Eid ul-Adha, also known as the Festival of Sacrifice, is a significant Islamic holiday celebrated by Muslims worldwide. It commemorates the willingness of Ibrahim (Abraham) to sacrifice his son as an act of obedience to Allah. As part of the festivities, families often sacrifice an animal, typically a sheep, goat, cow, or camel, and distribute the meat among family, friends, and the needy.

Here are some famous meat recipes associated with Eid ul-Adha:

 

1. Biryani:

Biryani is a flavorful rice dish prepared with layers of meat, fragrant spices, and aromatic rice. It is a popular and festive dish enjoyed during Eid ul-Adha.

Here's a recipe for Meat Biryani:

Meat Biryani Recipe:

Ingredients:

- Meat (Mutton or Beef) - 500 grams

- Biryani Rice - 2 cups

- Onions - 2 (large, sliced)

- Mixed Spices - 1 teaspoon

- Yogurt - 1 cup

- Fresh Coriander - for garnishing (chopped)

- Cooking Oil - 4 tablespoons

- Garlic Ginger Paste - 1 teaspoon

- Salt - 1/2 teaspoon

- Saffron - 1/2 teaspoon (soaked in milk)

- Mint Leaves - for garnishing (chopped)

Instructions:

1. Boil water in a pot and soak the rice in it for 30 minutes. Then drain the rice and set it aside.
2. Heat oil in a deep pan and fry the onions until golden brown.
3. Add meat, salt, garlic ginger paste, and mixed spices to the pan. Sauté the meat until well-browned.
4. Add yogurt and mix well. Cook the meat with water until tender.
5. In a large pot, layer the rice, followed by the meat mixture, and then another layer of rice. Repeat this process with all the ingredients.
6. Pour saffron-infused water over the top layer and cover the pot with a lid.
7. Place the pot over high heat until the water in the pot boils. Then reduce the heat to low and let it cook on dum (steam) for about 30-40 minutes.
8. Your delicious Meat Biryani is ready. Serve it with mint leaves.

Enjoy your Meat Biryani!

 

2. Kebabs:

Various types of kebabs, such as seekh kebabs, shami kebabs, and chapli kebabs, are commonly made with minced meat and a blend of spices. They are often grilled or pan-fried and served as appetizers or main courses.

Here's a recipe for Seekh Kebabs, a popular type of kebab:

Seekh Kebab Recipe:

Ingredients:

- Ground Beef or Lamb - 500 grams

- Onion - 1 (finely chopped)

- Garlic - 4 cloves (minced)

- Ginger - 1-inch piece (grated)

- Fresh Coriander - 1/4 cup (finely chopped)

- Fresh Mint - 1/4 cup (finely chopped)

- Green Chilies - 2 (finely chopped)

- Cumin Powder - 1 teaspoon

- Coriander Powder - 1 teaspoon

- Garam Masala - 1/2 teaspoon

- Red Chili Powder - 1/2 teaspoon (adjust to taste)

- Salt - 1 teaspoon (adjust to taste)

- Lemon Juice - 1 tablespoon

- Oil - for greasing

- Skewers - for grilling

 

Instructions:

1. In a bowl, add ground beef or lamb, chopped onion, minced garlic, grated ginger, fresh coriander, fresh mint, green chilies, cumin powder, coriander powder, garam masala, red chili powder, salt, and lemon juice.
2. Mix all the ingredients together until well combined. You can use your hands to ensure even mixing.
3. Cover the bowl and refrigerate the mixture for at least 1 hour to let the flavors meld together.
4. Preheat your grill or oven to medium-high heat.
5. Take a small portion of the kebab mixture and mold it onto a skewer, shaping it into a long, cylindrical kebab. Repeat this process with the remaining mixture.
6. Grease the grill or baking tray with oil to prevent sticking.
7. Place the skewered kebabs on the grill or baking tray and cook them for about 10-12 minutes, turning occasionally, until they are evenly cooked and browned.
8. Once the kebabs are cooked, remove them from the grill or oven and let them cool for a few minutes.
9. Serve the Seekh Kebabs hot with mint chutney, naan bread, or rice.

Enjoy your delicious Seekh Kebabs!

 

3. Roast Lamb or Goat:

A whole lamb or goat can be marinated with spices, herbs, and yogurt and then slow-roasted or grilled to perfection. This dish is often the centerpiece of the Eid ul-Adha feast.

