What are handi kabab?

So handi kababs are basically the gravy version of their BBQ counter part known as “Bihari boti” or “Bihari kababs”, popular in Pakistan and North India. Obviously the name itself is a giveaway as to the origins of the dish, i.e. Bihar. The marinade, beef cut and spices are very similar to what is used in Bihari kebabs, with one plot twist. These kababs are made in a pot rather than a skewer and have a little gravy or “masala” in it to make it resemble a dry curry.

Also bonus: You can make these without firing up a grill or spending time threading the kebabs onto a skewer. ANDDD a beginner level cook will be able to pull this off with EASE! ‘nuf said, lets dive right in!

Notes on Ingredients

This recipe uses common ingredients used regularly in Indian/Pakistani cooking

• Spices and table salt – There aren’t fancy spices involved and shouldn’t be hard to find in any spice isle.
• Garlic ginger paste – You can make your own by using a food processor or buy ready to use garlic ginger paste.
• Raw Papaya paste – Raw papaya paste is a strong natural meat tenderizer (more deets below)
• Yogurt – This recipe heavily relies on yogurt to provide a mild tart flavor that these kebabs have
• Oil – I’ve used regular cooking oil, you can use ghee or butter too.
• Fried onions – Fried onions add mild sweetness to the flavor and add bulk to the dry “curry” that is going to be created. You can use pre-fried brown onions available in Indian stores or fry them yourself. Here’s a guide to fry onions perfectly.
• Beef Cut – If you have access to an Indian/Pakistani meat store, you can easily ask for undercut beef cut in small cubes or boneless beef. You can also get a steak and cut it up. So topside, sirloin steak, eye fillet or tenderloin should work just fine.
• Coal – I use a piece of small charcoal to give this dish a smoky flavor that it deserves! You can also use 1/2 tsp of liquid smoke available in bottles which are a “smoke essence”

Raw Papaya Paste

Raw papaya paste is a strong natural meat tenderizer which gives meat its melt in mouth texture synonymous with Bihari boti and Bihari kebabs. You can buy raw papaya paste in jars available in Asian stores or Indian/Pakistani store, Or make your own.

To make your own papaya paste, simply wash raw papaya and cut it into small pieces. Only remove the seeds from the core and leave the skin intact. Put it in a blender with some water to get paste! And that’s it

Raw Papaya Substitutes

• You can use meat tenderizer about 2 tsp only. Remember meat tenderize has a taste of its own and overdoing it can give your kababs a funky taste
• Another natural meat tenderizer is kiwi. You can use kiwi paste to get the same effect as raw papaya. Just add an additional tablespoon of vinegar to counter the sweetness of kiwi
• Pineapple paste made from fresh pineapple contains an enzyme which is also a strong meat tenderizer. It’s half as strong as papaya paste. But pineapple has a strong sweet taste of its own so I won’t suggest using a lot of pineapple paste. Just increase marination time to 2 days with pineapple paste rather than using a lot of quantity.

How to make Beef Handi Kabab

You will see that the preparation time for this recipe is hardly 15 to 20 mins and the bulk of it is just passive cooking time.

You simply need to marinate beef in all your spices and keep it in the fridge overnight. That is literally all the prep you need to do for these kebabs! Marinate!

NOTE: Take out beef 1 hr before you are ready to cook to allow it to come down to room temperature.

Transfer your marinated beef into a heavy bottom pot. These kebabs are slow cooked. Simply let them simmer at low flame to allow all the water from yogurt to be released and eventually dry up. You know your dish is ready when you see oil separating on the side.

Smoking the kebabs

I give coal smoke to the beef to give it that authentic BBQ feel. You can give the smoke at 2 possible stages.

#1 – You can smoke it after your overnight marination, while your kebabs are still raw.
#2 – You can smoke it after your kebabs are ready and after you’ve turned off the flame.

Heat a piece of coal on the stove and use a tong to transfer it into your kebabs. Place it on top of a aluminum cupcake liner, aluminum foil or a piece of bread. And drizzle some oil over it. Cover your pot immediately and let it sit in smoke for 10 mins. Viola!

For liquid smoke, simply add it towards the end of your cooking. Be careful! Its extremely strong so use a very small quantity like 1/4 tsp at first to see if you want more.

Serving the Handi kababs

The garnish for dish is lemon slices and sliced onions. These kababs are best eaten with parathas, green chutney on the side. If you are feeling fancy, you can also add a complimentary potato curry (aloo tarkari) on the side. They also taste ammmmmazing with dal chawal (steamed rice and lentils)

FAQS

What do you serve Handi kabab with?

These kebabs are traditionally served with sliced raw onions and lemon on top. They are eaten with parathas, rotis, flatbreads and raita or chutney on the side. They are also eaten with lentils and steamed rice (dal chawal)

Which pot should I use to make the handi kebab?

You can use any heavy bottom pan or a Dutch oven for this recipe. If you don’t have both, just use a heat insulator below your regular pot. A heat insulator can be a “tava”, a flat pan or a griddle.

Can I make this recipe with chicken or mutton?

Absolutely! For mutton, you will follow the same steps as mentioned in the recipe. For chicken, reduce the quantity of papaya by half and only marinate 1 to 2 hrs before cooking, not overnight.

Can I freeze the marinated kababs?

You can freeze the kababs only if you haven’t added papaya. Once papaya is added, its best to cook kababs, before freezing.

How long can the kababs be frozen for?

If your freezer temperature doesn’t fluctuate much, your kababs can easily stay frozen for upto 3 months

What can I do with left over kababs?

Oh so many things! You can make desi style paratha rolls with kebabs, onions and chutney. You can shred it and use in sandwiches.

Similar Recipes that you’ll love

Chicken Handi
Dam ka Keema
Khara masala keema

Print

Handi kebab

A popular Pakistani beef/mutton recipe, made with marinating boneless beef in aromatic spices and raw papaya to get melt in your mouth kebabs ready in a pot.

Course Main Course

Cuisine South Asian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 376kcal

Author Wajiha

Ingredients

• 1 kg boneless beef cut in 1/2 inch cubes see notes
• 1 tbsp. garlic ginger paste
• 3 tbsp. lemon juice
• 1/4 cup oil
• 220 gm onion raw or 70 gm golden fried about 2 medium onions
• 1 1/2 tsp salt or to taste
• 2 tsp red chili powder
• 1 1/2 tbsp roasted and crushed cumin seeds
• 1 1/2 tsp garam masala powder all spice
• 1/2 cup papaya paste
• 1 cup yogurt beaten

Other

• 1 inch piece coal for smoke
• Lemon slices and onion slices for garnish

Instructions

• Add the beef in a bowl and add all the spices and ingredients in the beef.
• Marinade the beef well with all the ingredients and cover the bowl. Leave in the fridge overnight.
• When you are ready to cook the beef, remove it from the fridge and let it sit in the kitchen for about 2 hours before starting cooking.
• You can also smoke the beef at this point by adding a foil cupcake case in the beef, and adding hot coal in the foil. Drop a tablespoon of oil and cover the beef for 10 mins.
• Remove the coal setup and transfer the beef into a pot or a handi. Let it cook at very low flame for 30 to 40 mins.
• When you see oil separating on the sides of the pot, its ready.
• Serve with raita and paratha, or rice and lentils.

Notes

Beef – If you have access to an Indian/Pakistani meat store, you can easily ask for undercut beef cut in small cubes or boneless beef. You can also get a steak and cut it up. So topside, sirloin steak, eye fillet or tenderloin should work just fine.

Be careful while handling the hot coal. Use tongs to handle and transfer the coal. You can also smoke the handi kebab after finishing the cooking process.

This recipe is very freezer friendly and once cooked, it can be frozen for up to 2 months

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 1g | Protein: 32g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 98mg | Sodium: 702mg | Potassium: 616mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 4mg

The post Easy Beef Handi Kabab appeared first on Butter Over Bae.

It only took me 6 months to perfect this recipe. A lot of blood and sweat, some tantrums, and NUMEROUS trials later, I have finally given my quest to the best WHITE biryani a rest. There may or may not have been an awkward celebratory dance ritual. Let’s dive right in!

What is White Biryani?

If you’ve had the regular colorful biryani, the White biryani is just as the name suggests, biryani with no food coloring. You have white and brown colored rice wrapped with flavorful spiced mutton pieces around it. Also known as “Sofiyani Biryani”, this biryani sees its root in Hyderabadi Cuisine made during the Mughal Era. But, might I add, Don’t be fooled by the lack of color this biryani has, it is Just as spicy as a regular biryani with a melt in your mouth textured protein.

Ingredients and their Substitutions

The ingredient list of any biryani you make at home without packet spices seems a little daunting at first! But hold on! They are very simple ingredients and you can totally get away by skipping a couple here and there. I’ve mentioned substitutes for you to use too.

• Meat – I used goat meat aka Mutton for Desi folks. A mix of boneless and bone in pieces are best. Just bone in pieces works too but definitely add some bones in the qorma for that rich mutton flavor.
  
