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Beef, Mutton & Lamb

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Spicy Mince with Green Chili


  • Spicy Mince Recipe
    image credit: masala.tv

    ½ cup Oil

  • 1 ½ cup Onion, chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp Cumin Seeds
  • 6 Black Pepper
  • 2 Green Cardamoms
  • ½ kg Mince
  • Salt 1 tsp
  • 1 ½ tsp Red Pepper in crushed form
  • ½ kg turmeric powder
  • 1 tbsp Coriander Powder
  • 3 Tomatoes
  • Tamarind Pulp 1 tbsp
  • Garam Masala 1 tsp
  • ½ bunch Coriander Leaves
  • 8 Green Chilies, chop them


  1. In a frying pan, heat oil and fry already chopped onion until they slightly golden brown.
  2. Now add ginger and garlic paste, corn, black pepper, green cardamoms, salt, red pepper, turmeric powder, coriander powder, mince and chopped tomatoes.
  3. For 10 minutes, fry the mince well until oil become on top.
  4. Add 1 cup water and cook until mince tender.
  5. Then add in Tamarind pulp and all spice powder.
  6. Now Add green chilies and fresh coriander leaves and put it dum for 5-10 minutes.
  7. Spicy Mince with Green Chili is ready to serve hot with simple bread or Tandoori Roti.

image credit: masala.tv





Bhindi Gosht

Bhindi Gosht Recipe by Shireen AnwarBhindi Gosht Ingredients:

  • Mutton (boiled) half kg
  • Ladyfinger (deep fried) 250 grams
  • Oil half cup
  • Onions (chopped) 2
  • Button Red Chilies 8
  • Ginger Garlic Paste 1 tbsp
  • Turmeric ¼ tsp
  • Salt 1 tsp
  • Cumin Seeds 1 tsp
  • Whole Black Pepper 6
  • Green Cardamoms 2
  • Curry Leaves 2 sticks
  • Red Pepper (crushed) 1 tsp
  • Red Chili Powder 1 tsp
  • Coriander Powder 1 tsp
  • Tomatoes 2
  • Green Chilies 4
  • Yogurt half cup

How to make: Bhindi Gosht

  1. Boil mutton, heat oil in a pan, fry onion till golden brown.
  2. Add whole red chilies, ginger garlic, choperized tomatoes.
  3. Boil mutton turmeric salt, zeera seeds, black pepper, Elaichi, and curry leaves sticks, fry well.
  4. Now add crush pepper dhania powder, whipped yogurt, green chilies, fry well when oil comes on top.
  5. Lastly add bhindi, let it rest on dum.
  6. Serve bhindi gosht with tandoori roti or  naan.

Vegetable Mutton Biryani

Vegetable Mutton Biryani Recipe by Shireen AnwarVegetable Mutton Biryani Ingredients:

  • Mutton half kg
  • Rice half kg
  • Potatoes 2 large
  • Peas 1 cup
  • Onion brown 1 cup
  • Ginger garlic 1 tbsp
  • Chili powder 1 tbsp
  • salt 1 tbsp
  • Mixed Whole spices 1 tsp
  • Saffron quarter tsp
  • White Cardamom grinded half tsp
  • Yogurt 1 cup
  • Oil 3/4 cup
  • Screw pine water 1 tsp

For Rice:

  • Black cumin 1 tsp
  • Mixed whole spices 1 tbsp
  • Salt 2 tbsp
  • Yellow Color ¼ tsp

How to make: Vegetable Mutton Biryani

  1. Boil peas and potatoes.
  2. Heat oil add ginger garlic paste chili powder salt, half cup water add mutton mix with brown onion and yogurt fry well cover and cook till mutton tender.
  3. Add allspice white cardamom grinded boil rice half done all of the given ingredients under rice.
  4. Inside a pan put half rice, mutton mixture, with boiled and fried potatoes, peas cover with remaining half rice
  5. Lastly add saffron kewra color placed on Dum.
  6. Vegetable Mutton Biryani is ready to serve hot.

