Best Pakistani Non Veg Recipes for Delicious Meals

Pakistani cuisine is a treasure trove of rich flavors, tantalizing spices, and succulent meats that bring joy to food lovers worldwide. When it comes to non-vegetarian dishes, Pakistan offers an array of recipes that are both hearty and aromatic, perfect for any occasion.

From spicy curries to tender kebabs, these recipes showcase the diversity and depth of Pakistani culinary traditions. Whether you’re an experienced cook or a passionate foodie eager to try something new, these best Pakistani non-veg recipes will surely impress your taste buds and guests alike.

In this blog post, we’ll explore three iconic Pakistani non-veg recipes that you can easily recreate at home: Chicken Karahi, Seekh Kebabs, and Lamb Nihari. Each recipe is packed with authentic spices and cooking techniques that bring out the true essence of Pakistani cooking.

Get ready to embark on a flavorful journey and add some spice to your dinner table!

Why You’ll Love This Recipe

These Pakistani non-veg recipes are beloved for their bold flavors, tender meats, and the way they bring families and friends together around the table. Whether you’re craving the tangy and spicy notes of Chicken Karahi, the smoky richness of Seekh Kebabs, or the slow-cooked depth of Lamb Nihari, these dishes offer authentic tastes that are hard to resist.

Each recipe uses fresh, natural ingredients and traditional spice blends that elevate simple ingredients into mouthwatering meals. Plus, they pair beautifully with naan, rice, or fresh salads, making them versatile for any dining setting.

These recipes are also adaptable, allowing you to tweak the spice levels and cooking times to suit your preferences.

Ingredients

Chicken Karahi

• 1 kg chicken (cut into pieces)
• 4 tbsp oil
• 3 medium tomatoes (finely chopped)
• 2 green chilies (sliced)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Seekh Kebabs

• 500g minced beef or lamb
• 1 small onion (grated)
• 2 tbsp fresh coriander (chopped)
• 2 green chilies (finely chopped)
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• Skewers (metal or soaked wooden)

Lamb Nihari

• 1 kg lamb shanks or bone-in pieces
• 1 cup oil or ghee
• 3 tbsp ginger-garlic paste
• 2 large onions (thinly sliced)
• 4 tbsp Nihari masala (store-bought or homemade)
• 1/2 cup wheat flour (for thickening)
• 2 tsp red chili powder
• Salt to taste
• Fresh ginger slices, lemon wedges, and green chilies for garnish

Equipment

• Large heavy-bottomed skillet or wok (for Chicken Karahi)
• Grill or oven with broiler setting (for Seekh Kebabs)
• Large heavy pot or pressure cooker (for Lamb Nihari)
• Mixing bowls
• Sharp knives and cutting board
• Wooden or metal skewers (for kebabs)
• Spatula and tongs
• Measuring spoons and cups

Instructions

Chicken Karahi

1. Heat oil in a large karahi or wok over medium heat.
2. Add ginger-garlic paste and sauté for 1 minute until aromatic.
3. Add chicken pieces and cook until they turn white and start to brown slightly.
4. Add chopped tomatoes, green chilies, red chili powder, turmeric, coriander powder, and salt.
5. Cook uncovered on medium heat, stirring occasionally, until the tomatoes soften and the oil separates from the masala (about 20-25 minutes).
6. Sprinkle garam masala and stir well.
7. Garnish with fresh coriander leaves and serve hot with naan or steamed rice.

Seekh Kebabs

1. In a mixing bowl, combine minced meat with grated onion, green chilies, coriander, ginger-garlic paste, red chili powder, cumin powder, garam masala, and salt.
2. Mix thoroughly until all ingredients are well incorporated and the mixture feels sticky.
3. Divide the mixture into equal portions and shape each around a skewer into a long cylindrical kebab.
4. Preheat grill or oven to medium-high heat (about 200°C or 400°F).
5. Place kebabs on the grill or a baking tray and cook for 12-15 minutes, turning occasionally, until evenly browned and cooked through.
6. Serve hot with chutney, sliced onions, and lemon wedges.

Lamb Nihari

1. Heat oil or ghee in a large heavy pot over medium heat.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 2 minutes.
4. Add lamb pieces and brown on all sides.
5. Add Nihari masala, red chili powder, and salt. Stir well to coat the meat.
6. Add water to cover the meat and bring to a boil.
7. Reduce heat to low, cover, and simmer for 3-4 hours, or pressure cook for 60-75 minutes until meat is tender.
8. In a separate bowl, mix wheat flour with a little water to make a smooth paste.
9. Gradually add the flour paste to the pot, stirring continuously to thicken the gravy.
10. Simmer for another 15-20 minutes until the gravy thickens to your liking.
11. Garnish with fresh ginger slices, green chilies, and lemon wedges before serving.

Tips & Variations

For extra flavor in Chicken Karahi, try adding a splash of yogurt or a pinch of dried fenugreek leaves during the final cooking stage.

If you prefer a smoky flavor in Seekh Kebabs, cook them over charcoal or use a grill pan on high heat.

Lamb Nihari tastes even better the next day as the flavors deepen, so consider making it ahead.

Vegetarian option: Try substituting meat with jackfruit or mushrooms in the same spice blends for a plant-based twist.

Nutrition Facts

Serving Suggestions

These Pakistani non-veg dishes are best enjoyed with traditional accompaniments. For Chicken Karahi, serve with warm naan bread or steamed basmati rice to soak up the flavorful sauce.

Seekh Kebabs pair wonderfully with fresh mint chutney, sliced onions, and lemon wedges, alongside a side of light salads or a cooling raita.

Lamb Nihari is traditionally served with soft naan or sheermal (a saffron-flavored flatbread), garnished with julienned ginger and fresh green chilies for an authentic experience.

Conclusion

Exploring Pakistani non-veg recipes offers a wonderful opportunity to experience a vibrant culinary culture rich in spices, aromas, and textures. These dishes—Chicken Karahi, Seekh Kebabs, and Lamb Nihari—are staples in Pakistani households for good reason.

They combine simple ingredients with expertly balanced spices to create meals that are both satisfying and memorable.

By mastering these recipes, you not only enjoy delicious food but also connect with a tradition that celebrates hospitality and flavor. Whether you’re cooking for family, friends, or a special occasion, these Pakistani non-veg recipes will elevate your menu and impress everyone at the table.

Don’t forget to explore other exciting dishes like our Meatballs And Alfredo Sauce Recipe or the Kidney Friendly Chicken Breast Recipes to expand your culinary repertoire!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Pakistani Chicken Karahi”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and spicy chicken curry cooked in a traditional karahi. This dish is a staple in Pakistani households, perfect for family meals.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 kg chicken, cut into pieces”, “4 tbsp vegetable oil”, “3 large tomatoes, chopped”, “2 onions, finely sliced”, “4 cloves garlic, minced”, “1 inch ginger, grated”, “4 green chilies, sliced”, “1 tsp turmeric powder”, “2 tsp red chili powder”, “1 tsp cumin seeds”, “1 tsp coriander powder”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a karahi or deep pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add cumin seeds and let them splutter.”}, {“@type”: “HowToStep”, “text”: “Add sliced onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger, cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chicken pieces and cook until they turn white.”}, {“@type”: “HowToStep”, “text”: “Add turmeric, red chili, coriander powder, and salt; mix well.”}, {“@type”: “HowToStep”, “text”: “Add chopped tomatoes and green chilies, cook covered for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir occasionally until oil separates and chicken is cooked through.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander leaves and serve hot.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “40 g”, “fatContent”: “18 g”, “carbohydrateContent”: “8 g”}}