• Powdered and Whole Spices – Both the spices are used generously in a biryani. There is no red chili powder or turmeric for white biryani. Whole spices are generally removed while eating. You can use tie the whole spices in a spice bag or a muslin cloth if you don’t want to bite on them. I’ve used whole red chilies, you can simply use red chili flakes.
  
• Qorma base – The qorma base for this recipe uses only fried onions and yogurt. You can fry onions on your own or get the packet pre-fried onions available in Indian/Pakistani stores. I also have a Guide on how to fry onions if you want to read it.
  
• Cream – This is a GAME changer for White biryani. For all the experiments I’ve done, adding a small amount of cream in the meat towards the end, made all the difference to bringing together a rather melt in your mouth kind of biryani. I used fresh cream and I would not recommend skipping it. Here are other options you can use: Tetra pack creams, media crema or table cream, tin pack cream by Puck or Almarai, cooking creams and if you Don’t have any of them, then Greek yogurt. If you live in Pakistan or India and you have some left over “malai” from boiling your milk, that will work too!
  
• Dried Plums – Also known as prunes. They bring the tart to the this biryani. You can use tomato instead if you are out of dried plums.
  
• Ghee and Oil – I’ve used a mix of oil and ghee for this recipe for flavor.
  
• Rice – Aged Long grain Basmati rice or newly Harvested long grain Basmati rice are best for all types of biryani. You can easily find it in any Indian/Pakistani store or online too. You can also use Sela rice if this is your first time making biryani. Just make sure to soak it according to packet instructions.
  
• Aromatics – I’ve used 3 ingredients that are simply added for enhancing the aroma of the biryani and have very little flavoring effect. There is Saffron Kewra water, mace and nutmeg (aka jayfil javetri). Kewra water is a Pandan leaf extract which elevates the biryani smell to a next level! Saffron kewra water is infused with Saffron. You can skip these ingredients if you don’t have them or use simple Kewra too. The taste of your biryani doesn’t depend on these so all’s good!

White Biryani Masala

Biryanis are made with heavy handed spices which are more pronounced than regular curries because the flavor mellows down once it is mixed with rice. The white biryani masala is unique in that it doesn’t use ANY red chili powder or turmeric. Most of its heat comes from whole spices, green chilies and whole red chilies. There will be no grinding necessary for this recipe. Just simply use a combination of powdered spices (easily available at all grocery stores) and whole spices.

NOTE: Don’t worry if you are missing some spices here and there, it’ll still come together and taste amazing!

Powdered Spices

• Salt
• coriander powder
• cumin powder
• black pepper powder
• Garam masala powder
• Green chilies – Use the smaller dark green ones which are spicier than Serrano. They are usually sold internationally as Thai Bird Chilies.
• 10 tangy prunes (dried Aloo bukhara) – (You can use 2 tomatoes instead)
• Whole button red chilies (you can use red chili flakes instead)

NOTE: It is important to use the right green chili in this recipe to bring heat to the biryani. Taste test the curry once its ready and if it doesn’t feel spicy, add additional red chili flakes to bring heat.

Whole Spices

• Green cardamom
• Bay leaves
• Black peppercorns
• Black cardamom
• Star anise
• Cinnamon stick
• Bitter cumin seeds (shah zeera) – You can use regular cumin seeds here

You can tie the whole spices in a muslin cloth or spice bag to avoid biting into it by accident.

How to make White Biryani – 3 Main steps

There are 3 Main steps to making any good biryani: Making the curry, Parboiling Rice and Assembling for Final Steam aka “Dum”

STEP 1 – Making the Mutton curry or Qorma

In this step, we prepare the mutton in curried spices and while it’s cooking, we soak rice on the side and parboil it.

NOTE: Always sauté mutton or any protein in oil and garlic ginger paste at
high flame until it changes color and you don’t see any liquid in the pot. This helps in getting rid of any ‘smell’ that the goat meat or beef might carry.

After sautéing mutton in oil, add the biryani masala, dried plums, fried onions and MOST of the yogurt. Let the mutton cook in the water that leeches out from the yogurt before adding any additional water to tenderize the meat. This takes about 10 mins, after which you can add water and let the mutton simmer.

Once your mutton is fully cooked, you will see oil separating on the side. Reduce the flame to low and add the second set of ingredients. This includes left over yogurt, cream, button red chilies, and some mint and coriander leaves. We are NOT going to cook this down. Simply mix and cook for 2 mins until you turn the flame off. This semi-raw yogurt and cream are a GAMECHANGER for this recipe!

STEP 2 – Parboiling the Rice

Parboil your rice in a pot of boiling hot water. I only add 2 ingredients to my boiling water. Salt and Vinegar.

PROTIP: The vinegar helps in retaining a nice white color for the rice plus prevent them from breaking if they are slightly overcooked.

Here are some tips to ensure perfect parboiled rice.

• Only add rice to water once it starts to boil.
• Ideal boiling time for biryani rice is between 4 to 5 mins
• If you check a grain of rice between your fingers, it should break easily but still retain its shape, that’s the point where you stop boiling
• When in doubt, go for rice that are slightly underboiled than overboiled. You can always steam for longer.
• Drain the rice immediately to avoid over cooking
• Use a pot big enough to allow the rice to boil without clumping together.

STEP 3 – Assembling for Final steam (aka dum)

To layer, you will need your rice, mutton curry and garnish.

Garnish

• For this recipe, I use lemon, lots of fried onions and mint leaves.
• I also use a few pinches of ground nutmeg and mace (jayfil javetri). You can skip the ground nutmeg and mace if you don’t have them at hand, they just add the “biryani aroma” to the dish. Some South Asian shops also carry “biryani essence” which you can use instead or skip it altogether.
• But I definitely won’t recommend skipping the onions because mannn the way they compliment this dish is beyondddd perfect!

For layering the biryani, I always start with rice for this recipe. Since the oil in this recipe is towards the low side (compared to other biryanis,) I usually grease my pot too. Add in rice and then a layer of garnish. And finally, the mutton curry. Repeat again so that you have rice on top.

PROTIP: After the final layer, add a little bit of milk or diluted yogurt on top. This helps in evenly cooking the rice.

And then I seal the biryani and steam it at high for 8 minutes and then medium low for another 15. Perfect biryani EVERYTIME!

TIPS for perfectly Assembling and steaming Biryani

• Always make sure your pot is big enough so that there is at least 1/4th of the pot empty after your biryani is assembled.
• Seal your pot well to allow proper steaming. You can do this by either using a layer of foil between your lid and pot, or keep weights on top of your lid.
• Don’t open the pot multiple times to check in, you’ll allow the steam to escape and the top half of your biryani won’t cook through.
• Allow the biryani to “rest” for 10 minutes after steaming and before you start plating it out.
• Ideally, use a flat spoon like a spoodle or a plate to dish out biryani, to avoid breaking the rice grains.

I love serving all my biryanis with a nice kachumbar salad and a thick raita.

FAQs

Can I use this Recipe to make beef or Chicken white biryani?

Absolutely! Use same method for beef Biryani. For Chicken Biryani, skip adding water to qorma and simply cook it only for 10 mins in the yogurt water.

Which pot should I use to make Biryani?

To make the mutton curry and for steaming, its best to use a heavy bottomed pot or a Dutch oven. If your pot isn’t heavy bottomed, use a heat diffuser underneath it, like a flat griddle or a “tava”. This will prevent your curry from sticking to the bottom when its cooking and rice while steaming.

How can I double the recipe?

For Biryanis, I personally prefer I ratio of 1kg protein to 750gms of rice. Use the same ratio to double up. For reference, 750gm of rice is about 4 cups.

What do I serve with Biryani?

A good biryani only needs a raita (herbed yogurt), a tossed salad and a cold coke. That my friend is a wholeee mood. But you can add potato cutlets , on the side.

Can I add potatoes to this recipe?

Most biryani lovers would almost call a potato less biryani a crime, but sadly I’m on the potato-less side of that debate. Don’t shoot! If you want to add potatoes, just go ahead and use similar ratio for rice and mutton. For e.g 1kg mutton will now need 1 kg rice, which is 5.5 cups.

To prepare the aloo, peel and cut them according to the size of your liking. Boil them separately with salt and vinegar for 5 mins. Coat them with garam masala and/or chat masala and fry them. Simply add them while layering.

Other Biryani Recipes

Chicken Tikka Biryani
Pakistani style Chicken Biryani
Quick Biryani

Print

White Mutton Biryani

A contemporary variation of the traditional Indian/Pakistani Biryani, made with spicy curried meat, rice and garnish, without the use of color.

