Mutton Siri Paye Recipe ( Siri Paye Curry )

                                                                            

Mutton Siri Paye || Mutton Trotters  || How to make mutton Siri paye with step-by-step photos and video

Mutton Siri Paye is a traditional and nutritious meal, with its delicious, aromatic spicy taste, a thick gravy curry which is prepared with goat feet and skull along with some traditional seasoning

Siri paye originated from the amalgamation of South and Central Asian cuisine. In Central Asian cuisine, the dish was adapted to the local cuisines by the Muslim cooks of the South Asian subcontinent 
               
                                                                             

Additionally, Siri paye is the most popular dish in Pakistan, especially in Punjab. People love to eat Siri paye for breakfast, and overnight cooking gives it a tremendous taste, Because I am using goat feet with its skull, this is the reason I don’t need to cook overnight. If you are using beef paye (foot) with Siri (skull) then it's better to cook overnight. Additionally, 

I have directly roasted all goat feet and Siri on fire before cutting and washing; they become more delicious than raw, but you may use them without roasting as desired. Try out this recipe for a scrumptious

                          
                                             

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Beef magaz nihari
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To prepare this recipe, first we rinse the goat feet along with a skull. Put all feet and skull pieces in a colander, sprinkle wheat flour over Siri paye 

Then rub each piece with flour until they are coated very well. Then rinse each piece under running water, rinse all Siri paye, place on another tray/plate, and set aside

                   

Heat the oil in the heavy-bottom pot, add onion slices, then sauté them on a medium flame for 5 minutes; add all whole spices 

Fry them with onion for 2 minutes on medium-low flame

Put all rinsed goat feet and skull in the pot, and keep frying them by adding ginger garlic paste 

Then add Papaya cube/paste to the Siri paye and keep stirring 5-7 minutes on medium flame; meanwhile, mix Paya spices with beaten yogurt and stir to combine well

Put all mixed yogurt spices into the fried Siri Paya and stir to mix well

Pour hot and boiled water and further stir well until everything is incorporated

Bring it to a boil and cover the lid. Slow-cook Siri paye for around 2-3 hours on medium-low or until good tenderness. The slow cooking method makes your Siri paye juicier, softer, and tastier

Note: If you are using a pressure cooker, then the should be cooking time about 40 minutes 

Remove the lid and check the consistency of Siri paye curry; set the consistency of the gravy according to your desire

Sprinkle basic garam masala at the end, then simmer it for around 10 minutes on a very low flame

Transfer to the serving dish/plate. Serve hot with onions, green chilies, ginger, fresh coriander, and lemon along with chapati and naan 

         

                                                             

Masala Mutton Chops Recipe ( Masala Ribs )

Masala Mutton Chops| Mutton Chops Masala || How to Make Mutton Chops Masala with step-by-step photos

Masala Mutton Chops are one of the most delicious, juicy, savory relish recipes prepared with mutton ribs. Using rib meat with various spices, mutton chops offer a marvelous taste. The mutton ribs are slow-cooked in this thick and luscious gravy, which helps the mutton pieces to become more tender and juicy. The flavor of the curry will also help to seep into the mutton chops and create a delicious side dish.

The main ingredients of the recipe are spiced yogurt, papaya paste, ginger garlic, and lemon; some others are added for taste. While enjoying this dish, you will realize the beauty in its taste. Mutton chops masala recipe is very easy and unique to make for your lunch or dinner time.

There are several methods to cook mutton chops; even if you fry them, mutton chops are also available at many restaurants, but this easy recipe will help you to make them at home.

                           

Arguably, the most influential cuisine for Pakistani culinary techniques and methods for cooking meat goes to the Mughals and is still winning the hearts of millions of foodies all over the world and definitely will not retire in the future. The recipe uses goat ribs, which are the tastiest part of the goat and ideal for any special masala preparation.

Marination and slow cooking of the meat are adopted especially for such recipes. Lamb chops will also work well with this recipe; though the mutton meat will take a bit longer to get fully cooked, the end result will be delicious.

