Palak Gosht Recipe (spinach)

Palak Gosht | Spinach Meat || How to make Palak Gosht with step-by-step photos

Palak Gosht is a healthy, aromatic, and flavorful Pakistani recipe made with spinach, soy, fresh fenugreek leaves, tomato, and mutton, along with some essential seasoning. This dish is the most popular in the Punjab region and is served at weddings along with other meals.

To give my recipe the ultimate taste, I used desi ghee and clay.

Pot can be cooked on any type of vessel; if you have a clay pot, I

must prefer to cook in that as well,  usually, people boil and 

Mash spinach before adding it to meat, but I didn’t boil it either. mash spinach because it looks like a chutney that doesn’t like

at all, I just chop all three green vegetables and  

Then, thoroughly wash spinach in a colander under running water so that all dirt can be removed from the spinach 

        
                                                                             

Then cook, I believe that you love the taste of palak mutton, as well as any type of meat, which can be used with spinach-like chicken, beef, or lamb, as your choice. So let's the go-ahead to know how to make this delicious recipe. 

If you have tried this Palak Gosht, don’t forget to rate the recipe. You can also follow me on social media

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Take all ingredients and prepare all veggies, then rinse thoroughly under running water and keep aside until required.

Heat the desi ghee in the clay pot/pot, then put all the chopped onions along with chopped ginger and garlic, and sauté them for 5 minutes on medium-high flame.

Add washed mutton to the clay pot

...

Fry them on medium-high heat till they turn to color.

Reduce the heat to medium-low and start to add spices.              

Add papaya and powdered spices.                  

              

Keep stirring on medium flame by adding the remaining spices

...

At the end, put yogurt and garam masala

Keep stirring on medium flame till oil is separated, then pour water and stir to combine well.

                

Bring it to a boil, then cover the lid, and let it cook for about 30 minutes on medium flame.

Add all vegetables

Stir to mix well on medium flame. 

Allow cooking for another 10 minutes, till oil is seen on top of the surface.

Remove the lid and simmer it for 5 minutes. 

           

Turn off the flame and transfer it to the serving pot and dish.

                             

Palak gosht is ready to garnish with butter to serve with rice and chapatis. 

                     

Lebanese Kebab Recipe | Labnani Kababs

                                                       

Lebanese Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp, and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

For a detailed recipe, watch my video where I explain the steps one by one.

                             

My Latest Lebanese Kabab Video:

I have shared many other kebab recipes on my blog; some of them are given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

If you have tried this Lebanese Kababs recipe, please rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Recipe notes:

1. For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
2. Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crisp.y

                                         

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

                        

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

                             

Stir to mix well, bring it to a boil, and cook the meat until tender.

                                                     

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

                                 

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in. 

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

        

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

      

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

                   

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

 

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

             

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

                                                      

                                

Heat the oil in the wok on a medium flame.

                                      

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.

                                                           

                         

Coat each kabab in the egg mixture.

Deep fry 3-4 kababs in one batch on medium heat, flipping them until they turn golden brown.

                                                      

Remove the kebab from the pan and place it on a paper towel in the kitchen to absorb any excess oil.

                                                

                                             

Place the kebab onto the serving dish.

           

Lebanese kababs are ready to serve hot with mayo, garlic sauce, and ketchup. up

               

              

Fish Kebab Recipe ( Fish Cutlets )

                                                                                  

Fish Kebab Recipe || Fish Cutlet with step-by-step photos and video....

 

Fish kebabs are a flavorful and spicy seafood delight that make for a delicious alternative to traditional meat kebabs. This recipe focuses on the preparation of fish kebabs, which are often enjoyed for their lightness and tasty profile. They are an excellent choice not only for dinner but also for special occasions like Iftar.

Overview of Ingredients and Preparation

 

To create perfectly tasty fish kebabs, boneless fish fillets are essential. The use of salty water fish is recommended for optimal flavor. To eliminate the fishy odor, rinsing the fillets with a mixture of wheat flour and turmeric is effective. 

 

It’s important to ensure that all ingredients are dry, as moisture can lead to sogginess in the kebabs. While eggs and breadcrumbs can be used for an extra crispy coating, they are not necessary.

                                     

My Latest Fish Kabab Video:

For more Fish Recipes:

Lahori fried fish

Easy fried fish

Fish and chips

Tandoori fish       

If you have tried this Fish Kebab Recipe, then 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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Steps to Prepare Fish Kebabs:

Begin by rinsing the fish fillets with salt or flour. 

                        

Ground the Fish Mixture:

In a food processor, combine the fish fillet with lemon juice, garlic powder, onion powder, ginger powder, mustard powder, chili flakes, black pepper, green chilies, coriander leaves, and bread. 

                 

Blend these ingredients until a fine paste is achieved.

                       

Adjust the Mixture:

Transfer the ground mixture to a mixing bowl. Taste and adjust the spice levels or salt as necessary. Knead the mixture lightly for about a minute to ensure it binds well.

  

Shape the Kebabs:

Shape the mixture into kebabs according to your desired size, whether oval or round. At this point, you can freeze them for up to a month for later use.

                                      

Prepare for Frying:

In a separate bowl, crack and beat an egg. In another bowl, place breadcrumbs (homemade or store-bought). Dip each kebab in the beaten egg and then coat it with breadcrumbs for a crispy outer layer.

                                  

Fry the Kebabs:

Heat oil in a pan and fry 4-5 kebabs at a time without overcrowding the pan. Fry until the kebabs turn golden brown and crispy. 

                          

 Adding some green chilies while frying can enhance the flavor.

                 

Serving Suggestions:

Serve the hot fish cutlets with accompaniments such as rumali roti, fried green chilies, and mint chutney.

                                        

This dish is perfect for gatherings and a wonderful addition to any recipe collection. Enjoy the unique taste of fish kebabs and delight your family and guests alike!