Method 1 for Making goat curry: 30 g coconut fat 500 g onions 3 cloves of garlic 30 g curry mixture 1200 g kid, diced 300 g tomato passata 200 g goat yogurt (or buttermilk) 400 ml (goat) stock or water salt, pepper green coriander Preparation: Goat curry:  Peel and cut the onions into strips, and peel and chop the garlic. Fry the onions, garlic, and meat and roast the curry mixture. Add the tomato passata, yogurt or buttermilk, and stock and sauté everything with the lid closed for 2-2.5 hours until soft. Season with salt and pepper and serve with fresh coriander. Tip: If you remove the kid meat from the bone yourself anyway, you can use the bones to make broth, even in advance. Method 2 for Making Goat curry from Pemba Pemba is one of the islands belonging to Zanzibar and actually the most fertile. The dish is very typical of this area.  Lamb Keema curry ingredients for Goat Curry: 1 kg goat meat (leg or shoulder) garlic powder olive oil 2 teaspoons ground cumin 1 tsp ginger powder

Aloo Bukhara Chutney Recipe (Plum Chutney ), we mostly eat in wedding ceremonies but now new arrivals of dessert take it place. Still, Plum Chutney is a favorite item for people. Ingredients for Plum Chutney Recipe Dried Plums - 250 grams Sugar - 250 grams Almonds - 15 to 20 Roasted cumin powder - 1 tsp Red chilly powder - 1/2 tsp Cardamom - 6 to 7 Salt - 1/2 tsp Vinegar - 1 tbsp aloo Bukhara recipe:  1: In a saucepan, add plum with its soaked water & cook on low-medium flame.  2: Then add salt, red chili powder, sugar and water then cook on high flame till water starts to boil.  3: After the water to starts to boil, cover with a lid & cook till the gravy becomes thick on a low-medium flame.  4: Now keep the syrup cool down at room temperature.  5: Then serve it in a bowl & add almonds, sesame seeds, and melon seeds.  6: Enjoy with biryani or pilau rice.

Ingredients Lamb keema curry Keema Curry 700 g Minced lamb 200 ml Natural yoghurt, 3.8%, 2 small cups 2 toe / n Garlic, fresher salt 1 ½ tsp Turmeric, ground 1 Cinnamon sticks) 1 Cardamom pod (s), black 3 Cardamom pod (s), green 6th Peppercorns 3 Carnation (noun) 1 teaspoon Cumin, whole Clarified butter 2 m.-large Onion (noun) 1 piece (s) Ginger, fresh 2 Chilli pepper (s), green 1 teaspoon, heaped Chili powder 1 teaspoon, heaped Coriander powder 1 can Tomato (s), chopped Coriander, fresh preparation Keema Curry Place the ground lamb keema in a larger stainless steel bowl. Chop the garlic very finely and add to the meat together with 1 small cup of natural yoghurt, salt and turmeric. Mix everything well. Cover the meat and let it steep for at least 1 hour. Melt some clarified butter in a kadai or non-stick pan over medium heat. Add the cinnamon stick, cardamom, peppercorns, cloves and cumin seeds to the pan and fry until everything smells good.  Peel

ingredients Lamb Keema lamb keema 2 Onions 2 Garlic cloves 1 piece fresh ginger (about 5 cm) 2-3 green chili peppers 4 tbsp peanut oil 500 g Lamb or minced beef 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon noble sweet paprika powder 1/2 teaspoon turmeric powder 2 tbsp Tomato paste salt pepper from the grinder 3 tbsp yogurt 200 g frozen peas 1 1/2 teaspoon garam masala 2 tbsp Lemon juice Gilgit Balistan Shopan (sharbat ) Preparation minced beef or Keema Peel the onions, garlic and ginger, wash the chillies and remove the stems. Chop everything as finely as possible. Heat the oil in a large pan or in a wok and sauté the mixture over medium heat until the onions are lightly browned. Now add the minced meat and fry for about 5 minutes. Keep mixing the mince with the onion mixture and pounding it so that it is nice and crumbly. Dust with cumin, coriander, paprika and turmeric and fry for 1 minute. Stir in the tomato paste, season with s

After living in gulf countries for the past 12 years of my life e my food tastes and cuisine got varied from spicy to less spicy food recipes. I started trying out Arabian cuisine recipes which though have spices but less hot spiciness. Since due to the very hot climatic condition in the gulf countries hot spicyful and salty food are not preferable. Heat oil over medium heat in deep cooking pot. Add chopped onions, and cook until transparent. Add chicken and cook half way done. Add spices. Stir in 8 cups water, add tomato paste and rice. Allow to come to a boil. Cove and reduce heat. Let cook until rice is tender. INGREDIENTS 1/4 c olive oil 4 c Rice Allspice Salt 1 Chicken, cut up Cumin 1 Tomato paste, small can Cardamon 1 Onion, medium, diced Black pepper

