20 Delicious Pakistani Lamb and Mutton Recipes to Savor

Pakistani lamb and mutton dishes are a delicious blend of rich flavors and vibrant spices that bring warmth to any meal. From tender kebabs to hearty curry, these recipes celebrate the unique culinary traditions of Pakistan, making them perfect for both everyday dinners and special occasions. Get ready to fill your kitchen with mouthwatering aromas and savor each delightful bite!

Nihari: Slow-Cooked Lamb Stew

Nihari is a beloved dish in Pakistani cuisine, known for its rich flavors and tender meat. This slow-cooked lamb stew is perfect for cozy dinners, offering a deep, spicy taste that warms the soul. With spices like ginger and garam masala, each bite is a delight, making it a favorite for special occasions and family gatherings.

While it may seem intricate, making Nihari is quite accessible. The slow cooking allows the flavors to meld beautifully, ensuring a tender, melt-in-your-mouth experience. Serve it with naan or rice for a fulfilling meal that everyone will enjoy.

Ingredients

• 2 pounds lamb or mutton, cut into pieces
• 4 tablespoons ghee or oil
• 2 large onions, finely sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Nihari spice mix (or garam masala)
• 1 teaspoon turmeric powder
• 2 tablespoons tomato paste
• 4 cups water
• Salt, to taste
• Fresh coriander for garnish
• Lemon wedges, for serving
• Naan or rice, for serving

Instructions

1. Heat ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until they are golden brown.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the lamb pieces, browning them on all sides.
4. Mix in the Nihari spice mix, turmeric, and tomato paste, ensuring the meat is well-coated.
5. Add water and salt, then bring to a boil. Reduce the heat to low, cover, and let it simmer for 3-4 hours. The longer it cooks, the more tender the meat will be.
6. Once cooked, garnish with fresh coriander and serve with lemon wedges and your choice of naan or rice.

Kofta Curry: Spiced Meatballs in Gravy

Kofta curry is a delightful dish that brings together spiced meatballs simmered in a rich, flavorful gravy. The tender lamb or mutton meatballs are infused with aromatic spices, making each bite a burst of flavor. This recipe is straightforward, perfect for both beginners and seasoned cooks looking for a comforting meal.

The gravy is typically made with tomatoes, onions, and spices, creating a warm and satisfying sauce that pairs beautifully with rice or naan. Not only is it delicious, but it also fills your kitchen with a wonderful aroma that beckons everyone to the dinner table.

Ingredients

• 500g ground lamb or mutton
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh cilantro
• 1 can (400g) crushed tomatoes
• 2 tablespoons cooking oil
• Water as needed

Instructions

1. In a mixing bowl, combine the ground meat, half of the chopped onions, garlic, ginger, green chilies, cumin seeds, coriander powder, garam masala, turmeric powder, salt, and chopped cilantro. Mix well and form small meatballs.
2. Heat oil in a pan over medium heat and sauté the remaining onions until golden brown. Add the crushed tomatoes and cook until the oil separates.
3. Carefully add the meatballs to the gravy. Gently stir to coat the meatballs with the sauce. Add water to reach your desired consistency.
4. Simmer on low heat for about 20 minutes, allowing the flavors to meld and the meatballs to cook through.
5. Serve hot with steamed rice or naan, garnished with additional cilantro.

Rogan Josh: Aromatic Lamb Curry

Rogan Josh is a classic dish that brings the flavors of Pakistan to your kitchen. This aromatic lamb curry is known for its rich, spicy, and fragrant profile, making it a delightful choice for any meal. With tender pieces of lamb cooked in a blend of spices and a luscious sauce, this recipe is not just tasty but also quite simple to make.

The combination of spices like cardamom, cinnamon, and cloves creates a warm and inviting flavor that pairs beautifully with rice or naan. Whether you’re serving it on a cozy evening or impressing guests at a dinner party, Rogan Josh is sure to please everyone at the table.

