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Eid al-Adha, also known as the "Festival of Sacrifice," is a special time of reflection, gratitude, and celebration. It commemorates the spirit of sacrifice and brings families and friends together for prayer, charity, and, of course, feasting. Food plays a central role during this joyous occasion, especially dishes prepared using Qurbani meat.
Today, we’ll share six easy and flavorful recipes perfect for celebrating Eid al-Adha with your loved ones.
Check out the following six recipes you can prepare and enjoy this Eid ul Adha:
No Eid al-Adha celebration is complete without a hearty serving of Mutton or Beef Biryani. This iconic rice dish is layered with richly spiced Qurbani meat, aromatic basmati rice, and caramelised onions. It's a centrepiece of the Eid feast, flavourful, festive, and deeply satisfying.
Ingredients:
a) 1 kg mutton or beef, bone-in pieces
b) 2 cups basmati rice, soaked for 30 minutes
c) 2 large onions, thinly sliced
d) 1 cup yoghurt
e) 2 tomatoes, chopped
f) 2 tablespoons ginger-garlic paste
g) 2–3 green chilies, slit
h) 1 teaspoon turmeric powder
i) 2 teaspoons red chilli powder
j) 1 tablespoon biryani masala
k) A handful of fresh coriander and mint leaves, chopped
l) 4 tablespoons oil (ghee)
m) Whole spices: 4–5 cloves, 2–3 cardamom pods, 1-inch cinnamon stick, 1 bay leaf
n) Salt to taste
o) Saffron strands soaked in warm milk (optional)
Instructions:
a) Heat oil or ghee in a large pot. Add whole spices and sauté until aromatic.
b) Add sliced onions and cook until golden brown. Reserve half for layering.
c) Add ginger-garlic paste and green chillies; sauté for a minute.
d) Add mutton or beef and cook until browned and the juices start to release.
e) Stir in turmeric, red chilli powder, and salt. Cook for a few minutes.
f) Add tomatoes and cook until they soften.
g) Add yoghurt, biryani masala, and half the chopped herbs. Cook until the oil separates and the meat is tender (you may need to add a bit of water and simmer longer for beef).
h) In another pot, boil water with salt and a few whole spices. Add soaked rice and parboil until 70% cooked. Drain and set aside.
i) Layer the rice over the cooked meat masala. Top with reserved fried onions, remaining herbs, and saffron milk if using.
j) Cover tightly and cook on low heat (dum) for 25–30 minutes until the rice is fluffy and fully cooked.
k) Let it rest for 5 minutes, then gently fluff and serve hot.
Arab-style Kofta is a Middle Eastern meat dish made from ground lamb or beef, onions, herbs, and spices. Typically grilled or baked, it pairs wonderfully with hummus and warm pita—perfect for a lighter yet flavorful Eid meal.
Ingredients:
a) 500g minced beef or lamb
b) 1 small onion, grated
c) 2 garlic cloves, minced
d) 2 tablespoons chopped parsley
e) 1 teaspoon ground cumin
f) 1 teaspoon ground coriander
g) 1/2 teaspoon cinnamon (optional)
h) Salt and pepper to taste
i) Olive oil for brushing
To Serve:
a) Hummus
b) Warm pita bread
c) Pickles or tabbouleh (optional)
Instructions:
a) In a bowl, combine minced meat with grated onion, garlic, parsley, and all spices. Mix well using your hands until the mixture is sticky and holds together
b) Shape into long, oval-shaped patties or small cylinders
c) Brush with olive oil and grill on a hot pan or BBQ for about 4–5 minutes per side, until browned and cooked through
d) Serve with a scoop of hummus, warm pita bread, and a fresh salad or pickles
Kebabs are a must-have on the Eid al-Adha table. Whether you’re grilling them fresh or serving as appetisers, mutton or beef kebabs made from Qurbani meat bring smoky, spiced goodness to any festive meal. Choose between the juicy seekh kebabs or the soft, flavorful shami kebabs—both are crowd favourites during Eid gatherings.
Ingredients:
a) 500 grams minced mutton or beef (preferably with a little fat for juiciness)
b) 1 cup chana dal (split Bengal gram), soaked for 2 hours
c) 1 large onion, finely chopped
d) 2–3 green chillies, chopped
e) 1 tablespoon ginger-garlic paste
f) 1 teaspoon garam masala powder
g) 1 teaspoon cumin powder
h) 1 teaspoon coriander powder
i) A handful of fresh coriander leaves, chopped
j) Salt to taste
k) Cooking oil for frying or grilling
Instructions:
a) In a pot, combine minced meat, soaked chana dal, ginger-garlic paste, green chillies, and spices. Add enough water to cover and cook until both dal and meat are tender, and water has fully evaporated.
b) Let the mixture cool slightly, then grind to a fine, cohesive paste.
c) Mix in chopped onions and coriander leaves. Adjust seasoning if needed.
d) Shape the mixture into flat round patties (for shami kebabs) or cylindrical shapes on skewers (for seekh kebabs).
e) Heat oil in a pan to shallow fry the kebabs until golden brown on both sides—or grill them for a smokier flavour.
f) Serve hot with mint chutney, lemon wedges, or raita.
