Mutton Korma Recipe

Mutton Korma | Simple Korma Recipe || How to Make Mutton Korma with step-by-step photos

Mutton Korma is a dish originating in the Indian subcontinent, consisting of meat, whether it be chicken, lamb, beef, or mutton. This recipe is quite amazing, aromatic, and flavored taste, so try cooking a delicious mutton qorma with an easy recipe.
                            

    Korma is the ultimate delight for meat lovers. This korma recipe makes for a great dinner party dish apart from being a mouth-watering staple during festivals like Eid. It is an easy mutton recipe that you can prepare at home in just about an hour.                   

Mutton Korma has to be prepared with

Clarified ghee is a real taste enhancer, only from cooking in desi ghee/clarified ghee. I have told you in my previous post that I don’t like the desi ghee taste; that's why I am using regular banaspati ghee, but you can use it asper  your taste and choice

Mutton korma is served with sheermal, naan, and rice

So let’s go ahead and begin our recipe: Mutton Korma

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Firstly, peel and cut the onion into thin slices. In the pot/pan, pour oil and heat it well. Then add the onion and fry it over high medium for 5-7 minutes. 

Then reduce the heat to medium-low and add 3-4 pinches of salt; keep frying till it turns a crispy golden brown color. Drain it from the tofil, spread on any plate/tray, and keep aside.

Wash and clean the mutton under running water, and keep it aside.

                     

Boil the water in the saucepan.

Whisk the yogurt and add korma masala to it; mix to combine well. 

Ground the ginger-garlic paste.

Heat the ghee in the pot, then add mutton meat and fry it till it changes its color. Add ginger-garlic paste and fry it with mutton for 2 minutes.
         

Add spiced yogurt to the mutton.

Stir to mix well till the oil is separated.
                           

Pour hot boiled water and stir to mix well further.

                             

Bring korma to a boil, cover the lid, and cook it for 25-30 minutes over a medium-low flame      

Add crumbled fried onion and kewra water. Stir to mix well 
                                  

Allow to simmer for 10 minutes; transfer to the serving dish

Now tasty mutton korma is ready to serve with naan, sheermal,rmal and taftan

Shami Bun Kabab Recipe ( Bun Kabab )

Shami Bun Kabab | Bun Kabab Recipe | How to Make Shami Bun Kabab with Step-by-step Photos 

Shami Bun Kabab contains a spicy patty, which is shallowly fried, and chutney or raita in the bun along with onion, cucumber slices, and cabbage. Additionally, bun kabab can also be served with a fried egg or omelet known as anda Shami.

Here I am making bun kabab with Shami kabab. You can make it with a chana aloo dal patty if you are a vegetarian, or as an alternative, you can find my chana dal aloo patty in my previous post.

Further variations can include tomato ketchup and mayonnaise, or mayo garlic sauce, for enhancing the taste of the bun.

I have already shared the ingredients for the Shami bun kabab, such as tomato ketchup, mayo, garlic sauce, simple bun burger, and Shami kabab recipe, which I have given the link to above as well. You can also use store-bought bun burger, ketchup, Kashmiri sauce, and mayo sauce it depending on your choice.
                                                 
                                                                 

Shami bun kabab is one of the popular snacks, also known as street food, which is easily accessible to every common man. It has a lower cost than other types of fast food burgers and is easily available at vendors and roadside restaurants. 

This is my all-time hot favorite snack. Sometimes I skip my lunch and have it with hot tea; however, I am sharing this delicious and easy recipe with my dearest reader, so let's begin.n

If you have tried this Shami Bun Kabab, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first shallow fry the Shami kababs. Heat the ghee in a frying pan and place the Shami kababs. Fry them on both sides until nicely golden brown in color.

Beat the egg in a medium bowl and add salt, along with black pepper powder. Whisk well, then heat the ghee in the same pan, pour the egg mixture into the medium-hot ghee, and cook on both sides till it turns a nice golden brown color.

Shift to the plate, and now repeat the same process with the remaining egg mixture...

Take out the Kashmiri sauce into a small bowl, whisk the yogurt very well, then stir to mix well with the Kashmiri red sauce.

Take all ingredients and prepare all veggies.

Cut the bun burgers in half and then heat the tawa/skillet or flat pan, pour 1 tbsp ghee and spread it on the entire surface, heat them for 2 minutes, then reduce the heat to very low, and place the bun slices on the tawa/pan and toast them for 1-2 minutes from both sides; transfer to any tray or plate.

Spread red chutney on bun slices and place the kabab on top, then mash the kababs slightly with a spoon and place the omelet piece on top of the kabab.b

Start to add sauces; put onions and cucumber slices along with grated cabbage.

Press all bun stuff slightly; further can be drizzled with sauces over the stuff, cover the shami bun kabab with another bun slice.

Now further, press the Shami bun kabab with a hand.d 

Transfer to the hot tawa and toast them on both sides over low heat to prevent burning. 