Ingredients

• 2 lbs lamb, cut into chunks
• 2 medium onions, finely sliced
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups yogurt
• 2 tablespoons vegetable oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1-2 green chilies, slit (optional)
• Salt to taste
• Cilantro for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the lamb pieces and brown them on all sides.
4. In a bowl, whisk together the yogurt and spices (coriander, cumin, turmeric, red chili powder, and salt). Add this mixture to the pot, stirring well to coat the lamb.
5. Add a cup of water, cover, and simmer on low heat for about 1.5 to 2 hours, or until the lamb is tender.
6. Once the lamb is cooked, stir in the garam masala and green chilies. Simmer uncovered for another 10 minutes to thicken the sauce.
7. Garnish with fresh cilantro before serving. Enjoy your Rogan Josh with rice or naan!

Lamb Karahi: Stir-Fried Dish

Lamb Karahi is a vibrant stir-fried dish that captures the essence of Pakistani cuisine. It showcases tender pieces of lamb cooked in a spicy tomato-based sauce, giving it a rich and hearty flavor. The use of fresh green chilies and tomatoes adds a delightful twist, making each bite a burst of taste. This dish is not only delicious but also easy to prepare, perfect for a weeknight meal or a special occasion.

The combination of spices and fresh ingredients results in an irresistible aroma that will fill your kitchen. Whether served with naan or rice, Lamb Karahi is sure to impress your family and friends. Let’s dive into the recipe!

Ingredients

• 1 kg lamb, cut into pieces
• 4 tablespoons oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 medium tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• Fresh cilantro, for garnishing

Instructions

1. Heat oil in a karahi or deep pan over medium heat. Add cumin seeds and sauté until aromatic.
2. Add the chopped onions and cook until golden brown. Stir in garlic and ginger, cooking for another minute.
3. Mix in the lamb pieces, browning them evenly. Season with salt, turmeric, coriander powder, and red chili powder.
4. Add the chopped tomatoes and green chilies, stirring well. Cover and cook on low heat until the lamb is tender, about 30-40 minutes.
5. Once the lamb is cooked, uncover and let it simmer until the sauce thickens to your liking. Garnish with fresh cilantro before serving.

Biryani: A Flavorful Lamb Dish

Biryani is a beloved dish that combines fragrant basmati rice with succulent pieces of lamb or mutton, infused with aromatic spices. This dish is known for its rich taste and layered flavors that will tantalize your taste buds. Making biryani can be simple, especially if you follow a straightforward recipe. It’s perfect for family gatherings or special occasions, bringing warmth and joy to the dining table.

The key to a great biryani lies in the marination of the meat and the cooking process that allows the flavors to meld beautifully. Each bite of this dish promises a delightful experience that pairs wonderfully with yogurt or a fresh salad.

Ingredients

• 2 cups basmati rice
• 500 grams lamb or mutton, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 1/4 cup plain yogurt
• 3-4 green chilies, slit
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 4 cups water
• Salt to taste
• 3 tablespoons cooking oil or ghee

Instructions

1. Marinate the Meat: In a bowl, combine the lamb pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Let it marinate for at least 1 hour, or overnight for best results.
2. Prepare the Rice: Rinse the basmati rice until the water runs clear. Soak it in water for about 30 minutes, then drain.
3. Cook the Lamb: In a large pot, heat the oil or ghee over medium heat. Add sliced onions and sauté until golden brown. Stir in the marinated lamb and cook until browned. Add tomatoes, green chilies, mint, and coriander. Cook until the tomatoes soften.
4. Add Water: Pour in the water and bring it to a boil. Add the soaked and drained rice on top of the meat mixture.
5. Cook the Biryani: Once it starts boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 25-30 minutes until the rice is cooked and the flavors are well combined.
6. Finishing Touch: Sprinkle garam masala on top, cover, and let it sit for another 10 minutes. Serve hot with yogurt or a side salad.

Chapli Kebab: Minced Lamb Patties

Chapli Kebab is a deliciously spiced minced lamb patty, originating from Pakistan’s Khyber Pakhtunkhwa province. These kebabs are known for their crispy exterior and succulent interior, making them a perfect appetizer or main dish. The blend of spices brings a wonderful depth of flavor that pairs beautifully with chutneys or yogurt.

This recipe is quite simple to make, requiring only a few ingredients and minimal cooking time. Whether you’re new to cooking or a seasoned chef, these kebabs are sure to impress your family and friends!

