Pakistani meat dishes

Meatplays a much more dominant role inPakistani cuisine, compared to otherSouth Asian cuisines. Of all the meats, the most popular arechicken,lamb,beef,goat, andfish.Beef is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dishnihari.Seafoodis generally not consumed in large amounts, though it isvery popular in the coastal areas ofSindhand theMakrancoast ofBalochistan.
Muslimsfollow theIslamic lawthat lists foods and drinks that areHalaland permissible to consume. The criteria specify both what foods are allowed, and how the food must be prepared.  The foods addressed are mostly types of meat/animal tissue.
Pakistani dishes can best be categorised by whether they contain gravy or not. Dishes with gravy which have lentils or legumes as the main ingredient are known as Dals in Hindi. The remaining gravied dishes are called Salaans.Salaans containing meat will either have meat on its own or in combination with a second major ingredient, such as a vegetable, or a grain or a legume. Salaans which contain meat as its main ingredient can be further subdivided by the type of meat involved. Meats normally used in Pakistani cuisine are beef, lamb, goat, chicken and occasionally game. Offal is also used in several Pakistani dishes. 
Salaans with meat as their main ingredient include the famous Pakistani dishesNihari, Kunna,Qorma&Qeema. The first two are stews which are most frequently made using beef & mutton respectively. Qormas are stews which can be made with a variety of meats, and are flavoured with beaten yoghurt and/or nut pastes. Qeemas are made with minced meat, usually beef or lamb or more rarely poultry.  
Salaans frequently combine meat and seasonal vegetables. Favourite combinations are beef/goat/lamb with spinach/turnips/radishes/gourds/potatoes/tomatoes/peppers/aubergines. Meat can also be combined with legumes, to produce Dal Gosht (meat and lentils),Haleem(meat with lentils and grains),Hareesaka Hareesa (meat with lentils & grains). 
Meat combined with grains are the basis forBiryaniandPilaf, in which rice is combined with beef/lamb/chicken/goat. 
Offal is widely available and is a favourite for both home cooking as well as in restaurants. Liver, kidneys, heart and trotters are the main offal items cooked at home. All of these together with testicles, tripe, brains & lungs are cooked in restaurants. Speciality offal restaurants, known as Takatak orKata-katcombine customer specified offal items with butter, tomatoes, peppers etc.
Generally, the preparation method involves cooking pieces of meat over medium heat with variousspices, or simmered with potatoes.
Meat has played an important part in the region of Pakistan for centuries.Sajjiis aBaluchidish from Western Pakistan, made up of lamb with spices, that has also become popular all over the country. Another Balochi meat dish involves building a large outdoor fire and slowly cooking chickens. The chickens are placed on skewers which are staked into the ground close to the fire, so that the radiant heat slowly cooks the prepared chickens.
Kebabsare a staple item in Pakistani cuisine today, and one can find countless varieties all over the country. Each region has its own varieties but some, like Seekh kebab, Chicken Tikka, andShami kebab, are especially popular varieties throughout the country. Generally,kebabsfromBalochistanand theKhyber Pakhtunkhwaare identical to the Afghan style ofbarbecue, with salt andcorianderbeing the only seasoning used. Karachi and the wider Sindh region arefamous for their spicy kebabs, often marinated in a mixture of spices, lemon juice anddahi(yogurt).Grilledchicken and mutton are also very popular in some cities of Punjab such asLahore,GujranwalaandSialkot.Kebab shopsare said to be the most profitable food businesses in Pakistan.
Types of kebabs (mainly made of beef or lamb) are: