Eid Party Recipes

                          Eid Lamb Shanks

"A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties in UK that I decided to celebrate Eid with bdnews24.com readers. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and get ready to celebrate Eid with family and friends! Lunch ready! Happy Eid."

Ingredients
2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chilies - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
6 dried ancho chilies, stemmed and seeded
4 cups boiling water
1/2 cup honey
1 teaspoon grated orange zest
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
Salt to taste

Method
Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, sauté onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.

Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.

To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.

To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.

When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.

Mutton Korma :

Mutton Korma is a rich and spicy meat curry. It’s a delicious non-vegetarian dish and is popularly prepared on the occasion of Eid ul Fitr. Mutton Korma is unique in taste and is popular throughout the Muslim World. In India, Mutton Korma is equally popular among all the non-vegetarians, Muslims or not. While making Mutton Korma, it is important to use all the listed ingredients, to get the flavor right. The article brings you the right recipe of Mutton Korma. Try it on the festive day of Eid ul Fitr and enjoy with your friends and family.

INGREDIENTS

• 1 tbsp Cumin Seeds
• 4 tbsp Coriander Seeds
• 1-2 tsp Cayenne Pepper
• 1 tsp Saffron Threads
• 3 tbsp Hot Milk
• 6 tbsp Ghee or Clarified Butter
• 2 middle-sized Onions, chopped
• 5 Black Cardamom pods/ Cinnamon sticks
• 4 Cloves

• 3 Bay leaves
• 1 Fresh Ginger, grated
• 4 Garlic Cloves (minced)
• 2 lb Boneless Lamb (cut into-1/2-inch cubes)
• 1 cup fresh Yogurt (sweet)
• 1/4 cup Cream
• 1 tbsp Rose Water (heavy)
• 1/4 cup Blanched Almond

METHOD

• Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
• Soak the saffron in hot milk.
• Heat the ghee or clarified butter in a large, shallow, heavy pan.
• Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.
• Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
• Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.
• Dry the meat with paper towels and stir half of it into the spice mixture.
• Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.
• Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
• Turn the heat to medium. Start adding the yogurt, 1 tbsp at a time, stirring constantly and incorporating it into the mixture before adding the next tablespoonful.
• Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste.
• Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
• Fry the almonds in a little oil until golden brown.
• Serve the lamb hot, garnished with the almonds.

Shami Kebab :

Shami Kebab is a popular Pakistani and Indian kebab, that is composed of small patty minced mutton or beef, ground chickpeas and spices.

INGREDIENTS

• ½ kg minced meat without fat.
• 2 tbsp chana dal (split gram) washed and soaked in water for ½ hr.
• 2 pieces dalchini. (cinnamon)
• 3 cloves.
• 1 piece ginger.
• 1 tsp coriander and cumin powder.
• 1 tsp garam masala.(mixed spices)

• 10 garlic flakes.
• 2 elaichi. (cardamom)
• 1 tsp chili powder.
• A pinch of pepper.
• A handful of Kothmir and chopped pudina.(mint leaves)
• 1 egg.
• Juice of ½ a lemon.
• 1 finely chopped onion.
• Oil for frying.
• Salt to taste.

METHOD

• Wash and drain the mince. Mix the split gram , whole spices, a cup of water and salt to taste. Cook until it becomes dry. Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture into a fine paste and knead into a dough. Now add the chopped mint leaves, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture. Dip the stuffed kebabs in the beaten eggs and shallow fry till it is cooked.

Goat Meat Do Piaza 

                                                                     Ingredients 
1 kg Goat meat
3 Large onions, finely chopped
3 tsp Coriander powder
2 tsp Cumin powder
2 tsp Garam masala
1/2 tsp Turmeric powder
2 tbsp Garlic paste
2 tbsp Ginger paste
Salt to taste
3 tbsp Vegetable oil
1-1/2 cups water
Coriander leaves, for garnishing

Method

Separate chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole. 
Heat oil in a large pan, on medium flame, and add the first lot of onions - the 2/3 portion. 
Fry till golden-brown. 
Add the meat and fry till browned. 
Add all the powdered spices and fry for 2-3 minutes. Add salt to taste. 
Add the remaining 1/3 portion of chopped onion, ginger and garlic pastes and mix well. 
Add water, stir and bring to a boil. 
Reduce flame to simmer and cook till the meat is tender. 
Garnish with coriander leaves. 


Other Eid Party Recipes


 

Kofta
 

Hyderabadi biryani

 

Eid special recipe