Ingredients

• 500 grams minced lamb
• 1 medium onion, finely chopped
• 2-3 green chilies, chopped
• 1/4 cup fresh coriander, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt, to taste
• 1 egg
• 1/2 cup breadcrumbs
• Oil, for frying

Instructions

1. Mix Ingredients: In a large bowl, combine minced lamb, chopped onion, green chilies, fresh coriander, cumin seeds, coriander powder, garam masala, red chili powder, salt, egg, and breadcrumbs. Mix well until fully combined.
2. Shape Kebabs: Take a handful of the mixture and shape it into flat round patties, about 1/2 inch thick.
3. Heat Oil: In a frying pan, heat oil over medium heat. Once hot, carefully add the patties in batches, ensuring not to overcrowd the pan.
4. Fry Kebabs: Fry the kebabs for about 4-5 minutes on each side or until they are golden brown and cooked through.
5. Serve: Remove from the pan and drain on paper towels. Serve hot with chutney or yogurt on the side.

Mutton Pulao: Fragrant Rice Dish

Mutton Pulao is a delightful dish that brings an aromatic blend of spices and tender meat to the table. This rice dish is both satisfying and packed with flavor, making it a favorite for family gatherings and special occasions. It’s surprisingly simple to prepare, which makes it perfect for both seasoned cooks and those just starting out.

The mutton is cooked until it’s juicy and flavorful, while the basmati rice absorbs all the spices, creating a comforting meal. Enjoy it with a side of yogurt or salad to balance the richness. Here’s how you can make your own delicious Mutton Pulao.

Ingredients

• 1 pound mutton, cut into pieces
• 2 cups basmati rice
• 4 cups water
• 1 large onion, sliced
• 2 tomatoes, chopped
• 3-4 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 cup yogurt
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish
• 2-3 tablespoons cooking oil or ghee

Instructions

1. Heat oil or ghee in a large pot. Add sliced onions and sauté until golden brown.
2. Add the ginger-garlic paste and mutton pieces. Cook until the mutton is browned.
3. Mix in tomatoes, green chilies, cumin seeds, coriander powder, turmeric, and salt. Cook for about 5 minutes.
4. Add yogurt and stir well. Cover the pot and let it simmer for about 30 minutes or until the mutton is tender.
5. Meanwhile, rinse the basmati rice in cold water until the water runs clear. Soak it for 30 minutes, then drain.
6. Once the mutton is cooked, add the soaked rice and water to the pot. Bring to a boil, then reduce heat to low and cover. Cook for 20-25 minutes until the rice is fluffy and water is absorbed.
7. Sprinkle garam masala over the top and let it rest for 10 minutes before serving.
8. Garnish with fresh cilantro and enjoy your Mutton Pulao!

Siri Paye: Traditional Lamb Soup

Siri Paye is a rich and comforting traditional dish from Pakistan, made primarily from the trotters (paye) and head (siri) of lamb. This soup is known for its deep, savory flavor, often enhanced with aromatic spices and herbs. It’s a popular choice for special occasions and is cherished for its hearty texture and warm, soothing qualities.

Making Siri Paye is simpler than one might think! All you need are a few essential ingredients, and the slow-cooking method allows the flavors to meld beautifully. Whether you’re looking for a cozy meal on a chilly day or a dish to impress guests, this traditional lamb soup will undoubtedly hit the spot.

Ingredients

• 2 lamb trotters
• 1 lamb head, cleaned and chopped
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Juice of 1 lemon
• Water as needed

Instructions

1. Prepare the Lamb: In a large pot, add the cleaned trotters and lamb head. Cover with water and bring to a boil, skimming off any foam that rises to the surface.
2. Add Ingredients: Once the water is boiling, add the chopped onion, tomatoes, green chilies, and ginger-garlic paste. Stir in the cumin seeds, coriander powder, turmeric powder, and salt. Reduce the heat to low and let it simmer for about 2-3 hours until the meat is tender and falling off the bone.
3. Finish the Soup: Stir in the garam masala and check for seasoning. If you prefer a thinner consistency, add more water and simmer for an additional 15 minutes.
4. Serve: Ladle the soup into bowls, garnish with fresh coriander leaves, and drizzle with lemon juice before serving. Enjoy your warm and hearty Siri Paye!