I love to have mutton chops, whether they are fried or cooked always enjoy them with naan and tandoori, along with a strong cup of tea. Soon, I will share fried mutton chops, inshallah...You can use lamb chops as well, if desired, so let’s begin 

If you have tried this Masala Mutton Chops 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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To prepare masala mutton chops,s first rinse the mutton ribs under running water. Marinate them with lemon juice, salt, ginger-garlic paste, and papaya paste.

                       

Leave it for marination for around 2 hour.s

                 

 

Take all ingredients and prepare all veggies.s

                                   

Whisk the yogurt and combine all spices with the yogurt and stir to mix well. Set aside.

                               

Heat the oil and sauté the onion well until translucent, then add marinated chops to the onion. 

                         

Then fry them with the onion for 5 minutes on medium flame.

                             

Now put chopped tomatoes along with spiced yogurt on the chops.

         

             

Keep on stirring well on medium flame till the water is evaporated.

                          

                      

Then pour 1-2 cups of hot water into the curry.

                               

Bring it to a boil, and allow cooking on a slow flame for around an hour till the chops are tender.

                                      

Reduce the flame to low, then remove the lid, stir slightly for 1 minute, and let them simmer for 10 minutes or until the oil has come to the top

                                  

Delicious masala mutton chops are ready. Transfer to the serving dish and garnish with green chilies and coriander leaves.s

                           

Serve them with tandoori and naan along with lemon onion salad. 

                                                   

Keema Matar Recipe

Keema Matar | Matar Keema || How to Make Keema Matar with step-by-step photos

Keema Matar is a traditional, delicious, and mouth-watering gravy-based non-veg curry dish in Pakistan and the Indian subcontinent. Mince with green peas is a spicy dish that can be made with either minced chicken, beef, lamb, or mutton, one of my favorite dishes in my own house. My elder brother loves to have it with naan, bread loaf, and especially with crispy hot paratha.

I make sure that when you prepare this keema matar dish according to my recipe, other people will be craving to have it. It is easy to customize this keema. I have already shared keema spice masala powder in my previous post; you can find it on my blog.

                              

Keema Matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than half an hour. Pair this with rice or roti for a wholesome meal. Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors, cooked along with tomatoes, salt, coriander powder, turmeric, and chili powder for a delectable curry meal.

I made keema matar with beef mince; additionally, you can prepare keema matar with chicken keema, mutton keema, or use your choice of ground meat- chicken, beef, and lamb or you can substitute peas with potatoes. This is a gravy dish, and you can enjoy it with naan, pita bread, or plain basmati rice. The main ingredients in this recipe are mince, peas, and tomatoes with some seasoning, so let's begin with step-by-step photos. 

                         

Tips:

1. I prefer to cook keema matar in beef or mutton mince is better than chicken or lamb 
2. Using desi ghee or any kind of banaspati ghee instead of oil
3. Ghee enhances the taste of traditional meals. If you have any health issues, then it can be cooked with olive oil or sunflower oil
4. Always level; try your best to use fresh ingredients like mince, tomato, or peas if possible, because fresh ingredients are much better than canned or frozen  
5. Using fresh spices and ginger garlic paste brings aroma to cooking   

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

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To prepare this keema matar, first make keema spice powder according to my recipe or use any store-bought spice.

Take all ingredients and prepare all veggies. 

Heat the oil in the pot and put the onion slices; sauté them for 5 minutes on medium flame.

Put the rinsed mince in the pot and fry it with the onion; fry the keema with the onion till it turns white in color from pink. 

Keep stirring by adding ginger garlic paste till the water dries out. Now, put all the veggies into the keema.

Stir to combine well, then add keema spice powder to taste. Continuously keep stirring till the oil is separated from the mince.

Note: I added some diced potatoes due to the demand of my brother; he is such a potato lover :) 

Pour 1/2 cup of hot, boiled water and then mix well.

Bring it to a boil and let it cook for around 20 minutes on medium-low heat.

Sprinkle 1/2 tsp basic garam masala over keema matar, then allow the keema to simmer for around 5 minutes on very low heat.

Transfer to the serving dish; keema matar is done to serve. Garnish it with coriander leaves.

To serve this keema Matar with rice, roti, or naan