Eid-al-Adha is one of the most important festivals celebrated by Muslims all over the world. Known as Bakrid in India, the festival acknowledges Prophet Ibrahim’s devotion towards God. It is believed that Prophet Ibrahim was tested by God and asked to sacrifice his only son. However, the act was intervened by God and a lamb was sacrificed instead of his son.
When it comes to the festival, it is incomplete without special dishes and cuisines. Eid-ul-Adha is the “Salty Eid” because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal.
Check out some best 3 delicious recipes you must enjoy this Eid-al-Adha:
Pepper Mutton:
Ingredients:
- 250 gms mutton chunks/meat cut into medium pieces cleaned and washed
- 2-3 tbsp oil
- 3-4 medium-size onions finely sliced
- 3 vertically slit green chilies
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- salt – to taste
- 4 medium-size tomatoes finely chopped
- 1/2 tsp roasted coriander seeds powder
- 1 tbsp black peppercorn powder
- 1/2 tsp garam masala powder
- 2 tbsp fresh coriander leaves
- 4-5 curry leaves optional
- 1 bunch fresh fenugreek leaves/methi leaves.
Method:
- Firstly, in a pressure cooker, add oil and heat it.
- Into it add sliced onions and saute for few minutes until they turn soft.
- Into it, add slit green chilies and saute.
- Add ginger-garlic paste, turmeric powder and saute well to get rid of raw smell.
- Add mutton chunks and roast them until a change in color appears.
- Add tomatoes, salt as per taste and mix well.
- Add black peppercorn powder according to the quantity mentioned, add coriander seeds powder, garam masala powder and mix.
- Add coriander leaves, curry leaves, methi leaves and mix everything well.
- Cook the whole mixture for about 5-10 minutes on low flame.
- Add about 1 or 1 1/2 cups of water and pressure cook the whole pepper masala until the mutton gets tender or cook until it gets soft.
- Reduce the steam.
- Cook for few more minutes on low flame.
- Serve hot with rice or chapatti.
Kadhai Keema:
Ingredients:
- mince 1/2 kg mutton
- onions 1 large sliced
- tomatoes 5 sliced
- thick yogurt 1/4 cup
- green chilies 4 sliced
- dried fenugreek leaves 2 tbs
- coriander seeds 1tbs (dry roasted and crushed)
- cumin seeds tbs (dry roasted and crushed)
- gram masala powder 1/2 tsp
- salt 1/2 tsp
- crushed red chili 1 tbsp (heaped)
- turmeric powder 1/2 tsp
- ginger & garlic paste 1 tbs
- ginger 2-inch piece (julienne cut)
- oil 1/2 cup
Method:
- Heat oil in a pan add the onions, ginger & garlic paste fry till golden high flame.
- Once golden add mince, salt cook till the mince changes colour, and the oil comes on the surface, on high flame.
- Now add the tomatoes, yogurt, turmeric, roasted cumin, coriander roasted, crushed red chili mix well, and cook it till the oil comes on the surface, medium flame.
- Once the oil comes on the surface and the dried fenugreek leaves, green chili, ginger, gram masala mix well cover, and simmer for 4 to 5 minutes on low flame.
- Serve hot.
Arayes:
Ingredients:
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/2 cup packed parsley
- 1 1/2 lbs. ground beef (not lean) or ground lamb
- 1 tsp cumin
- 1 tsp allspice
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup pine nuts, optional
- 6 pitas
- 1/3 cup olive oil
- prepared tahini, for serving
Method:
- Add the onion, garlic, and parsley to the bowl of a food processor and pulse until chopped.
- Add the mixture to a mixing bowl with the beef, cumin, allspice, salt, pepper, and pine nuts (if using).
- Gently stir the mixture to incorporate all the ingredients.
- Cut the pitas in half and fill each pocket with about 1/4 cup of the meat mixture, flattening it out so it fills the pita evenly.
- Cut the pita halves into quarters and place on a parchment-lined baking sheet. Brush both sides of the pita with olive oil and bake for 20 minutes, flipping halfway through.
- Serve warm with tahini, for dipping.