Lamb Korma: Creamy Curry Delight

Lamb Korma is a delightful dish that combines tender pieces of lamb with a rich and creamy sauce. This curry is known for its subtle flavors and melt-in-your-mouth meat. It’s a comforting meal that brings warmth to any dining table, making it a favorite in many households.

The best part is that Lamb Korma is quite simple to make, even for those who may not have extensive cooking experience. With a few key ingredients and spices, you can create a memorable dish that everyone will love.

Ingredients

• 1 lb lamb, cut into cubes
• 1 onion, finely chopped
• 2-3 tablespoons ghee or oil
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 cup yogurt
• 1/2 cup cream
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute.
3. Add the lamb cubes and cook until browned on all sides.
4. Sprinkle in the coriander powder, garam masala, turmeric powder, and salt. Mix well.
5. Reduce the heat and add yogurt, stirring to combine. Cover the pan and let it simmer for about 30 minutes, or until the lamb is tender.
6. Stir in the cream and let it cook for an additional 5-10 minutes. Adjust seasoning if needed.
7. Garnish with fresh cilantro before serving. Enjoy with naan or rice!

Bhuna Gosht: Spicy Stir-Fried Lamb

Bhuna Gosht is a popular dish in Pakistani cuisine known for its rich flavors and spicy kick. This stir-fried lamb recipe features tender pieces of meat cooked in a blend of aromatic spices, resulting in a dish that is both satisfying and full of character. It’s a great way to bring the warmth of traditional Pakistani flavors to your table.

Making Bhuna Gosht is quite simple, even for those who might be new to cooking. With just a few ingredients and some basic cooking techniques, you can create a meal that impresses family and friends alike. Serve it with rice or naan for a complete and delicious meal.

Ingredients

• 1 kg lamb or mutton, cut into pieces
• 4 tablespoons oil
• 2 large onions, finely sliced
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh coriander for garnish
• 1/2 cup water

Instructions

1. Heat oil in a large pan over medium heat. Add sliced onions and sauté until golden brown.
2. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
3. Add the lamb pieces and sauté until they start to brown on all sides.
4. Mix in the cumin, coriander, red chili powder, turmeric, and salt, ensuring the meat is well-coated with spices.
5. Pour in the water, cover the pan, and let it simmer on low heat for about 45 minutes, or until the meat is tender.
6. Remove the lid and cook for an additional 10-15 minutes to thicken the gravy, stirring occasionally.
7. Garnish with fresh coriander before serving. Enjoy with rice or naan!

Kashmiri Lamb Shanks: Braised Delight

Kashmiri Lamb Shanks are a delightful dish that brings together rich flavors and tender meat. The lamb is slow-cooked until it’s fork-tender, soaking up the spices and aromatic ingredients. With a beautiful balance of savory and slightly tangy notes, this dish is perfect for any special occasion or cozy family dinner.

This recipe is surprisingly simple to make, requiring only a few steps to achieve a flavorful result. Whether you’re a novice in the kitchen or a seasoned chef, you can impress your guests with this exquisite dish.

Ingredients

• 2 lamb shanks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cup yogurt
• 2 cups water or broth
• Salt, to taste
• Fresh coriander, for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. Stir in the garlic, ginger, and all the spices. Cook for a couple of minutes until fragrant.
3. Add the lamb shanks and sear them on all sides until browned.
4. Reduce the heat and mix in the yogurt, ensuring the lamb is coated. Pour in the water or broth, add salt, and bring to a boil.
5. Cover the pot and reduce the heat to low. Simmer for about 1.5 to 2 hours, until the lamb is tender.
6. Garnish with fresh coriander before serving with steamed rice or naan.

Mutton Dahi Masala: Yogurt-Based Curry

Mutton Dahi Masala is a creamy, yogurt-based curry that brings a delightful tang and richness to your dining table. It’s a favorite in many Pakistani households, known for its tender mutton pieces simmered in a spiced yogurt sauce. The balance of spices and the tartness of yogurt create a luscious flavor that’s both comforting and satisfying.

