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Eid-ul-Adha 2020: Celebrate this meaty Eid with these delicious recipes

Gulmeena HamidWeb Editor

30th Jul, 2020. 10:56 pm
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Eid-ul-Adha is just around the corner and all the meat lovers are getting excited to eat their favorite meat dishes.

Eid ul-Adha, also known as Eid Qurban or Bakra-Eid, is the second of two annually observed Islamic festivals and considered the holier of both. This eid honors Hazrat Ibrahim (A.S) willingness to sacrifice his son Ismael (A.S) as an act of obedience to the order of Almighty Allah.

In many houses, it is sort of a ritual to eat “Kaleji” (liver) just after the animal has been sacrificed. Even most of the families arrange BBQ nights to celebrate the meaty eid with full excitement and happiness.

There are many people who want to eat meat in different varieties of cooked food. So here are new recipes you can try this Eid-ul-Adha and let your guests lick their fingers after eating your delicious food.

Hyderabadi Pasanday:


Pasanday ½ kg
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Tamarind juice ½ cup
Coriander seeds 2 tbsp
White cumin seeds ½ tbsp
Poppy seeds  1 tbsp
Red chili powder 1 tbsp
Green chilies 4
Raw onion (ground) 2
Cooking oil  1 cup
White sesame seeds 2 tbsp
Raw papaya (ground) 2 tbsp
Peanuts 8
Coconut  1 small piece
Curry leaves few leaves
Salt as required

How to Cook:

Prick the pasanday lightly and coat with raw papaya. Now take a pan and toast coriander seeds, white cumin seeds, poppy seeds, white sesame seeds, peanuts, and coconut and grind them. Now add this masala to the pasanday along with ginger garlic paste, red chili powder, salt, and yogurt. Mix everything well so that the pasanday get well to marinade. Now, heat oil in a pan and sauté the onions in it. Add in the pasanday and cover to let them cook. As the water starts to dry out, add in the tamarind paste, curry leaves, and green chilies. Again, cover and let it cook for a few more minutes or until the meat is tender. Dish out and serve.

Hunter Beef:


1 kg Beef
1/4 cup Lemon juice
1 cup White vinegar
10-12 Garlic
2 tsp Black pepper crushed
2-3 tbsp Butter
as required Salt

How to Cook:

With the help of a sharp knife poke holes into the beef. Insert a garlic clove into each hole. In a mixing bowl mix together the white vinegar, salt, black pepper and lemon juice.
Spread the mixture onto the beef, cover with a plastic bag, and leave for marination overnight.
Steam in a steamer for 30-35 minutes. Then Bake in an oven for 10-15 minutes.

Mughlai Mutton Malai:


Mutton 2 lb (preferably the leg in one piece following removal of the bone)
Garlic cloves 6
Cardamom 6
1/2 tsp ginger powder
2 pints of milk
4 inch Cinnamon stick
One pound almonds
1 When Pistachios
1 tsp Aniseeds
Grapes: 2 oz
1/4 tsp saffron
Sherry to wine glass 1
1 lb ghee
2 tsp Chili powder
Asafoetida (dimensions of tamarind seed)
1 tsp black pepper
Salt to taste

How to Cook:

Blanch the almonds and grind to a fine paste, then dissolve in milk.
Put in a shallow pan on low heat.
Remove when a thick layer of cream forms.
Make a slit in the side of the cream and gently drain out the milk.
Now pour the milk back on top of the cream and replace it on very low heat.
Repeat this until no milk is left.
Then turn the cream out to a plate and let cool.
Wipe meat with a wet cloth.
Smear a pastry board with ghee and pound the meat with a pestle.
While pounding, sprinkle meat with the spices and sherry alternately, and with salt.
When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all around.
Sprinkle cream with raisins, pistachios, and saffron.
Roll tight, fasten with rows of toothpicks, and then tie with twine or string.
Let stand for 1/2 hour.
Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned.
Alternatively, cook in a rotisserie grill till done.
Remove toothpicks and twine before serving.

Gosht Ki Kadhi:


Mutton Minced-1 kilo

Onion-3 (chopped)
Ginger/Garlic-1 tbsp
Coriander Seeds-2 tbsp
Turmeric-1 tsp
Khash Khash-1 tbsp
Sesame Oil-2 tbsp
White Cumin-1/2 tbsp
Red Pepper-1 tbsp
Green Chili-4
Tomato-3 cut it in 4 pieces
Curry Leave – 6-8
Tamarind Paste-1 cup
Rice-2 tbsp
Oil-1 cup
Salt-to taste

How to Cook:

Bland rice with the help of blender or sill and make a Five Paste.
Take a cooking bowl put meat, turmeric, red pepper, ginger, garlic, onion, salt, oil and cook it over a slow flame.
Take sesame seeds, coriander seeds, white cumin, khash khash and cook is dry frying pan for a while (bhoon lain) and blend it in a dry blender.
When meat gets soft then add the dry mixture and cook it well over a high flame,
Now put tamarind powder, 1/2 cup water, curry leaves, green chili, and leave it over a slow flame.
When green chili gets soft then add rice paste, tomato, and cook it well until the paste gets thick.

Simple Camel With Allspice:


4 thinly sliced camel rump steaks, about 175g (6oz) each
1-2 teaspoons ground allspice
Grated zest and juice of ½ large lemon
2 tablespoons extra virgin olive oil
Salt and freshly milled black pepper

How to Cook:

Put the steaks in a large bowl or glass dish, and season with salt and black pepper. Sprinkle over the allspice, and add the lemon zest and juice and extra virgin olive oil. Mix well, cover and leave to marinate in the refrigerator for 2 hours.
Heat the grill or barbecue until hot, and sear the steaks for 4-6 minutes on each side. Transfer to a warm plate and leave to rest for 5 minutes.
Ideally, serve on a bed of couscous, in keeping with the style of the dish.

Dunba Kabab:


Lamb Mincemeat: 1/2 kg (finely minced on the machine)
Onions: 2 pcs (thinly chopped)
Tomatoes: 2 pcs (thinly chopped)
Green Chillies: 8 to 10 pcs (thinly chopped)
Green Coriander: 1/2 bunch (thinly chopped)
Whole Coriander (Ground): 1 tbsp
White Cumin (Ground): 1 tbsp
Pomegranate Seeds: 1 tbsp
Corn Flour: 2 tbsp (or 3 if you like)
Crushed Red Pepper: 1 tbsp
Salt: as per taste
Oil or Fats: for frying

How to Cook:

Add mincemeat to a pan, add all other ingredients and mix well so that it gets a structure like filaments.
Heat oil or fats on the griddle or in a frying pan.
Shape kababs with the mincemeat mixture and fry in heated oil.
Hot dunba kababs are ready.
Serve with raita, salad or chutney and enjoy it.

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