We are moving towards second biggest Muslim festival of the year, Eid ul Azha. It is a pure meaty affair with barbecues, roasts and fried and grilled beef/mutton. Here are some of the recipes that might add a touch of glamour while some will give you simple, basic flavours but nonetheless do not forget to eat as much as your body can easily take.
Raan Roast
1 mutton leg, 2-3 kg
1 cup Oil
2 tablespoon Lemon juice
Yoghurt 2 cups (large beaten up)
Garlic Ginger paste two tablespoons
Red chilli powder and Salt to taste
Black pepper two Teaspoons
1. Wash the raan and fry it on medium flame in a fry pan till light golden brown.
2. Mix yoghurt, black pepper, salt, red chilli powder, lemon juice, ginger garlic paste and after making small cuts all over, cover it with the paste.
3. Let it remain in fridge overnight. Next day, take a large cooking pan, add six cups of water to it and let the raan cook in it for about two hours.
4. When it's done, remove from flame after drying the soup (this adds to the flavor). Heat oil in a pan and fry for some time till golden brown from both sides.
Kaleji Tikkey
Mutton liver Half Kg
Ginger Garlic paste 1 tbsp
Salt to taste
Crushed red pepper as required
Turmeric Half tsp
Lemon juice 1 tbsp
Cumin powder half tsp
Yoghurt 125 grams
Oil 2 tbsp
1. Wash liver with clean water atleast three times then prepare pieces of it. Marinate liver pieces in the above spices and leave it for atleast an hour.
2. Thread 4-5 cubes in each skewer, grill on burning charcoals till done.
Lakhnavi Kabab
Beef mince ½ kg
Raw papaya paste 1 tbsp
Oil for fry
Onion 1 (chopped)
Ginger garlic paste 1 tbsp
Yogurt ¼ cup
Cumin seeds 1 tsp (crushed)
Coconut 2 tbsp (desiccated)
Poppy seeds 1 tbsp
All spice powder 1 tsp
Nutmeg mace powder ½ tsp
Cinnamon powder ¼ tsp
Chili powder 1 tsp
Salt to taste
Gram flour 4 – 5 tbsp
Coriander leaves ¼ bunch (chopped)
Lemon juice as required
Coal a piece
1. Marinate mince with papaya paste.
2. Heat oil in a wok, add in onion, sauté till golden brown. Add ginger garlic paste, fry for a few more minutes. Now add marinated mince, fry well till water dries.
3. Add yogurt, cumin seeds, coconut, poppy seeds, all spice powder, nutmeg mace powder, chili powder, cinnamon powder and salt. Cook for a few minutes till water dries.
4. Put mixture in chopper machine, add in gram flour. Chopperize finely. Now make thin small kababs, then deep fry till golden brown.
5. Lastly give simmer of coal for 2-3 minutes.
Peshawari Chapli Kabab
Mince half kg
Butter 2 ounce
Red pepper 1 tbsp (crushed)
Coriander seeds 1 tbsp (crushed)
Cumin seeds 1 tsp (crushed)
Pomegranate seeds 1 tbsp (crushed)
Wheat flour 3 tbsp
Eggs 2
Spring onion 2 (chopped)
Tomato 1 (sliced)
Coriander leaves 2 tbsp (chopped)
Green chilies 4 (chopped)
Salt 1½ tsp
Clarified butter for frying
1. In a bowl mix together mince, butter, red pepper, coriander seeds, cumin seeds, pomegranate seeds, wheat flour, eggs, spring onion, coriander leaves, green chilies, salt and mix well.
2. Keep aside for 1 hour. Shape into big kababs. Shallow fry in clarified butter and fix 1 slice of tomato onto each kabab before frying. Fry till light golden in color.
Achari Gosht
Beef boneless half kg
Ginger garlic paste 1 tbsp
Yogurt 1/2 kg
Tomato paste 3/4 cup
Red chili powder 2 tsp
Salt 1 tsp
Green chilies 12-15
Onion seeds 1 tbsp
Fennel seeds 1 tbsp
Oil 1/2 cup
1. Cut beef into small cubes. Now marinate with ginger garlic paste, red chili powder, yogurt and salt for 2 hours.
2. Then heat oil, put meat and cook on low flame until beef tender.
3. Now grind onion seeds and fennel seeds. Then fill in lengthwise chopped green chilies with salt.
4. When meat tender and water dries, put tomato paste and filled green chilies and simmer it until chilies tender.
5. Sprinkle coriander and serve with naan.
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