Prepare five special dishes of Eid-ul-Azha

Bhuna Gosht is very tasty and easy to make, it take less time in cooking of Bhuna Gosht. Learn how to make Bhuna Gosht at home by this simple recipe. After cooking cover the pan for two hours and then serve hot with Roti or Nan.

1) Mutton/ Chicken/ Beef 1 kg 

2) Yogurt 1/2 cup 

3) Garam masala powder 1 tbsp 

4) Red chili powder 1 tbsp 

5) Salt 2 tsp 

6) Zeera powder 1 tbsp 

7) Ginger paste 1 tbsp 

8) Garlic paste 1 tbsp 

9) Oil 3/4 cup 

10) Onion sliced 1 

11) Green chilies chopped 6 

12) Coriander leaves 1/2 cup 

13) Mint leaves chopped 1/2 cup

1. Wash the meat.In a bowl marinate meat with yogurt, chili powder, salt, zeera powder, garam masala, ginger and garlic paste. 

2. Cover and marinate for 2 hours. 

3. Then cook the meat on slow flame, until its done and the water dries up. 

4. Add oil in it and fry for 5 minutes, until the oil separates. 

5. Add 1/2 cup of water in it ( or depending on how thin you want the curry) and cook on slow flame for further 10 minutes. 

6. Finally remove from heat and garnish with Chop Hara masala and Slice onion. Serve hot with Roti or Nan.

1/2 kg kaleji / liver 

1 tsp ginger paste 

1 tsp garlic paste 

1/2 tsp kachri/tenderizer 

1/2 tsp coriander powder 

1/4 - 1/2 tsp turmeric 

1/4 - 1/2 tsp garam masala 

1 tsp chilli powder 

2 lemons 

Salt to taste

1. Make a paste of all spices and lemon juice and marinate kaleji in it overnight. 

2. Put on skewer, brush with oil and grill for approximately 10 to 20 minutes on charcoal or gas flame. Kaleji should be slightly spongy when done. 

3. Serve with green chutney, mixed with a little yogurt.

- 1 kilogram Minced Beef (Keema) 

- 1 medium Onion (grounded) 

- 1 more medium Onion (chopped) 

- 4 Green Chillies (Hari Mirch) 

- 1 tsp. Red Chilli Powder (Pisi Lal Mirch) 

- 1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin) 

- 1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped) 

- 8 Cardamom Pods (Ilaichi) 

- 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground) 

- 1 tsp. Garam Masala Powder 

- 4 tbsp. Chick Pea Flour (freshly ground) 

- 1 Egg 

- 2 tbsp. Milk Powder 

- 8 Allspices (Kabab Cheeni) (ground) 

- Salt (to taste) 

- 2 tbsp. Dalda Banaspati or any Cooking Oil

1. In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2



hours. 

2. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan. 

For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs.

• Lamb leg pieces (nalli) 500 grams 

• Nihari masala 2 1/2 tablespoons 

• Oil to deep fry 

• Onion, sliced 2 medium 

• Pure ghee 2 tablespoons 

• Ginger,cut into thin strips 1/2 inch piece 

• Whole wheat flour (atta) 2 tablespoons 

• Salt to taste 

• Lemon juice 1 tablespoon 

• Fresh coriander leaves,chopped 2 tablespoons 

Heat sufficient oil in a karhai and deep fry onions till golden. Drain and place on an absorbent paper. Heat ghee in a pressure cooker. Add nalli and nihari masala and sauté for two minutes. Add four cups of water and cook under pressure for about eight whistles. This may take around half an hour. Open the lid when the pressure has reduced and transfer the contents into a kadai. Bring it to a boil. Add half the fried onions, half the ginger and simmer for two minutes. Combine whole wheat flour with six tablespoons of water and mix well ensuring that there are no lumps. Add it to the nalli mixture and continue to simmer till it thickens. Add salt if necessary. Add lemon juice and stir. Serve garnished with remaining fried onions, remaining ginger and coriander leaves.

Nalli Nihari is also known as Beef Nihari that is an extremely popular dish in India. This dish of mutton curry cooked with a special flavourful masala. The main ingredients of dish are Onion, Nihari Masla, Lamb/Beef meat and Oil.

1/2 kg Mutton/ Chicken 

3 Tomatoes chopped 

3 Onion chopped 

5 Big Green chilies 

6 Whole red chilies 

6 Garlic cloves 

1 cup Oil 

1/2 cup Tamarind pulp 

1 tsp Fennel seeds 

1 tsp Onion seeds 

1 tsp Turmeric 

1 tbsp Whole coriander 

2 tbsp Ginger chopped 

to taste Salt 

for Stuffing Green Chilies 

1 tbsp White cumin seeds 

1 tbsp Whole coriander. 

2 tbsp Mustard seeds

Dry roast together 2 tbsp mustard seeds, 1 tbsp cumin seeds and 1 tbsp whole coriander. Grind finely and mix with salt to taste and tamarind pulp. Slit green chilies and fill with the prepared  filling mixture. Keep aside. 

Heat 1 cup oil in a pan, add in 3  chopped onion and fry till light pink in color. Remove onion and keep aide. Add in pan ½ kg meat with salt to taste and 1 tsp turmeric. Fry well till water dries. Now add fried onion, 3 chopped tomatoes, 1 tsp fennel seeds, 1 tsp onion seeds, 6 cloves of garlic, 2 tbsp chopped ginger, 1 tbsp whole coriander and 6 whole red chilies. Slightly fry and add ½ cup tamarind pulp. Now fry stuffed green chilies in a frying pan and add to the meat mixture. 

Simmer on low flame for 10 minutes; serve with plain boiled rice or Chapati.