Bakri Eid 2026: Follow these 3 lesser-known mutton dish recipes to celebrate the festival

Indians across the country are celebrating EidalAdha popularly known as Bakri Eid today with prayer and festivities but not without food Now food has always brought people across different cultures together and it is no different for this festival as people across the country will celebrate with each other or simply set out to experience the unique flavours of IndiaWhile some may set out to feast there are others who will want to celebrate at home and that is why midday reached out to Indian chefs to share some of their most favourite recipes for the festival These are not popular but rather lesserknown and span the length and breadth of the country to celebrate unique dishesMutton Uppu KariWhile there are many kinds of mutton dishes that are popularly enjoyed across the country for Eid Sarvanan Palaniappan executive chef at Sheraton Grand Chennai Resort amp Spa believes Mutton Uppu Kari is a hidden gemHe explains Uppu Kari is a very traditional Chettiar dish and one of the bestkept secrets of the vibrant Chettinad cuisine of Tamil Nadu Today one can find several variations of this dish but very few of these do justice to the real heritage of this preparationThe Chennaibased chef adds The Uppu Kari is all about the smoky vibrant and fiery flavour of the dried chillies not just any variety but the plump round ones that are called gundu milagai in South India Easily available at all Indian stores and grocers these chillies are not very hot when kept intact The combination of dried chillies with the shallots and garlic slow roasted with the mutton in a large wok is what gives this dish its flavourIngredientsMutton 500 gmsGingelly oil 100 mlRed chillies whole gundu milagai 15 nosCinnamon stick small piece 1 noGarlic sliced 100 gmShallots 150 gmOnion chopped 100 gmTurmeric powder 10 gmCountry tomatoes 100 gmSalt to tasteMethod1 Heat oil in a heavybottomed iron kadai when the oil is hot enough but not smoking add the whole chillies Stir for a few seconds till fragrant2 Lower the heat a little and add the cinnamon and sliced garlic Continue to stir ensuring that the spices do not burn3 Add the whole shallots onion and turmeric powder continue to stir for a minute or two till the onions have softened lightly4 Add the tomatoes and cook for 23 minutes till it has softened and start to release their juices Then add the mutton pieces and season with salt Stir and cook without any water for another 45 minutes5 Add 1 cup of water and bring to a boil Then keep covered and simmer on low heat for 4045 minutes or until the meat has become tender Stir occasionally If you feel the mixture is a little dry before the meat is cooked well then add more water6 Once the meat is almost done remove the lid and braise till all the water has evaporated the meat has darkened and the sauce has beautifully coated the meat7 Serve warm with a traditional South Indian meal this dish also pairs well with steamed rice dosa and idlisHare Mirch Ka GhostBrighten up your Bakri Eid celebrations with another delectable mutton dish because Anuradha Joshi Medhora who is the chef amp cofounder of The Silver Train in Mumbai says you can make Hare Mirch Ka GoshtShe explains This is a robust North Indian mutton preparation where tender cuts of goat are slowcooked with fresh green chillies caramelised onions curd and whole spices Unlike a red chilli curry this dish derives its heat and aroma from fresh hari mirch balanced with ghee coriander and a gentle smokiness from slow bhuna cooking The result is a rich velvety gravy with bright green spice notes and deeply comforting flavoursIngredientsMutton leg or shoulder medium pieces 200 gmGhee 25 gmOil 27 gmGreen chillies julienned 20 gmOnions grated 90 gmGinger paste 24 gmGarlic paste 24 gmCurd whisked 90 gmFresh coriander chopped 10 gmWhole SpicesCumin seeds 24 gmBay leaf 1 gmGreen cardamom 1 gmCloves 2 nosSpice PowdersCoriander powder 2 gmTurmeric powder 1 gmGaram masala 1 gmSalt to tasteMethod1 Heat the oil and ghee together in a heavybottom handi or pan Add cumin bay leaf cardamom and cloves Allow the spices to crackle and release aroma2 Add grated onions and cook patiently on medium heat until deeply golden and lightly caramelised3 Add ginger and garlic paste Bhuno well until the raw aroma disappears and the fat begins to separate4 Add the mutton pieces and sear thoroughly on high heat until lightly browned5 Add turmeric coriander powder and salt Mix well6 Lower the heat and gradually add whisked curd stirring continuously to avoid splitting Cook until the masala thickens and the oil separates7 Add the julienned green chillies and enough hot water to cover the meat lightly8 Cover and slowcook until the mutton is tender and the gravy reaches a rich coating consistency Stir occasionally during cooking9 Finish with garam masala chopped coriander and a spoon of hot ghee if desired10 Rest for a few minutes before servingBalochistan Kadhai GoshtChef Dhiraj Dargan at Comorin says there is a lot more that you can do with mutton and recommends making the Balochistan Kadhai Gosht this EidHe explains The Balochistan Kadhai Gosht robust rustic mutton preparation from the Balochistan region celebrated for its minimal spices slowcooked depth and emphasis on the natural flavour of meat and tomatoes Dargan adds Unlike many North Indian karahis the Balochi version relies on restraint rather than heavy masalas The flavour profile is meatforward with tomatoes black pepper green chillies and ghee forming the backbone of the dishIngredientsMutton on the bone preferably ribs or shoulder 800 gmTomatoes roughly chopped 500 gmGinger julienned 40 gmGarlic paste ndash 1 tbspGreen chillies slit 5ndash6 nosWhole black peppercorns crushed 1 tspCoriander seeds lightly crushed 1 tspRed chilli flakes 1 tspTurmeric powder 14 tspSalt to tasteDesi ghee 80 gmOil 2 tbspFresh coriander leaves a small handfulMethod1 Heat a heavybottomed karahi or pan Add oil and half the ghee2 Add the mutton and sear on high heat for 8ndash10 minutes until lightly caramelised Stir in the garlic paste and cook briefly till aromatic3 Add salt crushed coriander seeds black pepper turmeric and chilli flakes Mix well4 Add the chopped tomatoes and cook on medium heat until they completely soften and release their juices5 Cover and cook on low heat for 60ndash70 minutes stirring occasionally Add a splash of hot water only if required Traditionally the meat cooks in its own juices6 Once the mutton turns tender and the fat begins to separate add slit green chillies and half the ginger juliennes7 Finish with the remaining ghee and cook uncovered on high heat for 5 minutes to achieve the characteristic glossy karahi finish8 Garnish with fresh coriander and the remaining ginger juliennes