Bakrid or id-ul-Zuha, celebrated by Muslims all over India, is marked by prayers,
animal sacrifices and traditional cuisine with mutton as the main ingredient.
MUTTON CHOPS
Ingredients
- 1 kg mutton chops
- 50 gm of ginger
- 50 gm of garlic
- 10 to 12 red dry chillies
- 1 tbsp of roasted coriander (dhania) powder
- 4 tbsp of white vinegar
- Coriander leaves
- Salt to taste
Method
Flatten the mutton chops with a mallet and sprinkle some vinegar on the pieces, then keep aside and allow it to tenderise for an hour.
Make a paste of ginger, garlic, dry red chillies, coriander powder, vinegar and salt. Apply the paste on the chops and let it marinate for at least three hours.
Heat three to four tbsp of oil in a kadhai, add the chops and sauté till cooked thoroughly.
Sprinkle coriander and serve hot.
– Hasmina Hamed, Home Chef
MUTTON PHASLIYON (RIBS) KI TAHARI
Ingredients
- 1 kg sona masoori rice
- 1½ kg mutton ribs, chopped into 50-75 gm a piece
- 150 gm sliced onions
- 1 kg tomatoes
- 2 tbsp ginger garlic paste
- 10 green chillies (slit)
- 250 gm sour yogurt (khatta dahi)
- 100 gm beans
- 250 gm potatoes
- 2-3 bunches of fenugreek leaves (methi)
- 50 gm green peas
- 1 tsp garam masala
- Salt to taste
Method
Wash and soak the rice in fresh water.
Heat oil in a heavy bottomed pot. Add onions and ginger-garlic paste and sauté till the onions get soft. To this, add the mutton and sauté for two to three minutes.
Then add all the vegetables and remaining ingredients along with two cups of water and let it cook for a few minutes. Add the yogurt and stir for two minutes. Let it simmer till the mutton is ¾ cooked.
Now add the rice in the pan and dum cook (with the lid on) for 35 minutes on a very slow fire.’
Serve hot!
– Chef Inam khan
DUM KI RAAN
(A favourite among Muslim families during id-al-Adha)
Ingredients
- 1 to 1½ kg leg of potla mutton
- 250 gm yogurt
- Ginger garlic paste
- 100 gm cashew paste
- 100 gm almond paste
- 1 bunch coriander leaves
- 2 bunches of mint
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala, freshly roasted and coarsely grounded
- 50 gm crushed fried onions
- ½ gm saffron
- 2 tbsp lemon juice
- 200 gm clarified butter (desi ghee)
- 1 tbsp green chilli paste
- 1 tsp crushed black peppercorns
- 100 gm tomato puree
Method
Wash, clean and pat dry the raan.
Make a few deep slits in the meat. Apply ginger garlic paste and green chilli paste. Refrigerate the meat for a couple of hours.
In a heavy bottomed pot, add ghee and sear the raan till it gets golden brown.
Now, add all the mentioned ingredients, add four to five cups of water and let it cook over a slow fire.
Once the raan meat is tender and soft, turn the flame to simmer and let it cook on a very slow fire for 15 minutes.
Serve hot with baghaara chaawal, pilaf or sheermaal naan.
KALEJI KA SAALAN
(A very traditional and preferred dish eaten on Id, usually for late breakfast or brunch)
Ingredients
500 gm mutton liver
250 gm mutton kidney
500 gm sliced onions
1 tsp black pepper
¼ tsp turmeric
½ tsp chilli powder
½ cup peanut oil
1 tsp garam masala
½ tsp cumin powder
1 tsp coriander powder
1 tsp lemon juice
Lemon wedges
Coriander leaves
Salt to taste
Method
Mix all the ingredients to the liver and kidneys.
Heat oil in a heavy bottomed pan. Add onions and sauté until soft.
Now add the meat mixture and sauté on high heat for one minute. Add one cup of water and let it cook on a slow fire for 25-30 minutes or till the liver is done. Top it with lemon wedges and coriander leaves. Serve hot with paranthas.
HT07