Course Main Course

Cuisine South Asian

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 800kcal

Author Wajiha

Ingredients

Qorma

• 1 kg Bone in Mutton cut into pieces
• 2 tablespoon garlic ginger paste
• 2 tablespoon salt
• 2 tablespoon coriander powder
• 2 tablespoon cumin powder
• 1 tablespoon black pepper powder
• 2 teaspoon garam masala powder
• 20 serrano green chilies
• 10 Dried prunes Aloo bukhara
• 1/2 kg onions 4 to 5 big onions OR 4 cup sliced onions
• 1/2 kg yogurt divided into 400gm and 100 gm
• 1/4 cup cream see notes
• 2 tablespoon vinegar
• 1 cup mint leaves and chopped coriander leaves mix
• 6 to 7 button red chilies
• 1 tablespoon Saffron infused Kewra water see notes
• 1/4 cup desi ghee or butter
• 1/4 cup cooking oil

Whole Spices

• 5 green cardamom
• 2 bay leaves
• 8 to 10 black peppercorns
• 2 black cardamom
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon bitter cumin seeds shah zeera

Garnish

• 3 to 4 pinches of Nutmeg and mace coarsely ground jayfil javetri
• 2 lemon cut in slices
• 1 cup mint leaves
• Fried onions
• 5 to 6 Green chilies optional

Rice

• 750 gm Long grain Basmati rice soaked in water for atleast 20 mins
• 1 tbsp vinegar
• 5 tbsp salt or to taste

Instructions

• Mutton Qorma
• Add green chilies and water in a blender to make a thick paste. Set aside.
• Fry onion slices in oil until deep golden in color, remove from oil and set aside. (Skip this step if you are using pre-fried brown onions)
• Leave back 1/4 cup oil from the onions in a large pot and add ghee. Add your washed mutton and saute the mutton at high flame, until all the water from the mutton doesn’t dry up (should take 4 mins)
• Add all the following ingredients in the pot: Green chili paste, garlic ginger paste, salt, whole spices, coriander and cumin powder, black pepper powder, garam masala powder. Sauté your mutton in the spices for another 4 mins to allow the spices to temper.
• Add most of the beaten yogurt (400 gm), prunes and half of the fried onions in the pot. Stir it around and cover. Let the mutton cook in the yogurt for about 15 mins.
• Add 3 to 4 cups of water and increase flame to allow the water to boil. Bring flame to medium and cover the pot. Let the mutton cook for another 30 to 40 mins till the mutton becomes tender. IF you are using a pressure cooker, adjust the water level accordingly.
• Once your mutton is tender, reduce flame to low and add all the remaining ingredients for the qorma: leftover yogurt, cream, button red chilies, mint and coriander leaves, kewra water and vinegar. Stir to mix the qorma together and only cook for 3 more minutes.
• Adjust sauce or spiciness at this point. Your qorma should taste more salty than regular qorma and spicier than regular qorma
• Rice
• Boil rice in water along with vinegar and salt.
• Only boil rice for about 5 mins or check to see if you can break your rice by your fingers. They should be harder than when you boil your rice for steamed rice.
• Strain your rice in a colander and set aside.
• Assembling
• Grease the bottom of your pot with oil or ghee that you will use to assemble your biryani.
• Add a first layer of rice, using up almost 1/3 of the rice. Use a plate or a flat spoon to do this.
• Then add about 1/3rd of the garnishes
• Next will be a layer of the mutton qorma. Use half of the qorma.
• Add another layer of rice and repeat the process.
• Finish off with the top layer being of rice and then garnish. (keep some fried rice aside to use for garnish while serving)
• On the top, add 1/4 cup of milk or diluted yogurt into the rice
• Cover with foil and then the pot lid.
• Ideally, add a girdle or a flat pan below the biryani pot when you bring it back on the flame.
• Cook biryani at high flame for 8 mins and then reduce the flame to medium low and cook for another 15 mins.
• Remove the lid slightly to check if there is steam build up inside the pot. IF you can see steam, turn off flame and let the biryani rest for 10 mins before mixing and serving.
• Serve with raita and salad.
  

Notes

• You can use regular Kewra water if you don’t have Saffron infused Kewra

You can use any thick cream or cooking cream you like. I used the fresh cream available in the dairy section, but you can use the canned ones, tetra pack ones as well.

More tips and tricks on the blogpost

Nutrition

Serving: 6serving | Calories: 800kcal | Carbohydrates: 81g | Protein: 55g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 33g | Cholesterol: 205mg | Sodium: 508mg | Fiber: 8g | Sugar: 23g

The post Homemade White Mutton Biryani appeared first on Butter Over Bae.

What is mutton chaap or Mutton chops?

“Chaap” is simply the Urdu/Hindi word for chops. A “chop” is called so, because it is a single piece of bone-in meat CHOPPED from a larger piece. Any part of the goat or sheep can be made in to a bone in meat chop; neck, leck, shoulders, ribs.

• Mutton Chop – Bone in meat from Older sheep And Goat
• Lamb chop – Bone in meat from Younger sheep.
• Beef chop – Bone in meat from a cow

Most common chop taken from a goat is from the ribs. For this recipe I’m using goat chops, but you can use the same recipe to make lamb chops or beef chops.

Although, Hugh Jackman in his Wolverine look is still first to show up when you google “Mutton chops”, and I mean that really IS something I don’t mind looking at, at all (forever Hugh fangirling)

In my house, Mutton chaaps and palak raita are literally the combo that neverrrr gets old!

What to serve Mutton chops with?

Ok, just so you know, I love food that can pretend to be 2 things at once! So naturally, I’m goign to sell you on this Mutton Chaap fry recipe because it works as an appetizer or a Main and it literally workss with all kinds of Cuisines. Here are some of my all time favorite serving suggestions:

• When served as as starter, pair with green chutney, onion slices and lemon on the side
• For mains, eat With khatti dal (tangy red lentils), steamed rice, and a side of fresh salad
• For dinner, pair with Chapati or flatbread, dry moong masoor dal and pickled onions.
• Incase of a small lavish spread, serve it with aloo tarkari (potato curry) and parathas (fried flat bread) , sliced onions and lemon.
• For a simple lunch pairing, have chaap with rice pilav, an Asian crunch salad, and yogurt
• I sometimes simply bake potatoes, and other vegetables with and bring out these chaap from the freezer for those lazy Tuesdays.

Ingredients

You only need a handful of ingredients to whip these cuties up. And hey, its fine if you are missing something here or there, I’ve got you covered, with substitutes.

• Meat chops – I am using goat ribs for this recipe. You can use lamb or beef too. Infact, any bone in meat cut can be used for this recipe.
• Yogurt – The yogurt adds a balance to all the spices in this recipe. Both, low fat and full fat yogurt can be used.
• Garlic ginger paste – Another staple for any South Asian cooking is the garlic ginger paste. If you don’t have any at hand, you can use 1/2 an inch piece of ginger and 3 cloves of garlic and dice them finely to use.
• Salt and Spices – This recipe uses staple Indian/Pakistani spices like red chili powder, black pepper powder and garam masala powder. The garam masala powder is easily available in all Asian stores now, but you can also use allspice powder if you have that. You can also use Paprika if you don’t have regular red chili powder.
• Oil – Any neutral cooking oil that you use is absolutely fine!
• Vinegar – The vinegar helps with any residual smell with the meat and adds a subtle layer of acidity to the recipe. You can also use lemon juice instead.

NOTE:
If you taste the raw marinade (which I think we all do), it should taste strongly tart and spicy.
It won’t stay long on the meat so it needs to have a little zing in it.

How to make Mutton Chaap Fry

This recipe is so straight forward, my baby cousin made it, and he doesn’t even know what a spatula is! I’m going to put in a pictorial just for you visual folks out there. There are only 3 simple steps involved:

1. Marination
2. Steaming
3. Grilling/Pan frying

PICTURE 1 & 2 – MARINATING
Simply toss all ingredients in a bowl and whisk to create a smooth marinade.

PICTURE 3 & 4
Add your meat chops and coat them well in the marinade. Now the meat needs to rest on the counter for about 30 mins before you can cook them. It doesn’t need overnight marination, but you can do so if you like. 30 mins is just long enough for the meat and yogurt to come down to room temperature before we begin cooking.

LAZY HACK:
You can also simply marinate it directly in the pot you are going to cook it in. You’ll have 1 less bowl to wash!

PICTURE 5 & 6 (STEAMING)
The next step is to slow cook the mutton chops at low flame. Transfer the marinated chops in a pot and add water. Let the chops simmer at low flame for 30 to 40 mins. You can also do this in an Instant Pot if you have one. On low heat, this kind of cut takes roughly about 30 to 40 mins. After 30 mins, do a water check to make sure it hasn’t all dried up. Add more if your meat is still not done. Insert a fork in the meat to check if it tender, and turn of flame once it is done.

At this stage, you can decide if you want to pan fry the chops right away or eat it later. You can also freeze them at this stage once they cool down.

PICTURE 7 & 8 – PAN FRYING
Heat up a grill pan, a tava (flat pan) or a frying pan with some oil in it. Simply place your chops on the pan and grill at medium heat on both sides till you get some color on them. And thats it! Viola! Its ready to serve

Protip:

These chops are juicy and tender but like all grilled meat, they tend to dry out if let out in the open for too long. Once grilled, try to keep them covered if serving is some time ahead.

Can I make it in advance?

For events and gatherings, you can always marinate and steam the chops in advance! Steam it a day or even 2 days earlier and just pan fry them on the day of the event.

Can I freeze pre-fried Mutton Chaap?

