Bitter gourds stuffed with spicy mutton mince, shallow fried and cooked in a delightful tomato gravy
When one mentions Pakistani cuisine the first things that come to mind are rice dishes and kebabs. Lamb finds prominence more in Pashtuni cuisine than any other Pakistani cuisines. Rice haleem, chapli kabab, tikka and mutton karahi are the most famous amongst Pakistani dishes.
Pathans favour oven-baked bread with cubes of meat which they call nan-kebab. Milk, lentils, seasonal vegetables and flour and wheat products form the basis of Pakistani cuisine. Chapatti is a flat bread made from wheat and is a staple in most parts of Pakistan.
In Pakistan too as in many other Asian nations, meat dishes are eaten as breakfast, especially on holidays. A traditional Sunday breakfast is Siri-Payay (the head and feet of lamb or cow) or Nihari, a dish which is cooked overnight to get the meat extremely tender.
How different is Pakistani cuisine from Indian cuisine, is a question many ask. The food eaten in these two neighbouring countries are mostly the same though consumption of meat is more in Pakistan than in India.
Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.