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Tasty recipes for Eid al Adha
October 2, 2014, 11:39 am
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For this special religious ocassion, Muslims all over the world cook a variety of delicious dishes, and a barbecue is a must on the first day of Eid-ul-Adha. Many flavourful dishes grace the dinning room table from the different varieties of kebabs, haleem, Quorma, to other dishes seasoned with a lot of masalas.  Rice dishes, including different forms of Pulao and Biryani, are also very popular for the feast.

Here are a few recipes for you to cook that are apt for the occasion. So try them out to enhance the mood of the celebrations, and as a special treat for your loved ones and friends who share your table and happiness.

Khoresht Ghaimeh 

Khoresht ghaimeh, sometimes spelled khorest-e ghaimeh, is a hearty, warming Persian stew that is in the repertoire of every Iranian cook. The lamb and split peas melt together in flavor and texture during the long simmering period.

Ingredients 
1 cup split peas 
1/4 cup oil 
1 1/2 pounds stewing cubed lamb or beef  
3 thinly sliced onions
 3 tablespoons tomato paste 
2 tablespoons paprika  
1 teaspoon turmeric  
3 cups water  
Salt and pepper to taste
6 small boiled potatoes, peeled and quartered 
2 or 3 limes, juice only

Method
Place the split peas in a saucepan and add water to cover by about 1 inch. Bring the water to a boil, cover tightly with a lid, and remove from heat. Set the peas aside while you prepare the rest of the dish. In a large pot or Dutch oven, heat the oil over a medium-high flame. Brown the meat in batches and remove to a bowl or plate.

Add the onions to the same oil and sauté until thoroughly wilted and starting to caramelize. Stir in the tomato paste, spices, salt and pepper and continue to cook for about 2-3 more minutes. Return the meat to the pot and stir in the water. Reduce heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the meat is very tender. Add water as necessary to maintain a stew-like consistency.

Drain the soaked split peas and add the split peas and the potatoes to the pot. Simmer for another additional 25-35 minutes, or until the peas and potatoes are thoroughly cooked. Stir in the lime juice, adjust seasoning and serve with rice.
 

Mutton Pepper Roast


This Eid, prepare a deliciously spicy mutton pepper roast that you can enjoy with hot rice or roties. Perfect for a large group of meat eaters celebrating the religious festival. 

Ingredients

For marination:
1/2kg Mutton pieces
1cup Yogurt
1/2tsp Red chilly powder
1/2tsp Garam masala
1tsp Ginger garlic paste
Salt

For pepper roast:
2 chopped onions
2 chopped tomatoes 
1tsp ginger garlic paste
2  whole spices
1/2tsp Red chilly powder
1tsp Pepper powder
1/2tsp Garam masala
2nos Green chillies (slit opened)
Oil
Salt
Few mint leaves

Method

Marinate the mutton pieces with yogurt, ginger garlic paste,garam masala and red chilly powder and keep aside for an hour, pressure cook these mutton pieces in marination for up to three whistles.

Heat the oil and fry the whole spices. Add the chopped onions, chopped tomatoes,slit opened green chillies along with ginger garlic paste and cook until the veggies are well done. Now add the finished mutton pieces (without the cooker water) to the cooking veggies, sauté for few minutes. Sprinkle some garam masala powder,red chilly powder and allow the mixture to cook for a while.

Pour cooked meat water into the pan and cook everything until the water evaporates. Finally,  the pepper powder is introduced into the pan, and cooked until the oil separates from the cooked mutton roast. Serve the mutton pepper roast with chopped mint leaves.

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