Karachi street classics for your freezer.

A Behari keema-inspired kabab. Fine threads of spiced meat, hand-pulled and fried to the deep, crackling crisp that made Burns Road famous after dark.

Beef shank slow-cooked overnight in a deep, spiced gravy, finished with fresh ginger and a squeeze of lemon. The original Burns Road morning feast.

Beef, wheat, barley and lentils slow-cooked for hours into a thick, comforting bowl, ribboned with threads of tender meat.

Bone-in goat simmered in a fresh tomato gravy with ginger, garlic and green chillies, cooked down until the masala glistens.

Spiced minced beef hand-pressed onto skewers and grilled until smoky, with charred edges and a juicy centre.

A flat Peshawari patty of minced beef with coarse coriander, tangy pomegranate seeds and green chillies, fried to a crisp edge.