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Unique Meat Recipes That Are More than Curry

January 10, 2022

Since time immemorial, India’s love for meat has been undeniable and has resulted in creation of delicacies that have gained popularity worldwide. From roasted and creamy dishes to drenched in rich tomato gravy and luscious, marinate coating of protein, India offers a wide palate of meat dishes for die-hard meat lovers. Steeped with just right combination of spices, India’s tryst with meat is far beyond few ingredients and relishes. Our list of such popular dishes is long enough including Rogan Josh, Butter Chicken, Kosha Mangsho, Mangalore Chicken Curry, Laal Maas, Nihari Gosht to name a few.

However, when it comes to meat, there is far more to it than just curry. Today, we give a shot to recipes that are traditional Indian flavours and are not just about curry. With same mouth-watering flavours and same delish potpourri of Meat masala powder, our preparations are all about flavours and deliciousness.

Now explore the gastronomic world of meat and other ingredients with Cee Pee Spices and blends including our delectable Meat Masala Packet available at best Meat Masala price.

Unique Meat Recipes That Are Not Curry

From big celebration to small gathering, a perfectly prepared and spiced non-vegetarian dish is not just satisfying to the taste buds but also proves our never-ending love for well-balanced flavours. Our recipes today are as delectable just without curry.

Unique Meat Recipes That Are More than Curry

Bhuna Lamb Chana

A delectable fusion of chickpeas and roasted lamb with their flavours merged with spices and herbs offers a most comforting bowl of food as well as a wholesome meal.


  • 1 kg Lamb Chops with Bone
  • 2 tbsp any Cooking Oil or Olive Oil
  • 1 large Onion, finely sliced
  • 4 medium tomatoes, diced
  • 4 Cloves Garlic, Minced
  • 1-inch Ginger, finely chopped
  • 1 Green Chillis, split lengthwise
  • 2 cup Chickpeas, boiled
  • Coriander Leaves for garnish
  • Sliced Onion rings for garnish


  • 2 tsp Cee Pee Meat Masala Powder
  • 1 tsp Cee Pee Haldi Powder
  • Bay Leaves
  • 1 tbsp Cee Pee Coriander Powder
  • 1 tbsp Cee Pee Cumin Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 5 Green cardamom
  • 4 Cee Pee Cloves
  • 1 Cinnamon Stick
  • ½ tsp Cee Pee Garam Masala
  • Salt to Taste


  1. In a large pan heat some oil, add cardamom, cinnamon, cloves and bay leaves, sauté them for few seconds as they sizzle. Add sliced onions and cook them until they turn pale golden brown. It will take about 10 minutes. Sprinkle some salt to speed up the process and stir frequently.
  2. When onions are done, add garlic, ginger, and other powdered spices including haldi, coriander powder, cumin powder, red chilli, and meat masala. Roast the spices for another two minutes on medium heat. Stir frequently so that spices do not stick to the pan.
  3. Next, add tomatoes along with lamb chops in the pan. Mix evenly and cook the meat for about five minutes on high flame. As meat begins to brown, turn the heat to medium, and cook the protein for 45minutes covered. Keep stirring the content regularly.
  4. Cook the lamb uncovered for another 15 minutes. Add boiled chickpeas along with half-cup warm chickpea water. Cover it again and cook for five to ten more minutes. Lastly add garam masala give it an even and gentle mix. Garnish with coriander leaves and serve with fresh and hot with onion rings with steaming rice or tucked inside a roti.

Dry Masala Keema

Dry Masala Keema is a delish minced meat delicacy with a flavourful blend of onion, garlic, ginger, spices, and tomatoes with a dash of garam masala. Serve it with steaming rice, hot rotis, parathas or a freshly prepared leafy salad for a perfect comfort food.



  1. In a pan, heat some oil and add whole spices including green cardamom, bay leaf, and cloves. Sauté them until they release aroma.
  2. Next, add onions, and cook them until they are golden brown. Remove the bay leaf and ginger, garlic and 1 tbsp butter. Sauté until the raw smell of garlic is gone.
  3. It is time to put in capsicum and green chillies. Cook for about 3-4 minutes so that capsicum is wilted a bit. Sprinkle some water and mix it evenly.
  4. Now add dry spices including jeera powder, haldi powder, red chilli powder, hing, dhaniya powder, and salt to taste. Sauté for 10-15 seconds.
  5. Finally add minced mutton and cook it for about 3 to 4 minutes. Add milk and mix thoroughly.
  6. Now goes in tomato puree, lemon juice and sugar. Cook the meat for 10 minutes on medium heat while stirring it occasionally.
  7. Pour in a cup of water. Cover the pan with lid and let the content cook the mutton is well done and water evaporates.
  8. Once properly cooked, turn of the flame, transfer the keema in a serving dish, and garnish with coriander leaves, split green chillies, and butter. Serve fresh with flatbread of your choice.

Indian meat dishes can offer a layer of flavours, textures and complexity when properly cooked and seasoned. While being properly cooked is in your hands, we ensure that the dish is perfectly seasoned with Cee Pee Meat Masala Powder, a spice mix prepared with freshest spices and blend to perfection. With each spice of premium quality, our meat masala price is genuine and flavours authentic. Now get your favourite Cee Pee spices online at various platforms including Amazon, Grofers, etc.



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