Meat Durbari, Shahjahani Murgh Masala And Pista Ke Los by Sara Riaz

Ingredients for Meat Darbari:

• Mutton 1 kg
• Onion 2
• Ginger 1 tbsp
• Garlic 1 tsp
• Coriander leaves as required
• Green chillies 4-6
• Ghee 1/2 cup
• Vinegar 3 tbsp
• Tomato paste 2 tbsp
• Khoya 1/2 cup

Ingredients for Paste:

• Sesame seeds 1 tbsp
• Mustard 1 tbsp
• Poppy seeds 1 tbsp
• Mix spices powder 1 tsp
• Fried chillies 8
• Yogurt 1 cup

Method:

1. Wash mutton nicely. Marinate with paste, salt, ginger, garlic & yogurt and leave it for 2 to 3 hours.
2. Heat ghee and add onion & mutton.
3. When mutton cooked well, add tomato paste, green chillies & coriander leaves and leave it for simmer.
4. When ready, serve it.

Ingredients for Shahjahani Murgh Masala:

• Chicken 16 pieces
• Mace 1/4 tsp
• Cream 1 cup
• Poppy seeds 1 tbsp
• Fenugreek seeds 1/2 tsp
• Cumin seeds 1 tsp
• Coriander 1 tsp
• Cashew nuts 10
• Almonds 10
• Bay leaf 2
• Ginger 1 tsp
• Garlic 1 tsp
• Mix spices powder 1 tsp
• Ghee 1/2 cup
• Yogurt 1/2 cup
• Sheermal 4

Method:

1. Fry cumin seeds, poppy seeds & fenugreek seeds and grind it.
2. Heat ghee and fry it.
3. Now add ginger, garlic & chicken and fry it.
4. Now add, bay leaf, masalay & yogurt and roast it.
5. In end, add mix spices powder, mace and cream.
6. Add fried almonds & fried cashew nuts and serve it.

Ingredients for Pista ke Los:

• Sugar 200 gram
• Pistachio 200 gram
• Egg 6
• Khoya 200 gram
• Milk 2 cup
• Green color 1 pinch
• Cardamom powder 1 tsp
• Ghee 2 tbsp

Method:

1. Remove cover of pistachios and grind it.
2. Add khoya, milk, sugar, pistachio, green color, cardamom powder & ghee in blender and blend it.
3. Bake on grease oven tray for 30 minutes on 180 degrees C.
4. When ready, serve it.