The cookbook 'Pakistan' serves up recipes for mutton pulao, garlic chutney and sweet seviyan - Maryam Jillani's new cookbook, ...

To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala ... javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot ...

As an alternative to lamb, I urge you to try mutton – ask your butcher to source meat approved by the Mutton Renaissance Club. The dish can be easily cooked in a pressure cooker or in the oven ...

This flavour-packed lamb shoulder cooked in olive ... and season well with salt and freshly ground black pepper. Mix the tapenade with the lemon zest, garlic and oregano in a small bowl, and ...

Season lamb chops well with salt and freshly ground black pepper and lightly coat in ... butter in a large frying pan and add garlic, pared lemon rind and thyme sprigs. Add the brussels sprouts ...

Take the mutton chaap pieces and put it in a cooker along with ginger garlic paste, half of your black pepper powder and some salt. Add half a cup of water and let it cook for 1 whistle. 2. Open the ...

Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and confectioner’s sugar in a standing mixer and beat until creamy.

A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao ... Stir in the lemon juice and serve. In a heavy-bottomed pot over medium heat, melt the ghee ...