Lamb

Meatball Biryani (Kofta Biryani)

May 3, 2015
Recipes, Main-Course
Biryani, Meatball, Kofta, Lamb, Chicken, Rice

Meatball Biryani, also known as Kofta Biryani, is a delicious layered rice dish featuring tender meatballs cooked in a fragrant and spiced curry. This rich and aromatic biryani combines succulent koftas with perfectly cooked basmati rice, enhanced by saffron and crispy fried onions, making it a true feast for the senses.

Ingredients #

Basmati Rice #

  • 500 g

For the Kofta #

  • 1 kg lamb or chicken mince
  • 3 large onions (very finely chopped)
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp garam masala
  • 3 tbsp tomato ketchup
  • ½ cup coriander leaves (finely chopped)
  • Salt to taste

For the Kofta Curry #

  • 4 large tomatoes (diced)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp chilli powder
  • 5 tbsp vegetable/canola/sunflower oil
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • Salt to taste

For Garnish #

  • 1 large onion (finely sliced)
  • 1 tbsp saffron strands
  • 3 tbsp warm milk
  • 3-4 tbsp coriander leaves (chopped)

Recipe #

Wash the rice and soak in warm water for 20 minutes.
Cook the rice till almost done, then drain and keep aside.

Nihari

September 10, 2016
Recipes, Non-Vegetarian
Nihari, Indian, Pakistani, Non-Vegetarian, Winter, Lamb, Beef, Slow-Cooked

Nihari #

Nihari (Urdu: نهاری‎) is a rich, slow-cooked meat stew made from lamb or beef shanks and often enhanced with bone marrow. Traditionally eaten after Fajr prayers, its name comes from the Arabic word “Nahar” (نهار) meaning “day.”

The dish simmers overnight in large vessels known as shab deg—resulting in intensely deep flavours and melt-in-the-mouth meat. Though chicken versions exist, beef shanks or lamb leg bring out the best texture and taste.

Keema Baingan (Mince Meat with Roasted Eggplant)

August 22, 2016
Recipes, Non-Vegetarian
Keema, Baingan, Mince, Eggplant, Lamb, Dinner

Keema Baingan (Mince Meat with Roasted Eggplant) #

A flavourful dish combining smoky roasted eggplant with spiced lamb mince, perfect with roti or rice.

Ingredients #

  • 2 large Eggplants (aubergine / brinjal / baingan)
  • 500 g Lamb mince
  • 3 large Onions, sliced
  • 1 tbsp Ginger Garlic Paste
  • 3 Tomatoes, chopped
  • 4 Green Chillies, chopped
  • 1 bunch Green Coriander, chopped
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • Salt to taste
  • Oil
  • 1 tsp Cumin seeds (optional)

Recipe #

  1. Apply oil on the outside of eggplants and roast them directly on a low gas flame, turning occasionally until the skin is completely blackened.
  2. Place roasted eggplants in cold water. Once cool, scoop out the soft insides, discarding the blackened skin, and mash the pulp until smooth.
  3. Heat oil in a wok (karahi), add cumin seeds (if using), and let them splutter.
  4. Add sliced onions and fry until golden.
  5. Add ginger garlic paste and sauté for a minute.
  6. Add lamb mince and cook until it begins to brown.
  7. Add chopped tomatoes, green chillies, coriander, turmeric, coriander powder, and salt.
  8. Simmer on low heat for about 30 minutes, until the mince is cooked and flavours are blended.
  9. Stir in the mashed eggplant, mix well, and simmer for another 10 minutes.

Serve hot with naan, roti, or plain rice.

Seekh Kebab Barbecue

April 15, 2015
Recipes, Main Courses
Barbecue, Kebab, Grilled, Lamb

Seekh Kebab is a classic South Asian barbecue dish made from spiced minced lamb, shaped onto skewers and grilled to perfection. This recipe combines aromatic spices with fresh herbs to create juicy, flavorful kebabs ideal for outdoor grilling or a smoky indoor barbecue.

