Register Now

Sign Up

Lost Password

Lost your password? Please enter your email address. You will receive a link to create a new password via email.


Social Login


The Dishes You can Make With Mutton Eid Ul Adha Special

Eid-ul-Adha is a festival that is being celebrated by Muslims all around the world. This Eid merely means as the Eid of sacrifice where Muslims incorporate the Sunnah of sacrificing animals. Eid-ul-Adha is celebrated with great joy and fervour. On this auspicious day, people make delicious food at their home and since Eid-ul-Adha is associated with the sacrifice of animals what else could be better than making mutton dishes. We have got sumptuous mutton recipes picked form the best of the lot among the various states of Pakistan.

We have got some really exciting mutton recipes that will cherish your taste buds so get ready for a tasty gastronomic ride. Following are some of the best mutton recipes you can make for this blessed and grateful festive of Eid-ul-Adha.

1. Mutton Galouti Kebab


In order to make Mutton Galouti Kebab you will need the following ingredients:

  • 1 Kg – Mutton Keema
  • 4 Tbsp – Raw Papaya Paste
  • 3 Tbsp – Onion Paste
  • 2 Tbsp – Ginger-Garlic Paste
  • 1 Tsp – Cardamom Powder
  • 1 Tsp – Coriander Powder
  • 1 Tsp – Chilli Powder
  • 2 Tbsp – Chana (Gram) Powder
  • 1/2 Tsp – Garam Masala Powder
  • 1/2 Tsp – Mace (Javitri) Powder
  • 3 Tbsp – Oil
  • 150 Ml – Ghee
  • Salt As Required

Method To Cook:

1. Firstly wash mutton keema properly with water.

2. Afterwards marinate the keema by adding ginger garlic paste, unripe papaya paste, onion paste, mace powder, gram masala powder, chilli powder, coriander powder, chana powder, salt, cardamom powder, and keep it inside freeze for at least an hour.

3. Now take the marinated mutton keema mix out of the refrigerator and make medium sized tikkis out of the mixture.

4. Afterwards, pour oil in a pan and let it heat then fry the tikkes on very low flame for 15 to 20 minutes each side.

5. When each side gets a golden colour and gets completely cooked then place it into a serving platter.

6. Now you can serve this Galouti kebab in the Lucknow style along with partha and mint chutney.

2. Haleem With Lemon Grass


In order to make Haleem With Lemon Grass you will need the following ingredients:

  • 500 G – Mutton (Cut Into Small Pieces)
  • 1/2 Cup – Broken Wheat Or Dalia
  • 1 Cup – Yoghurt
  • 1 Cup – Deep Fried Onions
  • 6 Cup – Mutton Stock
  • 2 Tbsp – Lemongrass Paste
  • 1 Tbsp – Ginger-Garlic Paste
  • 1 Tsp – Shah Jeera
  • 10 – Black Pepper
  • 1 Tbsp – Split Chana Dal
  • 1 Tbsp – Split Dhuli Urad Dal (Without Skin)
  • 1 Tbsp – Split Dhuli Moong Dal (Without Skin)
  • 5 – Green Chilli (Make It Into A Paste)
  • 1 Tsp – Garam Masala Powder
  • Salt As Required
  • 3 Sprig – Mint Leaves
  • 2 Tbsp – Coriander Leaves (Chopped)
  • 1/4 Cup – Ghee
  • 4 – Lemon Wedges (For Garnishing)

Method To Cook:

1. Firstly, you need to soak the broken wheat for 3 to 4 hours in 2 cups of water.

2. Also soak grains separately in 2 cups of water for 3 to 4 hours.

3. Now, drain the broken dals and the wheat.

4. In a bowl take mutton and marinate it with yoghurt and salt and set it aside for 30 minutes.

5. Now, pour ghee and put the daal and wheat and mix it well for few minutes while adding water.

6. Afterwards, add marinated mutton mixture into the pan and mix it well.

7. Add all the spices including ginger garlic paste, red chilli powder, green chilli paste, shahi zeera, lemongrass paste, black peppercorns, deep fried onions, mutton stock, garam masala powder and mix all the ingredients well.

8. Time to add coriander leaves mix it well and let it cook for about 40 to 45 minutes.

9. Now you need to remove the cooked mutton cubes and ash it in order to make a fine paste with a help of wooden muddler.

10. With the help of a hand, blender keeps on blending the rest of the mixture while it is cooking.

11. Keep on stirring it and add rest of the ghee to the mixture.

12. Now its time to add the cooked mutton cubes along with fried onion and mix it well.

13. Haleem is ready to be served, garnish it with fried onions, lemon wedges and a mint spring.

3. Konkan Mutton Curry


In order to make Konkan Mutton Curry you will need the following ingredients:

  • 1 Kg – Mutton (Tender Cut Into Medium Pieces, Retain The Fat Aside)
  • Salt As Required
  • 2 Tsp – Ginger-Garlic Paste
  • 1 Cup – Coconut (Fresh & Scrapped)
  • 1 – Medium Size Onion (Sliced)
  • 1 – Medium Size Tomato (Chopped)
  • 3 Sprig – Coriander
  • 10 – Green Chilli (Chopped)
  • 10 Cloves – Garlic Chopped (Crushed)
  • 1 Inch – Ginger (Chopped)
  • 2 Inch – Cinnamon
  • 6 – Cardamom
  • 5 – Clove
  • 2 – Star Anise
  • 1 Tsp – Cumin Seeds
  • 1 Cup – Water
  • 30 Ml – Sunflower Oil
  • Mutton Fat
  • 1 – Medium Size Onion (Chopped)
  • 1/2 Tsp – Turmeric Powder
  • Salt As Required

Method To Cook:

1. Wash the mutton pieces well with water afterwards apply ginger garlic paste and salt on it. Now keep it aside for at least 1 hour.

