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Three Crazy Bakra Gosht Recipes To Make This Eid

Are you ready for some Bakra pasta?

By Hafsa Saeed

Bakra Eid or Eid Ul Azha is either a snooze fest or a meat feast, depending on your relationship with freshly acquired meat. Even if you love meat, you cannot deny that the recipes are getting too predictable, and looking forward to paaye and sajji every single Eid is taking toll on our excitement level for Bakra Eid.

This year, we bring you three crazy recipes that you can make with bakra gosht (mutton) to make things a little exciting. Since I am not much of a cook myself or a big fan of meat, I took help from my trusted mother to create these crazy recipes.

Bakra pasta

For this weird sounding – but yummy to the core – dish, you’ll need:

  • Half kg Mutton (boneless)
  • 2 cups Pasta
  • 2 tbs oil
  • 1 small capsicum
  • 2 carrots
  • 1 Green onion
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1 tbs lemon juice
  • 2 tsp garlic paste
  • 1 tsp crushed red pepper
  • 1 or 2 lemons

What now?

Take the boneless mutton – make sure the botis are medium sized – and add salt, crushed red pepper, red chilli powder, and garlic to it. Squeeze some lemon on the marinade and mix it well (with a fork or your hands) and let it sit for a while.

Simultaneously, boil pasta.

Quick tip: Add 1 tsp of oil to it so it doesn’t stick.

On the side, boil carrots with little water and then strain them. Cut the capsicum in rings or in small cubes – as per your preference – and stir fry both in little oil. Fry the green onion for a minute in the oil and take it out.

Put oil in a pan, add the marinated mutton and give a sprinkle of water so the spices don’t stick. Cover it with a lid after the oil heats up and let it cook over medium heat. Check after every five minutes and stir.

In hardly 20 mins, the meat will become tender. Once the meat is ready, remove the lid and fry and roast the mutton a bit more. Mix the meat with pasta in the dish, add the vegetables and garnish with chilies and serve.

Enjoy the mighty bakra pasta!

Steamed bakra gosht with a side of peach chutney

While the pasta is perfect for the younger lot, the old generation might miss their traditional paaye and in order to keep them happy, invest some time and effort in this steamed bakra gosht.

Here’s everything you’ll need:

  • 1 solid mutton piece
  • 4 tbs vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 2 tbs soya sauce
  • 2 tbs garlic paste

What now?

Mix all the ingredients in a deep utensil, and let it marinate for four hours.

Later, brush oil on all four sides of a pan and place the mixture in it. Put the pan on stove over medium heat and after 30 minutes, the steam will start appearing. Use big spoons to turn over the meat so it is ready from both sides.

It will take 30 minutes more for the steam roast to get ready. Enjoy the delicious scent and dish it out. Don’t forget to check if the meat is tender and garnish it with tomatoes and onions before serving it.

Peach chutney

No, we haven’t forgotten the peach chutney. Here’s how you can prepare one.

You’ll need:

  • 4 peaches
  • Half tsp salt
  • 1 tsp crushed red pepper
  • 2 tbs imli (tamarind) paste or pulp (Should be immersed in water to become pulpy)
  • 2 tbs honey

How to make it?

Boil the peaches in little water for five minutes. See if they are soft and pulpy. If yes, take them out and peel them. Then cut the peach in small pieces and put them in a blender along with the imli pulp, salt, crushed red pepper, and honey.

Voila, this exotic chutney is ready!

Make sure it ends up looking like a fruit shake. Put it in a pretty bowl and serve with the bakra steam roast.

Fried boneless bakra strips coated with mashed potatoes

Make sure you ask your butcher to cut the strips when preparing the meat for storage.

You’ll need:

  • 1 kg mutton strips
  • 3 potatoes or close to half kg
  • 2 eggs
  • 1 tbs salt
  • 2 tsp red chilli powder
  • 1 tbs crushed red pepper
  • 1 tsp roasted zeera
  • 2 tbs garlic paste
  • ½ tsp black pepper
  • 4 tbs Nestle yoghurt

How to make it?

Mix all the ingredients and once the batter is ready, put the strips in it until the spices are properly soaked in the meat. Keep it in the fridge for an hour to achieve the perfect taste.

Simultaneously, boil the potatoes in water and after boiling for 10 minutes, peel off the potato skin and mash it. Add salt and black pepper, soya sauce, and crushed red chilli powder in it as per your taste and mix well. Simultaneously, beat two eggs with a pinch of salt and pepper.

Heat oil in a pan on medium heat for the next step.

Take one strip at a time and coat them in mashed potatoes. Once the coating is done, dip the strips in the egg mixture and fry until golden brown on both sides.

Place a paper towel on a dish and place the fried strips on it until the oil is soaked in the tissue paper. Finally, place the strips in the serving dish and decorate the sides of the dish with cucumbers, tomatoes, cabbage and onions.