Eid al-Adha is almost here. This year the second most significant festival of Muslims around the world after Eid al-Fitr, also known as Bakra Eid or Bakrid is being observed on July 10 in India. Eid al-Adha commemorates Prophet Abraham's faithfulness to God after he was tested by Allah with the command to sacrifice his son. (Also read: Eid-ul-Adha 2022 mehndi designs: Trendy henna art, DIY Arabic pattern for Bakrid)One of the traditions of Eid al-Adha is to slaughter a goat or a sheep and divide the meat in three equal parts. One is kept for family, one for relatives and friends and the third ones goes to poor people.
Here are some Eid al-Adha or Bakrid special dishes you must try making at home.
1. Shaan-E-Nihaari
Ingredients
• Lamb with bones - 01 kg
• Ghee - 175 gm
• Sliced onion - 250 gm
• Green cardamom - 05 no.
• Cloves - 05 no.
• Cinnamon stick - 01 no.
• Bayleaf - 02 no.
• Coriander powder - 05 gm
• Red chilli powder - 10 gm
• Turmeric - 03 gm
• Lamb stock - 01 litre
• Salt to taste
• Ginger paste - 50 gm
• Garlic paste - 50 gm
• Yoghurt - 150 gm
• Refined flour - 10 gm
• Gram flour - 10 gm
• Garam masala - 05 gm
• Mace and ilachi powder - 03 gm
• Vetiver (kewra) - 2-3 drops
• Green coriander - 50 gmMethod
• Heat 150 gm of ghee in a handi, add the sliced onion and saute over medium heat until golden brown
• Add lamb, cardamom, cloves, cinnamon and bayleaf, stir until the liquid has evaporated. Later add coriander powder, red chillies, turmeric and salt, stir it
• Add the ginger and garlic paste and stir it until it leaves the masala. Then add yoghurt let it boil, slow down the heat to medium, cook it for another 10 minutes
• Add lamb stock (approx, 01 lit), let it boil again, cover it and simmer, stir in between, until lamb is tender. Later remove the meat from the gravy and keep a side
• Heat the remaining ghee in a separate handi and, add refined flour and gram flour and cook until light brown. Add the gravy and mix it well• Boil it for some time and strain it through the soup strainer and add the cooked meat in the gravy, add garam masala and the mace and ilachi powder, vetiver, adjust seasoning, cover it with the lid and simmer it for 15 minutess on slow fire. Garnish with coriander and serve with kulcha