From Grills to Stews: A Meat Lover's Guide to Pakistan

In Pakistan, meat-based dishes are an integral part of the local food culture. As time and knowledge have progressed, so have the methods and techniques for cooking meat, but barbecue, stews and curries cooked in a traditional manner remain supreme.

Let’s take the example of Nihari, a recipe developed in the royal kitchens of the Mughal Empire that has withstood the test of time. This is largely attributed to the use of high quality 'melt-in-your mouth' beef or mutton that is stewed for hours in a thick and spicy gravy.

Barbecued and grilled meat such as seekh kabab, reshmi kabab, bihari boti, chanp, etc. are served primarily with roti, chutneys and an assortment of thinly sliced onions, cucumbers and tomatoes. Whereas the curries or salan are served with either rice or roti and can also be cooked with vegetables such as potatoes, cauliflower, etc.

Every region has their own method of grilling and cooking meat, along with specialty meat dishes which are made during festive and happy occasions such as wedding feasts and births.

Dishes such as the Balochi sajji, Kashmiri shab deg and the Peshawari chapli kabab are popular not just in their regions of origin, but have also gained popularity throughout Pakistan.

Animal organs are also consumed in Pakistan and are in fact, considered a delicacy. Perhaps the most popular method of consumption is kata-kat which often includes the brain, kidney, liver, heart, chops and the testicles.

With so much meat consumption throughout Pakistan, it can safely be said that livestock and seafood is available throughout the country. 

There are no designated mealtimes for eating meat. For example, Nihari was originally eaten as a breakfast item, and to this day is eaten for breakfast in Punjab.

While chicken, beef and mutton are consumed throughout Pakistan, seafood is a specialty in Karachi due to it being a port city,

Meanwhile fatty meat such as dumba (fat-tailed sheep) is enjoyed more so in the northern areas.

Due to the frequency of meat consumption, meat vendors who are known as qasais in Urdu are found in almost every market throughout the country for red meat. In a similar fashion, chicken can be procured fresh from a similar shop where the qasai shall provide your preference of cuts, and in some cases are even experts in raising livestock for eventual consumption in the food market.

In port cities such as Karachi and Gwadar, there are also fish markets where fresh seafood can easily be procured.

In regions such as Punjab, where fresh water fish are available, one can purchase whole fish, or even fish that have been marinated in a variety of spices in markets throughout the state. This ease of access lets people from all strata of society purchase fresh fish.

Unfortunately, the cost of living has increased in Pakistan due to inflation, and red meat is not affordable for many people. This is why chicken with its more economical price, has become the protein of choice in many a Pakistani household. However, a festival or celebratory occasion will always have some form of red meat for guests to consume.