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.
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.
A quiet but still delicious mutton dish, gobi gosht is ideal for day 2 or 3 of bari Eid.
A Pakistani classic, no compilation of Eid al-Adha dishes is complete without aloo gosht.
This slow-cooked beef is ideal for qurbani gosht.
Sides
These easy sides will add texture, brightness and some coolness to your Eid al-Adha menu, rounding out your dawat.
Eid Sweets
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 Recipe (Pakistani Mutton Curry with Spinach)
Ingredients
Equipment
Method
- Rub 1 teaspoon salt on to the mutton pieces. Set aside.
- Heat oil over medium-low heat in a heavy bottom pot. When the oil begins to shimmer, add cumin seeds, and briefly fry until fragrant. Fold in chopped onions, and fry on medium-low heat until soft and lightly brown, about 5 to 7 minutes.
- Add crushed ginger and garlic, and bird’s eye chili. Fry for roughly 30 seconds or until they no longer smell raw.
- Stir in red chili powder, coriander powder, and turmeric powder, and fry for roughly 1 minute until fragrant. Deglaze the pot with a splash of water if needed.
- Increase heat to high, and add the mutton. Fry on high heat until no longer pink, and evenly brown, about 3 to 5 minutes.
- Bring heat to medium, and add diced tomatoes, and the remainder ½ teaspoon of the salt. Cover, and let the tomatoes soften for about 5 minutes.
- Remove lid, increase heat to medium-high, and fry tomatoes on high heat, stirring frequently, until they begin to soften and break down, about 3 to 4 minutes. Keep stirring until the masala separates from the oil.
- Add enough water to just submerge the meat (exact quantity of water will depend on the pot), and cover with a tight fitting lid. Bring to a boil, and lower to a gentle simmer, and let the curry cook on medium-low heat, covered, for 1 to 1 ½ hour, depending on when the meat is fork tender. Stir occasionally, and add hot water ¼ cup at a time as needed to prevent the curry from sticking to the pot.
- Lift cover, check for salt, and season as needed. Fold in chopped spinach in batches. Partially cover the pot, and let it simmer on low heat for another 20 to 30 minutes, stirring occasionally to make sure it’s not sticking to the pot.
- 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 while stirring frequently.
- Lightly rub kasuri methi with your hands, and fold it in the curry. Let it simmer for a few additional minutes.
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