While Eid-ul-fitr is famous for celebration and outing, Eid-ul-Azha is certainly renowned for all the options it comes with to satisfy our taste buds. Any celebration remains incomplete with bhuna recipe during this Eid. Here are two easy recipes for our readers who can prepare these items at home if they want to entertain their guests to the throat.

Kala Bhuna (Mezbani Style)

Ingredients

• ¼ cup cooking oil
• 3 pods green cardamom
• 1 pod black cardamom
• 2 bay leaves
• 1 cinnamon stick
• 6 large onions, sliced thin
• 6 cloves garlic
• 1 (1/2 inch) piece fresh ginger root
• 2 teaspoons of red chili powder
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 pinch salt
• 2 tomatoes (if needed)
• 2 pounds meat, rinsed and patted dry
• 2 tablespoons water
• 3 green chili peppers, halved lengthwise
• ¼ cup cilantro leaves, for garnish

Directions

• Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic.
• Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt.
• Add the tomatoes and continue cooking until the oil separates from the gravy, for about 5 minutes more.
• Place meat into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, for about 20 minutes.
• Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chili peppers and cilantro leaves.
• Increase the heat to high and cook for another 3 to 5 minutes. Serve hot.

Goat Stew

Ingredients

• 1 pound bone-in goat meat, cut into large chunks
• ¼ cup vinegar
• ¼ cup soy sauce
• 4 cloves garlic, crushed
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 red bell pepper, cut into 1-inch squares
• 1 cup tomato sauce
• 2 cups beef stock
• 1 potato, peeled and cut into large chunks
• 2 carrots, peeled and cut into large chunks
• ½ cup green peas
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pinch cayenne pepper

Directions

• Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
• Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, for 10 to 15 minutes. Set goat meat aside.
• Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, for about 5 minutes.
• Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, for 30 to 40 minutes.
• Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

 (The writer is a food blogger.)