Yes! Infact that is the best stage to freeze. Once you have cooked the mutton chaaps until tender, allow them to cool down and then put them in a ziplock bag and pop it in the freezer. When you are ready to eat them, you can thaw them on the counter and pan fry them. Steamed/Cooked chops can stay in the fridge for upto 60 days.

Can I reheat grilled Mutton Chaap in the oven?

Absolutely! My favorite tip is to spray them with water when I reheat them in the microwave for about 60 secs at high. This way the meat doesn’t toughen up as it heats up.

More recipes like this

Handi Kebab recipe
Khara masala keema – Whole Spice Ground Beef
Mutton White Biryani
Dam keema – Slow Cooked Ground beef

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Pakistani Mutton Chaap fry

A Pakistani steamed and grilled spicy Mutton chaap recipe made with simple spices and goat chops.

Course Appetizer, Side Dish

Cuisine International, South Asian

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 10 pieces

Calories 188kcal

Author Wajiha

Ingredients

• 500 gm Mutton chops about 9 to 10 pieces
• 1/2 cup yogurt
• 1/2 tablespoon black pepper powder
• 1/2 tablespoon garam masala powder see notes*
• 1 teaspoon red chili powder
• 1 teaspoon table salt or to taste
• 2 tablespoon white vinegar
• 1 tablespoon garlic ginger paste
• 2 tablespoon oil + extra for pan frying/grilling

Instructions

• Make marinade by combining all the spices, yogurt, vinegar, garlic ginger paste and oil. Beat with a fork till you get a smooth consistency
• Toss in the mutton chops in the marinade and coat all the chops well. Set aside on the counter for 30 mins, until chops and yogurt come down to room temperature.
• Transfer the marinated chops into a pot with 1 cup water and put the lid on. Let it cook at low heat for 30 to 40 mins.
• After 30 minutes, check if the meat is tender. If the meat is tender, cook with lid of to evaporate all the liquid in the pan.
• IF, after 40 mins, your chops are still not tender, add more water and let it simmer for 10 more minutes.
• Lightly grease a grill pan with oil or butter. Grill or panfry the mutton chops on both sides at high flame until you get a nice charred golden brown color on each side.
• Serve warm with lemon slices and a yogurt dip at the side.

Notes

* If you don’t have garam masala powder, you can use allspice powder, or baharat spice mix too

• You can also use lamb or beef chops for this recipe.
• You can freeze the cooked mutton chops after they are slow cooked. Simply thaw whenever you want to have them, and then pan fry.
• To reheat panfried chops, keep a small cup of water in the microwave along with the chops to avoid the meat from drying out

Nutrition

Serving: 1piece | Calories: 188kcal | Carbohydrates: 2g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 49mg | Sodium: 286mg | Sugar: 1g

The post Mutton Chaap Fry – Spicy Goat Ribs appeared first on Butter Over Bae.

Bonus: Ready within 30 mins!

This type of seasoning gives a very subtle flavor to the keema. It also has yogurt and steamed onions and tomatoes in there. We eat this for breakfast/dinner with paratha and yogurt. Also goes really with a dollop of labneh and khubs. Also, super versatile in its entirety: you can use the left over keema to make a rather kickass puff pastry filling or a samosa filling. My feelings for this is very similar to how I feel about Dam ka keema….GIVE ME MORE!

How to make Khara masala beef keema

Here’s an overall view of all the spices and condiments you will need to pull this recipe off. If some of the elements are missing, we can still work with it. I’ve given a list of substitute at the end of the post.

The 3 ground spices

This recipe needs 3 spices that are grounded (koota hua). This includes cumin, coriander seeds and black peppercorns. Use a grinder to grind cumin seeds and coriander seeds together coarsely. Grind black peppercorns separately or use a pepper grinder.

Cooking the keema (ground beef)

Don’t be overwhelmed with the extra number of pictures I took for you guys. It still takes only 30 mins 😛

For this recipe I’ve used chopped garlic instead of paste because that brown garlic bits complement the whole dish really well. I saute the whole spices and garlic for a bit in ghee and then toss in my meat. I prefer ghee for this recipe for the aroma it holds, but its perfectly fine to use oil instead.

Always let the meat cook a little bit first before adding spices. I alwayssss go on about it but trust me this is important! Evaporating all the liquid from the meat is important to get rid of smells from the meat.

After that, add in those beautifullll looking trio of white, red and green. The onions and tomatoes in this recipe aren’t going to be cooked all the way through like you do in a curry base. Instead, they are only going to be steamed for a bit, so that they are soft but still visible, and retain their individual flavors. Which is why we add it later and not at the beginning.

The yogurt goes in, along with the tomato, onion and coriander.

TIP: Make sure your yogurt is at room temperature and beaten properly to avoid curdling.

Mix everything together and cover the pot with a lid. Let all the water from the veggies and yogurt release and cook the meat.

It takes roughly about 15 mins for all the liquid to evaporate. When all the liquid from the keema evaporates, you will see oil/ghee separating on the side. This is when you cover the pot once again and let it simmer at really low flame for 10 mins. Called “dum pe pakana” in Urdu

Look at those gorgeous array of colors in that pot! For this recipe, the garnish comprises of ginger slivers, more coriander and lemon/lime juice. That added freshness from these ingredients make this recipe a hit almost instantly!

Serve it with your choice of flat bread, and yogurt on the side.

Is it freezer friendly?

ABSOLUTELY! Just hold the garnish, let the keema cool down and drop it in a bag to freeze. It can also last for upto 5 days in the fridge.

Alternates, Fixes and Remixes

Substitutes.

• Parsley can be used instead of coriander/cilantro leaves.
• You can also use canned tomatoes instead of fresh tomatoes in emergency
• If you don’t have all the whole spices, you can use 1 tsp of garam masala powder instead.
• You can use any whole red chilies available. long or round. You can also use 2 tsp of red chili flakes instead if you can’t find whole red chilies.

Fixes

• The recipe is overall mild and not spicy (to us). But if you still feel it’s a little spicy, you can go ahead and add a little more yogurt to balance it out.

Remixes

• Swap grounded beef for any other that you like. Use chicken, or mutton or lamb.
• Use fresh fenugreek leaves or spinach leaves instead of coriander leaves.
• Add star anise and nutmeg to the whole spices.

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Khara masala beef keema (whole spice beef mince curry)

An aromatic and mildly seasoned minced beef cooking in whole and crushed spices and yogurt.

Course Main Course

Cuisine South Asian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 632kcal

Author Wajiha

Ingredients

• 500 gm minced meat
• 6 cloves of garlic finely chopped
• 1 tbsp coriander seeds
• 1 tsp black peppercorns freshly crushed
• 2 tbsp cumin seeds
• 2 tsp salt or to taste
• 3 large red onions or 3 cups sliced onion
• 2 cup chopped tomato or 3 large tomatoes
• 1 cup freshly chopped coriander leaves
• 1 cup beaten yogurt at room temperature
• 1/2 cup ghee / oil for cooking.

Whole spices

• 8 whole red chilies
• 1/2 stick of cinnamon
• 5 green cardamom
• 2 black cardamom
• 4 cloves

Garnish

• Julienne cut ginger
• chopped coriander
• Lemon juice

Instructions

• Grind coriander seeds and cumin seeds in a food processor or by a mortar pestle, set aside.
• In a large sauce pan or pot, add ghee, chopped garlic and all the whole spices (except red chilies). Saute at medium flame till the garlic turns golden.
• Then add mince meat and break the meat with a spoon. Saute the meat till all the liquid from the meat evaporates and it changes color to brown.
• Reduce flame to low, and add salt, crushed black pepper, grounded cumin coriander mix, and red chilies. Break the red chilies with hand to release seeds before adding.
• Add onions, tomatoes and coriander along with yogurt. Mix everything well and cover the pot/pan with a lid. Increase the flame back to medium high. Let it cook for 15 mins.
• Check to see if the all the water from the vegetables and yogurt has evaporated.
• When all the water evaporates and you can see oil seperating on the sides, reduce the flame once more to low and cover the pot. Let the keema simmer for 10 mins at low flame.
• Garnish with lemon juice, coriander and thin ginger slices.
• Serve with naan, paratha, khubs or bread with a side of yogurt.

Notes

This curry is definitely not a spicy one. Atleast not to your palates. If you still feel its spicy for you, then add some more yogurt to balance it out.

Don’t skip the lemon juice and ginger in the end, it balances out all the bitter spices in the recipes.

Nutrition

Serving: 1g | Calories: 632kcal | Carbohydrates: 37g | Protein: 53g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 985mg | Fiber: 8g | Sugar: 18g

Other beef keema recipes:

Dam ka keema (slow cooked mince)
Keema Macaroni
Beef & Eggplant Middle Eastern Nachos

The post Khara masala beef keema – Whole spice ground beef curry. appeared first on Butter Over Bae.

