4 lamb recipes for Eid ul Azha

In our recipe column dedicated to the flavours of Eid, we invite you on a culinary journey through rich lamb dishes from around the world that will dazzle your taste buds.

TURKISH MEAT FATTAH

Ingredients

• 400g minced lamb
• 2 large onions (1 quartered and 1 chopped finely)
• 150-200g soaked overnight chickpeas
• 2 cinnamon quills
• 1 tsp cumin powder
• ½ tsp ground cardamom
• 1 tbsp sweet tamarind chutney
• 3 garlic cloves, crushed
• 1 tsp ground mix of black pepper, cloves, nutmeg and roasted coriander seeds
• 2 pita breads
• 2 tbsp pine nuts, toasted
• 1 cup thick yoghurt
• ¼ tsp sweet paprika (you can substitute with regular chilli flakes)
• ¼ cup parsley/mint (chopped)
• 2 tbsp olive oil and some extra to drizzle on top

Method

Boil the chickpeas with onion quarters, a pinch of garlic, 1 cinnamon quill, and some salt. Cook for about 30 minutes or until chickpeas are tender. You can pressure cook it for about 10 minutes. Fry the rest of the onions until pink; then add ¾ of the remaining garlic and spices. Cook for up to 2 minutes then add cinnamon quill for another 30 seconds, adding meat at this point then cook for about 8-10 minutes.

Check spice and salt and once the meat is browned. Separately, mix the yoghurt with the rest of the garlic and dried mint, salt, pepper, and spice mix. Heat the oven for about 5 minutes at 180° C then place the pita bread in the oven rack and bake it till it is crispy. Remove from rack and break it up with hands. Place it in the bottom of the dish then add meat mix; pour yoghurt, sprinkle toasted pine nuts, and drizzle over the tamarind chutney and olive oil and additional mint leaves or coriander if you prefer. 

SHURABAT EL EID

Ingredients

For the meatballs —

• 250g minced lamb or a combo of beef and lamb
• ½ tsp — ground black pepper; cumin powder; ground cinnamon
• 1 tsp onion and garlic paste

For the soup —

• 1 cup meat broth (use the other meats cooked for this. You can boil lamb/beef in some salt, pinch of garlic, salt, and pepper with a dash of celery and preserve the broth)
• ¼ tsp – a mix of ground pepper, nutmeg, cloves, cumin, coriander powder, and cinnamon
• 2 tbsp tomato paste
• 1 tbsp diced onions and garlic
• 2 cups cooked rice (long-grained)
• Olive oil to personal preference

Method

Preheat oven to 200° C. Make the meatballs combining all ingredients and it should reach a sticky texture. Place these on parchment and bake them for about 5 minutes, changing sides to get an even browning. The meatballs should be bite-sized. Fry the onions and garlic until slightly browned then add the tomato paste and cook until oil separates. Add the broth with the spices and cook for about 2 minutes then add the meatballs. After about 5 minutes of boiling, add the rice and celery and cook for another 20 minutes. Add some lemon juice before taking it off the fire for additional zing.  Shred some parmesan on top with a sprinkle of chopped mint leaves.

LAMB RENDANG WITH PINEAPPLE

Ingredients

• 1 kg boneless lamb meat
• ½ cup coconut milk
• 1 tsp each of cumin powder, turmeric and 3-4 cloves and 2 cinnamon sticks
• 3 lemon grass stalks, half cup green chillies, and dried red chilies as per preference
• 1 cup diced onions
• 2 tbsp each of diced ginger and garlic
• The head of the lemon grass, chopped finely
• 1 cup chopped pineapple
• ½ cup sugar
• Vegetable oil as per preference

Method

Blend the chopped onions, garlic, lemongrass, dried red chilies, and ginger into a paste. Fry the cloves and cinnamon stick in the oil for about 30 seconds then add the spice paste and cook for about 1 minute before adding the chopped meat.

Cook for about 2 minutes then add turmeric powder and lemongrass stalk. Cook for another 2 minutes then pour the coconut milk and in about 1-minute cover the pot and let it stew. The coconut milk releases its oil and at this point, take cover off and fry the meat in the oil. Take off the fire and cover.

Separately, brown the pineapple with the sugar until reduced and the pineapple is browned slightly. Add a cinnamon stick and give it a final stir before adding it to the lamb rendang dish. This adds the sweetness that is required to complete this dish, with a twist!

TURKISH LIVER WITH SUMAC/AAMCHUR

Ingredients

• 500g lamb liver
• 4 tbsp plain flour
• ½ tsp paprika powder or sweet paprika, to taste
• 2 large onions, finely sliced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Olive oil for frying or you can use normal cooking oil
• Parsley or mint leaves, finely chopped
• 1 tbsp sumac powder or you can add mango powder or aamchur

Method

Add salt, pepper, and paprika to the flour. Then coat the liver pieces in the flour. Heat oil and toss the pieces in a strainer to remove excess flour. Deep fry them for about 6-7 minutes or until evenly browned. Remove and place them to drain in paper towels.

In a bowl, add the onions, sumac or aamchur powder, salt and pepper to taste, and mint leaves. Toss them together with the liver. Serve it cold.