F.P. Report
ISLAMABAD: 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.
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
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.
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.
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.
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.
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.
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
¼ cup Papaya paste
250 gm Yogurt thick
2 tsp all-spices powder
1 cup Fried onions
2 tsp Chaat masala
2 tsp Dry mango powder
2 tsp Cumin seeds crushed
2 tsp Turmeric
2 tsp Crushed red pepper
2 tsp Chili powder
Salt to taste
4 tbsp Vinegar
Oil for frying
2 tsp Crushed red chili
Cooking Method
Place mutton in a large bowl and prick well with the fork.
Marinate mutton with a little salt, raw papaya paste, and 4 tbsp vinegar.
Keep aside for overnight.
In a bowl, add yogurt and spices and mix well.
Pour the marinating over the leg and rub it over well and leave for another 2-3 hours.
Place the leg in a large pan with oil (1/3 cup) and water (1 cup) in the bottom and leave on a very low flame for 2 hours almost.
Keep flipping the sides so the leg and masala shouldn’t get burnt.
Or Place the leg on the greased baking tray, cover with foil, and bake at 170 C for 1 ½ to 2 hours (may take ½ hour more) or till the meat is fully done.
Mutton Roast is ready to serve.
Serve Hot.
