Muslims pull out mutton recipes for Bakri Id | mumbai | Hindustan Times
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Muslims pull out mutton recipes for Bakri Id

mumbai Updated: Nov 16, 2010 00:38 IST
Aarefa Johari
Aarefa Johari
Hindustan Times
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Bakri Id is just a day away, and Muslims are preparing for the festival by pulling out their best mutton recipes.

From predictable biryanis and kheema to some unique kebabs and Italian-style mutton delicacies, most families will be cooking sacrificial meat for several days after Eid-ul-Zuha, the festival of sacrifice, on Wednesday.

“On the day of Bakri Id, I usually prepare the standard Hyderabadi biryani, but in the days following it, I use the leftover meat to try out many different dishes,” said Zahida Banatwalla, a Juhu resident whose family, like thousands of others, sacrifices a goat to Allah every year as a mark of faith.

Banatwalla’s annual Id platters include barbecue mutton, korma (meat in yoghurt) with thick shirmal bread and a special family recipe handed down from mother to daughter — kebabs made of shredded cooked meat and bajri flour.

“When guests come over, I sometimes deep fry mutton slices to make burgers or cook them with pasta or Mexican sauces,” added Banatwalla, a citizen activist. On Bakri Id, Muslims not only distribute meat from their goats to friends and family, but also get plenty in return.

“Eid is a busy day because the meat comes home very late and there is time only to make simple mutton gravy,” said Sakina Kadwalwala, a Mohammed Ali Road housewife who will be celebrating Bakri Eid on Tuesday with the rest of her Bohri Muslim community. “Later in the week, I make mutton chops from pieces of boiled meat fried in egg and masala,” said Kadwalwala

Khar resident Salma Khan likes to try other innovations with her mutton chops – the day after Eid, she has made it a tradition to cook flat pepper fry chops and roasted chops with onion rings.

“The meat of qurbani (sacrifice) is much tastier than regular mutton, and also more fattening,” said Khan, who teams the meat with an array of delicacies on the side, from bheja fry to dry kidney and liver fry.