Hot Mutton Biryani served with raita!

6 Mutton Recipes You Can Cook For A Delicious Bakrid Spread!

Bakrid or Eid-Al-Adah is the festival of sacrifice celebrated by Muslims. With its delicious spread of traditional mutton dishes, Bakrid is a time for everyone to come together and celebrate their love for meat. 

If you’re wondering what to cook to make your Bakrid menu absolutely delicious, here are 6 mutton recipes we’ve put together for you!

Start prepping for your Bakrid menu by ordering fresh, tender mutton from Licious

Our meats are always fresh and never frozen. Pick from a wide variety of specialty cuts and get cooking! 

Mutton Biryani

What’s the first thing that comes to your mind when we say Eid? Biryani, of course! Just the thought of hot, spicy mutton biryani served with a cooling raita has us drooling. Whether this is your first time cooking mutton biryani or you simply want to try a new recipe, give this a try. Here you’ll find both tips and a delicious recipe to cook an authentic mutton biryani. 

Print Recipe
How to Make Authentic Mughlai Mutton Biryani at Home
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Blend red chillies and cashew nuts into a fine paste. In a bowl, mix mutton, ginger-garlic paste and beaten curd. Marinate for 2 hours.
  2. In a wok, heat oil and add the chilli-cashew paste with 4 tablespoons of milk. Stir-fry for about a few seconds and add marinated mutton, onion, garam masala and salt. When the milk begins to separate, add a cup and a half of warm water and pressure cook until the mutton becomes tender.
  3. In a deep bottomed pan, heat oil and sauté cinnamon, cardamom, cloves and bay leaves. Add the remaining milk, rice, green chillies, salt and enough water for the rice to cook. In another bowl, mix coriander, mint, fried onions and set aside.
  4. In a pot, add a layer of rice and top it with mutton. Sprinkle half of the coriander-mint mixture and lemon juice. Add another layer of rice and drizzle saffron milk and ghee. Cover tightly and cook for about 30 minutes on extremely low flame.
  5. Serve hot with a bowl full of raita, some lemon wedges and onions slices.
Recipe Notes

Recipe Tip

For cutting through the layered biryani easily, smear the pot with some ghee or clarified butter on the bottom and the sides.

Share your version of this recipe

How do you make Biryani at home? Do you use any special ingredients or prefer any unique cooking style? Let us know with your version of the recipe.

Frequently Asked Questions

What is the minimum time required to marinate the mutton?

You should marinate the mutton for at least 30 minutes. 

Can I use lamb instead of goat mutton for this recipe?

Yes. You can use bone-in lamb shoulder pieces or biryani cuts for this recipe.

Mutton Ki Sabji

Mutton Ki Sabji comprises a smooth blend of tomato and onion gravy mixed with herbs and spices of Indian origin. This flavorful dish is cooked with mutton pieces that absorb the thick gravy and are juicy and delicious. This dish is the definition of comfort food with its rich creamy texture along with the essence of juicy, tender mutton. 

Print Recipe
Make An Easy Homemade Mutton Ki Sabji
Instructions
  1. Wash the mutton. Marinade the pieces with turmeric powder and let it rest.
  2. In a medium-sized pressure cooker, add oil, bay leaf, fennel seeds, cinnamon stick, cardamom and cloves. Sauté for 3-4 minutes.
  3. Then add green chilly, onions, along with ginger and garlic paste. Stir well on a low flame.
  4. Sauté until the onions turn translucent.
  5. Now add tomatoes, curry masala, and coriander powder. Stir for about 3-4 minutes until the tomatoes are smudgy.
  6. Add mutton pieces, potatoes and half a cup of water.
  7. Close the lid and let it cook on a medium-high flame for about 25-35 minutes.
  8. Once done, let the pressure escape naturally, so there is no loss of flavor.
  9. Check if the meat is soft and tender. Simmer for another 5-10 minutes.
  10. Garnish with finely chopped coriander.

Kashmiri Mutton Curry

Kashmiri Mutton Curry or Rogan Josh is a rich curry that is created with ingredients from the Indian kitchen that are a little spicy and loaded with the essence of mutton. Consider this a perfect fit for your Bakrid menu! Serve with a hot bowl of ghee rice or butter naan or kulchas and this mutton curry is sure to be a family favorite.

Print Recipe
Kashmiri Mutton Curry Recipe
Kashmiri Mutton garnished with coriander leaves along with spices on the side.
Course Main Dish
Cuisine Indian
Keyword Kashmiri Mutton
Servings
Ingredients
Course Main Dish
Cuisine Indian
Keyword Kashmiri Mutton
Servings
Ingredients
Kashmiri Mutton garnished with coriander leaves along with spices on the side.

