Delicious dishes to serve this Eid

Pinning down a menu for a regular party is trouble enough. However, when it comes to Eid-ul-Azha, ordinary is just not enough.

If you are worried about what to serve this Eid, look no further.

Here are some delicious recipes you can serve this Eid-ul-Azha:

Kaleji

Ingredients

• 500g mutton kaleji

• 2 tbsp ghee and oil

• 2 tezpatta or Bay Leaf

• 5-6 black peppercorns

• 1-inch stick of cinnamon

• 2 black cardamom

• 1 cup finely chopped onion

• 1 tsp grated ginger

• 1 tsp grated garlic

• 2 chopped green chillies

• 1 cup chopped tomatoes

• 2 tsp coriander powder

• 1 tsp turmeric powder

• 2 tsp red chilli powder

• Salt to taste

• 1 cup yoghurt

• 1 tsp cumin powder

• 1/2 tsp garam masala powder

• 2 tbsp freshly chopped coriander

Method

1. Heat ghee and oil in a pan.

2. Add tezpatta or Bay Leaf, black peppercorns, cinnamon and black cardamom once the oil is hot and fry for a few seconds. Add ginger, garlic and onions and fry till golden brown.

3. Add green chilli and tomatoes and fry for 2-3 minutes. Add coriander powder, turmeric powder, red chilli powder and cumin powder and fry for another minute.

4. Add little water and cook for 3-4 minutes.

5. Add kaleji to the mix and salt and cook for 3-4 minutes.

6. Add yoghurt and cook for another 6-7 minutes.

7. Finally add garam masala powder, salt and fresh coriander and cook for a minute.

8. Serve hot with naan. 

Paye

Ingredients

• 4 paye (trotters)

• 1 cup ghee

• 3 large sliced onions

• 4 tsp ginger garlic paste

• Salt to taste

• 2 tsp red chilli powder

• I tsp turmeric powder

• 2 tsp garam masala

Method

1. In a wide cooking pan, heat ghee and add onions in it. Cook till onions are golden brown.

2. Add salt, red chilli powder, turmeric powder to the mix and stir.

3. Add garam masala to the pot, and pour enough water which leaves sufficient gravy after tendering trotters.

4. Add trotters, cover and cook over high flame for 2-3 minutes then low the flame. Cook 4-6 hours or until trotters’ are tender and desired amount of gravy left.

5. Mix garam masala powder in a one-fourth cup of water and pour into gravy. Mix gently.

6. Serve hot with naan.

Mutton Karhai

Ingredients

• 1kg mutton

• 4 medium-sized onions sliced

• 2 tsp ginger garlic paste

• 2 tsp red chilli powder

• ½ tsp turmeric powder

• Salt to taste

• ½ cup ghee

• 1 tsp cumin powder

• 1 tsp dry coriander powder

• 1 cup yoghurt

• 2 chopped tomatoes

• 6-8 green chillies

• I medium piece of ginger

• ½ bunch of chopped green coriander

Method

1. Put mutton, onion, ginger garlic paste, red chilli powder, turmeric and salt in a cooking pan.

2. Add 1 glass water, cover and cook until water evaporates and the meat is almost tender.

3. Heat ghee in frying pan and add golden brown onion and then add cumin powder and dry coriander powder. Stir and immediately pour ghee in cooked mutton.

4. Add yoghurt, tomato, green chillies, ginger and green coriander in meat and stir fry.

5. Stir fry until ghee comes on top. Garnish with green chillies, ginger and green coriander.

6. Serve hot with naan, raita and salad.

Afghani Chops 

Ingredients

• 500g lamb chops

• 1 tbsp ginger garlic paste

• 1/2 tsp cinnamon powder

• 1 tsp salt

• 1 tsp crushed black pepper

• 2 tbsp white vinegar

• 3-4 tbsp oil

• 2 tbsp papaya paste 2 tbsp

• 1 tsp meat tenderizer powder

Method

1. Add all the ingredients in a bowl and marinate for 7-8 hours.

2. Thread chops in skewers.

3. Bake the cops on 175 C, for 25-30 minutes.

4. Turn them after 15 minutes so they can bake equally on both sides.

5. Remove from the skewers, sprinkle with plenty of pepper and garnish with the tomato, onion and lemon.

6. Serve hot with naan or chapati.