Eid-ul-Fitr Recipes

Roast rack of lamb with Moroccan spices

Ingredients

• 5 tbsp olive oil
• 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
• ¼ tsp cumin
• ¼ tsp turmeric
• ¼ tsp paprika
• ¼ tsp ground coriander
• 20g pack flatleaf parsley, chopped
• ½ small lemon, juice only
• 1 rack of lamb (6-8 cutlets, see tip, below)
• 2 carrots, peeled and cut into chunks
• 100g couscous
• 150ml vegetable stock
• 1 satsuma, juice only
• ¼ tsp ground allspice
• ½ x 20g pack of fresh mint, chopped
• ½ red onion, finely chopped
• 50g flaked almonds, toasted

Way of preparation:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
• Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
• Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
• Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

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Guinness lamb shank

Ingredients

• 3 red onions, peeled
• olive oil
• sea salt
• ground pepper
• 2 handfuls raisins
• 3 heaped tablespoons thick-cut marmalade
• 1 heaped tablespoon tomato ketchup
• 2 tablespoons Worcestershire sauce, plus extra for serving
• 200 ml Guinness or smooth dark ale
• 6 quality lamb shanks, roughly 350g each
• 8 sprigs fresh rosemary
• 1 litre organic chicken stock
• 1 small bunch fresh mint leaves
• a few tablespoons rapeseed or olive oil
• 2 spring onions, trimmed
• cider vinegar

Way of preparation:

• Finely chop the onions and put them into a really large casserole-type pan (roughly 26cm in diameter and 12cm deep), with a lug of olive oil and a good pinch of salt and pepper. Cook over a medium to high heat, stirring as you go, until the onions start to caramelize. Add the raisins and marmalade, then add the ketchup, Worcestershire sauce and booze. Give it all a good stir, then leave to gently simmer.
• Put the lamb shanks into a large frying pan (roughly 30cm wide) on a medium to high heat with a drizzle of olive oil – you can cook them in batches if needed. Turn them every few minutes; once they have some good colour, pick in the rosemary leaves and move them around in the pan to get crispy, but don't let them burn. Use tongs to move the shanks into the pan of onions, then pour in all their juices and the crispy rosemary. Add the stock, put the lid on, turn down the heat and leave to blip away slowly for around 3 hours, or until the meat falls off the bone easily. Try to turn the shanks halfway through so they cook evenly.
• When the lamb shanks are ready, carefully move them to a platter, making sure the meat stays intact. Whiz or liquidize the gravy with a stick blender until smooth, then allow to reduce down and thicken. Quickly bash most of the mint leaves in a pestle and mortar with a good pinch of salt and the olive or rapeseed oil, then take to the table. Finely slice up the spring onions and toss on a plate with the remaining fresh mint leaves, a drizzle of cider vinegar and a pinch of salt.
• Add a little splash of cider vinegar and a few more splashes of Worcestershire sauce to the sauce, then ladle it all over the lamb shank and pour the rest into a jug for people to help themselves. Scatter the vinegary spring onions and a few fresh mint leaves all over the top, drizzle the mint oil all around the shanks, and serve with lovely potato and celeriac mash. The plate will be clean before you know it.

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Murgh Mussallam

Ingredients :

• 1 whole chicken, cleaned and washed thoroughly
• 2 tbs ghee
• 2 cups water
• Half kg yoghurt, beaten to a creamy consistency
• 4 large onions, sliced and fried, golden brown for garnish

To make the paste you will need:

• 1 tbsp poppy seeds or khus khus for paste
• 8 sticks of cinnamon
• 1 tbsp cumin seeds or jeera
• 1 tbsp shah jeera or black cumin seeds
• 10 black peppercorns
• 2 large black cardamom
• 7 green cardamoms
• 7 cloves
• A 4 inch piece fresh ginger
• 1 whole garlic
• 6-8 whole red chillies
• Salt to taste

Way of preparation:

Grind the spices into a paste. Chop up the heart, liver, into small pieces. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least an hour. In a large vessel heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yogurt, salt and golden fried onions. Simmer for 10 minutes. Serve hot with naan.

