Bakra Eid Delights: 5 Tasty Recipes to Impress Your Guests

Eid ul Adha is all about giving & celebrating, but it also includes tons of food feasts amongst family & friends. Do you want to pull off some really good meals to impress your guests this Eid? MLS got you covered! We exist to nourish you all & we are not just about providing fresh meat. Our professional chefs have generated some scrumptious recipes for you to prepare this Eid ul Adha to impress your guests using MLS fresh meat.

Following are some easy-to-make recipes with a step-by-step guide for you to follow;

Beef Kofta Curry 

     
Ingredients:

  
For Meatballs:

• 500g of fresh MLS beef mince
• 2 tablespoons blended onion paste
• 1 teaspoon ginger garlic paste
• 3 tablespoon yogurt
• 1 teaspoon garam masala
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 2 tablespoon gram flour roasted
• 2 green chilies chopped
• 2 tablespoons chopped coriander

     Instructions:

• Heat some oil in a pot and add the onions. Fry them until they turn a golden brown colour. Once done, transfer the fried onions to a plate.
• Add a small amount of water to the pot and grind the fried onions into a smooth paste using a grinder.
• Combine all the ingredients for the meatballs. Shape the mixture into golf ball-sized meatballs and set them aside.
• In the same pot, fry the ginger garlic paste. If needed, add more oil. Then, add the remaining onion paste, yogurt, salt, red chilli powder, cumin powder, coriander powder, and turmeric.
• Cook the masala until the oil starts to separate. Next, pour in 2 cups of water and bring it to a boil over medium-high heat.
• Reduce the heat and carefully add the meatballs to the curry. Cover the pot and let it cook for 15-20 minutes on low heat. Avoid using a spoon to stir the meatballs to prevent them from breaking. Instead, gently shake the pot 2-3 times to ensure even cooking.
• Once the oil rises to the top, indicating that the curry is cooked, sprinkle garam masala over it. Finally, garnish with fresh coriander and sliced green chilies.
  
  

Beef Tacos 

   
 Ingredients:

• 1 pound (450g) ground beef
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chilli powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for added spiciness)
• Salt and pepper to taste
• 1/2 cup tomato sauce
• 1/4 cup water
• 8 small tortillas
• Toppings: chopped lettuce, diced tomatoes, chopped cilantro, sliced jalapenos, shredded cheese, sour cream, etc.

     Instructions:

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
• Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and cooked.
• Drain any excess fat from the skillet if necessary.
• Add the chilli powder, ground cumin, paprika, cayenne pepper (if using), salt, and pepper to the skillet. Stir well to coat the meat with the spices.
• Pour the tomato sauce and water, and stir to combine. Reduce the heat to low and simmer for 10 minutes, allowing the flavours to meld together. Adjust the seasoning if needed.
• warm the tortillas according to the package instructions while the beef mixture is simmering.
• Serve the beef mixture in the warmed tortillas and top with your desired toppings, such as chopped lettuce, diced tomatoes, chopped cilantro, sliced jalapenos, shredded cheese, and sour cream.
• Fold the tortillas over the filling and enjoy your delicious beef tacos!

Feel free to adjust the spices and toppings according to your taste preferences. Enjoy your meal!

Mutton Tangy curry 

   
 Ingredients:

• 2 pounds (900g) mutton, cut into pieces
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust according to your spice preference)
• Salt to taste
• 1 cup plain yogurt, whisked
• 1 cup water
• Fresh cilantro leaves, for garnish

      Instructions:

• Heat the vegetable oil in a large pot or pressure cooker over medium heat.
• Add the chopped onions to the pot and sauté until they become golden brown.
• Add the minced garlic and grated ginger to the pot and cook for an additional minute until fragrant.
• Add the chopped tomatoes to the pot and cook until they soften and release their juices.
• Add the ground cumin, ground coriander, turmeric powder, red chilli powder, and salt to the pot. Stir well to combine the spices with the onion-tomato mixture.
• Add the mutton pieces to the pot and cook, stirring occasionally, until they are browned on all sides.
• Reduce the heat to low and add the whisked yogurt to the pot. Stir well to coat the mutton pieces with the yogurt and spices.
• Cover the pot and let the mutton cook on low heat for about 1 to 2 hours or until it becomes tender. If using a pressure cooker, cook for about 20-25 minutes after achieving pressure.
• If needed, add water during cooking to prevent the curry from drying out.
• Adjust the seasoning if needed Once the mutton is cooked and tender.
• Garnish the mutton curry with fresh cilantro leaves.
• Serve the delicious mutton curry with steamed rice, naan bread, or roti.