This dish is not overly complicated to prepare, making it perfect for both novice cooks and seasoned chefs. With just a handful of ingredients and simple steps, you can whip up this delicious curry that pairs wonderfully with naan or rice.

Ingredients

• 500 grams mutton, cut into pieces
• 1 cup plain yogurt
• 2 medium onions, finely sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• 1/4 cup cooking oil
• Fresh coriander leaves, for garnish

Instructions

1. Heat oil in a pan and add cumin seeds. Once they splutter, add sliced onions and sauté until golden brown.
2. Stir in the ginger-garlic paste and cook for a couple of minutes until fragrant.
3. Add chopped tomatoes and cook until they soften. Mix in the turmeric, red chili powder, coriander powder, and salt.
4. Add the mutton pieces and stir well to coat them in the spices. Cook for about 5 minutes.
5. Lower the heat and add the yogurt gradually, stirring continuously to avoid curdling. Cook for 30-40 minutes until the mutton is tender.
6. Add the slit green chilies in the last 10 minutes of cooking. Adjust seasoning as needed.
7. Garnish with fresh coriander leaves before serving.

Mutton Seekh Kebabs: Grilled Skewers

Mutton Seekh Kebabs are a delightful treat, bursting with flavors that are both savory and aromatic. These grilled skewers are made from minced mutton, mixed with spices and herbs, resulting in a dish that’s juicy and packed with taste. Perfect for gatherings or a cozy dinner, they are surprisingly simple to prepare, making them a favorite among both seasoned cooks and beginners.

With a charred exterior and juicy interior, these kebabs are sure to impress. Serve them with mint chutney and sliced onions for a complete experience. They are not only delicious but also a great way to enjoy the rich flavors of Pakistani cuisine!

Ingredients

• 500 grams minced mutton
• 1 onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1 tablespoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon lemon juice
• Wooden skewers, soaked in water

Instructions

1. Mix the Ingredients: In a large bowl, combine minced mutton, chopped onion, ginger-garlic paste, green chilies, red chili powder, garam masala, cumin powder, salt, coriander, and lemon juice. Mix well until combined.
2. Shape the Kebabs: Take a portion of the mixture and mold it around the soaked skewers, forming cylindrical shapes. Ensure they adhere well to avoid falling apart while cooking.
3. Preheat the Grill: Preheat your grill or tandoor to medium-high heat. You can also use a stovetop grill pan.
4. Grill the Kebabs: Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until they are evenly charred and cooked through.
5. Serve: Remove from the grill and let them rest for a minute. Serve hot with mint chutney and sliced onions.

Lamb Saag: Spinach and Lamb Dish

Lamb Saag is a delightful dish that combines tender lamb pieces with fresh spinach, creating a warm and comforting meal. The rich flavors of the lamb blend beautifully with the earthy taste of the spinach, making it a favorite in many Pakistani homes. Plus, it’s a straightforward recipe that doesn’t require complicated steps, making it perfect for both beginners and seasoned cooks.

This dish is not only delicious but also packed with nutrients from the spinach. It can be served with naan or rice, allowing you to soak up the flavorful gravy. Enjoying Lamb Saag is like having a taste of home, filled with aromatic spices and wholesome ingredients.

Ingredients

• 500g lamb, cut into cubes
• 200g fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt, to taste
• 3 tablespoons cooking oil
• 1 cup water

Instructions

1. Heat the oil in a large pot over medium heat. Add cumin seeds and let them crackle.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and green chilies. Cook for a couple of minutes until fragrant.
4. Add the lamb cubes and brown them on all sides.
5. Pour in the tomato puree, coriander powder, turmeric powder, and salt. Mix well and cook for about 5 minutes.
6. Add water, cover, and let it simmer until the lamb is tender, around 30-40 minutes.
7. Once the lamb is cooked, add the chopped spinach and garam masala. Cook for an additional 5-10 minutes until the spinach wilts.
8. Serve hot with naan or rice.

