Make your Eid even more delicious with these special Eid-al-Adha mutton recipes!

    If you are still confused about what to cook for the Feast of Sacrifice, then check these special Eid-al-Adha mutton recipes, and cook a mouthwatering Eid meal.

    Start the day with Kheema Pav, eat it further with the mouth-watering delicacy of Punjab ‘ Mutton Beliram‘, and then gorge onto some heavenly Ghosht Biryani along with lip-smacking ‘Mutton Kunna‘. Make this Eid truly meatilicious with these special Eid-al-Adha mutton recipes! Cook them with the family and enjoy a true Eid feast at home.

    1. Mutton Kheema

    Kheema with naan or parathas is a must on Eid-ul-Adha. Follow this quick recipe of Mutton Kheema by Chef Ranveer Brar to satiate your taste buds in the morning.

    Ingredients

    Mutton kheema1 kg
     Red chilli powder1 tbsp
    Turmeric powder1 tsp
     Curd1 ½ cup
    SaltTo taste
     Ginger Garlic paste2 tbsp
    Green chilli, slit2-3
    Nutmegwhole
    Mutton bones5-6
    Ghee3 tbsp
    For Tempering 
    Ghee,¼ cup
    Oil2 tbsp
    Bay leaves1
    Cloves2
     Black peppercorns10-12
    Black Cardamom2
    Onion3-4
    Curd1 cup, beaten
    Ginger Garlic paste2 tbsp
    Degi Red chilli powder2 tbsp
    Coriander powder2 tbsp
    Turmeric powder1 tbsp
    Cumin powder½ tsp
    Asafoetidaa pinch
    For Masala
    Black peppercorns
    3
    Black Cardamom5-6
    Green Cardamom3-4
    Cloves3-4
    Coriander stems3 tbsp
    Green peas½ cup
    Prepared masala1 tbsp
    Green chilli, chopped1-2
    Coriander leaves, chopped,Hand full
    Mint leaves, choppedHand full

    Method

    In a bowl, add mutton kheema, red chilli powder, turmeric powder, curd, salt to taste, ginger garlic paste, green chilli, whole nutmeg, mutton bones mix everything well. Transfer this into the cooker. Add ghee, cover and cook till 2-3 whistles.

    For Tempering: Heat oil and ghee in another saucepot, add bay leaves, cloves, black peppercorns, black cardamom let the whole spices splutter. Add onion and sauté till light golden brown. In a bowl, add curd, ginger garlic paste, degi red chilli powder, coriander powder, turmeric powder, cumin powder, a pinch of asafetida mix well. Transfer this mixture into the saucepot sauté well. Remove the mutton bones, nutmeg and mix it well. Put the kheema in the sauce pot and mix well. Add chopped coriander stems and green peas and then the prepared masala mix it well. Cover and cook for 2 minutes. Lastly add chopped coriander, mint and green chilli. Garnish it with coriander leaves and serve hot with roti or pav. 

    For Masala: In a grinder add black peppercorn, cloves, black cardamom, green cardamom and grind it into powder. Keep it aside for later use.

    2. Mutton Beliram

    Mutton Beliram is a delicacy of the Punjabi cuisine and was curated by Chef Beli Ram, who was the head cook in the kitchen of Maharaja Ranjit Singh. This recipe is a flavorful combination of meat, yogurt, ghee, ginger, garlic, onion, spices, and we suggest you try this recipe by Chef Ranveer Brar this Eid for lunch as it is one of the lips-macking Eid-al-Adha mutton recipes!

    Ingredients

    For Marinating Mutton 
    Mutton

    1 kg
    Onion – sliced2- sliced
    Ginger-Garlic-Green Chilli Paste1 tbsp
    fresh Green Chilli2- sliced
     Bay Leaf1
    Black Peppercorns6-8
    Cloves2
    Black Cardamom1
    Curd1½ -2 cups
    Coriander Powder2 tsp
    Turmeric Powder½ tsp
    Degi Red Chilli Powder1 tsp
    Salt to taste
    For Gravy 
    Ghee
    2 tbsp
    Cumin Seeds1 tsp
    Ginger julienned1 inch
    Green Chilli 1- roughly chopped
    Onion2 -chopped
    Marinated Mutton
    Salt to taste
    Coriander Seeds2 tbsp
    Water / Mutton stock2 cups
    Coriander Leaves2 tbsp- chopped
    For Garnish 
    Ginger

    Julienned
    fresh Coriander LeavesHandful

    Method

    For Marinating Mutton: In a bowl add mutton, onion, ginger-garlic-green chilli paste, green chilli, bay leaf, black peppercorns, cloves, black cardamom, curd, coriander powder, turmeric powder, Degi red chilli powder, and salt. Mix everything properly then keep aside for at least 1 hour or overnight in the fridge.

