Since this Eid is a celebration of eating red meat, here are a few recipes to

share. One is a signature Kashmiri dish where small pieces of goat or lamb leg are
braised in aromatic spices, while there are also two specialties from Khyber
Pakhtunkhwa.

Cooking qorma and karhai from scratch adds richness of flavour; the DIY technique
is simple and the following recipes don’t require too many ingredients.

Make a tender roast leg of mutton the centre-piece of your Eid feast and, for
guests who prefer lightly spiced meat, try the namkeen gosht. Happy eating and Eid
Mubarak to all.

Roghan josh
Ingredients
1 kg goat meat (preferably leg meat, cut in small pieces)
½ cup oil
2 to 3 bay leaves
2 cinnamon sticks
2 to 3 sabut lal mirch (dried red pepper)
½ teaspoon level heeng (asafoetida)
Salt to taste
1 ½ to 2 cups yoghurt
1 ½ to 2 teaspoons Kashmiri or Deghi red chilli powder
1 to 1½ teaspoon level ginger powder
1 to 1 ½ teaspoon coriander powder
8 to 12 green cardamom
½ to 1 teaspoon Kashmiri garam masala
2 cups of water
Method
Heat oil and fry bay leaves, cinnamon sticks and sabut mirch for a minute. Add
meat. Stir, and add salt and asafoetida. Stir until the water released by meat
dries; add a little water stirring constantly.

Add yoghurt and red chilli powder, stirring constantly until meat is half done (20
to 25 minutes), add a little water as needed; add ginger powder and coriander
powder.

Cook until meat is completely tender (adding a little water if required), sprinkle
freshly ground Kashmiri garam masala and cardamom, stir and initiate sealed pot
cooking for 10 minutes. Your deliciously aromatic roghan josh is ready.

Mutton karhai
Ingredients
-2 kg goat leg, cut in small cubes
1 kg tomatoes
7 to 10 green chillies or to taste (chopped)
Salt to taste
½ cup oil, but with fresh qurbani meat, animal fat should suffice
Method
Braise meat on high heat, adding green chillies and salt, cook for a few minutes
adding tomatoes. Cook until meat is tender and tomato juice has evaporated through
cooking and orange-red tender meat is ready to be served with hot delicious naan.

Namkeen gosht
Ingredients
1 kg goat leg, cut in small cubes
1 ½ to 2 tablespoons freshly chopped ginger
½ to 1 freshly diced tomato
4 to 5 green chillies, slit lengthwise, (optional, but preferable, this gives it a
real kick)
½ tsp black pepper powder
Salt to taste
¼ to ½ cup oil, but with freshly slaughtered meat the animal fat should suffice
Method
Heat oil in a heavy-lidded wok. Fry green chillies and ginger for a minute, adding
meat, salt, tomato and black pepper, stir on high heat for a few minutes, until the
heat causes the meat to release juices. Seal pot with lid and simmer on low to
medium heat for a few minutes, turning the heat to low and cook until meat is
tender and falling off the bone.

The meat juices gradually steam and evaporate, sealing in the juices. Slow cook to
perfection. Avoid adding water if possible but, if need arises, add a little water
to complete the cooking process.

Serve with naan, lemon wedges and sliced onions.

Raan roast
Ingredients
At least 3 kg to 4 kg goat leg. Wash it thoroughly and make deep cuts and set aside
Marinade
4 tablespoons each minced ginger and garlic
Crushed red pepper according to taste
Salt to taste
8 crushed green chillies
2 teaspoons Kashmiri Mirch powder
½ cup lemon juice
1 packet, any pre-packaged store bought dry barbecue masala, tikka masala, qorma
masala
½ cup oil
1 tablespoon turmeric
Method
Mix marinade in a bowl. Taste marinade to ensure flavour is according to taste, the
flavour of the marinade is what the taste of the gravy will be like. Rub marinade
on to the goat leg massaging it well and ensuring that the marinade has penetrated
into the cuts on the goat leg.

Cover and marinate in the fridge for a minimum of 36 hours. Preheat oven at 450
degrees, pour two to three cups of beef stock onto the goat leg, for moisture, seal
with foil and bake for an hour and a half. Remove the pan from the oven, adding red
onions sliced in rings, sliced green chillies, six large tomatoes cut in fours and
garlic cloves.

Set oven temperature at 400 degrees and bake for another two hours. Important note:
check every 30 minutes for tenderness and appearance of goat leg.

Once the meat starts separating from the bone the leg is done. Serve as a
centrepiece at your dinner party, it’s a sure shot hit.

Shahi qorma
Ingredients (serves 6 to 8)
3/4 cup oil
1 ½ kg mutton or chicken
1 teaspoon heaped, finely chopped fresh ginger
1 teaspoon heaped, finely chopped fresh garlic
3 medium-sized onions (finely sliced)
2 or 3 cinnamon sticks
½ teaspoon cloves
½ teaspoon black peppercorns
2 or 3 black cardamoms
14 to 16 green cardamoms, split
4 bay leaves
2 tablespoons kewrra water
2 to 3 tablespoons almonds (optional)
Salt to taste
2 teaspoons red chilli powder
1 ½ teaspoons coriander powder
½ teaspoon garam masala powder
1 ½ teaspoons cumin powder
1/4 cup yoghurt
7 to 8 cup water if cooking mutton; 2 to 3 cups if cooking chicken
Method
Heat oil, fry onions until golden brown, drain onions and set aside. In the same
oil fry whole garam masalas and green cardamom for a couple of minutes, adding
meat.

Maintaining high heat, fry meat, and add ginger, garlic, yoghurt, powdered masalas,
salt and fried onions. Braise meat for 10 to 15 minutes, stirring constantly. In a
separate pan, bring water to boil and add to the meat, let the qorma boil for a few
minutes and then lower the heat to medium.

Let cook, add bay leaves and kewrra water. Once the curry thickens, meat becomes
tender and oil separates, your qorma is ready to be served.

Optional: Garnish with fried almonds once qorma is cooked or add blanched almonds
to qorma 15 minutes before taking off the fire.

Originally published in Dawn, EOS, August 11th, 2019

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