Pakistani Eid al-Adha Recipes: The Complete Qurbani Meat Guide

Eid al-Adha — bari Eid — is the one time of year when you truly experience Pakistan's love for meat. The day starts before dawn, stretching into the night, with every hour belonging to qurbani ka gosht in one form or another. This Pakistani Eid al-Adha recipes guide shares some classic dishes you can prepare and enjoy not only through the day but into the week, from hearty kebabs and goat curries to traditional sweets that gently close the day.

Main Dishes

Mutton or yakhni pulao is a classic bari Eid dish that my family makes every Eid al-Adha.

1

Mutton Pulao Recipe

A sub-continent delicacy, mutton pulao or yakhni pulao is a delicate pilaf that has been prepared in a gently flavored mutton broth.

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Palak gosht, which you can prepare with mutton or lamb meat, is another classic that my grandmother would pair with mutton/yakhni pulao on bari Eid.

2

Palak Gosht (Mutton Curry with Spinach)

Palak gosht is a hearty mutton curry with spinach that's very popular in Pakistan, especially in Punjab.

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A quiet but still delicious mutton dish, gobi gosht is ideal for day 2 or 3 of bari Eid.

3

Gobi Gosht Recipe (Mutton with Cauliflower)

Gobi gosht is a heartwarming traditional Pakistani dish that brings cauliflower to life. It's best served with a side of tangy yogurt and roti.

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A Pakistani classic, no compilation of Eid al-Adha dishes is complete without aloo gosht.

4

Pakistani Style Classic Aloo Gosht (Mutton with Potatoes) Recipe

A Pakistani classic, this warm and comforting mutton with potato curry is a favorite across the country all year long.

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This slow-cooked beef is ideal for qurbani gosht.

5

Bhuna Gosht (Slow-Cooked Beef with Yogurt)

Flavorful, filling and easy to prepare, bhuna gosht (beef with yogurt) is a one-pot winner.

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Sides

These easy sides will add texture, brightness and some coolness to your Eid al-Adha menu, rounding out your dawat.

6

Ground Beef Kebabs Recipe

This recipe for easy ground beef kebabs has become my go-to when having people over. They are the perfect side because they pair well with pulao and biryani, but can also be enjoyed with any gravy dish and chapati.

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7

Green Chutney

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8

Cucumber Raita

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Eid Sweets

9

Easy Seviyan Recipe (Sweet Vermicelli)

No Eid is complete without a bowl of comforting seviyan: sweet vermicelli roasted in ghee, and simmered in sweetened milk.

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10

Kheer (Rice Pudding)

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11

Shahi Tukray Recipe

This shahi tukray recipe is a modern adaptation of a classic, fragrant South Asian bread pudding popular during Ramadan for Iftar.  

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Frequently Asked Questions

What do Pakistanis eat on Eid al-Adha?

On Eid al-Adha (bari Eid), Pakistani families cook from their qurbani ka gosht - fresh goat, mutton, or beef from the sacrifice. Eid morning typically begins with siri paya (trotters) or nihari. The main dawat table features mutton pulao, karahi, korma, and kebabs. Seviyan or shahi tukray close the meal.

What is qurbani ka gosht?

Qurbani ka gosht is the fresh meat from the Eid al-Adha sacrifice. It is typically divided into three portions: one for the family, one for relatives, and one for those in need. Because it is fresh and unaged, it cooks differently from market meat - it is more tender and requires less cooking time.

What is the difference between Eid al-Fitr and Eid al-Adha food?

Eid al-Fitr (choti Eid) follows Ramadan and features sweets and lighter dishes. Eid al-Adha (bari Eid) is the meat Eid - the entire menu is built around fresh qurbani gosht, with rich meat dishes from morning to night.

Palak Gosht (Mutton Curry with Spinach)

5 from 3 votes

Palak gosht is a hearty mutton curry with spinach that's very popular in Pakistan, especially in Punjab.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 40 minutes mins

Total Time 3 hours hrs

Servings: 4 people

Course: Main Course

Cuisine: Indian, Pakistani Cuisine

Ingredients Method

Ingredients

  

• 1 lb. mutton with bone chopped in small pieces
• 1 ½ teaspoon salt or to taste
• 4 tablespoon oil (canola/sunflower/vegetable)
• 1 medium-sized yellow onion sliced in half rings
• 1 teaspoon crushed ginger
• 1 teaspoon crushed garlic
• 1 bird’s eye chili diced (optional)
• 1 ½ teaspoon cayenne red powder
• 2 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 4 roma tomatoes roughly chopped
• 1 lb. leafy spinach roughly diced

Method

 

1. Rub 1 teaspoon salt on to the mutton pieces. Set aside.
2. Heat oil in a stockpot. When hot, add chopped onions, and fry on medium heat until soft and translucent, about 7-10 minutes.
3. Add crushed ginger and garlic, and fry for roughly 30 seconds.
4. Add green chili (if using) and ground spices, and fry for roughly 1 minute until fragrant. Deglaze the pot with a splash of water if needed.
5. Add diced tomatoes, and the remainder of the salt. Fry tomatoes on high heat until soft, about 5-7 minutes.
6. Add chopped mutton, and continue to fry on high heat for 15-20 minutes.
7. Add roughly 3 cups water (just enough for the meat to be completely submerged) and cover with a tight fitting lid. Bring to simmer, and let the curry cook on medium-low heat for 1 ½ hour.
8. Lift cover and fold in diced spinach. Partially cover the stockpot, and let it simmer for another 30 minutes.
9. Check for salt, and adjust as needed. If there is still excess liquid, remove lid and increase heat to high to boil out some of the water.
10. Serve with roti, plain basmati rice or a vegetarian pulao of your choice.