Palak Qeema

Palak Qeema Recipe by Shireen AnwarPalak Qeema Ingredients:

  • Mince ½ kg
  • Spinach (chopped) 2 cups
  • Onion (sliced) 1
  • Fenugreek Leaves 3 bunches
  • Dill (chopped) ½ bunch
  • Ginger Garlic 1 tbsp
  • Salt 1 tsp
  • Red Chili Powder 1-1/2 tsp
  • Turmeric quarter tsp
  • Yogurt ½ cup
  • Milk ½ cup
  • Cumin (roasted & crushed) 1 tsp
  • Green Chilies for garnishing
  • Coriander (chopped) for garnishing

How to make: Palak Qeema

  1. Heat oil inside a pan add chopped onion fry till light golden brown.
  2. Add ginger garlic mince, all dry seasonings, fry well add 1 cup water cover and cook toll mince half done.
  3. Add spinach fenugreek leaves and dill.
  4. When mince half done add the greens.
  5. cook and Cover till done lastly add milk coriander leaves green chilies allspice powder fry well and take off.
  6. Palak Qeema is ready to serve, hot.

Mughlai Katakat

Mughlai Katakat Recipe by Shireen AnwarMughlai Katakat Ingredients:

  • Liver 250 grams
  • Kidney 4
  • Chops 250 grams
  • Brain 2
  • Onions (chopped) 2
  • Ginger Garlic Paste 1 tbsp
  • Red Chili Powder 1 ½ tsp
  • Coriander Powder 1 tbsp
  • Tomatoes (chopped) 4
  • Green Chilies (chopped) 4
  • Salt 1-1/2 tsp
  • Clarified Butter half cup
  • Yogurt 4 tbsp
  • Dried Fenugreek Leaves 1 tsp
  • Butter 2 tbsp
  • Coriander Leaves 2 – 3 tbsp
  • Ginger (sliced) 2 tbsp
  • Desiccated Coconut (roasted & ground) 1 tbsp
  • Sesame Seeds 1 tbsp
  • Poppy Seeds (roasted & ground) 1 tbsp

How to make: Mughlai Katakat

  1. Within a pan, boil water, add in finally chopped Kidney and liver, and chops.
  2. Boil it for 10 minutes, with the water while keeping it aside.
  3. Add water half cup inside a tawa with onion garlic ginger paste.
  4. Cook for 5 minutes, add chops, liver and kidney, chili powder, coriander salt, powder and tomatoes green chilies, cover and cook for 15 min.
  5. Then add ghee and fry well when all tender.
  6. Add yoghurt coconut poppy seeds and till mixture.
  7. Lastly add kasuri meethi, butter, chopped coriander, ginger slice.
  8. Mughlai Katakat is ready to serve hot with tandoori roti.

Beef Chop Soy Recipe by Gulzar Hussain


  • Beef Chop Soy Recipe by Gulzar HussainBeef (Under Cut) 300 grams
  • Cabbage (Slices) ½
  • Green Beans (Slices) 150 grams
  • Spring Onion 3-4
  • Onion (Chopped) 2
  • Carrot (Slices) 1
  • Ginger Garlic (Chopped) 2 tbsp
  • Corn Flour 2 tbsp
  • Chicken Cube 1
  • Crushed Black Pepper 1 tsp
  • Soya Sauce 1 tbsp
  • Oil 3-4 tbsp
  • Salt to taste

How to make Beef Chop Soy 

  1. Go on a cooking 3-4 tbsp of oil, heat the oil.
  2. Add 2 tbsp of chopped ginger garlic, 2 chopped fry and onions for 1-2 minutes then add beef (under cut slices) combine it with a very high flame cook until its color is changed then add 150 grams of sliced green beans, 1 sliced carrot, 3-4 strands of spring onion fry for five-7 minutes in the high flame.
  3. Then add 1 chicken cube, 1 tsp of crushed black pepper, enhance taste salt, 1 tbsp of soya sauce and also as required water and add ½ slices of cabbage mix it cook 2-3 minutes more.
  4. Now add 2 tbsp of corn flour dissolve in many water add slowly slowly to the beef mixture when its thick remove it within a serving garnish and bowl with spring onion.
  5. Beef Chop Soy is ready to serve, hot.