Enjoy this flavorful mutton curry as part of your Bakra Eid celebration!

Lamb Masala Biryani

   
 Ingredients:

 For the lamb marinade:

• 2 pounds (900g) lamb, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• Salt to taste

     For the biryani:

• 2 cups basmati rice, soaked for 30 minutes and drained
• 3 tablespoons ghee or vegetable oil
• 2 large onions, thinly sliced
• 2 cinnamon sticks
• 4 green cardamom pods
• 4 cloves
• 2 bay leaves
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• Salt to taste
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro leaves
• Saffron strands soaked in 2 tablespoons warm milk (optional)
• Fried onions for garnish

     Instructions:

• In a large bowl, combine all the ingredients for the lamb marinade: yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chilli powder, garam masala, and salt. Mix well.
• Add the lamb pieces to the marinade and coat them thoroughly. Let it marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavour.
• In a large pot, bring water to a boil and add the soaked and drained basmati rice. Cook the rice until it is about 70% cooked (slightly undercooked). Drain the rice and set it aside.
• Heat ghee or vegetable oil over medium heat in a separate large pot or Dutch oven.
• Add the sliced onions and sauté until they turn golden brown and caramelised. Remove half of the fried onions from the pot and set them aside for garnishing.
• Add the cinnamon sticks, green cardamom pods, cloves, bay leaves, cumin seeds, and fennel seeds to the pot. Sauté for a minute until fragrant.
• Add the ginger-garlic paste to the pot and cook for an additional minute.
• Add the marinated lamb pieces to the pot and cook until they are browned on all sides.
• Add the chopped tomatoes, ground cumin, ground coriander, turmeric powder, red chilli powder, and salt to the pot. Stir well to combine the spices with the lamb.
• Cover the pot and let the lamb cook on low heat until it becomes tender for about 1 to 2 hours. If using a pressure cooker, cook for about 20-25 minutes after achieving pressure.
• layer the partially cooked rice evenly over the lamb in the pot once the lamb is cooked and tender.
• Sprinkle the chopped mint, chopped cilantro, and soaked saffron milk (optional) over the rice.
• Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the flavours to meld together and the rice to fully cook and absorb the flavours.
• Remove from heat and let the biryani rest for a few minutes.
• Before serving, gently fluff the rice with a fork and garnish with the reserved fried onions.
• Serve the delicious lamb biryani hot with raita (yoghourt sauce) or salad.

Enjoy this aromatic and flavorful MLS lamb biryani as part of your Bakra Eid feast!

Mutton Qorma 

   
 Ingredients:

• 2 pounds (900g) of fresh MLS mutton, cut into pieces
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 1/2 cup plain yoghourt, whisked
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust according to your spice preference)
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 cup cashews or almonds, soaked in warm water
• 1/4 cup milk or heavy cream
• Fresh cilantro leaves for garnish

     Instructions:

• Heat the vegetable oil in a large pot or pressure cooker over medium heat.
• Add the chopped onions to the pot and sauté until they become golden brown.
• Add the minced garlic and grated ginger to the pot and cook for an additional minute until fragrant.
• Add the chopped tomatoes to the pot and cook until they soften and release their juices.
• grind the soaked cashews or almonds into a smooth paste with a little water in a blender or food processor.
• Add the ground cumin, ground coriander, turmeric powder, red chilli powder, garam masala, and salt to the pot. Stir well to combine the spices with the onion-tomato mixture.
• Add the mutton pieces to the pot and cook, stirring occasionally, until they are browned on all sides.
• Reduce the heat to low and add the whisked yogurt to the pot. Stir well to coat the mutton pieces with the yogurt and spices.
• Cover the pot and let the mutton cook on low heat for about 1 to 2 hours or until it becomes tender. If using a pressure cooker, cook for about 20-25 minutes after achieving pressure.
• Mix the cashew or almond paste with milk or heavy cream in a small bowl to form a smooth mixture.
• Add the cashew or almond mixture to the pot and stir well to combine. Cook for an additional 10 minutes to allow the flavours to meld together.
• Adjust the seasoning if needed.
• Garnish the mutton korma with fresh cilantro leaves.
• Serve the delicious mutton korma with steamed rice, naan bread, or roti.

We hope you found these recipes useful & you’re ready to grab the spotlight with the tastiest dishes you cooked with MLS meat!