5 Top Punjabi Meat Dishes you Must Try

Punjab is a heaven for die-hard meat lovers. Punjabi meat dishes are simply mind-boggling.

Each Punjabi dish is an outstanding blend of unique recipes and luscious ingredients.

From mouthwatering roasted mutton to finger licking chicken curries, Punjabi meat dishes keep on multiplying.

Tandoori Chicken, Biryani, Shami Kabab, Rogan Josh are just a few scrumptious dishes that Punjabi cuisine brings to the table.

Punjab is famous for its unique Pandora of flavours and ingredients.

The aroma of Desi food is mouth drooling and lip-smacking. Once you take a bite, you enter a sumptuous and flavoursome joyride.

DESIblitz lists five appetising Punjabi meat dishes.

Warning: They can blow you away!

1. Mutton Karahi/Kadai Gosht

Mutton Karahi or Kadai Gosht is a popular cuisine around both Pakistan and North India. Tomatoes, black pepper, and salt are the main ingredients used. Serve it with hot Roghni or Tandoori Naan along with a salad.

Ingredients:

• 500g Mutton
• 500g Tomatoes
• 2 Onions (sliced)
• 2 tbsp. Karahi Masala
• 1/2tsp Coriander powder
• 1tsp Red Chilli (crushed)
• 1/2tsp Cumin powder
• 1/2tsp Allspice powder
• 1/2tsp Black Pepper
• 1tsp Salt
• 2tbsp. Oil
• 1/2tsp Turmeric
• 5 Green chillies
• Coriander to garnish (chopped)
•  3-4tbsp. Ginger powder to garnish

Method:

1. Boil mutton and put it aside.
2. Grind tomatoes with the half cup of mutton stock and cook this puree with 1 tbsp oil.
3. Add karahi masala.
4. When oil separates, keep it aside.
5. Now add sliced onions to the remaining oil in a pan, when it turns golden colour add minced tomatoes.
6. When tomatoes are soft then add turmeric powder, red chilli crushed and garlic paste. Cook for 2-3 minutes.
7. Add mutton, ginger, coriander powder and cumin powder.
8. Now add tomato puree, green chillies, ginger, allspice and black pepper.
9. Add ½ cup water and cook covered for 10 minutes on low flame.
10. Garnish with coriander leaves and ginger.
11. Serve it with naan or roti.

2. Tandoori Chicken

A famous Indian dish consisting of marinated chicken in a mixture of spices and yoghurt.

Loved in Punjab, you may cook the marinated chicken in a clay oven or Tandoor. It can also be ready on a traditional barbeque grill.

Ingredients:

• 6 Chicken legs
• 6tbsp. Yoghurt
• 1tsp Ginger-Garlic paste
• 1tsp Garam Masala
• 1tsp Cumin Seed powder
• 1tsp Red Chilli powder
• 1tsp Salt
• 1tsp Turmeric
• 1tsp Chaat Masala
• 1tsp Coriander powder
• 1tsp Kasoori Methi
• 1tsp Peppercorns
• 1tbsp. Lemon Juice
• 1tsp Red Colouring
• 2tbsp. Oil

Method:

1. Clean and Cut two or three long slits on each piece.
2. Apply salt, chilli powder and lime juice all over the chicken and keep aside for 15 minutes.
3. Marinate the chicken with coriander powder, cumin powder, red chillies, Kasoori methi, turmeric, garam masala powder, red colour to a smooth paste.
4. Add 1/2 tsp salt to the paste and mix well with yoghurt.
5. Apply it all over the chicken making sure to apply well between all the splits and inside.
6. Preheat your oven to 425 degrees Fahrenheit (218 degrees Centigrade).
7. Cook for 20 to 35 minutes until the chicken is tender.
8. Remove from oven and it is ready.

Serve hot, garnished with sliced onions and lime wedges.

3. Shami kabab

Shami kebab is a well-known variation of kebab in South Asia. It belongs to both Pakistani and Indian cuisine.

Minced meat, eggs, and some other spices are major components. It is a perfect snack item for feasts, an add-on with rice and for various occasions.