Shift to any tray and cut in half, and then shift to the serving plate.e

Shami bun kabab is ready to serve hot with tea.

                        

Shami bun kabab can be served with ketchup and sauce. Additionally, you can serve bun kababs with French fries.

              

                               

Authentic Beef Rosh Recipe ( Afghani Rosh )

                                                                      

                                                                             

Authentic Beef Rosh Recipe || Afghani Beef Rosh || How to Make Beef Rosh with step-by-step photos and Video

Rosh or Namkeen Gosht is a traditional non-vegetarian recipe that's part of the Peshawar and Balochistan cuisines. Traditionally, this recipe is prepared with lamb, salt, fat, and potato in a clay pot on a slow flame. Still, 

Here I made this Rosh with a beef bone,nali (marrow) bone, a little ghee (add desi ghee if possible), whole gram masala, onion, lemon juice, ginger, garlic water, potato, and green chilies. The method of this recipe is to cook it on a slow flame until it is tender.  

Personally, I am the biggest fan of Peshawari cooking. I have also shared recipes on my blog, such as PESHAWARI CHAPLI KABAB, NAMKEEN GOSHT, and KABULI PULAO.     

                                                        

My Latest Beef Rosh Video: 

Recipe Notes: 

Beef: Traditionally, Rosh is prepared with lamb, but can be made with mutton and beef as a choice, except for chicken and fish

Bones: I used big-sized nali (marrow) bones, bones always make juicy and tasty to any non-veg dishes. Don’t skip using bones if you want to eat the flavored dish.

Ginger Garlic Water: Usually, ginger garlic isn’t added in this recipe, but here I used some ginger garlic water to remove the unpleasant odor of the meat. If you are okay with this, then the ginger garlic water can be skipped.

Green Chili: I added some bullet green chilies to bring some flavor; here, you can skip this if you are just crazy about authentic taste

Whole Spices: I added some whole spices to add some aroma. Originally, whole spices weren’t added in authentic Rosh recipes. It's up to you to use them in the recipe or skip them.  

Onion: I added ½ pcs of medium-sized onion so that some thickness remains in the gravy of Rosh; otherwise, its gravy consistency will remain thin

Potato: The potato is the main ingredient of the Rosh recipe. Here I used red potatoes, which are the best for the recipe. Don’t use seasonal potato (naya also) as it is soft and quickly cooks, causing a spoiled Rosh taste after being mixed with the meat.  

Salt: Salt is the only main ingredient added to Rosh in the original recipe. Here, I used Lahori salt. I would also recommend using pink salt or Lahori salt, except for refined or sumandari namak (sea salt), which is sharp in taste. 

                                                 

Lemon Juice: Lemon juice is also the main ingredient of this recipe. This juice is added to Rosh to taste and for digestion. Since lemon has an acidic property. This helps to quickly digest food without making gas in the belly and prevents indigestion.

Ghee/Fat: An authentic Rosh recipe uses fat from lamb, mutton, or beef, but here I add desi ghee instead of adding fat, as we aren’t used to eating fat in our food. Even then, you want an authentic taste that can use fat in the recipe. Additionally, I would recommend using desi ghee (pure ghee) 

Clay Pot: Originally, Rosh isn’t cooked in a clay pot; rather, it is cooked in a heavy-bottomed pot on slow heat for a long time. But I personally like cooking in clay pots to bring an earthly taste to recipes. I didn’t cook in my recipe since I do not have enough large-sized clay pots, so I decided to cook in a pressure cooker. You choose a pot of your choice, but one thing to keep in mind is that the base should be heavy with Patella.

                                          

You Might Like This:

Dhaba-style Mutton Karahi

Mutton White Karahi

Beef Harissa

Beef Magaz Nihari

Beef Haleem

If you have tried this Beef Rosh, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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How to make Beef Rosh:

Wash all the meat under water, peel, and cut the potatoes into big cubes size

                                             

In a pressure cooker, add ghee and heat it. Add the meat and start roasting it with the ghee until its own water evaporates. This method helps eliminate the meat odor.

                                    

Keep stirring by adding cinnamon, black cardamom, black peppercorns, cloves, green cardamom, onion, and salt. 

                                         

Continuously keep stirring by adding lemon juice and ginger-garlic water. Stir a little, then add hot water along with the bones. 

                                                                     

Bring it to a boil and add green chilies and potato chunks. Let it cook on a slow flame for 2 hours.

                                                  

Once cooked, take the potatoes out onto another plate.     

 

                       

Stir a little at this stage, can adjust the salt, and check the gravy consistency. If it seems runny, turn the flame high for a while. Occasionally, keep checking in between so that the gravy doesn’t dry. 

                                                        

Place the potatoes back into the pan; now no need to simmer. 

                                                                          

Transfer into the serving bowl.

                                                        

Serve with TAWA NAAN OR  TANDOORI ROTI