Category Archives: Lamb and Goat

Easy pan-fried boti kabab!!


I don’t know what to name this beautiful kabab . So decided , why not pan fried boti kabab ?? Since they are sliced into pieces and boti means pieces too ..
This recipe I got from one of my dearest Aunts, Rina Salim khalamoni – my soul sister Putul’s mommy . I simply followed the procedure as Khalamoni said , just added one ingredient – vinegar .
The beauty of this recipe is , you can make them ahead of time , can preserve in fridger . Just fry them whenever you feel like .

Ingredients :

1 lb beef or mutton chunk of meat
1 and half tbl spoon ginger paste
1/2 tbl spoon vinegar
5/6 whole black pepper
Crushed black pepper , according to taste
salt to taste
1 tbl spoon ghee ( Don’t omit it , use ghee)


1. Slice the meat chunk in little thick pieces . It will be around 10 pieces . Now boil the meat with 3 cups of water , 1 and half tbl spoon ginger paste ,salt and vinegar until the water dries out or the meat is tender . Don’t boil it too much as the meat is too tender . We need tender but firm . If you still have some water in the meat , don’t worry , you can use it as beef stock in many other recipes .


2. Heat 1 tbl spoon ghee and fry them until little charred . Sprinkle the crushed black pepper and serve hot !


In order to slice the meat pieces evenly and smooth , try it when it is half frozen . 🙂

Spicy Lamb Chop

Spicy Lamb Chop

Spicy Lamb Chop

Was craving for Old Dhaka style “Khashir chaap” for too long . Had shoulder cut steak of lamb at home. So thought , why not give a try??? 🙂


4 medium pieces of shoulder cut steak of lamb ( around 2 lb)
1/4 th cup of yogurt
2 teaspoon of ginger paste
2 teaspoon of garlic paste
1 teaspoon of vinegar
1 teaspoon of sugar
1 teaspoon of red chili powder
1 teaspoon of paprika
1 teaspoon of grounded black pepper
1 teaspoon of Garam masala powder
1/4 th teaspoon of cinnamon powder
Half teaspoon of mace-nutmeg powder ( javetri-jaifol)
Half teaspoon of Shaan korma curry masala ( optional)
Salt to taste

For brine:

1 cup milk
2 tbl spoon sugar
2 tbl spoon salt


1. Wash the meat . Now brine it with milk, sugar and salt for at least 2 hours . It will help to get rid of the smell of lamb as maximum as possible and will also help to keep the meat juicy . Drain out the milk and pat dry the steaks with kitchen towel. Dry completely.

2. Now marinate it with all the ingredients except oil for at least another 2 hours.

3. Heat oil in a grill or fry pan . Don’t put too muck oil . Only a small quantity of oil needed. Fry on medium heat . Turn over and fry . Keep doing so until the steak is done. It took almost 15 minutes for me .

Enjoy with salad or your favorite dips.


Shahi Raan Musallam/ Whole Mutton ( goat/lamb) Leg Roast

Shahi Raan Musallam/ Whole Mutton ( goat/lamb) Leg Roast

Shahi Raan Musallam/ Whole Mutton Leg Roast

Raan Musallam is definitely a great choice for any special occasion to cast a spell on your near and dear ones!!!!!! Undoubtedly , it’s a kind of delicacy which amazes everyone with it’s “Shahi” kindda beauty and taste!!!!!!!! If you are planning to make any special item for Eid Ul Azha , go for it!!!!!! Though a little patience and labor required as some extra ingredients, don’t worry , it’s gonna be paid off by all the happy expressions of your family and guests!!!!!!!!!


1 leg of baby goat ( 3 lb/ 1.3 kg)

4/5 tbl spoon of raw papaya paste

2 tbl spoon ginger paste + half teaspoon

1 and half table spoon of garlic paste + 1 teaspoon

Onion paste 1 and half of large onions

Fried onion 1 cup ( you need 5/ 6 large onions to make 1 cup of fried onion)

Yogurt, half cup, whisked

Red chili powder 2 teaspoon

Turmeric powder half teaspoon

Coriander powder half teaspoon

Cinnamon powder 1 level tea spoon

Special Garam masala, all ( dry roast 1 teaspoon cumin/jeera , 1 tea spoon whole coriander/ dhonia , half teaspoon of fennel/mouri , 1 tea spoon of black pepper, half tea spoon clove, 5/6 cardamom , 1 tea spoon mace/javetri together and grind them into a fine powder)

Nutmeg(jaifol) powder little more than 1/4 th tea spoon

Shaan Korma Curry masala 1 leveltea spoon

Paprika half tea spoon, optional, this is for a good color ( don’t use the hot paprika )

Red bell pepper paste 1 small ( optional)

Kishmish(raisin) , kashew , almond paste 1 tbl spoon

Khoya/ Maowa 1 tbl spoon

Ghee 1 tbl spoon

Sugar 1 tea spoon

Salt to taste

Heavy cream or thick milk 1/4 th cup


Keowra Water


1. Tell your butcher to break the bone of the joint of the leg in a way so that you can bend the leg . Now give deep cuts/ slashes to the leg and prick it well with fork so that spices get inside the meat well .

