Eid al-Fitr 2020 is just round the corner. This auspicious festival is on May 24 this year, after a month-long fasting ritual of Ramadan. The holy month is observed across the country, and people from various cultures join in the festivities as it is also the time when you will find Iftar special delicacies and various other lip-smacking treats being prepared. Eid is celebrated after seeing the moon and breaking the month-long Roza or Ramadan by enjoying delicious dishes with family and friends. From mouth-watering haleem and nihari to mutton kebabs and biryani, the Eid Dawat is incomplete without the aroma of these Mughlai dishes.
Find yourself dreaming already? We have come up with the most popular Eid al-Fitr recipes that are Haleem and Mutton Shami Kebab for you to enjoy with family. These recipes are shared by Chef Sabir from Jaypee Greens Golf and Spa Resort.
Here are the details of haleem and mutton shami kebab recipes:
With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.
Half tsp lamb (boneless)
150 gm moong dal (washed)
100 gm wheat (broken)
500ml desi ghee
4 Bay leaves
1 gm saffron
30 gm green chilli paste
10 gm turmeric powder
6 gm mace
10 gm green cardamom
50 gm ginger paste
50 gm ginger, grated
150 gm onion, fried
3-4 litre lamb stock
Salt to taste
1. Wash and soak all the lentils and broken wheat together for 2 hours.
2. Take a heavy bottom handi and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
3. Add the lamb along with all the powdered spices, saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
4. Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
5. Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
6. Check for the seasoning and serve with choice of breads.
Shami kebabs are a popular snack during Ramadan and also a great side dish with chicken biryani.
500 gm boneless mutton
1 cup chana dal
Half teaspoon turmeric powder
10 cloves garlic
2 inch ginger
3 green chillies, finely chopped
Half pecans, finely chopped
3 spring mint leaves/pudina
Salt as required
Oil as needed
4 red chillies
1 tsp black pepper powder
Half inch cinnamon stick
Half tsp shahi jeera
2 black cardamoms
1. To begin, wash and soak chana dal for minimum 1-2 hours.
2. Wash mutton pieces and pressure cook it with soaked chana dal, turmeric powder, salt ginger, garlic and whole spices.
3. Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
4. Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
5. Add finely chopped onion, chopped green chillies, chopped mint and coriander and mix till everything incorporates well.
6. Heat a wide pan and grease it with 1-2 tablespoon oil.
7. Pinch a lemon-sized ball from the mutton mix and flatten it to shape a round disk.
8. Similarly, make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
9. Serve with onion rings, lemon and dhaniya pudina chutney.
So folks, get all the ingredients ready before Eid approaches.
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