Shami Kabab Recipe

Shami Kabab ingredients

  • Shami Kabab RecipeMince meat 250 gm ( hand-made)
  • Gram lentil 4 tbsp (soak in water)
  • Potato 1 (boiled)
  • Cumin 1/2 tsp
  • Fennel seeds 1 tsp
  • Whole coriander 1 tsp
  • Green cardamom 2
  • Whole red chili 6
  • Salt 1 tsp
  • Egg 1
  • Garlic cloves 4
  • Fresh coriander 2 tbsp
  • Mint leaves 2 tbsp
  • Green chilies 2
  • Ginger 1 tsp (chopped)
  • All spice powder 1 tsp
  • Oil for frying

How to make Shami Kabab

  1. In a pan put minced meat, gram lentil soaked ,cumin seeds,fennel seeds,whole coriander,green gardamom, whole red chilli, salt, ginger and garlic cloves,boil on low flame with 2 glass of water.
  2. When all ingredients are tender and the water has been completely absorbed.
  3. Remove from stove, let it cool.
  4. Then add boiled potato in it and chop the mixture in a chopper.
  5. Now add egg, coriander leaves, mint leaves, green chilies and all spices powder, mix well.
  6. Make kebabs and fry 3-4 kabab at a time to a rich brown color, turning them once.
  7. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
  8. Garnish with green chillies, coriander leaves,sliced onion and lemon.
  9. Shami kabab is ready to serve hot with Pulao,Chapati and Pudina ki Chutney.

Cooking Tip:

For frying shami kebabs add enough oil to just cover the surface of fry pan if there is too much oil, the kebabs will split.

Prep Time : 40-45 min
Cook Time: 20 min
Serves : 6-7

Hot Mutton Recipe

Hot Mutton Ingredients

  • hot mutton recipe
    hot mutton

    1/2 glass all-purpose flour

  • 1 tsp chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon adobo seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 (4 lb) mutton roast, cut into items
  • 1 tablespoon butter
  • 2 onions, chopped
  • 2 cloves garlic, minced, or more to preference
  • 1 (14.5 oz) can diced tomatoes
  • 3/4 mug bbq sauce
  • 1/4 glass brown sugar
  • 3 tablespoons hot pepper sauce


  1. Mixture flour, chili powder,cumin and paprika, adobo seasoning, and cayenne pepper inside a big bowl. Add more pork and toss until finally layered.
  2. Dissolve butter within a big skillet above medium heat; fry pork in batches until browned on all sides, about 10 minutes.
  3. Shift browned pork to your slow cooker.
  4. Prepare and stir garlic and onion inside the same skillet right up until greens are fragrant, about 1 minute. Blend tomatoes, barbecue sauce, brownish sugar, and hot sauce into onion blend and simmer for 5 minutes or so. Dump sauce over pork.
  5. Prepare on reduced for 5 to 6 hours. Shift pork to your plate and shred with 2 forks. Give back pork to slow cooker and blend.
  6. Continue to prepare food, found, till thickened, 10 to 15 minutes.
  7. Hot Mutton Recipe is ready to serve.

Preparation Time: 15 minutes
Cook time: 5 hours
Ready In: 5 hours 40 minutes
Yield: 10 servings

Peppercorn Roast Beef Recipe

Peppercorn Roast Beef Ingredients

  • Peppercorn Roast Beef Recipe
    Peppercorn Roast Beef

    3 cloves garlic, coarsely cut

  • kosher salt to flavor
  • 1 tablespoon olive oil
  • 1 (3 lb) beef tri-tip roast at space temp, trimmed
  • 2 teaspoons kosher salt, or taste, split
  • 1 tablespoon whole black color peppercorns, coarsely ground
  • 1 tablespoon whole white peppercorns, coarsely ground
  • 1 tablespoon whole eco-friendly peppercorns, coarsely ground
  • 1 tablespoon whole pinkish peppercorns, coarsely ground
  • 1 tablespoon butter