Here's a recipe for Roast Lamb or Goat:

Roast Lamb or Goat Recipe:

Ingredients:

- Lamb or Goat Leg - 2-3 kilograms

- Garlic - 8 cloves (minced)

- Ginger - 2-inch piece (grated)

- Lemon Juice - 1/4 cup

- Olive Oil - 1/4 cup

- Fresh Rosemary - 2 tablespoons (chopped)

- Fresh Thyme - 2 tablespoons (chopped)

- Salt - 2 teaspoons (adjust to taste)

- Black Pepper - 1 teaspoon (adjust to taste)

 

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, combine minced garlic, grated ginger, lemon juice, olive oil, chopped rosemary, chopped thyme, salt, and black pepper. Mix well to create a marinade.
3. Place the lamb or goat leg in a roasting pan or baking dish.
4. Rub the marinade all over the meat, ensuring that it is evenly coated. You can use your hands to massage the marinade into the meat.
5. Let the meat marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor.
6. Once marinated, remove the meat from the refrigerator and let it come to room temperature for about 30 minutes.
7. Place the roasting pan or baking dish with the meat in the preheated oven.
8. Roast the lamb or goat for approximately 20 minutes per pound (450 grams) for medium-rare. Adjust the cooking time according to your desired level of doneness.
9. While roasting, baste the meat occasionally with the pan juices to keep it moist and flavorful.
10. Use a meat thermometer to check the internal temperature of the roast. For medium-rare, the thermometer should read around 60°C (145°F). For medium, it should be around 65°C (150°F).
11. Once the roast reaches your desired level of doneness, remove it from the oven and let it rest for 15-20 minutes before carving.
12. Carve the roast lamb or goat into thin slices and serve it with roasted vegetables, gravy, or your choice of side dishes.

Enjoy your flavorful Roast Lamb or Goat!

 

4. Lamb or Beef Curry:

A rich and aromatic curry made with tender pieces of lamb or beef, spices, and a flavorful gravy. It is usually served with rice or bread.

Here's a recipe for Lamb or Beef Curry:

Lamb or Beef Curry Recipe:

Ingredients:

- Lamb or Beef - 500 grams (cubed)

- Onion - 2 (finely chopped)

- Garlic - 4 cloves (minced)

- Ginger - 1-inch piece (grated)

- Tomatoes - 2 (finely chopped)

- Green Chilies - 2 (slit lengthwise)

- Yogurt - 1/2 cup

- Red Chili Powder - 1 teaspoon (adjust to taste)

- Turmeric Powder - 1/2 teaspoon

- Coriander Powder - 1 teaspoon

- Cumin Powder - 1 teaspoon

- Garam Masala - 1/2 teaspoon

- Salt - 1 teaspoon (adjust to taste)

- Oil - 3 tablespoons

- Fresh Coriander - for garnishing (chopped)

 

Instructions:

1. Heat oil in a deep pan or skillet over medium heat.
2. Add chopped onions and sauté until they turn golden brown.
3. Add minced garlic and grated ginger to the pan. Sauté for a minute until the raw smell disappears.
4. Add cubed lamb or beef to the pan and cook until it is browned on all sides.
5. Add chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and mushy.
6. In a small bowl, whisk together yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
7. Pour the yogurt-spice mixture into the pan and mix well with the meat and onion mixture.
8. Reduce the heat to low, cover the pan, and let the curry simmer for about 1-2 hours or until the meat becomes tender. Stir occasionally and add water if necessary to maintain the desired consistency.
9. Once the meat is tender and the curry has thickened, remove it from the heat.
10. Garnish the Lamb or Beef Curry with freshly chopped coriander.
11. Serve the curry hot with steamed rice, naan bread, or roti.

Enjoy your delicious Lamb or Beef Curry!

 

5. Haleem:

Haleem is a slow-cooked dish made with a combination of lentils, meat (usually beef or mutton), and wheat or barley. It is seasoned with spices and served as a hearty and nourishing meal during Eid ul-Adha.

Here's a recipe for Haleem, a popular dish:

 

Haleem Recipe:

 

Ingredients:

- Boneless Chicken or Lamb - 500 grams

- Broken Wheat (Dalia) - 1 cup

- Split Bengal Gram (Chana Dal) - 1/2 cup

- Yellow Split Peas (Moong Dal) - 1/2 cup

- Pearl Barley - 1/2 cup

- Onion - 2 (finely chopped)

- Garlic - 6 cloves (minced)

- Ginger - 2-inch piece (grated)

- Green Chilies - 4-5 (finely chopped)

- Turmeric Powder - 1/2 teaspoon

- Red Chili Powder - 1 teaspoon (adjust to taste)

- Coriander Powder - 1 tablespoon

- Cumin Powder - 1 tablespoon

- Garam Masala Powder - 1 teaspoon

- Salt - 2 teaspoons (adjust to taste)

- Oil or Ghee - 1/4 cup

- Fresh Coriander - for garnishing (chopped)

- Ginger Julienne - for garnishing

- Lemon wedges - for serving

 