Moroccan Lamb Tagine is a comforting North African stew made with tender lamb, sweet dried fruits, and warming spices like cinnamon and cumin. Cooked slowly, this dish develops deep flavour and a slightly sweet-savoury balance, making it perfect for festive occasions like Eid al-Adha.
Ingredients:
a) 1 kg lamb (shoulder or leg), cut into chunks
b) 2 medium onions, finely sliced
c) 4 cloves garlic, minced
d) 2 tablespoons olive oil
e) 1/2 teaspoon ground cinnamon
f) 1 teaspoon ground cumin
g) 1 teaspoon ground coriander
h) 1/2 teaspoon turmeric
i) Salt and black pepper to taste
j) 100g dried apricots or prunes
k) 1 tablespoon honey
l) 2 cups water or lamb stock
m) 1/4 cup blanched almonds (optional)
n) Fresh coriander or parsley for garnish
Instructions:
a) Heat oil in a deep pot or tagine. Add sliced onions and sauté until soft.
b) Add garlic and lamb pieces. Sear the meat on all sides until lightly browned.
c) Mix in cinnamon, cumin, coriander, turmeric, salt, and pepper. Cook for 2–3 minutes to release the aromas.
d) Add water or stock and bring to a gentle boil. Reduce heat, cover, and let it simmer for 1.5 to 2 hours until the lamb is tender.
e) Stir in dried apricots (or prunes) and honey. Let it simmer uncovered for another 15–20 minutes to slightly thicken the sauce.
f) Toast almonds in a dry pan (if using) and sprinkle over the tagine before serving.
g) Garnish with chopped coriander or parsley. Serve hot with couscous or crusty bread.
A true British classic, roast leg of lamb has become a cherished part of many Muslim households’ Eid al-Adha feasts across the UK. Its simplicity, elegance, and comforting flavour make it an ideal centrepiece for a festive table. Here is what you need to prepare it:
Ingredients:
a) 1 whole leg of lamb (approx. 2–2.5 kg)
b) 5–6 garlic cloves, sliced
c) 2 tablespoons fresh rosemary (or 1 tbsp dried)
d) 1 tablespoon olive oil
e) Salt and pepper to taste
f) 1 lemon (for juice and zest)
g) Optional: carrots, onions, and potatoes for roasting
Instructions:
a) Preheat oven to 180°C (350°F).
b) Make small slits in the lamb and insert garlic slices.
c) Rub the leg with olive oil, rosemary, salt, pepper, and lemon zest.
d) Place on a roasting tray with chopped vegetables (if using) and roast for 1.5 to 2 hours, depending on size and doneness preference.
e) Let the lamb rest for 15 minutes before slicing. Serve with roast potatoes, steamed greens, or mint sauce.
Lamb chops are a worldwide favourite, known for their tender texture and bold flavour. During Eid al-Adha, many households use Qurbani meat to prepare these juicy chops, marinated in aromatic spices and grilled to perfection. They're perfect for barbeques, dinner spreads, or even as a show-stopping centrepiece on your Eid table.
Ingredients:
a) 8–10 lamb chops
b) 3 tablespoons yoghurt
c) 1 tablespoon ginger-garlic paste
d) 1 teaspoon black pepper
e) 1 teaspoon cumin powder
f) 1 teaspoon coriander powder
g) 1/2 teaspoon chilli flakes (adjust to spice preference)
h) Juice of 1 lemon
i) Salt to taste
j) 2 tablespoons olive oil or melted butter
k) Fresh rosemary or thyme (optional for aroma)
Instructions:
a) In a bowl, mix yoghurt, lemon juice, ginger-garlic paste, spices, salt, and oil to form a thick marinade.
b) Rub the marinade generously over the lamb chops. Cover and refrigerate for at least 2–3 hours or overnight for best flavour.
c) Preheat a grill, grill pan, or skillet on medium-high heat.
d) Cook lamb chops for about 3–4 minutes per side (depending on thickness), or until cooked to desired doneness.
e) Let them rest for a few minutes before serving. Garnish with fresh herbs and serve hot with mint sauce, chutney, or roasted vegetables.
Eid al-Adha is a time of reflection, gratitude, and sharing. Explore a curated selection of gifts on Riwaya that embody the spirit of this blessed occasion:
Love trying new recipes? Check our other article on "10 Easy & Delicious Ramadan Recipes." Want recipe ideas like these? Subscribe to our newsletter and get daily updates about essential Islamic products and helpful guides in your inbox!
Eid al-Adha is a time of joy, sacrifice, and togetherness. These six simple yet festive recipes will help you prepare a flavorful and memorable meal without added stress. Whether you're entertaining guests or enjoying a quiet family lunch, these dishes reflect the warmth, tradition, and essence of Eid.
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