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Mrouziya

Ingredients :

• 2 pounds lamb chunks
• 2 cups water
• 2 teaspoons Ras El Hanout
• One fourth cup honey
• One fourth cup olive oil
• Half cup whole blanched almonds, toasted
• One fourth cup raisins

Way of preparation:

Heat oven to about 345 degrees. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid. To the pot, add the water, honey and olive oil Bake in the oven for about 2 hours until the meat softens. Remove the meat from the pot and keep warm. Remove extra oil. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened. Return the lamp to the stew. Bring back to boil for about 2 minutes. Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

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Nawabi Biryani

Ingredients :

• 325 gms. Basmati rice
• Half kg. Mutton, cut in pieces
• 3 Onions, sliced
• Half tbsp. Ginger-garlic paste
• 1 tsp. Garam masala
• 3 nos. Red chilies
• 1 piece Cinnamon
• Half cup Curd, beaten
• 3 nos. Green cardamom
• 5 nos. Pepper
• 5 nos. Cloves
• Half tsp. Shahjeera
• Half tsp. Turmeric powder
• One fourth cup milk with Saffron
• 1 pinch Coriander/Pudina, chopped As required
• Jardalu (apricots 5 nos.)
• Dry fruits
• Ghee As required

Preparation :

• Fry the dry fruits & apricots in 2and a half tbsps. ghee with a pinch of salt. Next grind the fried onions and red chilies to a fine paste.
• Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
• In a pressure cooker heat ghee, add the marinated mutton and pressure cook it.
• Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
• Add salt, warm water and make sure that it is one and half inch above the rice and cook till the rice is done.
• Remove, spread out to cool and remove the whole spices.
• Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little mixed spices.
• Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
• Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
• Mix and serve hot garnished with chopped coriander & pudina.

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Haleem

Ingredients :

• 150 gm. dried Yellow split Peas
• 115 gm. lentils
• 80 gm. oat meal
• 750 gm chop lamb
• 2 tablespoons Maiezana
• 4 teaspoons Jeera
• 1 big onion
• 4 teaspoons Massala
• 3 teaspoons Ajinomoto
• Shallot
• Lemon
• Salt and Pepper according to taste
• Green Coriander

Preparation :

• Bring to boil the split peas, lentils and salt during 30 minutes.
• Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
• Fry the onion in a chinese wok and add the lamb.
• Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
• When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
• Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup.

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Mutton Haleem

Ingredients :

• 250 gms Mutton.
• 1 cup Wheat soaked overnight, drained, pounded & husked.
• A handful of channa dal, soaked for 1/2 hour.
• A handful of moong dal, soaked for 1/2 hour.
• A handful of masoor dal, soaked for 1/2 hour.
• 1 tsp Chili powder.
• 1/2 tsp Haldi.
• 2 Onions, sliced and fried crisp.
• 1 tsp Dhania powder.
• 2 tsp Ginger-garlic paste.
• 4 tbsp Ghee.
• Salt to taste.

Preparation :

• Take a wide mouthed heavy-bottomed vessel and heat 6-8 cups of water in it.
• When the water starts to boil put in the drained dal, wheat and mutton along with the ginger garlic paste, dhania powder, haldi, red chili powder and salt.
• Cook over slow fire till the mutton is tender then mash the mutton.
• To this mixture add the crushed fried onion.
• Heat the ghee and pour it over the Haleem.
• Sprinkle lemon-juice if you want before serving - serve hot.

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Mutton Korma

Ingredients :

• ½ kg Boneless mutton.
• ½ tbsp Jeera.
• Onions.(Finely chopped 1 cup)
• Poppy seed paste. (½ cup)
• Coconut paste. (½ cup)
• 1 tbsp Ginger paste.
• 1 tbsp Garlic paste.
• Coriander powder 1 tbsp.
• Turmeric powder ½ tsp.
• Red chili powder ½ tsp.
• Bay leaves 2 nos.
• Cloves 6-8 nos.
• Green elaichi 6-8 nos.
• Cinnamon sticks A few.
• Nutmeg powder A little.
• Oil 4 tbsp.
• Salt to taste.

Preparation :

• Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste.
• Heat some oil in a saucepan, add bay leaves and chopped onions and saute for sometime.
• When the onion turns golden brown, add the ginger and garlic paste.
• Then add the boneless mutton and stir, mix in the grounded masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender.
• Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder.
• Boil for another 10 minutes. Serve hot, garnished with coconut paste.

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Shikampuri Kabab

Ingredients :

• Mutton pieces (from the leg) 1/2 kg,
• Chana dal (split gram)1/3 cup,
• Ginger-garlic paste 1 tablespoon,
• Chilli powder 2 teaspoons or to taste,
• Green chillies, whole 3-4 or to taste,
• Salt to taste,
• Black cardamom 4,
• Bay leaves 4,
• Cinnamon sticks 4,
• Cloves 6,
• Yoghurt 1/2 cup,
• Garam masala powder 1-1/2 teaspoons,
• Green chillies, finely chopped 2-3,
• Fresh coriander leaves, finely chopped 1/3 cup,
• Fresh mint leaves, finely chopped 2 tablespoons,
• Lime juice 3 or 4 tablespoons,
• Fresh cream or hung yoghurt 1/2 kg,
• Eggs, lightly beaten 2,
• Oil or ghee to fry.