Instructions:

1. Wash and soak broken wheat, split Bengal gram, yellow split peas, and pearl barley in water separately for at least 2 hours. Drain the water before using.
2. In a pressure cooker or a large pot, add soaked and drained broken wheat, split Bengal gram, yellow split peas, and pearl barley.
3. Add boneless chicken or lamb to the pot. You can also use a combination of both meats.
4. Add chopped onions, minced garlic, grated ginger, and green chilies to the pot.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.
6. Pour enough water to cover all the ingredients in the pot. Mix well.
7. If using a pressure cooker, close the lid and cook on medium-high heat for about 8-10 whistles or until the meat and grains are tender. If using a pot, cover it and cook on low heat for 3-4 hours or until everything is well cooked and mushy. Stir occasionally and add water if needed to maintain the desired consistency.
8. Once cooked, use a hand blender or a wooden spoon to mash the mixture until you get a thick and creamy consistency. Adjust the thickness by adding more water if desired.
9. In a separate pan, heat oil or ghee. Add chopped onions and sauté until golden brown.
10. Pour the fried onions and the flavored oil or ghee over the mashed mixture. Mix well.
11. Cook the Haleem on low heat for an additional 15-20 minutes, stirring continuously to prevent sticking.
12. Garnish the Haleem with freshly chopped coriander and ginger julienne.
13. Serve the Haleem hot, accompanied by lemon wedges and naan bread.

 

Enjoy your flavorful Haleem!

 

6. Pulao:

Meat pulao or pilaf is a one-pot rice dish cooked with meat, fragrant spices, and vegetables. It is a delicious and celebratory dish often enjoyed on Eid ul-Adha.

Here's a recipe for Pulao:

Pulao Recipe:

Ingredients:

- Basmati Rice - 2 cups

- Mixed Vegetables (carrots, peas, beans, etc.) - 1 cup (diced)

- Onion - 1 (thinly sliced)

- Garlic - 4 cloves (minced)

- Ginger - 1-inch piece (grated)

- Whole Spices (cumin seeds, cloves, cinnamon stick, cardamom pods) - 1 teaspoon each

- Green Chilies - 2 (slit lengthwise)

- Turmeric Powder - 1/2 teaspoon

- Garam Masala Powder - 1/2 teaspoon

- Salt - 1 teaspoon (adjust to taste)

- Oil or Ghee - 2 tablespoons

- Fresh Coriander - for garnishing (chopped)

- Lemon wedges - for serving

 

Instructions:

1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot or a rice cooker, heat oil or ghee over medium heat.
3. Add the whole spices (cumin seeds, cloves, cinnamon stick, cardamom pods) and sauté until fragrant.
4. Add thinly sliced onions and sauté until they turn golden brown.
5. Add minced garlic and grated ginger to the pot. Sauté for a minute until the raw smell disappears.
6. Add the mixed vegetables and green chilies to the pot. Sauté for a few minutes until the vegetables are slightly tender.
7. Add turmeric powder, garam masala powder, and salt to the pot. Mix well.
8. Add the soaked and drained basmati rice to the pot. Gently mix it with the vegetable mixture to coat the rice with the spices.
9. Pour 3.5 cups of water into the pot. Stir gently to distribute the vegetables and rice evenly.
10. Cover the pot with a tight-fitting lid and cook on low heat until the rice is fully cooked and the water is absorbed. This usually takes about 15-20 minutes. If using a rice cooker, follow the cooker's instructions for cooking rice.
11. Once the rice is cooked, fluff it gently with a fork. Let it sit covered for 5 minutes to steam.
12. Garnish the Pulao with freshly chopped coriander.
13. Serve the Pulao hot, accompanied by lemon wedges.

 

Enjoy your delicious Pulao!

 

7. Grilled or Barbecued Meat:

Grilling or barbecuing meat, such as kebabs, tikkas, or whole cuts of meat, is a popular tradition during Eid ul-Adha. The meat is often marinated with spices, herbs, and yogurt to enhance its flavor.

