Ingredients:

500	grams bhuna gosht
500	grams Bhindi (Okra)
2	medium onions cut in thin slices
6-8	- green chilies, thinly sliced
-	- oil for frying

Instructions
1. Prepare bhuna gosht. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
2. In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside.
3.Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil.
4. Put Okra, onions and green chilli into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat.
Serve with Roti

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Serving Options:
Serve with Chapati (Roti)
Try Raita with this dish.

Achari Gosht

Ingredients
1 Kg Mutton
-1 Kg Yogurt
-2 tbsp Kalvanji
-4 - 5 Onions
-4-5 tbsp Ghee/Oil
-a pinch of Haldi
-1 tsp White Zeera
-Salt , Red Chilli Powder to tatse
-some fresh dhania (Coriander leaves)
Instructions

1. Cut onion in slices.
2. Fry onion in Oil/Ghee till light brown.
3. Put in Yogurt and Meat and let it simmer on medium heat till meat become tender.
4. Put in salt, kalwanji, chili, and haldi.
5. Cook for sometime on high heat
6. Sprinkle Fresh dhania.
7. Serve with Nan.

Note: Do not cook kalwanji for long time as it gives bitter taste to the food.

Aaloo Methi Recipe

Ingredients

250 grm. Potato - peeled and cut into small pieces.
2 to 3 clove of garlic (Lehsan) - chopped
½ tsp. cumin seeds (Zeera)
2-3 whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 cup fresh fenugreek (Methi) leaves OR 1 tsp. dried fenugreek (Methi) Leaves
2 tbs. oil
1 medium tomato, chopped -optional

Instructions

In oil, fry the pieces of Garlic (Lehsan) till they start to turn brown. Add Cumin Seeds (Zeera) and red chili. When brown add the spices (and the chopped tomato).
When the spices and tomato are well mixed add the potatoes.
When the potatoes are half done add Fenugreek Leaves (Methi)) and cook till water dries.
Cook throughout on low heat.

Taway kay Kabab

(Lamb Kabab)

Ingredients

• 1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
• 1/2 teaspoon ginger powder
• 4 tablespoonful oil, ghee or melted butter.
• 1 small onion
• 1/2 teaspoon garlic powder
• 1 heaped teaspoon coconut
• 4 Almonds
• 4 oz natural plain yoghurt
• 3 tablespoon water

Directions

First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade.

Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.

Serve with Chutney and Salad

Raan Masaledar

Whole Leg Of Lamb In A Spicy Sauce

Ingredients

• 5 lb leg of lamb
  -----SAUCE---
• 2 oz Almonds, blanched
• 1/2 lb Onions, coarsely chopped
• 8 Garlic cloves, peeled
• 4 Cubes ginger, 1", peeled ;chopped coarsely
• 4 Green chillies, chopped
• 20 fl Yoghurt, plain
• 2 tb Cumin seed, ground
• 4 ts Coriander seed, ground
• 1/2 ts Cayenne pepper
• 3 1/2 ts Salt
• 1/2 ts Garam masala
• 6 tb Vegetable oil
• 1/2 ts Whole cloves
• 16 Cardamom pods
• 1 Cinnamon stick, 2" long
• 10 Peppercorns, black
  -----GARNISH----
• 4 tb Sultana raisins
• 1/2 oz Almonds, blanched, sliver

Directions

Make sure that all the fat has been trimmed from the outside of the leg and that most of the fell (parchment-like white skin) has been pulled off. Put the leg in a baking dish made, preferably, of pyrex or stainless steel. Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3 tablespoons of the yoghurt into the container of a food processor or blender and blend until you have a paste.

Put the remaining yoghurt into a bowl. Beat lightly with a fork or a whisk until it is smooth and creamy. Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala. Mix. Push some of the spice paste into all the openings in the lamb. Be quite generous. (I forgot to say, you need to ask the butcher to make a deep pocket to hold a "stuffing", in this case, some spice paste mixture, or make a pocket yourself) Spread the paste evenly on the underside of the leg (the side that originally had less fat.) Now, using a small, sharp, pointed knife make deep slashes in the meat, and push in the spice paste with your fingers.

Turn the leg over so its outer side (the side that was once covered with fat) is on the top. Spread a very thick layer of paste over it. Again, make deep slashes with the knife and push the spice paste into the slashes. Pour all the remaining spice paste over and around the meat. Cover with plastic cling film and refrigerate for 24 hours.

Take the baking dish with the meat out of the refrigerator and let the meat come to room temperature. Remove the cling film. Heat the oil in a small frying pan over a medium flame. When hot, put in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell - this takes just a few seconds - pour the hot oil and spices over the leg of lamb. (My note: I found the spices jumped and spat in the oil quite a lot - make sure your arms and counter are well protected) Preheat the oven gas mark 6, 400 F. Cover the baking dish tightly either with its own lid or with a large piece of aluminium foil. Bake, covered, for 1 hour 30 minutes.

Remove the foil and bake uncovered for 45 minutes. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, the sultanas and the 1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes. Remove the baking dish from the oven and let it sit in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter. Spoon off all the fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce around the leg. My Notes: I served the sauce separately, in a gravy boat. It is delicious!

Lamb Pasanday

Ingredients

• 1/2 kilo lamb (boneless, cut into 1/2 thick slices)
• 2 onions
• 6 green chillies
• 1 tablespoon coriander seeds
• 250 grams yoghurt
• 6 tablespoon ghee or vegetable oil
• 1 clove garlic
• 1 teaspoon cumin seeds
• 8 whole black pepper
• 1/2 piece of bark
• 2 colves
• 1 teaspoon salt
• 2 tablespoon freshly chopped coriander

Directions

First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade.

Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.

Serve with Chutney and Salad

pakistani CHICKEN BADAAM (almondine

INGREDIENTS

• 1/2 c. butter
• 1/4 tsp. cloves
• 1/4 tsp. ginger
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 onion, finely chopped
• Blanched almonds
• Chicken breasts (remove skin)

INSTRUCTIONS:
Mash butter with fork in small bowl. Add spices and onions. Mash until evenly distributed. Spread on chicken pieces in baking dish. Sprinkle almonds on top. Cover dish. Bake for 2 hours in 350 degree oven.This recipie is ready to serve