Eid-ul-Adha, as it is formally known, and Bakri-Eid as we call it in this part of the world, is celebrated across the country with much fervour by adorning new clothes, spending time with loved ones and gorging on some yummy food. Traditionally, a lamb or goat is sacrificed to commemorate the sacrificial act of Prophet Ibrahim and the offering is then to be distributed among the community. While there are many, many lip smacking dishes that can be made on this special occasion, here are a few that are made using different cuts of goat meat:
BHEJA FRY
This dish, which literally translates to fried brain, is soft and creamy, and has a texture similar to that of paneer bhurji. Often, bheja fry is eaten with scrambled egg and bread, and makes for one delicious breakfast! Though an acquired taste, Bheja fry is considered as gourmet among many.
GURDA/KALEJI
For those who are stern non–vegetarians, gurda (kidney) and kaleji (liver) makes for a good palate cleanser. Cooked in minimal spices, it is one of the easiest and fastest dishes to make. Similar to the very popular tawa sabji, tawa gurda-kaleji is now increasingly found on wedding menus.
MUTTON STEW
Juicy, succulent pieces of mutton, both on and off the bone find their way in a delicious semi–dry gravy. The stew, as it is rightly called, is a reduction of the mutton cooked in onions, tomatoes and whole spices. Served with parathas or naan, this dish has a slight sweet taste to it, owing to the onions.
Must try at: Dastarkhwan, Lalbagh
PASANDA KABAB
This form of kabab is made using thin strips of meat, which is then tenderized – usually with raw papaya and marinated in spices. The preparation can then either be rolled onto skewers and grilled or shallow fried as a tikki kabab. In either case, coriander-mint chutney, freshly made or preferably using a mortar / pestle is all that is needed to compliment them.
Must try at: Mubeen’s, Victoria Street
PAYA
Paya or trotters is yet another delicacy typical of this day. When made as a soup or in mildly spicy gravy, the paya needs to be left simmering for a couple of hours, more sometimes. In either case, the meat is succulent and wonderfully sticky and extremely beneficial for your bones and joints. It is usually eaten with a naan or kulcha.
BIRYANI
No feasting is complete without the presence of the biryani, a rice dish with all the different cuts of goat meat. There is often a debate over which is the better biryani – the Lucknowi or the Hyderabadi. For the Lucknowi version, the meat is first cooked in aromatic gravy and then layered between the steamed rice, al – dente it is. The Hyderabadi edition includes a host of different spices and fried potatoes with the mutton marinated for a good hour or more before being layered into the steamed rice. Both the biryanis are served with raita or onion and tomato salad.
Must try: Check out our Biryani Trail for the best biryani’s in the city