Pan sauce:

  • 1 1/3 tablespoons all-purpose flour
  • 3 mugs rich veal stock
  • 1 pinch salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon balsamic vinegar


  1. Place garlic and 1 crunch kosher salt into a mortar and pestle; grind garlic right up until it types a paste. Mixture olive oil into garlic.
  2. Spot roast in to a baking dish. Remember to brush garlic mixture on one area of the roast. Time of year generously with 1 teaspoon kosher salt.
  3. Mix peppercorns in a small container. Press ground peppercorn mix generously on to roast. Turn meat and replicate, brushing with garlic mixture and seasoning with 1 tsp kosher salt and peppercorn mix.
  4. Place roast on a rack over baking dish and refrigerate uncovered overnight to dry out if desired. The subsequent day, let and remove meat remain one hour to achieve place heat.
  5. Burn butter in a large ovenproof skillet; switch off warmth. Spot roast into hot butter and turn to coat either side. Season with more salt if desired.
  6. Pre-heat your oven to 450 degrees F (230 diplomas C).
  7. Roast meat in skillet in the preheated stove for 15 minutes. Take away meat from stove and flick in skillet.
  8. Transform your oven down to 200 levels F (95 levels C). Roast meat until finally pepper crust is lightly browned plus an instant-read through meat thermometer, placed into the center of the roast, says 130 degrees F (54 qualifications C), about 15 more a few minutes.
  9. Exchange roast into a platter and tent loosely with light weight aluminum foil. Permit roast stand at least fifteen minutes.
  10. Position skillet with pan drippings around method heating; whisk in flour till clean. Prepare, whisking consistently, for a couple of minutes or so to remove raw style from flour. Whisk in veal stock.
  11. Convert heat to medium sized-substantial, bring sauce to your boil, and reduce heat to medium-very low. Simmer pan sauce, stirring continuously, right up until reduced by sauce and half has a bit thickened, about 10-20 minutes. Time of year with salt and 1 crunch of cayenne pepper. Stir balsamic vinegar and any built up juices from meat platter into pan sauce.
  12. Carve beef throughout the grain, commencing on the littlest area of the roast. Provide pieces on warmed plates drizzled with pan sauce.
  13. Peppercorn Roast Beef Recipe is ready to serve.

Preparation time: 15 minutes
Cook time: 30 minutes
Ready in: 60 minutes
yield: 1 tri-tip roast

Twice Baked Sweet Potatoes with Mutton Recipe

Twice Baked Sweet Potatoes with mutton Ingredients

  • Twice Baked Sweet Potatoes recipe
    Twice Baked Sweet Potatoes

    2 potatoes

  • 2 tablespoons canola oil
  • 3 tablespoons diced onion
  • 3 tablespoons diced reddish colored bell pepper
  • 1 glass diced smoked mutton
  • 2/3 cup crushed pineapple, divided
  • 1/2 teaspoon chipotle chile powder, or to taste
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp ground cinnamon


  1. Preheat your oven to 375 qualifications F (190 levels C).
  2. Bake sugary potatoes within the preheated stove until softened, about an hour.
  3. Temperature canola oil within a skillet more than moderate temperature; saute onion and reddish bell pepper right up until just softened, about a few minutes. Add more mutton, 1/2 the pineapple, and chipotle powder; saute above reduced warmth right up until warmed up through, about 5 much more minutes or so.
  4. Cut wonderful potatoes in half lengthwise and scoop out the insides, departing a slim shell. Merge sugary potatoes in a mixer or mash inside a container by using a potato masher. Stir the othernutmeg and pineapple, and cinnamon into mashed sugary potatoes.
  5. Profit mashed wonderful potato mixture towards the shells and leading every with mutton combination.
  6. Twice Baked Sweet Potatoes with Mutton Recipe is ready to serve.

Preparation time: 15 minutes
Cook time: 1 hour and 10 minutes
Ready in: 1 hour and 25 minutes
Yield: 4 servings