Tanzia Recipe: A Delicious and Authentic Dish to Try in 2024


Are you a food enthusiast looking to explore new and exotic flavors? Look no further! In this article, we bring to you a mouthwatering Tanzia recipe that is sure to tantalize your taste buds. Tanzia is a traditional dish from the city of Lahore in Pakistan, known for its rich flavors and aromatic spices. In this step-by-step guide, we will walk you through the process of preparing this delectable dish, ensuring you achieve the perfect balance of flavors and textures. So, put on your aprons and get ready to embark on a culinary adventure!


Before we dive into the cooking process, let’s take a look at the ingredients required to make Tanzia:

  • 2 pounds of lamb/mutton, cut into pieces
  • 2 onions, finely sliced
  • 4 tablespoons of ghee (clarified butter)
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons of red chili powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of garam masala
  • 1 cup of yogurt, whisked
  • 1 tablespoon of tomato paste
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)


Now that we have our ingredients ready, let’s begin the preparation process:

  1. In a large bowl, marinade the lamb/mutton with salt, red chili powder, turmeric powder, cumin powder, coriander powder, and half of the yogurt. Mix well and let it marinate for at least 2 hours.
  2. In a deep, heavy-bottomed pan, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown.
  3. Add the minced garlic and grated ginger to the pan and cook for another minute, stirring continuously.
  4. Add the marinated lamb/mutton to the pan and cook on high heat for 5 minutes, stirring occasionally.
  5. Lower the heat to medium-low and add the remaining whisked yogurt and tomato paste to the pan. Stir well to combine.
  6. Cover the pan and let the meat cook on low heat for 1-2 hours or until tender, stirring occasionally to prevent sticking.
  7. Once the meat is cooked, increase the heat to medium-high and cook uncovered for another 10-15 minutes to thicken the gravy.
  8. Sprinkle garam masala over the dish and give it a final stir.
  9. Garnish with freshly chopped coriander leaves.


Tanzia is best served hot with naan or rice. The rich flavors of the dish pair beautifully with the fluffiness of naan or the subtle aroma of basmati rice. You can also serve it with a side of raita (a traditional yogurt-based side dish) to balance the richness of the flavors. Pour yourself a glass of refreshing mint lassi or a chilled soft drink, and enjoy this delightful meal with family and friends.

Frequently Asked Questions (FAQ)

Q: Can I use chicken instead of lamb/mutton?

A: Yes, you can substitute lamb/mutton with chicken. However, the cooking time may vary, and the flavors might differ slightly.

Q: What can I do if I don’t have ghee?

A: You can use regular cooking oil as a substitute for ghee. However, ghee adds a rich, buttery flavor to the dish, so it is recommended if available.

Q: Is Tanzia a spicy dish?

A: The level of spiciness can be adjusted according to your personal preference. You can increase or decrease the amount of red chili powder to suit your taste.


Tanzia is a scrumptious dish that brings forth the authentic flavors of Lahore. With its aromatic spices and tender meat, it is sure to impress your taste buds. Whether you are a seasoned cook or a novice in the kitchen, this Tanzia recipe is easy to follow and guarantees a delightful culinary experience. So, why wait? Gather the ingredients, follow the steps, and treat yourself to this flavorsome Pakistani delicacy. Happy cooking!

Key Takeaways

  • Tanzia is a traditional dish from Lahore, Pakistan, known for its rich flavors and aromatic spices.
  • The dish is made with marinated lamb/mutton, onions, garlic, ginger, and a blend of spices.
  • Tanzia is best served hot with naan or rice and can be paired with raita for a balanced meal.
  • Common substitutions include using chicken instead of lamb/mutton or regular cooking oil instead of ghee.
  • The spiciness of the dish can be adjusted according to personal preference.


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