Eid Ul Adha: Top beef, mutton recipes for making gatherings memorable

Eid-ul-Adha is just around the corner in Pakistan and it is all about rejoicing in the spirit of sacrifice while following the Sunnah of Hazrat Ibrahim (A.S).    

Not only that but Eid-ul-Adha gives us an opportunity for family gatherings and enjoying good food together while chit-chatting about everything amazing to make it a wonderful memory, reported the24NewsHD TV channel.

Food plays a significant role in making Eid gatherings memorable and when it comes to Eid-ul-Adha, no one can ever think of resisting having something appetizing.

This Eid-ul-Adha, try the following mouthwatering dishes to make this occasion hard to forget.

Namkeen Gosht

Ingredients

Meat 1 KG (Mutton or Beef)

Salt to taste

Black Pepper 1 Tsp

Soy Sauce 3 to 4 Tbsp

Recipe

The preparation time for Namkeen Gosht is almost 45 minutes to an hour. It is an oil-free recipe and delicious like any of the best meaty dishes.

Follow these easy steps to make Namkeen Gosht make this Eid-ul-Adha special with your friends and family:

Step 1

In a pressure cooker, put 1 KG of meat (Mutton or Beef) after giving it a clean wash and cutting it into small pieces.

Step 2

Now add salt to taste, black pepper, and water as per requirement, or 3 glasses to give pressure to the meat in the cooker.

 Step 3

Note that if you are going to make mutton meat, you need to give it pressure in the cooker for half an hour and if it’s beef then make it 45 minutes.

Step 4

As you will open the pressure cooker, check first if the pieces are properly cooked.

Step 5

Now add Soy Sauce around 3 to 4 tbsp in the end while keeping on low heat and mix it well until it looks mouthwatering good. Don’t add oil as meat fat is enough to make it have light greasy touch.

Step 6

Serve hot with a scrumptious mix of salad, raita, and chapatis. You will definitely love it!

Shinwari Mutton Karahi

Ingredients:

Mutton: 1

Cloves: 2 pcs

Oil: 1 cup

Chopped Ginger: 2 tablespoons

Karahi Masala: 2 tablespoons

Green Cardamoms: 2 pcs

Green Chillies: 6 pcs

Black Peppercorns: 6 pcs

Tomatoes: 1/2 kg

Green Coriander: 2 tablespoons

Cinnamon: 1 stick

Salt: as per taste

Ginger Garlic Paste: 1.5 tablespoons

Method

Cook mutton, water, salt, ginger garlic, green cardamom, cinnamon, cloves, and black peppercorns together until the mutton is partially tenderized and the water is dried.

Heat oil in a wok pan and fry mutton.

Once the mutton becomes light brown, remove it from the pan and put it aside.

Cook tomatoes in the same oil, and cover the pan. Cook until tomatoes are soft.

Remove tomato peel.

Add mutton, ginger garlic, karahi masala, and salt and mix well.

Cover and cook until mutton is fully tender.

Roast well and add green chilies, chopped ginger & green coriander and cook on steam (dam) for 5 minutes.

Transfer to a serving dish, add green coriander and ginger, and serve hot with naans.

Lamb Raan Roast

Ingredients

Leg of lamb medium size

1 teaspoon salt

1 teaspoon chili powder (lal mirch powder)

1 teaspoon coriander powder (dhania powder)

5-6Cloves (laung)

2-3 Black cardamom (kali/baRi ellaichi)

2 inches Cinnamon stick (dar chini)

4-5 seeds Tamarind (imli)

¼ Nutmeg (jaiphal)

1 teaspoon cumin seed (sabat/safaid zeera)

1 teaspoon whole black pepper (sabat kaali mirch)

2 medium Tomatoes

¾ cup Yogurt

sesame seeds for garnishing (til)

Method

1. Make deep cuts on both sides of the leg of lamb so that all the spices are penetrated deep into the meat otherwise only salt will be absorbed and the meat will not get the flavor of the rest of the spices.
2. usually, it takes hours in making leg roast but this method takes only 20-25 min and a very appetizing juicy and tasty leg roast is prepared.
3. Add all of the whole and ground spices, whole tomatoes, yogurt, and little water and give pressure for as long as routinely your cooker takes for cooking meat, also add water according to your cooker’s requirement; Bajia added ½ cup of water.
4. After opening it stir and cook till the water is dried, with in few mins the gravy will stick to the meat and the oil will be separated, at that time it is ready to go in the oven.
5. Set it in a baking tray, pour on it the thick gravy/oil remaining in the pressure cooker, sprinkle some sesame seeds, and then bake it on high heat just for a short while approximately 10-15 minutes. this will give it a glazed look, browning it is not the intention.
6. Serve with yogurt chatni and naan

 

Beef Malai Tikka Boti

Ingredients:

Boneless beef – 1/2 kg cut into cubes

Papaya paste – 3 tbsp

Yogurt – 4 tbsp

Cream – 3 tbsp

Garlic paste – 1 tbsp

Ginger paste – 1 tbsp

Onion paste – 3 tbsp

Salt – to taste

Crushed black pepper – 1/2 tsp

Green chili paste – 2 tbsp

Turmeric powder – 1/2 tsp

Oil – 2 tbsp

Method:

Take a bowl, add beef cubes, papaya paste, turmeric powder, yogurt, cream, ginger garlic paste, salt, onion paste, green chili paste, and black pepper, mix it well and leave for 3 to 4 hours or overnight.

Give a smoke of charcoal. Heat up the grilled pan, skew it on wooden skewers, and cook in a pan or BBQ.

Serve with mint sauce and fresh salad.

Spicy Tikka Boti 

Ingredients:
Hari mirch (Green chilies) 2-3

Lehsan (Garlic) cloves 4-5

Kacha papita (Raw papaya) 1/4 Cup

Adrak (Ginger) 1-inch piece

Lemon juice 1 & ½ tbs

Beef boneless cubes ½ kg

Badi elaichi (Black cardamom)

1 Hari elaichi (Green cardamom) 2

Jaifil (Nutmeg) 1/4 piece

Javatri (Mace) 2 blades

Sabut kali mirch (Black peppercorns) ½ tsp

Laung (Cloves) 5-6

Zeera (Cumin seeds) 1 tsp

Dahi (Yogurt) hung ½ Cup

Lal mirch powder (Red chili powder) 1 tsp or to taste

Lal mirch (Red chili) crushed 1 tsp

Dhania powder (Coriander powder) 1 tsp

Haldee powder (Turmeric powder) ½ tsp

Namak (Salt) 1 tsp or to taste

Hara dhania (Fresh coriander) chopped 2 tbs

Zarda ka rang (Yellow food color) 1/4 tsp

Cooking oil 1 & ½ tbs

Directions:

In a chopper add green chilies garlic raw papaya ginger, and lemon juice and chop well & set aside.

In a bowl add beef boneless cubes grinded papaya mixture and mix well cover and marinate for 30 minutes.

In a spice mixer, add black cardamom, green cardamom, nutmeg, mace, black peppercorns, cloves, and cumin seeds, blend well & set aside.

In marinated meat, add yogurt, ground spices, red chili powder, red chili crushed, coriander powder, turmeric powder, salt, and fresh coriander and mix well.

Add yellow food color, and cooking oil and mix well, cover and marinate for 4-6 hours in the refrigerator.

Thread marinated meat into skewers.

Put skewers on (burning charcoal) bbq grill and grill from all sides until done and basting with oil.

Mutton Roast 

Ingredients