If there was a checklist of delicious mutton dishes to enjoy during the celebrations, these mutton dishes should be on the top of your list.
With Bakr Eid just around the corner, festivities are the perfect time to enjoy succulent mutton cooked in various preparations. As the variety of dishes are vast, we curated a list of seven must-try dishes that are unique in flavour and preparation, but are sure you tingle your tastebuds.
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A delectable combination of okra and minced mutton, bhindi gosht is best enjoyed with tandoori rotis. A hearty meat curry, the bhindi gosht can be made as both – a dry and gravy preparation. This unique mutton dish is rarely found in restaurants but can be recreated at home with a few simple and easy to find ingredients.
Tender mutton and rice cooked in a fragrant mutton stock, the yakhni pulao is a powerhouse of flavour. Typically made with basmati rice and perfumed with whole spices, both the meat and rice are cooked separately at first before being assembled and cooked together to make a mildly-flavoured but delicious rice preparation.
A slow-roasted whole leg of lamb, is known for its over-the-top presentation and the amount of time it takes to cook. Marinated using a mixture of yoghurt and spices, the leg of mutton is perfect to enjoy with pulao, roasted potatoes and a yoghurt-based kachumber on the side, for the best kind of festive meal to have on Bakr Eid.
How is Bakr Eid complete without a hearty serving of delicious mutton paya? Typically served during festive occasions and made with goat’s feet, the paya has a rich flavour thanks to the bone marrow that infuses the soup as it is being cooked. Although traditionally cooked over wood coals overnight, the paya has now transitioned to being pressure cooked to save time and fuel.
Slow-cooked and topped off with fried onions, mutton Haleem is the stuff only dreams are made of! Typically, the Haleem is cooked with barley or wheat, along with chunky pieces of mutton and a host of spices and vigorously beaten to a paste-like consistency and a fluffy, creamy texture.
Made with coarsely ground mutton and aromatics, the patthar kebab is the Hyderabadi equivalent of a smash burger without the bun. Minced meat mixed with spices, onions and fresh coriander are ‘smashed’ on to a flat top grill – also known as patthar – which is where the kebabs derive their name from.
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An unsual dish of moist and delicate mutton flavoured with rose water and cardamom, the mutton halwa is a must-try during the festivities. With first known origins in Rampur, Uttar Pradesh, this Mughlai delicacy is made with finely pounded mutton, ghee and sugar; along with dry fruits for added richness.