It’s usually made with mixing some left over Keema (minced beef), boiled macaroni and some sauces together. Basically our way of re-purposing leftovers. But the cravings are real! And when you need a big batch of Keema macaroni, you gotta make it from scratch. Its so frikkin simple, and quick, and kid friendly, and yum and comforting…..that I….lost my train of thought…ok so ..here goes

How to make Keema Macaroni

Preparing the Keema base

So you can of course make this with any kinda minced meat you have at hand. Lamb, beef, mutton, chicken. Chicken will take less time to cook and the other 3 will take longer. That’s the only difference, all other ingredients stay the same. I’m making my version with beef.

Start by browning some onions in oil. It doesn’t have to be a perfect brown. Just brown enough.

Add in your beef, and garlic ginger paste. Saute the mince at high flame till all the water from the beef evaporates. This step is IMPORTANT!

Note: Always dry out water from beef at high heat in the beginning. This ensure that all bacteria etc are killed. Secondly, beef can have a certain smell that will not linger if you make sure all the water evaporates before adding spices.

When all the water from the beef evaporates, it’ll look the picture above. And you will see oil separated on the sides.

Add in your spices and chopped tomatoes. You can also add canned tomatoes instead. Saute the spices, tomatoes, and beef for about 2 to 3 mins at medium flame. Then add water and cover the lid. This meat will cook roughly for 30 mins in a normal pot. You can also use a pressure cooker or instant pot instead.

After 30 mins of cooking at medium flame, the water will have reduced and you will see oil separating on the sides again. If you don’t, increase the flame and saute till you see a mild oil separation. Your beef base is ready.

Adding Vegetables

If you already have some left over Keema, this is where you can start to follow the recipe.

Disclaimer: IF you are using some of your own left over Mince for this recipe, make sure it was made WITHOUT yogurt. The yogurt based mince doesn’t sit well with the flavors of this recipe.

I’ve also followed the following steps with some left-over Chicken tikka, so that’s always an option too!

I add about 2 cups of any veggies that I have at hand for this recipe. Just make sure your veggies are finely chopped/shredded. I used chopped bell peppers and shredded carrots for my recipe.

Saute for another 2 to 3 mins.

Making the sauce.

So the sauce is pretty basic with tomato paste, soy sauce etc. No vinegar because the tomatoes are acidic enough. I add half of the sauces in my veggie meat mix and reserve half for later. Then I add in all of my par-boiled pasta.

TIP: For any kind of minced meat pasta, chose pasta that has a small size, like macaroni or Conchiglie (sea shell pasta) or rigatoni. Even spaghetti because its thin. Chunkier larger pasta varieties don’t work well with meat. So I’d definitely recommend to avoid Fettuccine or Penne pasta with this recipe.

Once all the pasta is added and mixed well. I cover the pot and let it rest for 10 mins. THEN I add the remaining half of my sauce. This just ensures my pasta is saucy and not dried out. You can of course add more sauce if you want, or a whole bottle of ketchup. (ya know…whatever works for you)

Serve this hot, with some coriander for garnish, or maybe not. And dig right in.

Can we freeze it?

You can definitely freeze the meat mix. Bring it out whenever you are ready to make more macaroni. Thaw it in a microwave and add to macaroni directly. The fully assembled dish however, can only be refrigerated. Lasts for 5 days easy in the fridge.

Alternates, Fixes, and Remixes

Substitutions and Remixes

• Like I said earlier, you can make this recipe with any mince meat or poultry available to you. Use half quantity of water for chicken/turkey mince.
• You can use canned tomatoes instead of fresh ones.
• Use Chicken tikka instead of the meat.

How to make this dish more Nutritious for your health.

• Use whole wheat organic pasta.
• Utilize fresh tomatoes and tomato paste.
• Use organic meat.
• For sauces, go for the low sodium Soy sauce.
• Use olive oil/ coconut oil or ghee for cooking the meat.
• Increase the levels of veggies in there.
• For a vegetarian version, substitute with meat with finely chopped cauliflower.

Fixes.

Dried out pasta.

• The pasta tends to dry out in the fridge and as it cools down. You can add a splash of water or sauce to bring it back.
• If reheating the pasta in the microwave the next day, keep a small cup of water in the microwave WITH the pasta. This will keep pasta moist and fresh.

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Desi qeema pasta

An amazing fusion between Pakistani qeema and Italian pasta

Course Main Course

Cuisine Fusion Food

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 650kcal

Author Wajiha

Ingredients

• 1 kg packed of elbow macaroni or any small sized pasta par-boiled
• 1 lb minced beef 1/2 kg
• 1 large red onion sliced
• 1 tbsp garlic ginger paste
• 3 large tomatoes chopped or 1 cup canned tomatoes
• 2 tsp salt or to taste
• 2 tsp red chili powder lal mirch
• 1/2 tsp red chili flakes or to taste kooti lal mirch
• 1/2 tsp turmeric powder haldi
• 2 tsp coriander powder dhania powder
• 1 tbsp roasted and grounded cumin seeds bhuna wa pisa zeera
• 1 tsp garam masala powder
• 2 cups of your favorite veggies finely chopped I used carrot and bellpepper
• 1/2 cup of oil
• Finely chopped Coriander for garnish optional

Sauces

• 1 1/4 cup of Tomato paste or ketchup or pasta sauce
• 1/4 cup of Sriracha sauce
• 4 tbsp of Soy Sauce
• 4 tbsp of Hot sauce

Instructions

• In a pot, add oil and sliced onions. Saute at medium heat until the onion turn golden brown.
• Add in minced meat and garlic ginger paste and saute the beef at high flame until all the water from the beef evaporates.
• Now add all the spices and tomatoes to the meat. Saute for 2 mins. Add 4 cups of water and cover the meat to cook at medium flame for about 30 mins or until all the water dries up.
• When the water in the meat dries up, add your chopped vegetables and saute for another 3 mins.
• Add in half of the sauce mix in the meat and mix well.
• Add in your boiled pasta and stir the pasta for another 3 mins.
• Cover the pot and let the pasta rest for 5 mins.
• Add in the rest of the sauce mix in the pasta and adjust your seasoning accordingly.
• Serve immediately garnished with coriander.

Notes

While reheating the pasta in a pan, add about 1/4th cup of water to so that it doesn’t dry out.

To re-heat in the over, add a few tablespoons of water in the pasta.

You can make the minced mix and freeze it. Take it out whenever you want to have pasta and add it to your pasta and sauces.

Nutrition

Serving: 1g | Calories: 650kcal | Carbohydrates: 86g | Protein: 38g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 2249mg | Fiber: 11g | Sugar: 17g

The post Keema macaroni appeared first on Butter Over Bae.

This recipe has a layer of crispy pita chips, loaded with a layer of spicy beef and vegetable mix, topped with a tahini sauce, garnished with fried almond slivers and parsley. It is somewhat similar to A beef and aubergine Fatteh, but as my friend from Iraq pointed out, Fatteh means “submerged” where the pita chips are almost submerged in sauce. So this, most definitely, are nachos!

Why I love these Nachos:

• Super filling and light at the same time
• Most definitely a crowd pleaser!
• Absolutely packed with nutrition so definitely no guilt later.
• Alternative to regular dinners
• One of my budget friendly meals!

Steps & Tips to make these Beef Nachos perfectly

If you are someone who is new to Middle Eastern or Mediterranean style of cooking, some of the ingredients might not be a staple in your pantry. So I’m gonna quickly introduce you to the special Spices / Condiments needed to make this recipe. You will need:

• Sumac powder which is a slightly sour tasting reddish pink colored powder
• Bokharat or The 7 Spice powder which is a Lebanese spice blend
• Pomegranate molasses which is a tangy thick sauce.
• Tahini sauce, which is a mix of oil and sesame seeds.

I’d highly recommend to use the spices as is, to create the authentic Lebanese/Arabian flavors. But if you don’t want to purchase extra spices, you can always find substitutes for these ingredients at the end of the post.

Preparing the Pita chips

I personally find Pita chips to be the best for this recipe. Made from “Khubs” or pita bread. Since pita breads are like pockets, when you cut them up in triangles, open it up to get 2 pieces of chips.

You can use pre-made pita chips as well, if your local stores hold it. Or you can make some at home in 10 mins!

Simply drizzle some olive oil on a baking tray and sprinkle some salt. Lay down all your chips and bake them for 10 mins or so at 200C. When they turn a nice crispy golden color, take them out and set aside to cool down.

Preparing the Eggplant and Beef topping

So, to cook the meat topping, I use olive oil. It just intensifies the flavors so much more. Add your mince meat in olive oil in a pan and saute at high heat till all the water from the meat evaporates.

Now most Arabian dishes may or may not use garlic in their beef and chicken. But I like to add a little garlic ginger paste to the meat to add acidity and also get rid of any residual smells.

Once all your water evaporates, add all the spices to the meat and saute it for 2 mins. I’ve been a little heavy handed with the spices here, because eventually these spices are going to season the eggplant, as well as some extra veggies. So if you taste your meat right now, don’t be alarmed if it tastes overpowering.

Add water and cover the mince and the eggplant. I let it cook for about 15 mins at medium flame which is enough time for the eggplant to soften up and the meat to cook. (Also, husband doesn’t eat eggplant, so this is a great way for me to mask the eggplant by overcooking it…yeah I have a manchild my friends!)

