Tuesday, 9 October 2012

Eid ul Adha Gosht Recipes - Bakra Eid Special Seekh Kabab Kaleji Stew Urdu Recipe

1. Shan Nihari Recipe


1kg Beef/Mutton/Chicken, cut into 4-6 large pieces

11/2kg Knuckle/Marrow Bones

250g Ghee/Oil

100-150g Wheat Flour (ferina)

1 Onion, finely slIced

1/2tsp Garlic Paste

Shan Nihari Curry Mix

How To Cook Shan Nihari Recipe :

1. In a large pot, heat 150g of ghee, add the garlic, stir and add the meat, bones and Shan Nihari Mix. Fry for a few minutes and add 10 glasses water.
2. Cover and cook on a very low heat until the meat is tender. (For beef 6-8 hours, for mutton 4-6 hours).
3. Mix the flour with 3 cups of water and add this gradually to the meat juices, stirring constantly to mix evenly. Remove the bones and cook on a high heat for 15 minutes.
4. Heat the remaining ghee and cook the sliced onion until golden brown.
5. Add the onions to the Nihari, cover and simmer for 30 minutes on a low heat.
6. Shan Nihari Recipe is ready to serve.
7. Serve garnished with finely chopped green chillies, ginger and lime juice, accompanied by hot naan breads.

2. Mutton Paya Receipe


• Lamb legs (paya) – 4

• Onions – 4 Medium sized

• Tomatoes – 4 Medium sized

• Fresh grated Coconut – 2 Tbsp

• Green Chillies – 5

• Red Chilli Powder – 2 Tsp

• Garam Masala – 1 Tsp

• Ginger Garlic Paste – 2 Tsp

• Coriander Powder(Dhania Powder) – 1 Tbsp

• Pepper Corns – 6 Crushed into small pieces

• Turmeric Powder – 1/4 Tsp

• Elaichi – 4

• Cloves – 6

• Cinnamon – 2 Small sticks

• Coriander leaves – 1 Tbsp (Finely chopped)

• Bay Leaf – 1

• Cooking Oil – 3 Tbsp

• Water

• Salt – As per the taste

How To Cook Mutton Paya Receipe :

1. Take 2 onions and chop them finely. Take these finely chopped onion pieces into a plate and keep aside.
2. Grind the remaining 2 onions and keep this onion paste aside.
3. Now grind coriander leaves, green chillies and coconut grating. Again take this paste into separate plate.
4. MAke tomato puree out of the tomatoes. Keep all these pastes, onion pieces and tomato puree aside.
5. Now take the payas, i.e leg pieces and keep them thoroughly.
6. Place these leg pieces into cooker. Now add 1 liter water, turmeric powder and salt to it.
7. Now close the lip of the pressure cooker and allow it for cooking up to 10 whistles.
8. Meanwhile, take a pan, add oil to it and heat it on a medium flame.
9. Now add Elaichi, cloves, bay leaf and cinnamon to it and stir it.
10. Next add ginger garlic paste to it and fry it for couple of seconds.
11. Next add the chopped onion pieces to the pan and fry them till they turn in golden brown colour.
12. Next Onion paste to it and fry it too.
13. Now add coriander powder, garam masala, crushed pepper pieces, and red chilli powder to it and fry it for a minute.
14. Remove the lid of the pressure cooker and pour this complete masala in the pan into the pressure cooker.
15. Next add the tomato puree to it and mix well.
16. Allow it for cooking for about 2 minutes under low flame.
17. Now add the chilli-coconut paste, and 500ml of water to it.
18. Check the salt.
19. Close the pressure cooker lid and cook it for another 10 whistles.
20. Switch off the flame.
21. Once the cooker is cool, take it into a separate bowl. Your Mutton paya is ready to get served.

3.Bakra Eid Special SEEKH KABAB RECIPE


500 gms Lamb Mince(Keema)

Brown Color

3/4 tsp Garam Masala

1 tsp Garlic (Lasun) paste

1 tblsp Raw Papaya Paste

1 tsp Ginger (Adrak) Paste

2 tblsp Cashewnut (Kaju)

2 tsp thick Cream (Malai)

2 Onion (Pyaj)

2 tsp Carom Seeds / Thyme (Ajwain)

2 tsp Dried Mango Powder (Amchoor)

2 tblsp Rock Salt (Kala Namak)

3 tblsp Cumin Seed (Jeera)

1 tblsp Dry Ginger (Saunth)

1 tsp Black Pepper (Kali Mirch)

1/2 tsp Nutmeg Powder(Jaiphal)


1) Wash the keema and put in a strainer and gently press to squeezeout all the water.

2) Mix all the ingredients to the keema and knead well.

3) Keep aside for 1 hour.

4) Heat a gas oven or an electric oven with the skewers.

5) Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.

6) Press the mince on to a hot skewer.

7) The keema will immediately stick to the hot skewer.

8) Repeat with left over mince on all the other skewers.

9) Place the skewers in the oven.

10) Keep rotating the skewers occasionally.

11) When cooked, gently remove the kababs from the skewers with the help of a napkin.

12) Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.

13) To serve sprinkle some chat masala and lemon juice on the kababs.

1 comment:

  1. thanks for share Eid ul Adha Recipes