Keema is a stew that is usually prepared as a curry with ingredients such as minced lamb or chicken meat, green peas, ginger-garlic paste, chili, onions, ghee, and garam masala spices. The name of the dish means minced meat in Urdu. Although keema is most popular in north India, Pakistan, and Bangladesh, some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari (a document about emperor Akbar's empire). Keema is commonly served as a main dish, accompanied by pav buns or naan and other flatbreads. It can also be used as a filling for samosas and parathas.
Rogan josh is an aromatic lamb curry that is believed to be of Persian origin, although today it is more closely associated with the Kashmir region of India. The stew is characterized by tender meat and a thick, fiery red sauce coming from deseeded Kashmiri chillies. Lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices. The name of the dish is derived from two words: rogan, meaning clarified butter or oil, and josh, referring to passion or heat. Rogan josh is usually accompanied by plain or spiced basmati rice and Indian flatbreads such as naan on the side. The dish is also popular in the United Kingdom since the 1950s, when Indian cuisine was brought over to the country.
Korma is a rich and aromatic braised dish that comes from the Indian subcontinent, particularly associated with Mughlai cuisine in northern India, Pakistan and Iran. It typically consists of meat or vegetables slow-cooked in a sauce made with yogurt, cream, nut paste, or coconut milk, creating a delicate balance of savory and mildly sweet flavors with gentle spices like cardamom, coriander, cinnamon, and cloves. The word korma is derived from the Urdu and Hindi verb qormā, meaning “to braise,” which describes the technique of cooking meat or vegetables over low heat in a flavorful liquid. Korma has deep historical roots dating back to the Mughal era in the 16th century, when Persian-influenced cooking styles merged with Indian ingredients and methods. Court chefs developed korma as part of the refined Mughlai repertoire, where dishes were expected to be elaborate yet subtle. Over time, korma evolved into many variations, from the luxurious versions made with cream and ground nuts for aristocratic banquets to simpler, homestyle recipes using yogurt as the primary base. During colonial times, korma was also adapted to suit British palates, eventually inspiring modern interpretations such as the creamy korma curries popular in the UK today. Preparation of korma begins by marinating the main ingredient, commonly lamb, chicken, or vegetables, in yogurt blended with ground spices. The marinated pieces are then gently fried or seared with onions to build flavor. A mixture of ground almonds, cashews, or poppy seeds may be added to the pot, followed by stock or water. The dish simmers slowly to develop depth and a velvety texture. Toward the end of cooking, cream or coconut milk is sometimes stirred in for richness. The final seasoning is adjusted carefully to maintain the dish’s characteristically mellow spice profile. Korma can be found in restaurants, served at weddings, and cooked at home across South Asia. It is typically accompanied by steamed basmati rice, naan, or paratha. In some regions, it is customary to garnish it with slivered almonds or a drizzle of saffron-infused cream.
Nihari is a popular meat-based dish originating from Old Delhi. When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi, where they established their own restaurants, so nihar is also associated with Pakistani cuisine. The dish consists of slowly cooked meat such as beef shanks, mutton, or chicken. The meat is cooked together with stock and numerous spices such as cumin, cloves, garam masala, and cardamom in big vessels which are sealed with dough. It takes anywhere from six to eight hours for nihari to be cooked properly, and it is traditionally consumed for breakfast, since the name of the dish is derived from the Arabic word nahar, meaning morning. Originally, nihari was consumed by the Nawabs in the Mughal Empire as a breakfast dish, before the usual morning prayers, although some people believe that the dish was invented in the royal kitchens of Awadh. It is usually served with tandoori rotis or khameeri rotis, and some like to garnish nihari with green chilis on top. Nihari's texture, spiciness, and tenderness of the meat make it a favorite among many Indian and Pakistani people.