Ingredients:

• 500g Boneless mutton OR chicken
• 250g Split Chickpeas (Chana ki Dal)
• 1 small Ginger
• 8 Garlic cloves
• 8 Red Chillies
• 6 Green Chillies
• Pinch of Hot Spice Powder
• 2 Eggs
• Salt to taste
• Oil

Method:

1. Boil the meat, pulses and all other spices together in a pot.
2. Grind the ingredients very well in a food processor.
3. Make patties of the mixture with your hands.
4. Add oil in a pan and fry the patties until crispy brown.
5. Kebabs are ready.

Enjoy this Punjabi meat dish in a traditional way. Relish it with coriander (dhania) chutney or tomato ketchup.

4. Chicken Biryani

Chicken Biryani is a traditional and very popular spiced Indian and Pakistani rice dish. It is one of the compulsory meals in Punjabi meat dishes. Both mutton and chicken are equally enjoyed by people.

Ingredients:

• 400g (2 cups) Basmati Rice
• 3/4kg Chicken pieces
• 3 large Onion (sliced)
• 245g (1 cup) Yoghurt
• 1tsp Ginger paste
• 1/2tsp Garlic paste
• 1tsp Green Chilli paste
• 112g (1/2 cup) Tomato puree
• 2tsp Red Chilli powder
• 1tsp Turmeric
• 1tsp Cumin powder (roasted)
• 1/2tsp Cardamom powder
• 2 tsp Garam masala powder
• 120ml (1/2 cup) Milk
• Pinch of Saffron
• 1tsp Coriander powder
• 2tsp Green Coriander leaves (chopped)
• 3 1/2 cups Water
• 7 tbsp. Oil
• Salt as required

Method:

1. Make a mixture with tomato yoghurt, green chilli, ginger garlic paste, red chilli, cumin powder, turmeric powder, garam masala, coriander powder, and salt.
2. Take the chicken and marinade it in the same batter. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 minutes.
5. Next, take the rice and add three 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice. Put it in a pressure cooker.
6. Finally, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker cover and
   pressure cook for one whistle.

5. Nihari Gosht

Popular in the Punjab, this Mughal-inspired dish involves slow-cooking beef or lamb meat with the bone marrow until tender.

Many consider nihari to be the national dish of Pakistan, owing to its immense popularity across the country.

Traditional nihari recipes suggest 6 to 8 hours of cooking, but using a pressure cooker will significantly speed up the process.

While it will take time to prepare, the result of succulent, fall-off-the bone meat is intensely satisfying and well worth the effort. Try this recipe adapted from My Weekend Kitchen below:

Ingredients:

• 1kg Meat (Mutton or Mutton Shank)
• 4 tbsp. Ghee or Oil
• 1 Onion
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 3 tbsp Wheat flour
• Salt to taste

For the Spice Mix:

• 1 tbsp. Cumin
• 1 tsp Fennel Seeds
• 5-6 Green Cardamoms
• 2 Black Cardamoms
• 4-5 Cloves
• 2 tsp Black Peppercorns
• 2-3 Bay Leaves
• 2 tsp Garam Masala Powder
• 1 inch Cinnamon stick
• 1/2 tsp Nutmeg

Method:

1. In a large deep pan, heat ghee or oil. Slice Onions and fry until brown.
2. Add meat pieces with ginger and garlic paste, coriander, turmeric and salt. Sauté the meat for 5 minutes.
3. Add the spice mix to the pan with 8 cups of water. Mix and cover with the lid. Cook the meat on a very low heat – about 4 hours until tender. Check the meat regularly.
4. In a small bowl dissolve wheat flour with 1/2 cup water until smooth. Slowly mix into the meat to make a gravy. Allow to simmer for 10-15 minutes until the gravy thickens.

Garnish with lime juice, ginger slices and fresh coriander. Serve hot!

Punjabis are predominantly very passionate for good and delectable food which popularly showcases in their cuisine. Punjabi meat dishes are known for their spicy and tangy taste.

They take their food seriously. All nooks and corners here have many delightful treats to offer. That is why some people say that the philosophy of life for most Punjabis is to eat, drink and be merry!