In 15 mins, you’ll see a beautiful mince and eggplant base. That’s when you add in all the veggies. I’ve used chopped onions, tomatoes and bell peppers. You can add or substract veggies if you like, but I’d definitely recommend to not skip tomatoes.

Let the tomatoes soften up a bit, it’ll take about 3 to 4 mins. You will get a nice topping which is just a little towards the saucy side. Add in the pomegranate molasses now. And viola! Your topping is ready! You can also add a generous amount of parsley to the meat topping as well if you are a parsley fanatic.

Preparing the Tahini Sauce

Making the sauce is just like putting together any sauce. Dump all ingredients in a bowl, whisk it and you are done.

Garnish

I’ve garnished my nachos with chopped parsley and fried almond slivers.

To prepare the almond slivers, all you have to do is soak them in boiling water for 10 mins. Remove the skin and cut them in thin slices. Fry them in olive oil and thats it! They add this awesome crunchy element to the nachos. Also, for some reason, fried almonds taste like Peanuts. WHAT!! Temme if you feel it too!

Assembling this gorgeous Beef & Eggplant Nachos

This recipe easily serves 5 but tbh, me and my husband eat it for dinner so in which case, it only served 2 so!

IMPORTANT: Always assemble any type of nachos when you are read to eat so that your chips don’t get soggy.

Anywhoooo! For assembling, I put a little bit of the tahini sauce on top of the chips —–> Then its a layer of all the meat mix ——-> and then its alll the tahini sauce ——-> topped with almond slivers and parsley.

Substitutions

• 7 spice powder – You can use garam masala powder here, which has nutmeg in it.
• Sumac – Lemon zest used in half the quantity of sumac
• Pomegranate molasses – You can use lemon juice in twice the quantity here.
• Pita chips – Use regular nacho chips or baked spring roll sheets instead.

• Use twice the eggplant quantity mentioned to have a 1:1 meat to eggplant ratio.
• You can use the same recipe to make chicken or mutton nachos.
• For a vegetarian version of the recipe, use eggplant and potatoes instead of meat.

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Beef Middle Eastern Nachos

A fusion of Medditerranean spices, with beef, pita bread and a tahini dip served in nacho like style

Course Appetizer, Snacks, Sides and Starters

Cuisine Continental, Fusion Food

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 459kcal

Author Wajiha

Ingredients

Meat topping

• 250 gm ground beef
• 1 cup eggplant chopped small
• 1 tsp garlic ginger paste
• 1 tbsp sumac powder
• 1 tsp cumin powder
• 2 tsp salt or to taste
• 2 tsp paprika powder
• 1 tbsp pomegranate molasses or 2 tbsp lemon juice
• 1/3 cup olive oil
• 1 1/2 cup chopped onion or 2 medium
• 1 1/2 cup chopped tomatoes or 2 medium
• 1 cup bell pepper chopped 1 large
• 1/2 cup chopped parsley

Tahini sauce

• 1 1/2 cup yogurt
• 4 tbsp tahini
• 1/2 tsp salt or to taste
• 1/2 tsp crushed black pepper
• 1/2 tsp cumin powder

Pitachips

• 4 large pita bread
• Olive oil to drizzle
• salt to taste

Garnish

• Chopped parsley
• Drizzle of olive oil
• 10 to 12 almonds

Instructions

• 
  Almonds
• Soak almonds in boiling water for 10 mins.
• Slice them into thin slivers and fry until golden brown. Set aside
  
• Pita chips
• Preheat the oven at 200°C (400°F)
• Cut Pita bread into triangles, opening all the triangles to reveal two pieces each.
• Drizzle a baking pan with olive oil and sprinkle some salt.
• Place your pita chips on top of the baking pan and drizzle some more olive oil and salt on top.
• Bake for 10 mins or until the chips come out crispy. Keep a close eye on the chips after 10 mins have passed.
• Remove the chips and keep aside to cool down,
• Meat topping
• In a pan, add oil and meat on medium high flame. Saute till the meat changes color and water from meat dries up.
• Add garlic ginger paste and all the spices and saute the mince for 2 mins.
• Add in the chopped eggplant and sautee for another 2 mins.
• Add 1 cup of water and cover the pan. Reduce the flame to medium and let it cook for 15 mins or until eggplant is soft.
• Once the eggplant is cooked, add in chopped tomatoes, onions and capsicum. Saute at medium flame for another 3 to 4 mins.
• Add in your pomegranate molasses and chopped parsley and turn off the flame.
• Tahini Sauce
• Add all the ingredients for the sauce in a bowl and whisk till combined well.
• Assembling
• Layer the pita chips on a plate and drizzle 1/4th of the tahini sauce on it.
• Add the minced meat layer
• Add the remaining tahini sauce on top of the minced meat.
• Garnish with fried almonds and parsley.
• Serve immediately.
  

Notes

You can use spring rolls sheets instead of pita chips or regular nacho chips as well.

If you have to serve the nachos later, prepare the components and don’t assemble until needed.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 27g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1350mg | Potassium: 621mg | Fiber: 3g | Sugar: 19g | Vitamin A: 105IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 3mg

More recipes like this

Chicken Tikka Nachos
Fusion style Batata harra

The post Beef & Eggplant Middle Eastern Nachos appeared first on Butter Over Bae.

Lets dig right into the basic steps of the recipe. 

STEP 1 – PREPPING THE BEEF STRIPS

The first step is going to be to cut the beef steak into thin strips and marinate it into a mixture of salt, pepper, lemon juice, cornflour, all purpose flour and ice cold water. Ideally, any stir fried beef recipe calls for beef flank steak cuts which are either used for steaks or are also known as undercut beef cut.

Keep the marinated beef for half an hour or so and fry at high flame until they turn golden brown. Remove the beef from the oil and set aside.

STEP 2 – STIR FRYING BELL PEPPERS

Next up are the bell peppers. Some versions of this recipe also add sliced onions in their recipe, but I prefer just the colorful bell-peppers for my version. Simply stir fry the bell peppers at high flame in a little oil. I love using assorted colorful bell peppers, but by all means, use whichever ones you have at hand. Set the veggies aside with the beef and proceed with the last step.

STEP 3 – PREPARING THE SAUCE AND ASSEMBLING

In a cup or a bowl, add all the sauces (listed in the recipe card below) and mix them well so that they form a nice homogeneous mixture. Set this sauce aside and get back to the wok.

Add a little oil in the wok (I am not using a cast iron pan). I personally like using Chili Oil for this step and for stir frying bell peppers as well. Alternatively, you can use regular oil too, if you don’t have any chili oil at hand.

The garlic needs to be sauteed and turned golden brown. Once the garlic turns golden brown, add the sauce mixture and let it cook for a good 4 to 5 minutes. This is a good time to taste the sauce and check if you want to adjust the salt levels.

The beef needs to stay a little crispy so make sure your wok and sauce are bubbling hot when you add the veggies and beef in it. Once you add the beef, don’t cook for a longer duration. Just give it a good saute for 2 to 3 minutes and dish it out. 

RECIPE ALTERATIONS AND SUBSTITUTIONS

If you don’t have beef steak in the house, we can also tweak the recipe to use any boneless beef you have at hand. Remove the bone from the beef, cut the beef into strips. And boil the beef strips in water for 30 to 40 minutes along with a little bit of salt, pepper and garlic ginger paste. Proceed with the all the steps as listed above in the same way. 

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Crispy Beijing Beef Recipe

Cornstarch coated beef strips, deep fried until crispy, covered in delicious brown sauce along with stir fried bell peppers.

Course Main Course

Cuisine Chinese/Indo Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marination time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 438kcal

Author Wajiha

Ingredients

BEEF MARINADE

• 1/2 kg flank beef steak or skirt steak or undercut beef cut into thin strips
• 1 tbsp garlic ginger paste or powder
• 1 large egg
• 3 tbsp cornflour
• 3 tbsp all-purpose flour
• 1 tbsp lemon juice or juice of 1 lemon
• 1/2 cup ice cold water
• 1 tsp salt or to taste
• 1 tsp black pepper

SAUCE & VEGGIE

• 4 tbsp oil
• 3 cloves of garlic finely chopped
• 1 tbsp tomato paste
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp Hot sauce
• 2 tbsp soy sauce
• 2 tbsp Oyster sauce
• 2 tbsp Vinegar
• 4 tbsp Worcestershire sauce
• 1/2 cup water
• 2 tsp cornflour

Other ingredients

• Oil for frying
• 2 cup sliced bell peppers assorted
• handful of chopped green onions

Instructions

MARINADE AND FRYING

• Mix all the ingredients for the beef marinade and add the beef strips to it. Marinate the beef for about half an hour in the fridge.
• In a wok or frying pan, deep fry the beef strips at high flame until they turn golden brown. Set the fried beef aside
• In a wok or frying pan, add 2 tbsp of oil and stir fry all the sliced bell peppers at high flame for 2 to 3 mins.
• Remove the bell pepper from wok and set aside.

