Bhuna Gosht- Eid ul Adha Pakistani Food Recipes

Add some of the stir fried dishes to your Eid menu and enjoy with your family. Experimenting with some new dishes will always add to the excitement of your Eid celebrations. Mouth watering and savory dishes will surely be a delightful addition to your meals.


1. Smoked Mutton

Mutton meat : Half kg
Grinded cashew nuts:  10
Cumin seeds crushed: 1 tsp
Coriander crushed: 1 tsp
Melons seeds grinded:  1 tbsp

Salt: 1 tsp
Oil: half cup
Potatoes Sali:  half cup
Garlic and ginger paste:  1 tsp
Yogurt: half cup
Ketchup:  half cup
Spring onion chopped:  half cup
Onion chopped:  half cup

Chili powder:  1 tsp heaped


First of all boil mutton pieces with an addition of 1 tsp ginger garlic paste and three cups of water untill it is almost done. Now heat up half cup of oil and fry onion when they turn to pink color add in cashew nuts as well as melon seeds paste with 1tsp heaped chili powder, 1tsp salt, 1tsp coriander, 1 tsp cumin and fry them all for 5 more minutes. After 5 minutes add boiled meat and fry them all together well for some time. Then add half cup yogurt and ketchup. Cover them and cook till it is finally done. In the end add chopped spring onion, potato Sali and leave it on dum of charcoal for 2 to 3 minutes. Smoked mutton is ready to be served. Nan and chapaati or paratha goes well with this dish.


2. Mutton Masala Karhai

Mutton: 1 kg cut in small pieces and boiled till half done
Green chilies: 8 big ones

Salt: 1 ½ tsp
Tomatoes: ½ kg chopped

Ghee or oil: ½ cup
Coriander leaves: ½ bunch
Chili powder: 2 tsp heaped
White cumin: 2 tbsp roasted and coarsely grinded
Ginger garlic paste: 1 tbsp
Ginger slice: 2 inch piece

Boil mutton in 2 cups water and ½ tsp salt till half done. Also add ginger garlic to it, cover and cook for   10 minutes more. Then add in chopped tomatoes and chopped green chilies and again cover it for 10 minutes. Then add chili powder, salt and oil and fry well till mutton is tender lastly add chopped coriander leaves, ginger sliced (Julian cutting), coarsely grounded cumin and remove from flame. Serve with nan and enjoy!


3. Stir Fried Saucy Mutton

Mutton:1 kg
Wooster sauce: 2 tbsp
Ketchup: 3 tbsp
Garlic paste: 1 tbsp
Soya sauce: 3 tbsp

Black pepper coarsely crushed: 1 tsp
Salt: 1 tsp
Oil: ¼ cup
Chili garlic sauce: 2 tbsp
Oyster sauce: 2 tbsp
Capsicum: 1 cut into Julians
Onion: 1 cut into rounds and then into halves
Tomato: 1 cut into Julians
Marinate mutton with garlic paste 1 tbsp, Wooster sauce 2 tbsp, ketchup 3tbsp, soya sauce 3 tbsp, chili garlic sauce 2 tbsp, black pepper coarsely crushed 1 tsp, , oyster sauce 2 tbsp, salt 1 tsp for minimum 2 hours time. Also add papaya or meat tenderizer if you want to cook immediately. Heat the oil and add marinated mutton, fry till it turns light golden. Then add ½ cup water, cover and cook till mutton tender, finally add the vegetables, stir fry for another 2 minutes and it is all done. Serve hot with dinner rolls.


4. Beef Mirch Masala


Beef stripes: 1/2 kg
Tomato paste: 4 tbsp
Salt: 1 tsp

Green chilies: 2 sliced
Capsicum: 1 sliced
Papaya paste: 1 tsp

Coriander powder: 1 tsp heaped
Black pepper: ½ tsp
Coriander leaves: 2 tbsp
Turmeric powder: ¼ tsp
Chili powder: 2 tsp
Allspice powder: ½ tsp
Ginger garlic paste:  1 tbsp
Onion chopped: 1
Oil: ½ cup
Heat oil in a wok and add chopped onion, fry till light golden and in add beef stripes already coated with papaya paste.  Now add tomato paste, ginger garlic paste, chili powder, salt, turmeric, coriander powder and black pepper, fry well for 5 to 7 minutes and then add 1 cup water.  Cover and cook till beef tender. Finally add allspice powder, green chili sliced, bell pepper and coriander leaves. It’s all done. Serve with nan or paratha.


5. Mutton Chops Salsa

Garlic paste: 1 tbsp
Mutton chops: ½ kg
Oil: 3 tbsp

Tabasco sauce: 1 tbsp

Crushed red pepper: 1 tsp
Parsley: ¼ bunch

Lemon juice: 1 tbsp
Water: 1 cup
Green chilies chopped: 3 – 4
Salt: to taste
Black pepper powder: ¼ tsp

Boiled tomatoes: 4
Onion chopped: 1
Mint leaves: 2 tbsp
Worchester shire sauce: 2 tbsp

Marinade the chops with salt, garlic paste, black pepper, lemon juice and petty fry in hot oil.
As soon as the color begins to change, add in boiled tomatoes, green chilies, chopped mint, chopped onion, and parsley. Cook them all for 2 minutes. Then, put in some water and let it simmer till the time it is cooked. Take the cover off after 20 to 25 minutes and add red chili flakes, Worcestershire sauce and Tabasco sauce and cook on high flame. Condense the gravy, dish it out in a serving platter and serve.

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