5 delicious recipes for Eid al-Adha

During the Eid celebration, a top-notch meal arrangement is crucial. Every family must have a variety of high-quality beef and mutton dishes on their dinner tables. To truly enjoy the meal, it’s essential to ensure the cooking is of excellent quality. If you’re looking for variety, here are five delicious beef and mutton dishes that will undoubtedly satisfy the taste buds of foodies.

1. MazeBani Meat

The following ingredients are required for this recipe:

– 2 kilograms of beef

– 1 tablespoon of garlic paste

– 1 cup of minced onion

– Turmeric and red chilli powder

– 1 tablespoon each of cumin and ground coriander

– 1 teaspoon of meat masala

– 1 tablespoon of strained yogurt

– 1 tablespoon of mustard oil

– 1/2 teaspoon of nutmeg and mace

– 1 teaspoon of fenugreek powder

– 1 cup of black pepper

– 10 to 12 cloves

– Salt to taste

– 5 to 6 cinnamon sticks and cardamom pods

Remember the following steps: Begin by washing the beef, then straining it and marinating it in a bowl for one hour with oil, sour curd, turmeric, pepper, ginger, garlic, onion, salt, and spices. Cook half an onion in oil until partially done, then grate the marinated meat in the pan on the stove. Bring the pan to a boil after adding two cups of water, and cook the meat over low heat until fully cooked. After the water evaporates, add green chilies, coriander, and cumin powder to the meat and let it simmer for ten minutes before serving it hot with grilled onions. For delicious beef, obtain red pepper powder from the store to make mezbani meat. This powder may not be very spicy, but it does enhance the meat’s flavor.

2. Beef Karai Gosto


– 1 kilogram of beef, chopped

– 1/2 cup of chopped onion

– 1 tablespoon of turmeric powder

– 1 teaspoon of chilli powder

– 1 teaspoon of meat masala

– 3/4 pieces of cinnamon and cardamom

– 1 teaspoon of ground nutmeg and mace (Jayatri Bata)

– 1 cup of sour yogurt

– 1 cup of tomato cubes

– 2 bay leaves

– 1 cup of oil

– 2-3 cloves of garlic, minced

– Salt to taste


1. Thoroughly wash the beef and ensure it is completely dry.

2. Combine the beef with spices, sour curd, and salt in a bowl and let it marinate for 20 to 25 minutes.

3. In a heated saucepan, fry the marinated meat along with half of the chopped onion, cinnamon, cardamom, and bay leaves on low heat, adding enough water.

4. Check for doneness by ensuring the meat is tender and the oil floats on top.

5. Heat oil in a separate pan and fry chopped tomato, onion, and garlic until they are light brown.

6. Add the meat to the pan and cook until it is two-thirds done.

This is how the Gosto meat from Beef Karai should be cooked.

3. ZhuRi meat

Ingredients: Beef meat one kg, onion chopped and half cup, 1 teaspoon ginger paste, 1 teaspoon garlic paste, salt to taste, teaspoon pepper paste, 1 teaspoon cumin paste, coriander paste 1 teaspoon, almonds Bata 1/2 tsp, Turmeric powder 1/2 tsp, Chilli powder 1/2 tsp, Mustard paste 1

Method: Mix half a cup of chopped onions in half a cup of oil, then toss the meat with all the seasonings. Cook the meat with sufficient water. If the meat’s water evaporates after prolonged cooking, remove it. Now is the time to stir the meat. Brown one cup of onion in some oil, then mix chopped meat. Add garam masala and pepper powder to the fried meat. The beef was prepared this way. Present the beef hot just before dining.

4. Mutton Glassy Curry

The recipe calls for seven hundred and fifty grammes of mutton, a cup of chopped onion, and half a teaspoon each of cinnamon, cardamom, cloves, pepper, and bay leaves, as well as three teaspoons of full garam masala. 1. 1 tablespoon of ginger paste; 2. 1/2 tablespoons of garlic paste; 3. 1 1/2 tablespoons of almond paste; 4. 1/2 teaspoons of pepper powder; 5. 1 1/2 tablespoons of coconut paste; 6. 1 teaspoon of green chilli paste; 7. 1/4 teaspoon each of jaiphal and javitri powder; 8. 1/2 teaspoon each of coriander and cumin powder; 9. 1 teaspoon of chilli powder; season with salt to taste. Add ghee, four tablespoons of oil, and five potatoes to the mixture.

Method: Initially heat the oil in a pan. Next, add whole garam masala and onion slices to the heated oil. When the onion’s color turns brown, pour the meat into it and fry it for three to four minutes. Then, add salt to the meat. Mix all the batter and powdered spices together to create a paste. Next, top the folded meat with this spice paste. Stir everything together now, then separate the meat and spices. Simmer the beef for an extended period of time. Little by little, if needed, add boiling water. Cover the pot and simmer. Stir occasionally to avoid sticking to the bottom of the saucepan. Once the meat is cooked and the soup thickens, add the potatoes. Turn off the oven, and then keep the meat covered on the stove until servinServe the meat hot with roti, paratha, or polao.ao.

5. Afghani Polao-Meat

Ensure to remember the following ingredients:

– 1 kg of meat

– 3 blended tomatoes

– 3 cups of Polava rice

– 4-5 cloves of garlic

– 3 chopped onions

– 1 tsp of chopped ginger

– 8 small cardamom pods

– 1 tsp of whole coriander

– 1 tsp of cumin seeds

– 1/2 tsp of cloves

– 1 tsp of red chili powder

– 3 small pieces of cinnamon

– 2-3 crushed green chilies

– 7 cups of hot water

– 2 tbsp of white oil

– 2 tbsp of ghee

– 15–20 raisins

– 1/4 cup of julienne-sliced carrot

First, wash and clean the meat well; next, boil the meat in 7 cups of water for 30 minutes after adding ginger, garlic, garam masala, onion, coriander, cumin, and salt to taste. Now save the meat bits. In a pan, heat oil; cook onions till golden. Using green chillies and red chilli powder, grind the tomatoes well. When the masala is cooked, add the meat chunks. In the meantime, strain the previously made chicken stock thoroughly. Combine the rice and cook it. Cook until the rice absorbs all of the stock. Spoon raisins into it; cook for another two to three minutes, covering it with a low flame. Fry carrots in a bit of ghee till tender. We distributed the poll, and the Afghan-made polao is now ready.

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