2. Take a non-stick pan and roast all the spices and keep it aside.

3. Now you need to roast the coconut until it gets light brown and keep adding green chilli and onions into it.

4. Afterwards, pour oil in a food processor and heat the oil now add the roasted whole spices and water and grind it to make a fine paste.

5. Now in another deep pan add mutton fat and keep on frying it till the mutton fat releases the oil.

6. Afterwards, add chopped onion and fry it till light brown colour then add the ground spices paste cook it till the raw flavour is gone.

7. At last, add the marinated mutton pieces while adding salt to it and cook it till the meat is completely tender. Serve hot with naan, roti or rice.

4. Mutton Saoji


In order to make Mutton Saoji you will need the following ingredients:

  • 1 Kg – Mutton (Cut Into Small Cubes)
  • 2 – Medium Size Onion (Sliced)
  • 2 Tbsp – Ginger-Garlic Paste
  • 1/2 Cup – Dry Coconut (Sliced)
  • 3 – Black Cardamom
  • 3 – Green Cardamom
  • 4 – Clove
  • 10 – Black Pepper
  • 1 Inch – Cinnamon
  • 4 – Bay Leaves
  • 8 – Dried Red Chilli
  • 2 Tbsp – Coriander Seeds
  • 1 Tbsp – Poppy Seeds
  • 1 Tbsp – Dagadphool (Black Stone Flower)
  • 1 Tsp – Shah Jeera
  • 3 Tbsp – Oil
  • Salt As Required

Method To Cook:

1. Pour oil in the pressure cooker and heat it.

2. Now add onions and sauté it until it gets golden brown.

3. Remove the cooker from heat and drain all the excess oil and make a fine paste of onion by grinding it.

4. Keep on adding water in it.

5. Now in the same oil sauté dried red chillies, black pepper, dagaphool, green cardamoms, black cardamoms, shah jeera, cloves, coriander seeds, cinnamon, poppy seeds, bay leaves, and dry coconut. Now grind all of them into a fine paste using water.

6. It time to add onion, ginger garlic paste and all ground spices while mixing them well with mutton pieces. Let it cook on medium flame for 5 minutes.

7. Add 3 cups of water mix them well and add salt. Now cover the cooker with the lid let it boil and cook this mutton in the pressure cooker for three whistles. Serve this with roti or naan.

(Exclusive tip: Boil the mutton pieces in salt water and then mix the required spices will reduce cooking time.)

5. Mutton Kunna


In order to make Mutton Kunna you will need the following ingredients:

  • Mutton Shank With Bone (6-8 Large Pieces) 1-1/2 Kg
  • Oil ½ Cup
  • Garlic Paste 3 Tbsp
  • Ginger Paste 3 Tbsp
  • Red Chilli Powder 4 Tsp
  • Salt 1 Tsp
  • Yoghurt 4 Tbsp
  • Cumin 2 Tbsp
  • Aniseed 2 Tbsp
  • Black Pepper 2 Tbsp
  • Dry Ginger 2 Tbsp
  • Black Cardamom 2 Tbsp
  • Cloves 1 Tbsp
  • Nutmeg 1 Tsp
  • Mace 1 Tbsp
  • Flour 6 Tbsp
  • Onion (Thinly Sliced) 1

For Garnish:

  • Green Chillies (Chopped)
  • Ginger (Chopped)
  • Lemon Slices

Method To Cook:

1. In a pan heat oil add meat ginger garlic paste, salt, and red chilli powder. Keep on stirring it frequently until the meat turns for about 5-8 minutes.

2. Afterwards, add yoghurt and stir it frequently let it fry until all the moisture is evaporated.

3. Now add water and let it cook over medium flame for at least hour or until the meat is completely tendered. Meanwhile grind all the spices including cumin, black pepper, aniseed, cardamoms, cloves, dry ginger, mace, nutmeg and make a fine powder out of it.

4. afterwards add 3 to 4 tablespoon of the spice powder to the meat, cover it and let it cook on low flame until the meat gets tendered.

5. Now in order to make a thick gravy make a paste separately with the help of flour and water. Dissolve 2 cups it water in flour and add it to the gravy while keeping on stirring it.

6. In a separate pan heat oil and add sliced onions into it stirring frequently. Fry onions until it changes into golden colour.

7. Garnish it with green chillies, coriander, ginger and lemon slices.

8. Serve hot with naan.