    For Gravy: In a kadhai heat ghee. Add cumin seeds, ginger, green chilli, onion and sauté it properly until golden brown. Now add the marinated mutton sauté it properly until the mixture starts to thickens and the oil starts separating. Now add salt, crushed coriander seeds and sauté for a minute then add water/mutton stock and cover it with a lid and cook until the mutton is completely cooked (stir it in between).

    Remove the lid then add chopped fresh coriander leaves and stir it once. Switch off the flames and serve hot on a serving plate then garnish with ginger julienne and coriander leaves.

    3. Ghosht Biryani

    Biryani is a mood, and when you have fresh meat at home you know you have to make it! Follow this mouthwatering recipe of Ghosht Biryani by Chef Hiren Kumar, Saltt, Karjat for a hearty meal.

    Eid-al-Adha mutton recipes

    Ingredients

    Mutton Leg Boneless600 gm, cooked
    Onion250 gm, fried
    Curd150 gm
    Cumin Powder6 gm
    Coriander Powder10 gm
    Turmeric Powder4 gm
    Red Chili Powder8 gm
    House Garam masala2 gm
    Green Chilli3 gm
    Ginger20 gm – paste
    Garlic20 gm – paste
    Kewda Water4 gm
    Rose Water4 gm
    Salt6 gm
    Bay Leaf1 gm – whole
    Cloves1 gm – whole
    Cardamom black1 gm – whole
    Biryani Rice600 gm
    Ghee180 gm
    Mint Leaves10 gm – chopped
    Coriander Leaves10 gm- chopped
    Raita80 gm

    Method

    Marinate the boneless mutton with ginger, garlic, green chili, and salt. Leave it for 3-4 hours. In a big copper, vessel put ghee and once heated add marinated mutton cubes and cook it for 15-20 mins. Add cumin, coriander, turmeric, red chill and whole garam masala powder and cook it for some more time. Add fried onions, curd chopped mint, and coriander leaves. Top it up with cooked biryani rice and cook for another 45 mins on slow flame with lid.

    For Biryani rice – Soak the basmati rice for 30 minutes. In a heavy bottom vessel, add ghee, whole garam masala and whole cumin. Stir the rice in ghee for some time and then add hot water (one and half times the qty of rice)Flavor with rose water and kewda water. Season the rice with salt. Cover the vessel with a lid and cook further on slow flame. Use as required.

    For Raita: Mix curd, cumin powder, salt, chilli powder, coriander leaves and keep refrigerated. Garnish with chop coriander.

    4. Mutton Kunna

    Kunna means clay pot in Punjabi. This recipe was originated from the Chiniot district in the state of Punjab, Pakistan, and is made of mutton and several spices, and tender mutton. Eating it with naan would be a great choice on Eid dinner. Follow this simple recipe of Kunna by Chef Kamlesh Salve, Mirador Hotel, Mumbai, and enjoy one of our favorite Eid-al-Adha mutton recipes.

    Eid-al-Adha mutton recipes

    Ingredients:

    Mutton/lamb750 gms 
    Oil150 ml 
    Black cumin1
    Black pepper6-8
    Cloves4
    Cinnamon stick1
    Black cardamom1
    Onion, thinly slices 1 tbsp
    Green chilli paste1
    Ginger/garlic paste1½ tbsp
    Kashmiri chilli powder2 teaspoon
    turmeric powder½ teaspoon
    Whole wheat flour ½ cup 
    Curd½ cup 
    Butter, optional1 tbsp
    SaltTo taste

    Method

    Heat oil in a pot and fry onions until golden. Add whole spices and fry until spices crackles. Mix in grounded spices, stir for a few seconds and then mix in mutton pieces. Cook on medium heat for another 5 minutes until the meat has changed its color. Next, pour 2 cups of water into the mud pot. Close the pot with a tight lid and cook on medium heat for 45 minutes until meat is well cooked.

