Pakistan – Traditional Kohan (Cow Hump) With Butter Naan

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by Shafaq Aziz

Introduction

In English ”kohan” is called ”cow hump”. This part of beef is so yummy and flavorful. This is very unique in Pakistan. Only few of the restaurant have this appetizing dish in their menu. This is very famous on eid-ul-adha (bakra eid). This dish has small pieces of kohan meat with shorba (stock) or with masala (gravy). This is almost all people favorite. You can serve this on many occasions like parties as main course .In Pakistan this is known as a royal dish which is serve to Mughal Kings and Queens and this dish is a must on every weddings. There are types of kohan.

  • Roasted kohan
  • fried kohan
  • deep fried kohan
  • steamed kohan
  • kohan masala (gravy)
  • kohan shorba (stock)
  • kohan rice
  • kohan tikka
  • kohan mice
  • kohan kebabs

This part has a bright red color when it is raw and once it is cooked it turns dark brown but the flavor is acceptable.This is the most expensive meat in Pakistan.Spices are must in any meat.Kohan is made from a small quantity but different and unique kinds of spices which are not used in common dishes.This is prepared by adding Small chunks of kohan,beef stock, slat, black pepper, red chili and some unique spices.

Ingredients

  • Kohan (cow hump) 1 kg
  • beef stock 3 cups
  • butter 5 tbsp
  • desi ghee/oil 3 tbsp
  • salt 2 tbsp
  • red chili powder 2 tsp
  • mace 1 tsp
  • cayenne 1 tsp
  • Pakistani five spice 1 tsp
  • curry powder1/2 tsp
  • green chili (3 chopped)
  • onions 2 large (chopped)

Method of cooking

Step 1

Take a large cooking pot and turn the heat on add beef stock in it and boil it for 10 minutes.Then add desi ghee, salt, red chili and cover the lid and cook for 20 minutes.

Step 2

Take a pan and add butter, kohan and fry for 10 minutes.Then add mace, curry powder, Pakistani five spices and fry for 15 minutes.After 15 minutes you see that the meat relases more fat and the ghee in double when this happen add the onions and mix well and cover the lid for 10 minutes.

Step 3

Now open the lid of the pan and add green chili on top and turn the flame off.On the other side you see that most of the stock is evaporated.Now add the kohan masala in the cooking pot and again oil it for 15 minutes,after 15 minutes you see that the masala is combined with stock when this happen turn the flame off and the dish is ready.

Ingredients

  • Plain flour 2 cups
  • wheat floue 1 cup
  • semolina 3 tbsp
  • butter 1 cup
  • salt 1 pinch
  • sugar 2 tbsp
  • water as needed

Method of cooking

Step 1

Take a large mixing bowl and add all the ingredients and knead it for 20 minutes until the dough is formed.Then keep it in a warm place for 3 hours.Now take a small piece of dough and roll it with a rolling pin.

Step 2

Take a pan and turn the flame on then place the naan on top of the pan and toast on both sides and the naan is ready.

  • calories 345 g
  • fat 21 g
  • carbohydrates 125 g
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