Tue, 20 Jul 2021

Eid al-Adha 2021: 2 delectable mutton recipes for Bakri-Eid that can enhance the flavour of your festivities.

Eid al-Adha 2021: 2 delectable mutton recipes for Bakri-Eid that can enhance the flavour of your festivities.

Eid al-Adha, also known as Bakra Eid, is one of the most important Muslim festivals, which is widely observed around the world. Mutton savouries and delicacies, which play a prominent role in the festivities, are the main attraction of this unique day. To commemorate the holiday, friends, family, and close friends gather together and visit each other’s houses for a feast where they enjoy mutton dishes.
However, due to social distancing, COVID-19 has lowered the celebrations of Bakri Eid and many other festivals this year, but it has not been able to dampen the people’s spirits. After all, food has the ability to instantaneously lift one’s spirits. As a result, we’ve put up three delectable mutton recipes for you to make for your family this festival..

Mutton kebabs

250 gm cooked mutton mince (keema)
2 tbsp olive oil
12 teaspoon jeera
2 tbsp phool pathar (earthy aroma)
4 finely chopped onions, 1 chopped green chilli
1 tbsp ginger, chopped
1 tbsp garlic, chopped
2 tbsp masala de carne
1 teaspoon powdered red chilli
a single egg
1 teaspoon of lemon juice
gramme flour, 2 tbsp (besan) – 1 tbsp butter – at room temperature; – dry roast on a tawa until fragrant;
masala garam
12 tablespoons elaichi powder

In a kadhai, heat the oil. Pathar phool and jeera green cardamom seeds Please pause for a moment.
Add the onions and green chilies, season with salt, and cook until golden brown on medium heat.
Stir in the ginger and garlic for a minute on low heat, until the onions are golden.
Combine the meat masala and red chilli powder in a mixing bowl.
Boil the mince Bhuno for 3-4 minutes, or until it is dry. Cool.
Combine the egg and lemon juice in a mixing bowl. Half of the mixture should be transferred to a mixer and ground into a paste in two batches. Transfer to a bowl from the mixer.
To make a soft mixture, combine the besan and butter. To firm up, refrigerate for 30 minutes. Prepare kebabs. Fry in a pan.

Matar Keema

250 gm minced mutton (keema)
4 tbsp olive oil
a teaspoon of cumin seeds (jeera)
2 cardamoms (green) (elaichi)
1 leaf of bay (tej patta)
stone flower, 2 tbsp (pathar phool)
1 pound peas
3 chopped onions
1 tsp ginger, diced
1 tbsp garlic, chopped
2 finely chopped green chilies
3 tbsp tomato purée
12 teaspoon salt
2 tsp powdered dhania
12 tablespoons red chilli powder
a handful of mint leaves
2 tbsp coriander, chopped

In a colander, wash the mince and fork it up.
Heat the oil. Jeera, elaichi, tej patta, and pathar phool are all good additions. Toss with the ginger and garlic. 1 minute of frying
Toss in the chopped onions.
Fry until the onions are golden brown.
Green chilies should be added.
Add keema to the mix.
Fry for 5 minutes, or until completely dry.
Toss in the tomatoes and all of the masalas. Mix vigorously until the oil separates and the mixture is beautiful and smooth.
Toss in the mint, coriander, and peas.
Garam masala or meat masala can be added. Mix thoroughly.
1 cup of water Cook for 10-15 minutes on low heat, covered, until done.