Daal Chawal recipe in urdu Cooking Method In a spins bowl , add Cooled water and rice. Keep rice in the water for 10 -20 min. In a stainless steel pots or pans set, add water, rice, salt, whole cumin and boil it. In a spins bowl , add masoor dal and dal mung. Keep them in the water for 10-20 minutes. Now evaporate boil dal masoor, dal mung in the water. After that add, salt, red chili powder, green chili, turmeric, garlic, coriander powder and cumin powder. Steam it for 15-20 minutes on low flame. After that add Tarka. Tarka:In a cooking pan, add cooking oil, onion, cumin and fry it until light brown. Now add garlic chopped, whole red chili, red chili powder and cook for a while. Your tasty chane ki daal chawal recipe is ready to serve. 2nd  Method Dhal with Rice In one pan add the lentils, water, tinned tomatoes and turmeric and boil until soft, approximately 20 minutes. In a separate pan, heat the ghee, drop in the cumin seeds and fry until brown, add the green c

If you like hosting several guests, you should take a look at the party recipe app. Cooking is what makes cooking the most fun when you do it for others (and yourself). But what if the people to be entertained become a whole party? Do not worry, good advice does not always have to be expensive.

Shopan is a traditional dish from Gilgit-Baltistan. It’s national dish of Scotland and they call it Haggis. The ingredients are stomach of sheep/goat or secum of cow/ox, mince meat (especially fatty meat gives it a rich taste), for the filling buckwheat flour, salt, red crushed chilli, coriander, mint, water, onion, cooking oil, chopsticks and thread to seal. For the filling, mix the mince meat with salt, red chilli, chop onion, mint and coriander.

Ingredients for the Mamtu - A Cusine from Gilgit-Baltistan 2 cups frozen Meet mix 1 medium onion, chopped 2 cloves of garlic, minced 1 teaspoon of turmeric Salt and black pepper, to taste Your Momos Dish is ready to serve

Chupati (bread) is a must item for Gilgit Baltistan people in breakfast, made with wheat flour and is baked at night and served in morning with salty tea.

Ingredients:  200 gm linseed or flaxseeds Procedure: Clean the linseeds by combing through them and eliminate 200 gm apricot kernels any sawdust which may be mixed in. Dry-roast (no oil!) linseeds in a large heavybottomed frying pan over high heat until they start to jump (the smell resembles popcorn).

Ingredients: 300 gm buckwheat flour  450 ml water  1 tsp salt  apricot oil  Procedure:

INGREDIENTS for 4 persons 1 kg fresh pumpkin  2 small onions, chopped  250 ml water  2 tomatoes, chopped 

Meat Cakes Ø Chap shoro is one of the best dishes of Nagar valley. Ø This is also the favorite dish of all the Nagarians. Ø This is prepared by house wives with full interest, particularly at a very special moment such as for some special guest and at a very joyful day.

Sharbat (Traditional Wheat Porridge) Ingredients:  400 gm whole wheat, roughly ground.  250 gm unsalted butter.  2 liters water.  1 tsp salt Procedure: Grind the wheat grains in a blender or coffee grinder. Melt the butter in a large deep-sided frying pan or wok. When it starts to brown, add 2 liters of water and the salt and bring to a boil. Stir in the ground wheat, cover and bring to a boil. Cook on medium heat for two hours until most of the water is absorbed and the wheat is soft and has the consistency of a porridge. Add some more butter and water if needed. With a spoon, make a hollow in the middle and fill with melted butter. Sharbat is a very traditional dish often served at weddings and often prepared by men

Ingredients:  250 gm sweet fermented flour  125 gm wheat flour  150 ml cold water Procedure to Make  Diram Phitti : Mix the two flours and make a dough by kneading and adding the water.  Knead for about 10 minutes.  Shape the dough into several round balls (about 3 inch in diameter) and pat them into 2 cm thick patties.  Spread oil on a flat iron or crêpe pan at low heat.  Place patties on the grill and brown lightly.  Keep turning (so they don’t burn) and bake for 15 minutes until they develop a crust, but are still soft to the touch. Importance  Diram Phitti : There is a very tasty variation on Diram Phitti, called Diram Shuro. It uses the freshly cooked Diram patties while they are still warm. Those are then crushed or mashed, fried in apricot oil and finally mixed into a bowl with butter or apricot oil.