SAUCE AND ASSEMBLY

• In a bowl, add all the ingredients for the sauce (except oil and garlic) and form a homogeneous mixture
• Add another 2 tbsp of oil in the wok and saute chopped garlic at medium flame until they turn golden brown.
• Add the sauce mixture in the wok and cook for 4 to 5 minutes at medium to high flame.
• Add the fried beef and bell peppers in the sauce and saute for another minute or 2.
• Serve the dish hot, garnished with chopped green onions.
• Eaten best with noodles or rice.

Notes

If you don't have premium steak cut beefs, then use regular boneless beef strips but boil them with salt pepper and garlic for 30 mins. And then continue the recipe as is.

Nutrition

Serving: 1g | Calories: 438kcal | Carbohydrates: 11g | Protein: 27g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 2055mg | Potassium: 553mg | Fiber: 1g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 4mg

The post How to make Crispy Beijing Beef at home appeared first on Butter Over Bae.

1. This fried masala version is the easiest of the lot
2. This is also fool proof so even if you are a beginner, you are gonna nail this recipe!

It is paired with flatbreads like chapati and roti and fried breads like parathas. Some of us love pairing this with a vegetarian side kick like the Moong Masoor Dal

As much as I LOVEEEE this recipe and want to take credit for it, my inner voice is telling me to tell you my sources. This version of dam ka keema is actually one of my Aunt’s recipes (Khala). And god bless I have 7 of them! So like any other cooking maniac, I chase them down for recipes when they feed me with their deliciousness. 

WALKING YOU THROUGH THE IDEA OF THIS DISH

There are 100 different ways and masalas to make Dam ka keema. Other versions make use of roasting the masalas, or use raw masalas or just go with a packet masala as well. Plus the ingredients also differ with each recipe, and so does the color of the resulting dish.

This particular recipe makes use of frying the masala and grinding them for marination.

I personally love Dam ka Keema with parathas and green chutney, sliced onions and aloo ki tarkari (potato curry) as I am sure do all Pakistanis around me. (*wipes of drool from chin*). Let me walk you through the steps a little bit so you know what to expect while making this delicious Pakistani favorite food.

EASY INGREDIENTS = EASY STEPS

We start off with frying our masalas (like I’ve babbled about it at the top). So the onions are sliced into half and sliced fine like we do in Biryanis. And then you fry the onions, red chilies and garlic altogether in a generous amount of oil.

PRO-TIP: Sometimes, adding all the masalas together may cause the red chilies to burn. To avoid this, add the onions first and let them turn transparent. Then add the garlic and red chilies. This way all your ingredients will fry evenly. 

And that’s that! You grind the fried masala and add it to your ground beef. I usually grind the yogurt along with the fry ingredients, but just to show you all the elements of the dish, I added a little yogurt on top of the ground beef. And you can also see raw papaya paste and cumin seed powder as well.

Marinate the heck out of the beef.

So your ground beef is all dressed up and ready to party! It usually requires 8 to 12 hours of marination. But personally, I feel the longer the better for this particular dish. I leave it for almost a day and you can even leave it for 2 days and then cook it. This is why I love Dam ka Keema for dinner parties so much! All the prep is done before hand and I just have to leave in on the stove the day of the dinner.

PRO-TIP: Keep the use of salt to a basic minimum because the beef is going to clump together after it shrinks during cooking. You can always season it later if you feel the salt is less.

SLOW COOKING YOUR BEEF

And now let the stove take over!  We are just gonna transfer our beef to the cooking pot and let it cook at low flame. Ideally, keep something below the pot for insulation, like a griddle (tawa) or an insulating disk if you have any. This is to prevent the meat from sticking to the pot at the bottom.

Your beef will release lots of water so make sure you use a pot that only fills up to 3/4th of its capacity or less with the meat. Once the water dries up, your beef is going to start binding together and when you can see a hint of oil at the base of your pot, you know your beef is done.

I personally loveeeeee to smoke my Dam ka Keema at the end. So when the dish is ready, I leave it at low flame for another 5 to 10 minutes and add a piece of charcoal to smoke it out. You can even smoke your dish when you marinate it. Its totally your call.

For cooks and newbies who find baking easier, you can even bake this dish instead of cooking it in a pot. More instructions on the recipe card!

THE LEFT OVER OIL

Once your done with the frying, you are going to have left over oil in the pot. You will only add 1/4th cup of this oil in your marination. So what should you do with the remaining oil? Honestly, this oil is So packed with flavor that I usually use it for making omelettes and chicken to add a little extra punch of flavour to them.. If you are making something which has a simple marination or is bland generally, use this oil for frying them or grilling them to give it that extra heat and flavour. If not, you can also just simply use for regular cooking too.

CRIME AGAINST DAM KA KEEMA

Alright, so I know a lot of Dam ka Keema recipes available on the internet have basin (gram flour or chickpea flour) as an ingredient as well but PLEASE! I Mean I beg you please don’t add gram flour to your Dam ka Keemas. Restaurants use gram flour in their recipes because that way their Keema doesn’t reduce in quantity a lot and they get a bang for their buck. It’s similar to adding cotton to your Niharis. (As in ITS A CRIME!) It totally ruins the actual taste of the dish. Its more like a hack for Dam ka keema but this hack is a total fail! Don’t go for it and stick to the original taste of the beef. Or if you are curious you can go ahead and try with and without the gram flour and you’ll know what I mean.

DAM KA KEEMA RECIPE (FRY MASALA EDITION)

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Dum ka Keema (Fried Masala)

The most silky smooth and bursting with flavour kind of dam keema I have ever tried.

Course Main Course

Cuisine South Asian

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 459kcal

Author Wajiha

Ingredients

• 1 kg ground beef or keema
• 6 medium onions sliced in biryani cut
• 4 whole garlic
• 50 pieces or 3/4th cup of round red chilies saabit lal mirch
• 4 tbsp raw papaya paste kaccha papeeta paste
• 2 cups yogurt
• 1 - 2 cup oil for frying
• 2 tsp roasted and grind cumin seeds bhuna wa zeera
• 1 tsp salt or to taste

Instructions

• In a large sauce pan or pateeli, pour in a generous amount of oil and fry the onions.
• When the onions turn transparent, add red chilies and garlic cloves and fry all of them until they turn golden brown.
• Remove the onions, garlic and chilies from the oil and let them cool down
• In a grinder or a blender, blend the fried ingredients along with yogurt and raw papaya paste.
• Add the mixture to the ground beef.
• Add roasted cumin seeds, salts, and 1/4th cup of the oil used in frying the masala.
• Once the meat has been marinated, keep it overnight in the fridge.
• Add the meat in a pot and allow to cook at medium flame. Ideally keep an insulation pan or a griddle below the pot. This is called as "dum dena" or cooking with insulation.
• Your meat will take somewhere around 40 to 60 minutes to release water and cook entirely.
• Once you see the water drying up and your keema (meat) binding together, add a piece of charcoal to your keema to give it the smoky flavor it needs.
• After 5 to 10 minutes of smoking the keema, turn off the flame
• Serve with lemons and onions garnish. It goes well with rotis, parathas and potato curry on the side

Notes

ALTERNATIVE COOKING METHOD

You can also bake this dish

Take out the marinated meat and smoke it with coal before hand.

Dish out the meat in an oven proof dish (making sure you fill only half the depth of the dish)

Bake at 180°c for about 40 mins and keep checking. Once you see a dark brown layer forming on the top of the dish, and water dried up, you can take it out and serve the dish as it is.

SMOKING THE DISH

Place a piece of bread or aluminum foil on your bread in your meat.

Take a piece of charcoal and put it directly on top of a flame for 3 minutes or until it turns glowing red.

Add the charcoal on the foil or bread and drizzle 1 tbsp of oil on the coal. It will start releasing smoke immediately. Quickly cover the meat and let it sit for 5 to 10 minutes. And you have officially smoked your dish!

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 21g | Protein: 25g | Fat: 82g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 46g | Trans Fat: 2g | Cholesterol: 92mg | Sodium: 415mg | Potassium: 641mg | Fiber: 2g | Sugar: 16g | Vitamin A: 138IU | Vitamin C: 20mg | Calcium: 146mg | Iron: 3mg

Hope you try this out and if you love it, say a lil prayer for me and my Khala :D. If there is anything that wasn’t clear or if you have any questions regarding this recipe, feel free to comment below and let me know how can I be of help!

OH and I found a few other dam ka keema recipes that DON’T USE gram flour so you might want to give them a try sometime too. Check it out:

Cook with Faiza’s recipe

Ayesha’s Bihari Keema Recipe

The post Dam ka Keema Recipe (slow cooker ground beef) – Fry masala appeared first on Butter Over Bae.

What is Aloo Keema

Aloo keema or Qeema is a traditional home style Pakistani / North Indian dish made with curried potatoes (aloo) and ground meat(keema). Typically, its made with beef in most Pakistani houses, and its one of those weekly rotation kinda recipes. And I know I am not exxagerating here when I say, that all Pakistani folks have grown up eating aloo keema.

