Baked Chops

Baked Chops


  • ½ kg Mutton chops 
  • ½ cup Yogurt 
  • 1 tsp Ginger garlic paste 
  • 1 table spoon Green chili paste 
  • 2 tsp Cumin seeds (fried)
  • 1 tsp Papaya 
  • ½ tsp Black pepper 
  • ½ tsp Salt 
  • 2 Potato (chopped in slice)
  • 2 Tomato 
  • 1 tsp Oregano 
  • 1 cup Mozzarella cheese 
  • 2 tbsp Garlic (slice)
  • 2 tbsp Oil

How To Cook:

  1. First of all add Mutton Chops along with Yogurt, Ginger Garlic Paste, Green Chilies Paste, Cumin Seeds, Papaya, Black Pepper and Salt.
  2. Leave it for Half an Hour.
  3. After this in oven Dish add Chopped Potato in Sliced and Tomato as well.
  4. And Spread over Mutton Chops Mixed with Masala.
  5. Now add Oregano, Mozzarella Cheese and Garlic.
  6. In the End add Oil and Bake in oven for 180 c for Half an Hour.

Bombay Mutton Curry

Bombay Mutton Curry


  • 1/2 kg Mutton (boiled) 
  • 1 table spoon Salt 
  • 1 table spoon Ginger garlic paste 
  • 1 table spoon Coriander powder 
  • 1 table spoon Red chilli powder 
  • 1/2 table spoon Turmeric 
  • 1 table spoon Rice flour 
  • 1/2 table spoon Tamarind paste 
  • 1 table spoon Sesame seeds 
  • 1 table spoon Peanuts 
  • 2 table spoon Coconut flakes 
  • 1 Onion (thin slice) 
  • 1/2 cup Oil 
  • 2_3 Curry leaves 
  • 3/4 table spoon Mustard seed 

How To Make:

  1. Boil Mutton with three cup Water, Turmeric, Whole cumin & one Slice Onion till one Cup of soup Remains.
  2. Heat Oil in a Pan put Curry leaves & Mustard Seed.
  3. Add onion Fry Golden Brown.
  4. Now add all Dry spices & Cook well.
  5. Roast Sesame seed, Peanuts & Coconut flake Grind them.
  6. Add this Ground Spices & Mutton in pan let it cook on slow Flame.
  7. Put rice Flour & Tamarind paste cook three Minutes more.
  8. Serve with Boiled Rice.

Keri Ka Qeema



  • ½ killo gram Mince
  • Raw mango Three
  • Onion Three (chopped)
  • Green chilies Four  (chopped)
  • Coriander leaves One bunch (chopped)
  • Mint leaves One bunch (chopped)
  • Curry leaves few
  • Oil ½ cup
  •  1 t spoon Turmeric
  •  1 t spoon Ginger  (chopped)
  • 1 table spoon Ginger garlic paste
  • ½  t spoon Onion seeds
  • ½ table spoon Chili powder
  • Salt to taste

How To Cook:

  1. In a pan put together Mince, Salt, Ginger garlic paste, Turmeric and chili powder.
  2. Cook over low flame without adding water.
  3. Cook till water dries, add in oil, raw mango cut into pieces, Onion, few curry leaves and onion seeds. Slightly fry. Cook till mince is tender.
  4. Now add ginger, green chilies, coriander leaves and mint leaves.
  5. Simmer for 5 minutes.
  6. Lastly serve with Paratha.

Bihari Keema



  • Mince ½ kg (double machined)
  • 1 cup Yogurt
  • 1 Table Spoon Poppy seeds (heaped)
  • 1 Table Spoon Coconut  heaped (desiccated)
  • Button Red chilies 12
  • Cloves Three
  • Two Cinnamon sticks
  • Three Green cardamom
  • 1 Table Spoon Raw papaya heaped (grinded)
  • 1 Table Spoon Ginger garlic paste  (heaped)
  • Clarified butter/oil ½ cup
  • 1 Table Spoon Salt
  • 3 Table Spoon Brown onion (grinded)
  • 1 Table Spoon Allspice
  • Fresh coriander for garnish
  • Green chilies for garnish

How  To Make:

  1. Roast and grind Together poppy seeds, desiccated coconut, button red chilies, cloves, cinnamon and green cardamom.
  2. Marinate mince with raw Papaya and Ginger Garlic paste and keep for Two Hours.
  3. Heat Clarified Butter add roasted and grinded masala with ¼ cup water, salt and fry for few minutes.
  4. Add Marinated mince, mix well and add yogurt.
  5. Cover and cook on slow flame till water dries.
  6. Then add brown onion and Allspice and give simmer of coal.
  7. Garnish with coriander and green chilies and serve.
  8. Serve hot with Khameeri paratha.

Ginger Mutton Curry

Ginger Mutton Curry Recipe Of  The Day


(1)TURMERIC 1 tspoon
(4)SALT as required
(5)MUTTON 1/2 kg
(6)LEMON 2
(7)YOGURT 1/2cup
(10)OIL 1cup

How To Make Ginger Mutton Curry

Fry onion in oil till it turns golden brown. Now add half kg mutton, salt, one tspoon ginger
garlic paste and 1 tspoon turmeric and cook. Then meat water dries half cup luke warm water
and cook till meat tender. Add half cup of yogurt and saute’ it. When oil form a separate
a layer, put 1/2 tspoon crushed black pepper, chopped green chillies, ginger and lemon
juice and cook it on low flame for ten minutes. you dish is ready for eat. enjoy with Khamere bread.

See More Recipes:

Shahi Mutton Korma

Mutton Korma: A Traditional Dish of  Pakistan.



(1)    1/2 Tea Spoon Black Cumin
(2)    Pinch of saffron
(3)    1 Tea Spoon Garam Masala
(4)    Turmeric: tip of a Tea Spoon
(5)    Salt to taste
(6)    1 Cup clarified butter (Ghee)
(7)    1 Table Spoon Ginger paste
(8)    1 Table Spoon Garlic paste
(9)    1 big Onion in thinly sliced
(10) 8 green cardamom
(11) 1 KG lamb Meat (shoulder or leg)
(12) 4 Degi Red Mirch
(13) 2 Table Spoon Coriander seeds (roasted and ground)
(14) 1 Cup Yogurt
(15) 8 Almonds

How To Make: Shahi Mutton Korma 

Take the Lamb Meat and in a bowl beat yogurt along with salt,half of ginger &
garlic paste,turmeric & coriander powder (fresh roasted & ground) red chilli
and almond paste and leave the meat in this marination for two hours.

Heat the oil in a wide, heavy pot over a medium-high flame. Put in the onions.
Stir and fry the onions until they turn a brownish colour. Now add the remaining
ginger garlic paste to this and saute it for three to four minutes.Then add marinated
Lamb Meat in the onions and fry the meat for five minutes
When its going to dry add two cup of water and cook until the meat is tender.
Now add green cardamom, Black Cumin and a Pinch of saffron. now put it on low flame.

As much you put it on low flame it’s getting more tasty.



852782    GOLA KOFTA 


  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese


  1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate.
  3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.