½ cup

Method

Heat oil, add bay leaves, black cardamoms, green cardamoms, cinnamon, green chilies and onions and sauté till the onions become translucent.
Add mutton, ginger-garlic paste, salt and mix well. Add enough water.
Cover and cook till done.
Add cashew nut paste, mix well and continue to cook. Heat oil, add crushed black peppercorns and sauté. 

Add this tempering to the mutton. 

Add garam masala powder and cream and mix well. 

Transfer into a serving bowl and sprinkle some crushed black peppercorns and serve hot.

Mutanjan

Mutanjan
Ingredients

Rice 1 ½ cup
Mutton ½ kg
Garlic 10 cloves
Ginger 2 inch piece
Oil ¼ cup
Onion, thinly sliced 1
Black peppercorns 4
Cinnamon 2 sticks
Bay leaves 4
Green cardamoms 9
Black cardamoms 4
Nutmeg, powder ¼ tsp
Mace 1 blade
Yogurt, whisked 2 tbsp
Salt to taste
Sugar 1 ½ cup
Lemon juice 2 tbsp
Kewra water 2 tbsp
Rose water 2 tbsp
Cloves 4
Saffron a few strands

Method

Grind half the ginger with five cloves of garlic to a paste. 

Chop the remaining ginger and garlic finely. 

Heat oil in a pan and sauté onion till golden brown in colour. 

Add black peppercorns, cinnamon, two bay leaves, five green cardamoms, two black cardamoms, chopped ginger and garlic, nutmeg and mace and continue to sauté. 

Add mutton pieces, whisked yogurt, ginger-garlic paste, salt and sauté till oil separates and mutton turns to a golden brown colour. 

Add water and cook the mutton, cook further till all the water evaporates. 

Remove the mutton pieces and set aside. 

In a separate pan place sugar and half a cup of water and heat, stirring continuously, till sugar dissolves and the sugar syrup is of a thin consistency. 

Add lemon juice, one tablespoon of kewra water and rose water. 

Cover and remove from heat. 

Dissolve saffron in remaining kewra water and rose water. 

For the rice tie remaining bay leaves, black cardamoms, green cardamoms, cinnamon, and the cloves in a muslin cloth.
Heat water and add rice and this muslin pouch. 

Cook till rice is half done. 

Drain and remove the muslin pouch. 

Add cooked mutton to the half cooked rice and pour in the sugar syrup, stirring gently to mix the ingredients. 

Sprinkle the saffron dissolved in the kewra water and rose water. 

Cover and put on simmer for thirty minutes. 

Serve hot.

Meatball Pulao

Meatball Pulao

Ingredients

Mutton, minced 250 gm
Rice 1 ½ cup
Red chili powder 1 tsp
Garam masala powder ½ tsp
Coriander powder 1 tsp
Salt to taste
Ginger-garlic paste 1 tbsp
Oil 1 tbsp
Bay leaves 2 – 3
Green cardamoms 6 – 8
Black cardamoms 4 – 5
Black peppercorns 5 – 6
Cinnamon 1 inch stick
Cloves 4 – 5
Cumin seeds 1 tsp
Onions, sliced 2
Yogurt 1 cup
Mint leaves few for garnish

Method

Grind together mutton mince, red chili powder, garam masala powder, coriander powder, salt and 1 tsp ginger-garlic paste. 

Heat oil. 

Add bay leaves, green cardamoms, black cardamoms, black peppercorns, cinnamon, cloves and cumin seeds and sauté till fragrant.
Add the onions. 

Add the remaining ginger-garlic paste and sauté till 1 minute. 

Add yogurt and mix. 

Drain the rice and add to the masala. 

Add water, salt and mix. 

Cover and cook. 

Apply oil on your hands and shape the mince mixture into small balls and add to the rice. 

Stir lightly and cover and cook for 10-12 minutes. 

Keep stirring gently from time to time till both the rice and mince balls are cooked. Garnish with mint leaves and serve hot.

Meat Ball Pulao by Zarnak Sidhwa

Patiala Gosht

Patiala Gosht
Ingredients

Mutton boneless pieces 1 kg
Ginger, chopped 3 inch piece
Garlic, chopped 10 cloves
Oil 2 tbsp
Onions, chopped 2
Salt to taste
Black cardamoms 4
Cloves 5
Bay leaves 2
Cinnamon 2 inch stick
Black peppercorns, crushed 6
Red chili powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Tomatoes, chopped 2 medium
Cumin seeds, pounded 1 ½ tsp
Coriander leaves, chopped 2 tbsp
Ginger pieces chopped 3 inch piece

Method

Heat oil, add mutton pieces, onions, ginger-garlic paste and salt and sauté over low heat for about ten minutes. 

Add black cardamoms, cloves, bay leaves, cinnamon sticks and crushed black peppercorns and sauté for half a minute. 

Add water, cover and cook until meat is tender.
Remove the meat pieces from the gravy and keep aside. 

