We’ve compiled a list of beloved Eid recipes for you and your family to prepare and enjoy, including our favorite mutton karahi. Eid Mubarak!
WHAT IS EID?
Eid-Al-Fitr and Eid-Al-Adha are two of the most important religious holidays for Muslims. While each day has its own meaning and celebration, the two days bring families together to worship God and enjoy one another. Food is always a central part of both celebrations.
WHAT CAN I COOK ON EID-AL-FITR?
Dress in their best, devoted followers often enjoy a fresh bowl of sheer khurma together before heading to prayer. Other sweets consumed are gulab jamun, phirni, barfi, faluda, and chum chum.
WHAT CAN I COOK ON EID-AL-ADHA?
Also called Bakra Eid, families often sacrifice meat to mark the occasion so you will find meat-heavy Eid recipes prepared on that day.
EID RECIPES FOR YOU TO ENJOY:
FREQUENTLY ASKED QUESTIONS
• Eid-Al-Fitr or Small Eid culminates the end of Ramadan, a month-long time of fasting and prayer. Eid-Al-Fitr is also called “Sweet Eid”, and it marks a time to celebrate respite and the end of fasting.
• Eid-Al-Adha or “Big Eid” commemorates the sacrifice Prophet Abraham was willing to make before God intervened. For that reason, Eid-Al-Adha is often called the meat Eid.
Eid follows the lunar calendar, so the date changes each year. Eid-Al-Fitr was celebrated earlier in the year, and Eid-Al-Adha begins on Friday, July 8, 2022, here in the United States.
• Devout followers offer prayer.
• Friends and family gather in homes to enjoy the company of one another.
• Gifts and money are exchanged, especially among the elders and children.
• Food is central to every celebration. People gather in homes or at the mosque to break bread and indulge in a meal with others- a full table is a happy table!
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19 Eid Recipes and Our Favorite Mutton Karahi
For the Gosht:
- 1 ½ pounds mutton, bone-in, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1 cup water
For the Karahi:
- ½ cup ghee, divided
- 2 teaspoons cumin seeds
- 2-3 Thai green chilies, split lengthwise, plus more to garnish
- 2 tablespoons fresh ginger, finely minced
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon black pepper, coarse ground
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kalonji seeds
- 4 Roma tomatoes, pureed
- ¼ cup cilantro, chopped
For the Garnish:
- ¼ cup fresh ginger julienne, for garnish
- ¾ cup cilantro, chopped, for garnish
For the Mutton:
For the Karahi:
- Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, add cumin seeds and green chilies. Cook until they begin sputtering.
- Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.
- Add salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds to a small bowl. Stir the spices and pureed tomatoes into the pan.
- Lower the heat, cover, and simmer for 15-20 minutes; stir it frequently to ensure nothing sticks to the bottom. Then, remove from heat until the goat finishes cooking.
- Remove the goat from the Instant Pot or pressure cooker. Check for tenderness by attempting to separate the meat from the bone using a fork. The goat should easily pull.
- Add the meat to the reserved tomato masala. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If the goat is tender, simmer for 10-15 minutes until the goat takes on the flavor of the masala.
- Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.
- Cooking Method: Karahi’s come together using high heat throughout the cooking process. That doesn’t necessarily work with goat since it takes longer to become tender. For that reason, I pressure cook the goat follower by a slow braise with lower heat, allowing for the ingredients to incorporate.
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.