It’s that time of the year again when our kitchen sizzles with succulent aroma of meaty delights. This is the time when women — and in some cases men — will dig out their great grandmothers’ tried and tested recipes to recreate the culinary magic — not to forget jotting down tips and recipes by our popular chefs on various cooking shows.
But what exactly do our chefs themselves like to cook and eat on Eid day? Here’s a sneak peak of what their favourite recipes are:
Grilled mutton chopsby Mehboob Mandokhel
IngredientsMutton chops: 1 kgGarlic paste: 1tbspGinger paste: 1tbspRed chilli powder: 2 tbspTurmeric powder: 1/2 tspLemon juice: 4 tbspCrushed cumin seeds: 1 tbspSalt: 1 ½ tspsOil as required
Method
Mix all the ingredients and marinatethe mutton chops for three hours thengrill them on charcoal for 20 minutes.Serve.
Mutton shoulder (dasti)by Poppy Agha
IngredientsMutton shoulder (dasti): 1 wholeMilk: 1 litreHoney: 5 tbspFreshly minced ginger: 3 tbspRed chilli flakes: 2 tspSalt: 3 tspWhole garlic cloves (peeled): 6Coriander seeds: 2 tspTurmeric powder: 1 tspFreshly squeezed orange juice: 1/2 cup (if orange juice is not available, then substitute it with 1/4th cup lemon juice)Vegetable broth: 2 to 3 cupsPotatoes (peeled and quartered): 6
MethodMarinate the mutton in milk, ginger, honey, chilli flakes and two teaspoons of salt for an hour and a half.
Turn the oven on to 240 degrees and let it heat up for 15 to 20 minutes.Place a large piece of foil in an oven dish and place the marinated mutton shoulder in it. Reserve the left over marinade juice for later use.
Add the other ingredients (except the potatoes) plus one teaspoon of salt to the mutton.Cover the mutton with another piece of foil and place it in the oven for 45 minutes.
Take the mutton out of the oven and flip it over. Pour over it the marinade juice that was kept aside. Add potatoes to the dish as well.
Cover the mutton with a foil and put it back in the oven.Reduce the heat from 240 degrees to 200 degrees and let the mutton cook for one hour, 40 minutes. Serve.
Kasturi malai kababby Sayed Kazim Raza
IngredientsBoneless mutton: 1kgKidney fat: 100gmsMedium sized onion: 1, roughly choppedKhoya: 125 gmsMalai or double cream: 1/4 cupGinger-garlic paste: 2 tbspsRed chilli powder: 1 tbspCheese (grated): 50 gmsSweet soda: 1/2 tspGreen chillies: 8 to 10Green coriander: half a bunchAll spice powder: 1 tbspSalt: as per tasteEggs: 2Kasuri methi: 1 ½ tbsp
Method
Mix all the ingredients together with the mutton (except for the eggs, dry methi and 25 grams of cheese) and mince it twice in a machine to get a smooth texture.
Wrap the minced mutton around skewers and grill on barbecue or charcoal until each kebab turns light golden brown. Keep them aside.
In a bowl blend eggs, dry kasuri methi and the remaining cheese until it turns into a paste.Put the mutton-wrapped skewers back on the barbecue or charcoal and brush the egg paste on the mutton kebabs and let them cook for a few minutes.
Serve the malai kebabs with tamarind chutney.