Lamb Curry with Chickpeas: Hearty Meal

This lamb curry with chickpeas is a warm and comforting dish that’s perfect for family dinners. The combination of tender lamb, hearty chickpeas, and aromatic spices creates a rich flavor that’s truly satisfying. Plus, it’s simple to prepare, making it a great option for busy weeknights or casual gatherings.

The rich taste of the lamb pairs beautifully with the chickpeas, adding a delightful texture to each bite. With a foundation of spices that bring warmth and depth, this curry is sure to impress anyone at your table.

Ingredients

• 1 lb lamb, cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 tomatoes, diced
• 2-3 cloves garlic, minced
• 1 inch ginger, grated
• 2-3 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• 2 tablespoons cooking oil
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat oil in a pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onion and sauté until golden brown. Stir in garlic and ginger, cooking for another minute.
3. Add the lamb cubes, browning them on all sides. Then mix in the tomatoes, green chilies, and all the spices.
4. Add a cup of water, cover the pot, and let it simmer for about 30-40 minutes until the lamb is tender.
5. Stir in the chickpeas and let them cook for an additional 10-15 minutes. Adjust salt as needed.
6. Garnish with fresh cilantro and serve hot with cooked rice.

Mutton Nihari: Special Breakfast Dish

Mutton Nihari is a traditional Pakistani breakfast dish that’s rich, hearty, and bursting with flavor. This slow-cooked stew showcases tender pieces of mutton simmered in a spicy broth, offering a satisfying start to your day. The depth of spices, paired with a hint of tanginess, makes each bite a delightful experience. Plus, it’s not overly complicated to prepare, making it a great choice for special occasions or leisurely weekends.

Often served with naan or paratha, Mutton Nihari not only warms your belly but also fills your home with an inviting aroma. It’s a dish that brings people together, perfect for sharing with family and friends.

Ingredients

• 2 lbs mutton, cut into pieces
• 4 tablespoons ghee or oil
• 2 large onions, finely sliced
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2-3 green chilies, slit
• 1/4 cup nihari spice mix (available at stores or homemade)
• 1 teaspoon salt (to taste)
• 4-5 cups water or stock
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)
• Naan or paratha (for serving)

Instructions

1. Heat ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
2. Add minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes until fragrant.
3. Stir in mutton pieces and cook until they are browned on all sides.
4. Add the nihari spice mix and salt, stirring well to coat the meat.
5. Pour in water or stock, bringing the mixture to a boil. Reduce heat to low and cover, letting it simmer for 2-3 hours until mutton is tender.
6. Once done, adjust seasoning if necessary and garnish with chopped cilantro before serving.
7. Serve hot with naan or paratha and lemon wedges on the side for squeezing over.

Lamb and Potato Curry: Comfort Food

Lamb and potato curry is a beloved dish that brings warmth and comfort to any table. Its rich flavors come from tender lamb simmered with soft, creamy potatoes and a delightful blend of spices. The result is a hearty meal that is both satisfying and incredibly flavorful, making it a perfect choice for family gatherings or cozy evenings at home.

This recipe is simple enough for home cooks of all levels. The combination of spices creates a delicious aroma that fills your kitchen, inviting everyone to the table. Serve it with warm naan or rice to soak up the delicious sauce, and you’ve got a meal that will leave everyone happy and full.

Ingredients

• 500g lamb, cut into pieces
• 2 large potatoes, peeled and cubed
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh cilantro for garnish
• 2 tablespoons oil
• Water as needed

Instructions

1. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for another minute.
3. Add the lamb pieces and cook until they brown on all sides. Stir in chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt.
4. Add the cubed potatoes and mix well. Pour in enough water to cover the meat and potatoes.
5. Cover the pot and let it simmer on low heat for about 45 minutes, or until the lamb is tender and the potatoes are cooked through.
6. Adjust seasoning to taste and garnish with fresh cilantro before serving.

Dum Mutton: Slow-Cooked Perfection

Dum Mutton is an iconic dish that exemplifies the art of slow cooking, showcasing tender mutton immersed in a fragrant, rich gravy. The slow cooking method allows the spices to meld beautifully, creating a flavorful experience that warms the soul. This dish is not only satisfying but also quite easy to prepare, making it a favorite for family gatherings and special occasions.

