Lamb on Arshad Siddiqui

Meatball Biryani (Kofta Biryani)

Sun, 03 May 2015 10:54:00 +0000

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

Sat, 10 Sep 2016 02:30:00 +0100

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)

Mon, 22 Aug 2016 02:05:00 +0100

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 #

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

Serve hot with naan, roti, or plain rice.

Seekh Kebab Barbecue

Wed, 15 Apr 2015 12:53:00 +0000

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 #

Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
Crush the toasted spices using a mortar and pestle.
In a large bowl, combine the lamb mince with onion, green chillies, coriander leaves, ginger, garlic, crushed spices, salt, and mustard oil. Mix thoroughly.
Marinate the mixture for 2 hours in the fridge.
Preheat the barbecue.
Shape the mince mixture into round balls, thread them onto skewers, and flatten around the skewer to form the seekh kebabs.
Grill the kebabs on the barbecue until cooked through and slightly charred.
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

Thu, 27 Mar 2014 00:00:00 +0100

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

Sat, 23 Nov 2013 09:55:00 +0000

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

Lamb

Sat, 19 Jun 2010 00:00:00 +0000

Lamb #

Home | Recipe

Haandi Aloo Ghosht

Sun, 25 Dec 2022 00:00:00 +0100

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 #

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

Serve hot with naan, roti, or rice.

Karahi Ghosht

Sun, 03 May 2020 15:32:00 +0100

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

Thu, 12 Apr 2018 15:23:00 +0100

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

Bhindi Ghosht

Fri, 22 Apr 2016 16:31:00 +0000

Bhindi Ghosht is a classic South Asian dish that combines tender lamb or mutton with fresh okra (bhindi) cooked in a flavorful spiced tomato gravy. This hearty and aromatic curry is perfect for a comforting meal.

Ingredients #

½ kg lamb or mutton
½ kg okra (bhindi)
2 medium onions (sliced)
1 tomato (chopped)
2 cardamom pods
1 inch ginger (finely chopped)
3 cloves garlic (finely chopped)
1 can tomato puree
1½ tsp coriander powder
1 tsp Shaan Karahi Masala
½ tsp chilli powder
Salt (to taste)
4 tbsp oil
½ cup water
3 jalapenos (sliced vertically on one side)
1 tbsp dried fenugreek (methi) leaves

Recipe #

Add oil to a wok (karahi), and when it is hot, add the onions.
Fry till the edges start to turn golden brown.

Harissa

Mon, 09 Dec 2013 11:20:00 +0000

Harissa is a very popular meat preparation, traditionally made for breakfast.
It is slow-cooked for hours with warming spices — and yes, stirred by hand for a very long time. With the sharp dip in temperatures, Harissa becomes the most sought-after delicacy during winters in Srinagar.

History #

It is said that the concept of Harissa was brought to Kashmir by Mirza Hyder Duglat of Yarkand during the Chak period in 1540.
Some historians trace its origins to Central Asia, which greatly influenced Kashmiri art, custom, rituals, belief, and cuisine — blessing the region with this flavoursome delight.

Chard Gosht

Thu, 29 Aug 2013 16:10:00 +0100

Chard Gosht #

Recipe that I have tried, and can vouch for 😊
This is a combined version of two different dishes: Sakhpaita (spinach and lentils) and Daal Gosht (lentils and meat).

Ingredients #

Green lentils (moong daal) – about 2 cups
Lamb (small pieces, diced) – ½ kg
Swiss chard (finely sliced) – 1 bunch
Fresh coriander (chopped) – 1 bunch
Onion (chopped) – 2
Garlic (finely chopped) – 4 cloves
Ground cumin – ½ teaspoon
Black pepper – 5 (whole)
Salt – to taste
Olive oil – ½ cup
Lemon juice – 1 tablespoon
Water – 6 cups

Recipe #

Pressure cook the lentils with water, then simmer until the lentils are nearly cooked.
In a separate pot, sauté the onions with half the olive oil for 5 minutes.
Add the meat, cumin, salt, and black pepper, and cook until browned.
Add the cooked lentils along with their water to the meat mixture.
Cook for about 15 minutes, until the lentils and meat are almost done.
In a skillet, heat the remaining olive oil, sauté the garlic, add the chopped coriander, and cook for 1 minute.
Stir the garlic-coriander mixture into the lentils.
Add the Swiss chard and lemon juice, cook over low heat for 3 minutes, then remove from the heat.

Enjoy with roti or rice!