Ingredients #

  • 1 kg lamb mince
  • 1 onion (finely sliced)
  • 3 green chillies (finely sliced)
  • 7 coriander leaves (roughly chopped)
  • 1 tbsp ginger (peeled and finely grated)
  • 5 garlic cloves (peeled and finely grated)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper
  • 1 tbsp mustard oil
  • 1½ tbsp salt (or to taste)
  • 1 lemon

Recipe #

  1. Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
  2. Crush the toasted spices using a mortar and pestle.
  3. In a large bowl, combine the lamb mince with onion, green chillies, coriander leaves, ginger, garlic, crushed spices, salt, and mustard oil. Mix thoroughly.
  4. Marinate the mixture for 2 hours in the fridge.
  5. Preheat the barbecue.
  6. Shape the mince mixture into round balls, thread them onto skewers, and flatten around the skewer to form the seekh kebabs.
  7. Grill the kebabs on the barbecue until cooked through and slightly charred.
  8. Remove the kebabs from the skewers and immediately squeeze 3-5 drops of lemon juice on each to enhance the flavor.

Note: 1 kg of lamb mince will make approximately 18-20 seekh kebabs.

Tandoori Raan

March 27, 2014
Recipes, Non-Vegetarian
Lamb, Roast, Tandoori, Non-Vegetarian, Indian

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.

Tehri

November 23, 2013
Recipes, Non-Vegetarian
Rice, Lamb, Non-Vegetarian

Tehri was a Sunday lunch in childhood. ‘Tehri’ is yellow rice with potato and peas.
I had a different version with meat once at a friend’s place and have not forgotten the taste yet.
So a while back when my taste buds asked for it, I was on the phone with my friend and asked his mum for the recipe — thanks to her for sharing it.

Ingredients #

  • Lamb, cut into pieces – ½ kg

Haandi Aloo Ghosht

December 25, 2022
Main Dishes
Lamb, Curry

Ingredients #

  • Lamb – 500 grams
  • Potatoes – 5 to 6
  • Onions – 2 medium
  • Ginger garlic paste – 2 tablespoons

Whole spices:
(specific spices not listed — add as per preference)

Spice powders:

  • Turmeric powder

  • Chilli powder

  • Cumin powder

  • Garam masala powder

  • Mustard oil

  • Salt

  • Fresh coriander (optional)

Recipe #

  1. Add lamb to the haandi (cooking pot).
  2. Add chopped onions and ginger garlic paste.
  3. Add whole spices.
  4. Add salt, turmeric powder, and chilli powder.
  5. Cook for approximately 30 minutes until the lamb is slightly cooked.
  6. Add potatoes.
  7. Cook until both potatoes and lamb are fully done.
  8. Add mustard oil.
  9. Add cumin powder and garam masala powder.
  10. Cook for a few minutes until oil separates.
  11. Garnish with fresh coriander (optional).

Serve hot with naan, roti, or rice.

Karahi Ghosht

May 3, 2020
Main-Course, Meat Dishes
Karahi, Gosht, Lamb, Mutton, Pakistani Cuisine

Ingredients #

  • Lamb meat – 1 kg
  • Ginger garlic paste – 1 tablespoon
  • Oil – 1/4 cup
  • Onions (finely diced) – 3
  • Tomatoes (finely chopped) – 6 medium
  • Yoghurt – 1/2 cup

Whole Spices #

  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Black pepper (whole) – 1/2 tsp
  • Dried fenugreek (kasoori methi) – 1/2 tsp
  • Dried red chillies – 2

Powdered Spices #

  • Kashmiri chilli powder – 1 tsp

Lamb Stew - Khushi Style

April 12, 2018
Main-Course, Meat
Lamb, Stew, Pressure-Cooker, Comfort-Food

One of the best lamb stew recipes I’ve tried — courtesy of my dear cousin Khushi, who learnt it from her mum. I bargained this recipe from her in return for sharing a barbecue recipe!

Ingredients #

Meat & Veg

  • Lamb shoulder – 750g
  • Onion (sliced) – 4
  • Ginger garlic paste – 2 tsp
  • Tomato – 1
  • Green chilli – 2
  • Salt – to taste
  • Cooking oil

Whole Spices