Looking for the best non-veg recipes to break your Ramzan fast? Bookmark this list of 7 must-try non-vegetarian main course recipes that are highly recommended by LF’s celebrated chefs and food experts for your next dinner or iftar party. Heirloom recipes dug out of traditional household kitchens and perfected over time by generations are making a special appearance to help meat lovers make your feast truly memorable.
Mutton or gosht is one of the star ingredients when it comes to non vegetarian food. Tomato mirchi gosht is another one from Khan’s family mutton curry recipes. The recipe involves marinated mutton pieces cooked in a tomato-based gravy. What makes the dish even more interesting is the addition of aromatic spices such as cloves and cardamom. You can pair this with anything from a veg pulao to jeera rice or even roti.
Treat yourself with a bowl full of Bhojpuri-style mutton curry paired with steamed rice. The unique bit about the bhunal gosht recipe by chef Ajay Chopra is that it is cooked in oil that is used to caramelise onions. The infusion of sweet flavours of onions, combined with ginger-garlic and whole spices, give the mutton dish a delicious flavour. Chef recommends adding fried onions mixed with nutmeg powder to finish this dish.
This Jaipuri Safed Murg can be the ‘it’ dish for people who aren’t big fans of a spicy chicken curry. Unlike the usual chicken curry recipes involving a brown or red gravy, in this recipe, chicken is simmered in a luscious and creamy gravy made with khoya, curd, coconut, poppy seeds, almonds, and cashew nuts. You can relish this with some piping hot rotis, parathas, or a bowl of steamed rice – either way the dish is rich and regal perfect for an iftar meal.
A non-vegetarian version of the popular Bengali dish kancha kofta, this is tender minced mutton balls simmered in spicy onion and gram flour-based gravy. It is stuffed with small balls of hardened ghee, which melt while the koftas are cooking, and give a soft texture and delicious flavour.
The rogan josh is a staple in the , a multi-course meal (usually 36 course) served at Kashmiri Muslim weddings. In this recipe, lamb is slow-cooked in oil with a yoghurt and spice mix. Once the meat starts falling off the bone, more spices, caramelised onions, and tomato puree are added. The curry can be mopped up with khameeri roti or even regular rotis.
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Creative by Vartika Pahuja
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