Preparation :

Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices into a pot. Cover with water and boil until the meat is tender and all the water has evaporated. Remove from the pot and discard the chillies and whole spices. Grind the meat to a fine paste without adding water. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts (approximately 20 or 22). Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat, like a small cup. Fill this indentation with a small spoonful of the cream or yoghurt and fold the ground paste over to seal. Make all the kebabs in this way and dip in beaten egg, shaking off any excess, and fry in hot oil or ghee until golden brown.

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Badami Gosht

Ingredients :

• 5 Tablespoon vegetable oil
• 2 Cinnamon sticks
• 6 garlic cloves
• 1 Tablespoon cardamom seeds
• 1 large onion chopped
• 2 garlic cloves ,crushed
• 1 1/2 inch fresh ginger, peeled and chopped
• 1 1/2 lb lean lamb, cubed
• 1 1/4 cup yogurt (plain)
• 1 tsp saffron threads, soaked in 2 Tablespoon boiling water
• 1/2 tsp chili powder
• 1/2 cup ground almonds
• 1 tsp salt
• 1 1/2 cup coconut milk
• 2 dried red chilies

Preparation :

• Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
• Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
• Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
• Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
• Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
• Remove the cover of the pan for the last 10 minutes of cooking.
• Serve Hot.

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Beef Fajita Salad

Ingredients :

• 1 (8 ounce) bottle Italian-style salad dressing
• 1 teaspoon ground cumin
• 1 dash hot pepper sauce
• Half pound flank steak, cut into strips
• Half cup fresh corn kernels
• Half cup kidney beans, cooked
• Half cup thinly sliced red onion
• Half cup shredded Cheddar cheese
• 1 tomato, chopped
• 8 cups mixed salad greens
• 2 cups crushed tortilla chips

Preparation :

• The cumin, hot pepper sauce and Italian dressing needs to be mixed in a small bowl. Reserve half cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let it to marinate for an hour.
• In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and the half cup of dressing. Refrigerate for several hours before serving.

Tips: To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

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Beef Stew

Ingredients :

• 1 pound lean sirloin, cut in cubes
• 2 tablespoons flour
• 1 and a half cups beef broth
• 1 clove garlic, minced
• 1 red onion, cut into eighths lengthwise
• 1 cup baby carrot
• Half pound small mushrooms
• Half cup parsley, finely chopped
• Half teaspoon thyme
• 2 potatoes, cubed

Preparation :

Heat oven to 500 degrees. Place flour in a zip lock baggie and put beef cubes in bag. Close and shake to cover all beef cubes with flour. Place floured cubes in an oven-proof pan sprayed with cooking spray. Cook in 500 degree oven for about 20 minutes, until browned. Remove from oven and let cool on stovetop for 5 minutes. Gradually add broth to pan and stir to loosen browned bits.

Add garlic, 2 tbs. parsley and thyme. Cook covered on medium low heat for about 1 hour until beef is tender. Add carrots, cleaned mushrooms and cubed potatoes. Cook for 20 minutes or until vegetables are tender. Sprinkle with parsley before serving. Add more broth if mixture becomes too dry.

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Tasty Beef Roast

Ingredients :

• 1 beef roast
• Salt and pepper to taste
• Garlic salt, optional
• 4 or 5 strips bacon

Preparation :

Season roast with salt, pepper and garlic salt. Wrap bacon strips around roast; seal in foil. Bake at 300 degrees for 30 minutes per pound.

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Tabuli

Ingredients :

• 1/2 cup very fine bulgur
• 2 bunches parsley
• 2 medium tomatoes, finely chopped
• 1 small onion, thoroughly minced
• 1 teaspoon salt
• 1 teaspoon dry mint
• 1/4 cup olive oil
• 1/4 cup lemon juice

Preparation :

• Soak bulgur in enough fresh water for about 15 minutes.
• Drain well.
• Toss all ingredients in a large cooking bowl and add oil last.
• Chill the mixture in the refrigerator.
• Serve the mouthwatering dish decorated with lettuce leaves.

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BADAM PHIRNI

Ingredients :

• 12 nos. Almonds
• 4 tablespoons Rice flour
• 21/2 cups Milk
• 5 tablespoons Sugar/sweetener
• 8 strands Saffron
• 1 teaspoon Cardamom powder

Preparation :

• Blanch and grind the almonds to a fine paste with 1/2 cup milk.
• Mix together the ground almond paste and rice flour.
• Bring the milk to a boil. Add the sugar and stir till the sugar dissolves.
• Dissolve the saffron separately in a spoonful or two of hit milk.
• Add the almond-rice mixture into the boiling milk along with the saffron-milk mixture.
• Stir continuously for a few minutes till the milk thickens and attains a custard-like consistency.
• Sprinkle in the cardamom powder. Stop the flame, and allow to cool.
• Pour into individual bowls, garnish with almonds and pistachios and refrigerate.
• Serve chilled.