Mutton Kosha

Mutton kosha or kosha mangsho, is a slow cooked dish, with a rich, dark gravy and marinated mutton that is guaranteed to melt in your mouth. You could consider cooking this for breakfast on Bakrid. This dish is sure to add a festive touch to your meal. Marination is usually overnight, to make sure that the meat soaks up all that delicious flavour.

Print Recipe
Mutton Kosha Recipe
Jamai Shashti
Course Main Dish
Cuisine Indian
Servings
Ingredients
Marinade Ingredients
Curry Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Marinade Ingredients
Curry Ingredients
Jamai Shashti
Instructions
  1. Finely slice your onions. Heat 2 tbsp of mustard oil in your pressure cooker to fry half the onions and 2 dried red chillies. Once fried and cooled, make a paste of this in your grinder.
  2. Lower the heat and add the remaining mustard oil to the wok. Crush your bay leaves and add them to the oil along with the cloves, cinnamon, cardamon, tsp of sugar and a tsp of salt.
  3. Add the other half of the sliced onions in, only when the whole spices begin to splutter. Allow the onions to fry until golden brown. Midway through frying the onions, add in the 2 tbsp of Kashmiri chilli powder for colour and 1 tsp regular chilli powder for heat.
  4. When the sliced onions are almost golden, add in the onion paste you made earlier.
  5. Once the raw smell of the spices goes away then you can add in your mutton. Brown your mutton evenly then add in a cup of water and pressure cook it for 3-4 whistles.
  6. Transfer your dish to a wok at this stage to begin the kosha or slow cooking. Cover your wok and on a low flame cook the meat until all the water evaporates, stirring occasionally. Eventually the colour will darken.
  7. When you are happy with the colour of your curry, and the mutton is cooked, add in a little garam masala powder and check the seasoning.
  8. Finally serve hot with rice or puris.
Recipe Notes

A lot of people also enjoy adding potatoes to this dish, so that’s something to consider if you’re a big potato fan. A spoonful of ghee, fried onions and garlic or fresh coriander and mint, make for great toppings. The dish really develops a stronger flavour when eaten the next day as well. Tip: If you don’t have time to slow cook your mutton kosha in a wok, after 4 whistles you can lower your heat and cook it for 20 minutes in the pressure cooker or instant pot. What are you waiting for? Try this dish out and you won’t be disappointed!


Methi Mutton Curry

Methi Mutton curry is a spicy, delicious and extremely versatile dish. It’s super easy to make and loaded with flavour. You can serve this mutton curry with ghee rice. It also goes great with chapatis, naans, parathas or jeera rice. 

Print Recipe
How to make easy and delicious Methi Mutton Curry
Methi Mutton Curry in a brown earthen bowl
Course Main Dish
Cuisine Indian
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine Indian
Cook Time 30 minutes
Servings
people
Methi Mutton Curry in a brown earthen bowl
Instructions
  1. Start by pressure cooking the mutton with turmeric and salt. Switch off after 8-10 whistles. Separate mutton and broth.
  2. Pour oil into the cooker and heat. Add ginger-garlic paste and tomato and fry.
  3. Add mutton and potato and fry.
  4. Add methi leaves, chilli powder, coriander powder and garam masala. Fry.
  5. Add coconut and onion paste. Fry.
  6. Pour mutton broth into the cooker and cover.
  7. Switch off the cooker after 1 whistle.
  8. For added flavour and thicker texture add a dollop of ghee on top before serving.
  9. Serve hot alongside chapatis or rice.

Mutton Tikka Masala

This dish is so hearty and delicious that it oozes with goodness and flavour. Packed with spices and juicy tenderness of mutton, this recipe is bound to leave you feeling satiated. Serve with hot chapatis or butter naans to complete your meal.

Print Recipe
Mutton Tikka Masala
Instructions
  1. In a bowl combine the lemon juice, jeera powder, chilli powder, tikka masala, salt, papaya and ginger garlic paste.
  2. Add mutton to it and marinate. Leave aside for 30-40 minutes.
  3. Place pieces of mutton on a Tawa or barbeque, add oil and cook for 10-15 minutes.
  4. Now to make the gravy, heat oil in a frying pan
  5. Add red chilli, cardamom and cinnamon. Let it temper for a few minutes.
  6. Now add the onion paste and cook.
  7. When the onion paste begins to brown add ginger garlic paste. Stir.
  8. Add yogurt, Kashmiri Red chilli powder, garam masala powder and salt.
  9. Cook until you notice the masala separating from the oil.
  10. Place fried mutton tikka to the gravy.
  11. Serve with chopped coriander leaves.

These 6 mutton dishes will leave you with an exquisite menu for Bakrid. If you need help with recipes, head over to the Licious Blog. Here you’ll find easy to cook, fun and delicious recipes that are sure to take your love for meat to the next level. 

Let us know how your meaty dishes turned out in the comments below. If you post your recipe on social media, hashtag us at #MadeWithLicious and tag Licious on Instagram. We’d love to see your delicious creations. 

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