2. Marinate the leg with raw papaya paste , onion paste , ginger paste , garlic paste , yogurt , red chili, turmeric , coriander powder , special garam masala powder , cinnamon powder , nutmeg powder, Shaan korma Curry masala powder ,paprika and salt for at least 10/12 hours.


3. Chose a pot , where the leg fits perfectly. Now take the leg out from the marinade and add it into the oil .Fry it with lid on for 5/7 minutes at medium low flame . After 5/7 minutes , turn it over and cook the other side for another 5/7 minutes . Add the marinade into the oil with 1/4 th cup of hot water and cook well , what we call “koshano” in BAngla. Add the fry onions. Now add water and cook the leg with lid on till tender at medium low flame.

4. When the gravy is reducing add the bell pepper paste, heavy cream/ thick milk, kishmish-kashew-almon paste and maowa/khoya . Add sugar. Add ghee before you turn off the stove.

Now the second part!!!!!! I’m going to put it into the oven for a final touch!!!!!! Those who doesn’t have oven , don’t worry . Just reduce your gravy a little more.

5. Place the leg in a foil tray with gravy . Cover it with aluminium foil and bake at 375 FH for 40 minutes . Now take off the aluminium foi and broil it uncovered for another 10 minutes.

6. Sprinkle some keora water and serve with Paratha, Naan or pulao.



1. Many complains about a smell they get from goat , lamb or mutton. For them here is a small tip . Before marination , brine the leg in cold milk, 2 tbl spoon of sugar, 2 tbl spoon of salt , for at least 1 hour . Then pat dry the leg with kitchen towel . This trick not only would banish the smell but also will keep the leg juicy when cooked ..:D

Happy Cooking!!!!!!!!

Traditional Mutton/Lamb Korma

Traditional Mutton/Lamb Korma

Traditional Mutton/Lamb Korma


Mutton/Lamb Little more than 1 kg
Onion paste 3 medium
Chopped Onion 2 medium
Ginger paste 2 tbl spoon
Garlic paste 2 teaspoon and a little more
Yogurt 1/4th cup ( optional)
Cinnamon, Cardamom, Bayleaf
Chili Powder 1 teaspoon
Coriander Powder 1 teaspoon ( without roasting)
Special Garam masala Powder
Salt to taste
Sugar to taste
Maowa/ Khoya / Dried milk
Regular Milk , thick,one cup
Poppy seed paste 1 tbl spoon

For special garam masala powder
Microwave 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms,5 or 6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25 second.. Crush it into a smooth powder.


1. Marinate the meat with all the ingredients, except milk,salt, sugar , chopped onion, oil and maowa/khoya for at least 8 hours.

2. Now heat the oil and add the chopped onion..Fry until golden brown. Add the meat with marinade…
Cook very well adding water little by little…That is what we call “Koshano” in Bangla. It should be cooked like this for at least 1 hour.

3. After ” koshano” add water and potatoes..Cover the lid.When the gravy lessens add milk..Add lot of green chillies..You may add littlel mace(joytree),cardamom powder again.. Add poppy seed paste..Lastly add little sugar, 1 and half teaspoon is perfect for me, and maowa/Khoya..

4. Turn the stove on very low heat and cook the korma for another 10 minutes .. That’s what we call to keep on “Dom” in Bangla. You may sprinkle little keora water before serving..

Mutton/Lamb Korma (khashir korma)

Mutton/Lamb Korma (khashir korma)

Mutton/ Lamb/ Goat Korma , shortcut way..:D


1. Mutton/Lamb 1 KG

2. Onion paste 3/4 th cup ( three-fourth cup)

3. Garlic paste 1 tbl spoon

4. Ginger paste 1 and half table spoon

5. Chili Powder 1 teaspoon

6. Corriander Powder half teaspoon ( without roasting)

7. Potato ( optional)

8. 2/3 Bayleaf

9. Cardamom, cinnamon, Black pepper,

10. Fresh cream half cup

11. Regular Milk 1 cup

12. Sugar 1 and half teaspoon or according to your taste

13. salt to taste

14. Special garam masala powder ( Microwave 1 teaspoon poppy seed/posto, 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms, 5/6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25/30 second.. Crush it into a smooth powder)

15. Oil half cup


1.Wash the mutton thoroughly..Marinate 1 kg mutton with garlic paste, ginger paste, onion paste,bayleaf, cardamom, cinamon, coriander powder, chili powder ,1/2 cup oil and salt in a pot for at least 1 hour before cooking. The longer is marination the yummier it is..

2.Place the pot on the oven on a medium flame..Cover the lid and let the water come out from the meat..Cook very well adding water little by little for atleast 45 minutes to 1 hour . That is what we call “Koshano” in Bangla.

3. After “Koshano” , when the water is almost dried out add the potatoes and let them cook for few minutes too..Add water covering the potato and the meat…

4.When the gravy thickens and almost drying out add 1 cup regular milk , 1/2 cup heavy cream, and 1 and 1/2 teaspoon sugar…Let them cook until the desired gravy appears…Give handful of green chilies. Add the special garam masala powder at the end of the cooking…Cover the lid until u serve.