Although the Pakistanis adore eating rich foods that are cooked in plenty of ghee, they are not fond of eating animal fat and will not cook with it either. Meat in the Mughlai cuisine of Pakistan is often marinated to improve its flavor but also tenderize it. Ingredients such as lemon juice or yogurt are mixed with spices and the meat is left to steep in the mixture for a set period of time. Fresh, unripe papaya is another natural ingredient that is used in the Mughlai cuisine category of Pakistan to tenderize the meat. Fortunately, you will notice that no artificial meat tenderizers are used in the preparation of the Mughlai cuisine of Pakistan. Only authentic and fresh ingredients are used in the Mughlai cuisine of Pakistan. If you look into the Mughlai cuisine of Pakistan, within it there will be abundant recipes on the meat dishes that are all very unique and popular in Pakistan amidst the Pakistanis and foreigners alike. Mughlai meat dishes in Pakistan are on the whole cooked from mutton, seldom from beef or veal, but obligatory with plenty of spices. Pakistanis especially love various kinds of kebabs made from mutton fried on the grill which is a metal lattice above hot coal. There is a colossal variety of diverse kinds of kebabs in the Mughlai Pakistani cuisine. A few provinces in Pakistan such as the Punjab province pieces of meat dried in the sun are roasted together with onion. Meat is usually sliced into small round pieces and roasted on a skewer which is called tikka-kebab. Some of the favourite dishes in the cuisine of Pakistan are palakgosht which is mutton with spinach, and Singh kebab cooked from sliced meat that is commonly rolled in egg dough and seasoned with spices. Mutton, beet, turnip are put into a copper cauldron and are cooked the over the night until the mass becomes a thick soup. This type of meat dish is quite popular among the Pakistanis as well and you will find a wide range of Pakistani meat dish recipes in the Mughlai cuisine of Pakistan.