• Mutton ½ kg
• Dry plum 250 gm
• Oil ¼ cup
• Red chili  1 tbsp
• Crushed black pepper 1 tsp
• Salt  to taste
• Turmeric  ½ tsp
• All spice powder ½ tsp
• Tomatoes chopperize 3
• Ginger garlic paste  2 tbsp

• Chops  ½ kg
• Yogurt   250 gm
• Oil  ¼ cup
• Black pepper powder  1 tsp
• All spice powder  1 tsp
• White cumin seeds  1 tsp
• Coriander powder  1 tsp
• Vinegar  3 tbsp
• Soya sauce  2 tbsp
• Oil  2 tbsp
• Capsicum  1
• Onion  1
• Green chilies  3 – 4
• Salt  to taste

• Potatoes (boiled mashed) ½ kg
• Chili powder 1 tsp
• Salt  to taste
• Fennel seeds crushed  ½ tsp
• Onion chopped  1
• Ginger chopped 1 piece
• Garlic chopped  3 – 4 cloves
• Mutton mince  ½ kg
• Boiled tomatoes  2
• Water  1 cup
• Green chilies chopped  2 – 3
• Coriander leaves  2 – 3 tbsp
• Eggs  2
• Milk  2 tbsp
• Flour  3 – 4 tbsp
• Bread crumbs 1 cup
• Oil  3 tbsp
• Oil  for fry

Ingredients for spicy paste

• Cumin powder  1 tsp
• Coriander powder  1 tsp
• Fennel seeds ground  1 tsp
• Turmeric  ½ tsp
• All spice powder  ½ tsp
• Water  3 – 4 tbsp

• Chops-1/2 kilo
• Yogurt-1 cup
• Wooster Sauce-3 tsp
• Lemon-1
• Crushed Black Pepper-1/2 tsp
• Salt – to taste
• Red Pepper Flask-4
• Garlic-3
• Oil- 3 tsp

Tomato Salsa

• Tomato-2
• Green chili-6
• Onion-1 (chopped)
• Parsley-2tsp
• Fresh Coriander-a little bit
• Cucumber-1
• Lemon-1
• Garlic-1 clove

Method

• Take a pan put 3 tbsp oil, garlic 3 cloves and cook it for 3 minutes.
• After that add chops in it and cook it well until it turns brown in color.
• Now add yogurt, wooster sauce, lemon syrup, crushed black pepper, black pepper powder, salt, red pepper flask, and cook it over slow flame for 10 to 15 minutes.
• When chops gets soft then cook it well until water get evaporate.

For Salsa

• Take onion, tomato, cucumber, lemon syrup, green chili, coriander, parsley chopped it and mix it well salsa is ready.

• Mutton Kaleji-1/2 kilo
• Ginger/Garlic Paste-2 tbsp
• Tomato-2
• Coriander-1/2 bunch
• Red Pepper Powder-1tbsp
• Turmeric-1/2 tsp
• Cumin-1 tsp
• Coriander Powder-1 tsp
• Khatai Powder-1/2 tsp
• Nutmeg and Mace-1 pinch
• Salt – to taste
• Oil-as required

Method

• First of all cut kaleji in small pieces.
• Take a pan put oil, ginger/garlic paste and cook it for 2 to 3 minutes.
• After that add kaleji in it and cook it well.
• When kaleji gets brown in col0or then add tomato, coriander and all spices.
• Cook it over slow flame for 15 minutes.
• After that cook it over high flame when oil comes up then kaleji is ready to eat.

• Mutton Leg (Bakray ki rann)-1
• Onion-3
• Tomatoes-3
• Yogurt-½ kg
• Papaya paste-½ cup
• Ginger garlic paste-4 tbsp
• Green chilies-4 to 6
• Coriander leaves-½ bunch
• Mint-2 tbsp
• Crushed red chilies-1 tbsp
• Turmeric powder-1 tbsp
• Cumin seeds powder-2 tbsp
• Oil-1/4 cup
• Salt-to taste
• Water-as required

Method

• Take mutton leg and marinate it with papaya paste and salt in it.
• After that cook it for 20-25 min in steamer.
• Take a pan and put onion, ginger garlic paste, vegetables and all the ingredients (masalay) in it and cook it for a while.
• Now than add yogurt and water and cook, when oil is visible than add mutton leg in it, cook for 3-4 minutes and its ready to serve.

• Brain-1
• Tomato-2
• Onion-1
• Green Chili-4 to 5
• Ginger/Garlic Paste-1 tbsp
• Coriander-As required
• Garam Masala-1/2 tsp
• Turmeric-1/2 tsp
• Crushed Red Chili-1 tsp
• Salt-As required
• Oil-1/4 cup

Method

• Take 1 jug water and 1 tbsp turmeric and boil the brain in it.
• When brain gets soft then cut into small pieces. (Ragein saaf kar lein)
• After that take a pan put oil in it and add onion.
• When Onion turn brown then add ginger/garlic paste.
• After that add all the ingredients with 1 cup of water and cook it 4 to 5 minutes.
• In the end add brain pieces in it and cook it over slow flame and leave it for 5 to 6 minutes.
• After that cook it in a high flame and Brain Masala is ready.

• Mutton-1/2 kg
• Yogurt (beaten)-375 gm
• Green chilies (slit in 2 from center)-4-5
• Medium onion (finely sliced)-1
• Oil-1/2 cup
• Garlic and Ginger paste-2tbsp
• Ginger (julienne cut) -1 piece
• Fresh Coriander (chopped)-1/2 bunch
• Salt-to taste
• Crushed Cumin Seeds-1 tbsp
• Crushed Coriander Seeds-1 tbsp
• Crushed Black Pepper-1 tbsp

Method

• Heat the pan containing oil and fry onions in it for 1-2 minutes.
• As the recipe is of white karahi therefore it should be noted that onions must not change their color.
• Fry them till they are little tender.
• Then add mutton and fry it. Now add garlic and ginger paste and keep stirring it.
• Cook it on high flame till all water of mutton dries up.
• Now lower the flame and cover it with a lid and let it cook for another 4-5 minutes.
• Now add green chilies, salt, crushed cumin seeds, coriander seeds and black pepper.
• Mix it well and also pour 1 cup of water and yogurt as well.
• Again mix it, cover it and cook on low flame till mutton is tender. It will take at least 10-15 minutes.
• Once the mutton is well cooked and tendered, add ginger and fresh coriander along with it.
• Increase the heat and dry up the water.
• Your Mutton White Karahi is ready and can serve it with naan.

• Lamb (chops)-1kg
• potato-1/2kg
• Carrot-3
• Green chili-5 to 6
• Yogurt-1/kg
• Ginger and garlic paste-2tbsp
• Papaya paste-4tbsp
• Coriander powder-1tbsp
• cumin powder-1tbsp
• Turmeric powder-1tbsp
• Red chili (grind)-1tbsp
• Garam masala powder-1tbsp
• Salt-as required
• Oil-1/4 cup

Method

• Boiled potato and carrot in a separate dish then marinate mutton chop with papaya paste ginger garlic paste and with salt.
• After 30 minutes stake them in pan or grill.As chops colored in golden then kept them aside take oil ginger and garlic paste all mixtures yogurt and vegetable add them and create on a mixture of it .
• Add chops in mixture and cooked them along with cover.
• After 30 minutes of chops dissolve blend after that add half of boiled carrot and potato into it.
• Remaining vegetables set it in plate and add chop with it to serve your chicken chop vegetable is ready to eat.