Bihari kebab is a traditional Indian-Pakistani dish that's unique for its marinade, infused with mustard oil, dahi, poppy seeds, nutmeg, garam masala, and papaya paste. The dish is prepared with thinly sliced fillets, usually beef. It's marinated for a long time, then placed on wooden skewers and cooked on a grill. Once done, the chunks of meat are usually served on paratha or naan with chutneys, onions, and chili.
Boti kebab is a variety of Indian kebab consisting of chunks of meat (lamb, mutton, chicken) that are soaked in a mixture of yogurt, ginger-garlic paste, chilis, papaya paste, and spices such as garam masala, chili powder, and cumin. After the marinating process, the meat chunks are skewered and grilled to perfection, then brushed with ghee. These kebabs are typically enjoyed as a snack or an appetizer and are usually accompanied by raw onions, lemon wedges, various chutneys, or Indian bread on the side. The marinated meat chunks can alternatively be simmered in boiling water before they are grilled, especially in the case of lamb or mutton kebabs.
Galouti kebab is a traditional kebab that's especially popular in Lucknow. The dish consists of ground lamb or mutton that's marinated in a combination of ground ginger, garlic, cloves, papaya paste, cardamom, peppercorns, cinnamon, cardamom, chili powder, and nutmeg. After a few hours, the marinated meat is mixed with green chili peppers, gram flour, and coriander leaves. The mixture is shaped into round patties which are then fried in ghee. The meatballs are arranged on a serving platter, and they're usually sprinkled with lemon juice before serving. The name galouti means soft, referring to a belief that Haji Mohammad Fakr-e-Alam Saheb, who first made the dish, gave it to Nawab Asad-ud-Daula, who was toothless and needed a kebab variety which required no chewing. Instead of beef, Haji used fine cuts of lamb which were minced, tenderized, and mixed with numerous exotic spices before being fried. Nowadays, the dish is especially popular during Eid.
Shami kebab is a variety of kebab made by combining minced lamb, mutton, beef or chicken with split bengal grams, onions, chilis, ginger, garlic, and various herbs and spices such as cumin, red chili flakes, garam masala, and mint leaves. The meat mixture is then seasoned with salt and pepper and shaped into round patties, which are then coated with beaten eggs and pan-fried until their exterior becomes crispy, but the patties remain silky and tender on the inside. These kebabs are commonly enjoyed in India, Afghanistan, and Pakistan, and make for an excellent snack, appetizer, or an accompaniment to the main course. Believed to have originated in Lucknow, shami kebabs pair well with onions, lime or lemon wedges, roti or naan, and various chutneys on the side.
Pasanda is a mild curry dish with several variations, the most popular one consisting of yogurt-marinated lamb, vegetables such as onions and tomatoes, and spices such as coriander, ginger, and turmeric. The word pasanda means favorite in Hindi, referring to the high-quality cut of lamb used in the dish. However, pasanda might also be prepared with goat or chicken. Originally, the dish was first prepared and served in the Imperial court of Shahjahan, in the days of the Moghul Empire. As time went by, the descendants of royal cooks started serving the dish in Chandani Chowk, the famous shopping district in Old Delhi, and the dish gained much more popularity. Today, pasanda ranks as one of the best curries in the country.
Hyderabadi haleem is an Indian savory stew originating from Hyderabad, where it was brought over by the Chaush people during the rule of the Nizams. The dish is made with meat, lentils, and wheat, and it's usually slow-cooked in a single pot overnight. Mutton, beef, and goat are traditional choices, but chicken can also be used. Cracked wheat and pearl barley are often used as grains, while spices and herbs used in Hyderabadi haleem often include garam masala, turmeric, cumin, coriander, mint, and black pepper. Other ingredients include onions, ginger-garlic paste, dahi, and either oil or ghee. Once prepared, the dish is typically garnished with chopped herbs and fried onions. If desired, lemon wedges and flatbreads can be served on the side.
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For the “Top 30 Indian Meat Dishes” list until April 19, 2026, 883 ratings were recorded, of which 676 were recognized by the system as legitimate.
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