And since it’s such a household name for us, we also have our preferences of how we like our aloo keema. My family enjoys a saucier version, while some prefer a drier stir fry consistency. Some are adamant that its only eaten with roti, and others have it with lentils and rice. And don’t get me started on the whole “Is it Aloo keema or Keema Aloo” debate. The only thing we all can agree on, it that its delicious. Its not snazyy or trendy, but it is what the heart wants after a long tiring day. After so much that is dissapointing in life, Aloo keema never dissapoints. (that was deeeep)

Why this recipe works

• Tried and tested. If you are new to this blog, than you need to know, that I test and re-test and consume maybe 15 versions of any recipe before I deem it “worthy” of your time and effort. This recipe, has been tried and tested to make sure that I bring you the easiest, quickest way to reach the Mom-Level awesomeness.
  
• Its VERY HARD to mess up! no kidding. This is a fool-proof dish and no matter how many errors you make, you will still come up with something yum! Beginners, your welcome!
  
• Super versatile! Although this recipe uses potatoes, you can go ahead and experiment with it and add any vegetables that you like, and you will still end up with something incredible.
  
• Ready under 30 minutes! Now you know why this is a favorite for weekly rotations.
  
• One-pot Recipe: Eh! you know that means, less clean up!
• Left over remix: Hands down one of the best dishes to use as left overs (more on that later)

Some notes on ingredients and substitutes

• Whole Spices: They add aroma and flavor to the curry. You can use garam masala powder if you don’t have whole spices. They are meant to be discarded after cooking and not eaten. You can skip them completely if you feel you will bite into them accidentally, OR you could add them in a tea infuser ball.
  
• Ground beef: You will find coarse and fine ground beef when buying from butchers. I recommend using coarse ground beef for all curry based recipes. It is chunkier and gives you that bite, that you will not get in a fine grind. Full fat and lean, both work well for this recipe
  
• Potatoes: All potatoes work beautifully in this recipe. However, all varieties of potatoes cook at slightly different timing. So you might have to cook some of them longer if need be. I’ve diced the potatoes into 1/2 inch cubes, which I feel works best for aloo keema
  
• Tomato paste: Best thing to add to your aloo keema! They bring a slight tang and pop of color to the curry. And they don’t need a lot of time to cook. You can also use tomato puree instead, just add it while frying ground beef because purees take longer to cook.
  
• Onions: This recipe requires onions to be fried golden brown at the very start of the recipe. If you are using pre-fried brown onions from the market, simply add in your onions at the end while simmering the curry in water.

Instructions and Important Notes

1. Frying Onions.

In a medium sized pot, add all the whole spices and onions and fry in oil. We need the onions to look golden brown, but not dark in color.

NOTE: If your onions turn a slightly darker shade, don’t fret. It won’t effect the taste as much, but will only make your gravy look darker. Ofcourse burnt onions need to be discarded.

2. Sauteeing the meat

In goes your ground beef and garlic ginger paste. Everytime I post a meat recipe, I always talk about how important it is to evaporate all the water from it. The water in the meat carries a “raw meat smell” and if not dried, it lingers on even after cooking for a longer period of time. It takes about 4 to 5 mins, but just sautee your beef at high flame until you see oil shining through again, or see your meat dry up. This step is also called bhunnayi where you sear the beef bits in oil to get a slight color.

3. Preparing the curry.

Now your raw powdered spices go in. Give it another 3 mins of sautee action to allow them to be tempered.

After tempering spices, you can add the potatoes, yogurt and tomato paste all at once.

NOTE: Any yogurt you add to a gravy should be beaten and left at the counter when you start the recipe, to bring it down to room temperature. This way it never curdles in your curry.

Now add water to allow the potatoes to soften up. I’ve also added green chilies in this step. If you are someone who doesn’t like spicy food or don’t like green chilies in general, you can skip them completely. Cover the pot and let the potatoes simmer

NOTE: Most variety of potatoes will cook withing 5 to 10 mins of simmering. Check in 10 mins to see if your potatoes are done. Add more water and leave for longer if you need to.

4. Garnish

And lastly, you know your curry is fully cooked and ready when you see oil seperating on the sides. If you are using less oil than mentioned in the recipe, then you might only catch a shine on the surface. Garnish with chopped coriander and serve.

NOTE: This curry is on the saucier side, which is how we like it in our house. If you’d like it to be dry, than just cook at high flame for a min or 2 to get rid of the water.

Serving Suggestions

This recipe pairs well with almost anything, but here are the top options

• Flatbread ideas: Roti, Naan, Parathas, puris
• Rice options: Basmati Rice or Matar pulao
• Toasted bread or buns
• Diet options: Serve with couscous or quinoa if you are avoiding rice. You can also have this on the side of cauliflower rice.

Frequently Asked Questions

Can I make this recipe with chicken or lamb

Ofcourse! Traditionally, most Pakistanis use ground beef for the recipe, but it can absolutely be made with chicken mince, ground lamb or goat. The cooking times remain fairly same in all cases.

Can I add other vegetables to aloo keema?

Aloo keema matar (potato beef peas) is a super popular variation of this same recipe. You can also add diced carrots as well or any other hard vegetable that you like. IF you are on a low-carb diet, you can make this recipe using sweet potatoes rather than the regular ones.

How to store the keema

Aloo keema lasts in the fridge easily for upto 5 days. Although all potato based curries don’t freeze well. They leech out water and change their texture. I would personally not recommend freezing this after potatoes have been added.

Can I use less oil for this recipe?

Absolutely! Aloo keema is one of the most forgiving recipes and works just fine with all sorts of variations. The only thing you will compromise on with less oil is that oil seperation at the final stage of cooking. Thats it!

Not a fan of coriander, can I skip the garnish?

Yeah so many of you have talked about your distaste for coriander leaves over at instagram. Thats fine. Go ahead and use chopped parsley instead.

Left Over Ideas

As promised, here is my list of favorite ways to use aloo keema left overs:

• Make toasted sandwiches with mayo, cheese and leftover Aloo keema
• Fill it up in puff pastry sheets and bake
• Revive the quantity by adding some boiled, seasoned peas and eat with roti, paratha
• Boil some potatoes and add the left overs to make a mixture and make them into keema aloo patties. Coat them in bread crumbs, fry and enjoy!
• Add half a can of pasta sauce in the left over and use as dip for nachos or crackers.

More keema Recipes you can try

Keema Macaroni
Dam keema (slow cooked ground beef)
Beef and Eggplant Nachos
Khara Masala keema (whole spice Ground beef)

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Aloo keema

A Pakistani / North Indian style curried potato and ground beef recipe, made with traditional spices and eaten with rice or roti

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 424kcal

Author Wajiha

Ingredients

• 1/3 cup oil
• 1 whole large onion sliced
• 500 gm boneless beef mince
• 250 gm potato cut into ½ inch cubes
• 2 cup Water – as needed to cook minced meat
• 1 ½ teaspoon table salt (or to taste)
• 1 tea spoon red chili powder
• ½ teaspoon red chili flakes
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 tablespoon garlic ginger paste
• ½ cup yogurt beaten and room temperature
• 1 tablespoon tomato paste optional.
• 4 whole serrano green chilies with stems removed
• 2 tablespoon chopped coriander for garnish

Whole spices

• 1 stick cinnamon
• 4 whole cloves
• 5 black peppercorns
• 4 green cardamom
• 2 black cardamom

Instructions

• Add oil in a medium sized pot on medium heat
• Add all the whole spices and onions in oil. Fry onions until they turn light golden brown in color
• Add your minced meat along with ginger garlic paste and turn the heat to high. Saute the meat till all the water from the meat evaporates. This step is called bhunayyi and is used to fry the meat in oil and get rid of raw smells if any.
• After all the water evaporates, add all powdered spices and salt. Saute for another 2 to 3 mins or until all the meat is evenly colored. Reduce the heat to low
• Chuck in the potato chunks, yogurt and tomato paste and stir everything together.
• Add water and green chilies to the meat, and bring back the heat to medium high. Allow the water to start simmering and then cover with a lid. Cook for 6 to 10 mins or as long as it takes for the potatoes to cook through. IF the potatoes are still hard after 10 mins, cook for another 5 and add more water if needed.
• When your curry is ready, you will see oil seperating on the sides of the pot. At this stage, you can decide how runny you want to keep your aloo keema. You can dry out the water if you want to or leave it as is.
• Garnish with coriander and serve with roti or naan on the side.

Notes

• IF you don’t have tomato paste, you can add 1/2 tomato finely chopped instead. You can also use tomato puree, but then you need to add it before potatoes and cook it for about 5 to 8 mins first, to allow the rawness of the puree to cook through.
• You can make the same recipe using chicken mince or lamb mince. The steps and timing all stay the same for both options.
• If you are using pre-fried brown onions from the market, directly add your ground beef to the oil with whole spices. And add the pre fried brown onions when you add the yogurt. 

Nutrition

Serving: 6servings | Calories: 424kcal | Carbohydrates: 19g | Protein: 16g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 285mg | Potassium: 460mg | Fiber: 3g | Sugar: 5g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg

The post Aloo Keema appeared first on Butter Over Bae.