Bakra Eid and Bari Eid are the two loving nicknames of Eid-ul-Azha in the subcontinent and, having grown up in Pakistan, that is exactly how I refer to it. Still think Bakra Eid has a cuter ring to it.
The DIY technique is simple and the following recipes don’t require too many ingredients.
Happy eating and Eid Mubarak to all.
- 1 kg goat meat (preferably leg meat, cut in small pieces)
- ½ cup oil
- 2 to 3 bay leaves
- 2 cinnamon sticks
- 2 to 3 sabut lal mirch (dried red pepper)
- ½ teaspoon level heeng (asafoetida)
- Salt to taste
- 1 ½ to 2 cups yogurt
- 1 ½ to 2 teaspoons Kashmiri or Deghi red chilli powder
- 1 to 1½ teaspoon level ginger powder
- 1 to 1 ½ teaspoon coriander powder
- 8 to 12 green cardamom
- ½ to 1 teaspoon Kashmiri garam masala
- 2 cups of water
Heat oil and fry bay leaves, cinnamon sticks and sabut mirch for a minute. Add meat. Stir, and add salt and asafoetida. Stir until the water released by meat dries; add a little water stirring constantly.
Add yogurt and red chilli powder, stirring constantly until meat is half done (20 to 25 minutes), add a little water as needed; add ginger powder and coriander powder.
Cook until meat is completely tender (adding a little water if required), sprinkle freshly ground Kashmiri garam masala and cardamom, stir and initiate sealed pot cooking for 10 minutes. Your deliciously aromatic roghan josh is ready.
- At least 3 kg to 4 kg goat leg. Wash it thoroughly and make deep cuts and set aside
- 4 tablespoons each minced ginger and garlic
- Crushed red pepper according to taste
- Salt to taste
- 8 crushed green chillies
- 2 teaspoons Kashmiri Mirch powder
- ½ cup lemon juice
- 1 packet, any pre-packaged store bought dry barbecue masala, tikka masala, qorma masala
- ½ cup oil
- 1 tablespoon turmeric
Mix marinade in a bowl. Taste marinade to ensure flavor is according to taste, the flavor of the marinade is what the taste of the gravy will be like. Rub marinade on to the goat leg massaging it well and ensuring that the marinade has penetrated into the cuts on the goat leg.
Cover and marinate in the fridge for a minimum of 36 hours. Preheat oven at 450 degrees; pour two to three cups of beef stock onto the goat leg, for moisture, seal with foil and bake for an hour and a half. Remove the pan from the oven, adding red onions sliced in rings, sliced green chillies, six large tomatoes cut in fours and garlic cloves.
Set oven temperature at 400 degrees and bake for another two hours. Important note: check every 30 minutes for tenderness and appearance of goat leg.
Once the meat starts separating from the bone the leg is done. Serve as a centerpiece at your dinner party, it’s a sure shot hit.