Add red chili powder, turmeric powder and coriander powder to the gravy and stir.
Increase the heat, add tomatoes and cook till pulpy.
Add water and simmer. 

Meanwhile skewer a ginger piece between two mutton pieces on two inch wooden sticks and place the skewers in the gravy and simmer for five minutes, turning the skewers at regular intervals.
Add cumin powder and stir for a minute. 

Arrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves. Serve hot.

Patiala Gosht by Zarnak Sidhwa

Bhuna Mutton

Bhuna Mutton
Ingredients

Mutton pieces ½ kg
Dry coconut, grated ¼ cup
Scraped coconut ¼ cup
Coriander seeds 4 tbsp
Fennel seeds ½ tsp
Ginger 1 inch piece
Green chilies 2
Coriander leaves ½ cup
Onions, chopped 4 medium
Garlic 15 cloves
Cinnamon 1 inch piece
Cloves 4 – 5
Black peppercorns 5 – 6
Caraway seeds ½ tsp
Poppy seeds 1 tsp
Fresh mint leaves 15 – 20
Cashew nuts 4 – 5
Turmeric powder ¾ tsp
Red chili powder 1 tbsp
Oil 4 tbsp
Salt to taste

Method

Grind coriander seeds, fennel seeds, ginger, green chilies, coriander leaves, one onion, garlic, dry coconut, fresh coconut, cinnamon, cloves, peppercorns, caraway seeds, poppy seeds, mint leaves, cashew nuts to a fine paste with sufficient water.
Add turmeric powder, chili powder, one tablespoon oil and salt to the mutton pieces and mix well. 

Set aside in the refrigerator for two hours to marinate.
Heat the remaining oil. 

Add the remaining onions and sauté till golden brown. 

Add the masala and sauté till oil separates.
Add the marinated mutton and sauté. 

Add water, cover and cook till done.

Bhuna Mutton by Zarnak Sidhwa

Mince Noodle Bake

Ingredients For Mince Noodle Bake:

Onion 1 cupShredded carrot 1 cup
Minced garlic 2 tsp
Mutton or beef mince 1/2 kg
Tomato Ketchup 1 cup
Crushed red chilies 1 tbsp
Salt 1 tsp

Mince Noodle Bake by Zarnak Sidhwa

Shepherd's Pie

Ingredients For Shepherd's Pie:

Mutton mince 1/2 kgChopped onion 1 cup
Mushrooms, sliced 1/2 cupGarlic clove, minced 1 
Peas 1 cup
Stock cube 1
Salt 1/2 tsp
Dried thyme 1/2 tspCrushed black pepper 1/4 tsp
Flour 1 tbsp
Tomatoes 1 cup
Bay leaf 1 
Ketchup 2 tbsp

For Garnishing:
Mashed carrots 1/2 kgButter 1 tbsp
Mashed potatoes 1/2 kg
Cups milk 2 1/2 cups
Cheddar cheese 1 cup
Thyme leaves 1 tbsp
Salt 1 tsp
Black pepper 1/4 tsp

Shepherd's Pie by Zarnak Sidhwa

Mutton Bafaat

Ingredients:
Meat 1 kg
Onions sliced 2
Ginger garlic paste 1 tbsp
Potatoes, cubed 2
Tomatoes, chopped 4
Jaggery 2 tbsp
Salt 1 tsp
Carrots, sliced 2
Green peas 1 cup
Oil 2 tbsp
For Grind
Dry red chilies 12 – 15
Cumin seeds 1 tbsp
Cinnamon 1”piece
Cloves 6
Green cardamoms 6
Black peppercorns 1 tbsp
Vinegar a little

Method

Grind the above ingredients with a little vinegar till smooth. 

Heat oil, fry onions till light brown. 

Add ginger garlic and meat and sauté till color of meat changes and then add water and let cook till done. 

Heat some more oil and fry the ground spices, add tomatoes, jaggery and salt, add meat and sauté, then add the green peas and carrots and simmer and serve.

Bafaat by Zarnak Sidhwa

Kid Gosht

Kid Gosht

Ingredients
Mutton, cut in cubes 1 kg
Onions sliced 6
Cinnamon 2 sticks
Cloves 8 – 10
Black cardamoms 5
Dry red chilies 8 – 10
Potatoes, halved & fried 1 kg
Cashew powder 200 gm
Salt 1 tsp
Coconut milk 1 cup
Oil 2 tbsp

Ingredients to Grind
Ginger 3”piece
Garlic 12 cloves
Cumin seeds 1 tbsp

Method

Grind ginger, garlic and cumin seeds. Marinate the mutton in it for atleast 4-6 hours. Heat oil, fry the onions, do not let them brown.
Add the whole spices and red chilies. 

Add meat and sauté, add water when color changes, let cook till done. 

Add in the fried potatoes, cashew nut powder, salt and coconut milk and cook for a little while more and then serve with roti.

Kid Gosht by Zarnak Sidhwa