    Dry roast wheat flour on medium heat with constant stirring. Remove flour from heat. Mix wheat flour with 1 cup of water to form a slurry without any lumps. Set aside. When the meat is cooked add wheat flour slurry and yogurt to it. Mix well and add 1 cup of water till desired consistency. Cook for some more time. Add a dollop of butter and garnish with ginger julienne and serve with garlic naan.

    5. Bohri Kheema Samosa

    Kheema Samosa is one of the flavourful Eid-al-Adha mutton recipes. It is easy to make and is loved by every non-vegetarian. Make them for an evening snack or serve them just like that, as nobody’s going to say no to a samosa. Try this yummy recipe of Bohri KHeema Samosa by Chef Kamlesh Salve, Mirador Hotel, Mumbai.

    Eid-al-Adha mutton recipes
    source

    Ingredients

    Moong dal¼  cup 
    Minced meat500 gms 
    Ginger garlic paste1 tbsp
    Salt To taste
    Turmeric powder¼ tsp
    Chopped onions¼ cup 
    Green chilli chopped2
    Coriander leavesFor garnishing
    Mint leavesFor garnishing
     Cumin powder1 tsp
    For Samosa Patty use Readymade
    Or else follow the below recipe
    Oil 


    For frying
    Wheat flour (Aata)2 cups
    Salt to taste
    WaterAs needed
    Ghee1 tsp 

    Method

    Samosa Stuffing: Take moong dal in a bowl. Add water and soak for 2 hrs. In the meantime take a pan and add mincemeat, ginger garlic paste, salt, and water. Cover and cook on medium heat until the meat is tender. In a separate pan add soaked moong dal, salt, and turmeric powder. Cover and cook on medium heat till dal is cooked/soft. In a big bowl add boiled mincemeat, boiled moong dal, spring onion, onion, green chilly, coriander and mint leaves, cumin powder and salt to taste. Mix them all.

    For samosa Patti: Take a big bowl and add wheat flour, salt, and water. mix it all together and make a soft dough. Make two small balls from the dough, With the help of a rolling pin give one of the dough balls a circular shape, roll it together and make a thin circular shape.

    On medium heat Tawa, place roti and roast it from both the side properly. keep pressing it with the help of a cloth, once done separate the two rotis from one another. Take a bowl add some Atta and water to make a thin paste, take one roti cut in three parts. Take one piece and fold it in a cone shape, fill it with keema stuffing and make a triangular shape. Deep frying till golden brown.

    6. Matka Dum Gosht

    Try your hands on this simple and lip-smacking Matka Dum Gosht recipe by Chef Dayashankar Sharma of Heritage Dulwich, London, and enjoy it with hot butter-garlic naan.

    Ingredients

    On the bone diced lamb1000gms
    Mustard oil25 grams
    Fried Onions150 gram
    Ginger. Garlic Paste50 gram
    Yogurt100 gram
    Red chilli Powder2 tbsp
    Turmeric Powder1 tsp
    Coriander Powder1 tbsp
    Cumin Powder1 tbsp
    Whole green cardamom4 pieces
    Cinnamon1 cm stick
    Bay leaf2
    Badian Khatai2
    Whole Black pepper1 tsp
    SaltTo taste
    Ghee50 grams
    Hing1 pinch
    Chopped garlic2 tbsp

    Method

    Wash and cut Lamb Leg dice. Peel wash and slice onions and fried. Peel garlic and ginger and wash and crush them in a mixture grinder to make a fine paste. Mix meat and all above ingredients in a bowl mix well and keep aside for 1 hour. Place above marinated meat in a clay pot and cover with the lid and seal with dough. Place this clay pot on live charcoal and let it cook for 2 hours. Remove seal from the pot check and mix. Now heat ghee in a steel bowl hot add chopped Garlic cook till golden brown. Put above tempering on meat mix and serve hot.

    So, which one of these delicious Eid-al-Adha mutton recipes are you going to make? Tell us in the comment section below.

    Also Read: Try your hands on these traditional non-vegetarian South Indian recipes by Madras Curry Channel!

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