The succulent meat falls off the bone, and the aromatic spices fill your kitchen with a mouthwatering scent. Ideal for any occasion, Dum Mutton invites everyone to the table for a hearty meal that pairs wonderfully with naan or rice.

Ingredients

• 1 kg mutton, cut into pieces
• 2 large onions, finely sliced
• 3-4 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1 cup yogurt
• 1/4 cup cooking oil
• 2 teaspoons cumin seeds
• 2-3 whole cloves
• 1-2 black cardamom pods
• 1-2 bay leaves
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add cumin seeds, cloves, black cardamom, and bay leaves. Sauté for a minute until fragrant.
2. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another 2-3 minutes.
3. Add the mutton pieces to the pot, mixing well, and cook until browned on all sides.
4. In a bowl, whisk yogurt with red chili powder, turmeric, and salt. Pour this mixture over the mutton, stirring to coat it evenly.
5. Cover the pot tightly and reduce the heat to low. Let the mutton cook slowly for about 1.5 to 2 hours, stirring occasionally. If needed, add a little water to prevent sticking.
6. Once the meat is tender, sprinkle garam masala and garnish with fresh coriander leaves. Serve hot with naan or rice.

Lamb Vindaloo: Spicy and Tangy

Lamb Vindaloo is a robust dish that packs a spicy punch, perfect for those who enjoy bold flavors. Originating from Goa, this recipe combines tender lamb chunks with a tangy, spicy sauce made from vinegar and aromatic spices. The result is a hearty meal that is both satisfying and invigorating.

Making Lamb Vindaloo is quite straightforward, making it an ideal choice for both seasoned cooks and beginners. With just a few steps, you’ll have a delicious, fragrant dish that pairs wonderfully with rice or bread, making it a great option for family dinners or gatherings.

Ingredients

• 2 lbs lamb, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2-3 green chilies, slit
• 1 teaspoon mustard seeds
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 2 tablespoons red chili powder
• 1/4 cup vinegar
• 1 tablespoon jaggery or brown sugar
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add mustard seeds and let them splutter.
2. Add chopped onions and sauté until golden brown. Stir in garlic, ginger, and green chilies.
3. Mix in the dry spices—cumin, coriander, turmeric, and red chili powder. Cook for a minute until fragrant.
4. Add lamb chunks and stir well to coat them in the spices. Cook for about 5-7 minutes until browned.
5. Pour in vinegar and add jaggery. Add salt to taste and enough water to cover the lamb. Bring to a boil, then reduce heat and simmer for about 1.5 hours or until the lamb is tender.
6. Garnish with fresh coriander leaves and serve hot with rice or bread.

Masala Mutton Chops: Spiced Grilled Chops

Masala mutton chops are a delightful dish that packs a punch with its rich flavors and aromatic spices. These grilled chops are marinated to perfection, ensuring every bite is bursting with taste. They have a smoky, charred exterior paired with tender, juicy meat that melts in your mouth. Plus, this recipe is pretty straightforward, making it a great option for both new and experienced cooks.

Served with vibrant green and tangy red chutneys, these mutton chops make for an impressive dish at gatherings or a cozy dinner at home. The combination of spices used enhances the natural flavors of the lamb, giving it a unique and satisfying taste. Let’s get started with this exciting recipe!

Ingredients

• 8 mutton chops
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1 tablespoon lemon juice
• 2 tablespoons yogurt
• Salt to taste
• 2 tablespoons oil
• Fresh coriander for garnish

Instructions

1. Prepare the Marinade: In a large bowl, mix ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, yogurt, salt, and oil to create a thick marinade.
2. Marinate the Chops: Add the mutton chops to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat the Grill: Heat your grill or grill pan over medium-high heat. Make sure it’s well-oiled to prevent sticking.
4. Grill the Chops: Place the marinated chops on the grill. Cook for about 5-7 minutes on each side, or until they reach your desired doneness. The outside should be caramelized and lightly charred.
5. Garnish and Serve: Remove from the grill and let the chops rest for a few minutes. Garnish with fresh coriander and serve hot with green and red chutneys.