 

Here's a recipe for Grilled or Barbecued Meat:

 

Grilled or Barbecued Meat Recipe:

 

Ingredients:

- Meat (Chicken, Beef, Lamb, or Pork) - 1 kg (cut into desired pieces)

- Olive Oil - 1/4 cup

- Lemon Juice - 2 tablespoons

- Garlic - 4 cloves (minced)

- Paprika - 1 tablespoon

- Cumin Powder - 1 tablespoon

- Coriander Powder - 1 tablespoon

- Salt - 1 teaspoon (adjust to taste)

- Black Pepper - 1/2 teaspoon (adjust to taste)

- Optional: Chili Flakes or Cayenne Pepper - 1/2 teaspoon (adjust to spice preference)

 

Instructions:

1. In a bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin powder, coriander powder, salt, black pepper, and optional chili flakes or cayenne pepper. Mix well to create a marinade.
2. Place the meat pieces in a large shallow dish or a resealable plastic bag.
3. Pour the marinade over the meat, ensuring that all the pieces are coated evenly. Massage the marinade into the meat to ensure even distribution.
4. Cover the dish or seal the bag and let the meat marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor. The longer it marinates, the more flavorful the meat will be.
5. Preheat your grill or barbecue to medium-high heat.
6. Remove the meat from the marinade and let any excess marinade drip off.
7. Place the meat on the grill and cook it for the appropriate time based on the type of meat and desired doneness. Flip the meat occasionally to ensure even cooking. Here are some general guidelines for cooking times:

   - Chicken: 15-20 minutes, or until the internal temperature reaches 75°C (165°F).

   - Beef or Lamb: 10-15 minutes for medium-rare, 15-20 minutes for medium, or until the desired internal temperature is reached.

   - Pork: 20-25 minutes, or until the internal temperature reaches 63°C (145°F).

8. Remove the meat from the grill and let it rest for a few minutes to allow the juices to redistribute.
9. Serve the grilled or barbecued meat hot, with your choice of side dishes such as grilled vegetables, salad, or bread.

 

Enjoy your flavorful Grilled or Barbecued Meat!

 

8. Stuffed Roasts:

Whole cuts of meat, such as lamb or beef, can be stuffed with a variety of fillings like rice, nuts, dried fruits, and spices. The stuffed roast is then cooked until tender and served as a festive main course.

Certainly! Here's a recipe for Stuffed Roasts:

 

Stuffed Roasts Recipe:

 

Ingredients:

- Boneless Meat (such as Chicken, Beef, or Pork) - 1 kg

- Stuffing Ingredients (choose any combination):

   - Bread Crumbs - 1 cup

   - Onion - 1 (finely chopped)

   - Garlic - 4 cloves (minced)

   - Bell Pepper - 1 (finely chopped)

   - Spinach - 1 cup (chopped)

   - Cheese (such as Mozzarella or Feta) - 1 cup (grated or crumbled)

   - Fresh Herbs (such as parsley, thyme, or rosemary) - 1/4 cup (chopped)

   - Salt - 1 teaspoon (adjust to taste)

   - Black Pepper - 1/2 teaspoon (adjust to taste)

   - Olive Oil - 2 tablespoons

- Butcher's Twine or Toothpicks - for tying or securing the roast

- Oil - for searing

- Salt - to season the outside of the roast

- Black Pepper - to season the outside of the roast

 

Instructions:

1. Preheat your oven to the appropriate temperature for the type of meat you are using (e.g., 180°C/350°F for chicken, or according to the specific meat's cooking guidelines).
2. Prepare the stuffing by combining the desired stuffing ingredients in a bowl. Mix well to ensure even distribution of flavors.
3. Lay the boneless meat flat on a cutting board and make a horizontal cut along one side of the meat, being careful not to cut all the way through. Open up the meat like a book.
4. Spread the stuffing mixture evenly over the opened meat, leaving a small border around the edges.
5. Carefully roll the meat back up, enclosing the stuffing inside. Secure the roast with butcher's twine or secure it with toothpicks to hold its shape during cooking.
6. Heat oil in a large oven-safe skillet or roasting pan over medium-high heat.
7. Season the outside of the stuffed roast with salt and black pepper.
8. Place the stuffed roast in the skillet or roasting pan and sear it on all sides until it is browned. This step helps seal in the juices and adds flavor.
9. Transfer the skillet or roasting pan with the stuffed roast to the preheated oven.
10. Roast the meat for the appropriate time based on the type of meat and desired doneness. Use a meat thermometer to check the internal temperature. Here are some general guidelines:

    - Chicken: Roast for 25-30 minutes per pound (450 grams), or until the internal temperature reaches 75°C (165°F).

    - Beef or Pork: Roast for 20-25 minutes per pound (450 grams), or until the desired internal temperature is reached (use a meat thermometer for accuracy).

11. Once cooked, remove the stuffed roast from the oven and let it rest for a few minutes before slicing.
12. Remove the butcher's twine or toothpicks before slicing the roast.
13. Serve the stuffed roast slices hot, accompanied by your choice of side dishes such as roasted vegetables, mashed potatoes, or a salad.

 

Enjoy your delicious Stuffed Roast!

 

These are just a few examples of the famous meat recipes enjoyed during Eid ul-Adha. The specific dishes prepared may vary depending on regional cuisines and personal preferences. You may like to cook any of these recipes in SK Cookware products. Order Now.