Bakra Eid: Signature Mutton Recipes from India’s Top Hotels to Celebrate Eid al-Adha in Royal Style

As the holy festival of Eid al-Adha (Bakra Eid) approaches, kitchens across India come alive with the aroma of celebratory dishes steeped in heritage, flavor, and slow-cooked perfection. Whether you’re hosting a grand family feast or simply craving something indulgent, this is the season to bring out the best of mutton magic.

We bring you exclusive, chef-curated recipes from iconic hotel kitchens—each dish a masterclass in culinary tradition. From the slow-cooked Nihari and melt-in-the-mouth Galouti Kebabs and many more. These recipes promise to turn your Eid table into a royal banquet.

Mutton Korma Recipe from Radisson Blu, Kaushambi ,Delhi -NCR

Recipe from By Mr. Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR

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Ingredients:

• ¼ cup oil
• 2 medium onions, finely sliced
• 500 gm mutton (bone-in, cut into curry pieces)
• 8 cloves garlic, minced
• ½ tablespoon ginger, minced
• ⅓ cup (85 g) curd (yogurt)
• ¼ cup (35 g) cashew paste
• 2 black cardamoms
• 8 green cardamoms
• 7 cloves
• 1 bay leaf
• 6 black peppercorns
• 1 small cinnamon stick
• 1 ½ teaspoons coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon deghi mirch (red chili powder)
• 1 teaspoon salt (or to taste)
• 1 teaspoon kewra water (optional)

Method:

1. Heat oil in a deep pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown and crispy. Once done, remove the onions with a slotted spoon and place them on a paper towel to drain excess oil. Allow them to cool completely.
2. In the same oil used for frying the onions, add the mutton pieces, cardamoms, cloves, cinnamon stick, bay leaf, black peppercorns, ginger, and garlic. Stir-fry over medium-high heat for about 7 minutes, ensuring the meat is well-coated with the spices.
3. Add the yogurt and cashew paste to the pan. Stir everything well, cooking until the oil starts to separate from the curry mixture and the sauce becomes glossy. This should take around 10 minutes.
4. Pour in 900 ml of water, bring the mixture to a boil, and then cover the pan with a lid. Reduce the heat to low and let the curry simmer for about 1.5 hours, or until the mutton is tender and cooked through.
5. While the curry is cooking, crush the fried onions. Once cooled and crisp, use your hands, a pestle and mortar, or a processor to break them down into a textured mixture.
6. Once the mutton is cooked, remove the lid, and stir in the crushed onions. Return the lid and let the curry cook for another 5-10 minutes to incorporate the flavors.
7. Stir in the kewra water for a floral aroma and finish cooking.

Enjoy your flavorful mutton korma, rich in spices and textures!

Grilled Lamb & Chia Seed Recipe from Grand Hyatt , Mumbai

Ingredients

Lamb marination

Single bone lamb loin, fat trimmed                      

• Garlic cloves -30 GM
• Rosemary -10 GM
• Lemon -20 ML
• Salt -10 GM
• Pepper- 05 GM
• Olive oil -100 ML
• Butter- 50gms
• Potatoes-2 NO
• Mayonnaise-   5 GM
• Onion -10 GM
• Carrot-10 GM
• Leeks-10 GM
• Celery – 10 GM
• Baby Onion-10 GM
• Green Peas- 50 GM
• Chia seed-50 GM
• Liver Chunks -60 GM
• Lamb Mince- 60 GM
• Red Wine – 100 ML
• Lamb Stock- 100 ML
• Micro Greens- 20 GM
• Honey- 5 ML
• Nutmeg – 1 GM
• Sugar- 4 GM
• Milk – 100 ML

Procedure for lamb loin

• Combine herbs, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb loin and refrigerate for at least 1 hour.
• Heat up a pan adds butter sliced garlic and rosemary and sear the lamb evenly from outside.
• Check the desired doneness.

For green peas and mint mash

• Cook peas in boiling water and soak chia seed separately.
• in food processor blend peas with a quarter of mash until coarsely mashed
• Add potato mash and cook in a pan with olive oil add chia seed ,
• Finish with shredded mint and season

For Liver Medallion

• Chop onion and cut liver into small chunks ,
• dredge liver lightly with flour. Shake off any excess flour. Season with salt and pepper.
• Melt the butter and olive oil in a large frying pan. Cook livers for 2 minutes on each side
• In another pan add lamb mince add cooked liver, check seasoning and keep a side.

For The Potato

• Add salt to a pot of water and bring to a boil. When boiling, add potatoes cut with a cylindrical cutter, cover, and bring back to boil. Hollow it from centre.
• After potatoes have been boiling for 5 minute, drain it.
• Return potato add olive oil, salt and pepper, stir to make sure potatoes are fully coated.
• Spread the potatoes onto the hot baking sheet, arrange it. Return to oven and bake for 15 minutes until golden and crispy.

For The Garlic Aioli

• Put garlic, milk, salt ,pepper and extra virgin olive oil in a blender and blend it till it get thick smooth consistency
• Inject aioli in potato cylinder and keep it ready for plating.

For Carrot Barrel

• Boil water add honey ,nutmeg ,salt ,sugar and carrot barrel and cook until soft and later charred it on hot pan .

For pepper mint Jus

• Put the olive oil in a large Frying pan over a medium heat and fry the shallots until golden and caramelized.
• Add the wine and herbs and simmer  until reduced by half.
• Pour in the stock and continue to cook until reduced by half.
• Strain and transfer the sauce into a separate pan and bring to the boil.
• Add fresh peppermint leaves in it and remove from heat; let the sauce absorb the flavours.
• Finish with soft butter, season.

Final Presentation

• Once everything is ready, place the medallion as shown in the centre of the plate, potato Bravas and carrot barrel.
• Place lamb loin and pour sauce.
• Finish with some edible flowers and micro greens.

Mutton Biryani Recipe from Persian Darbar Outlet Bandra, Andheri ( Marol), Kurla and Pune

Ingredients

For the Marination:

• 500 gm Mutton (bone-in)
• 100 gm Curd
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Red Chilli Powder
• ½ tsp Turmeric Powder
• 1 tsp Green Chilli Paste
• 1 tsp Garam Masala
• 2-3 Green Cardamoms
• 2-3 Cloves
• 1 small stick Cinnamon
• Salt to taste

For the Rice:

• 250 gm Basmati Rice (half-cooked)

For Dum Cooking:

• Wheat flour dough (for sealing the pot)

Method

1. Marinate the Mutton:
   In a large bowl, mix mutton with curd, ginger-garlic paste, red chilli powder, turmeric, green chilli paste, garam masala, and whole spices (cardamom, clove, cinnamon). Add salt and mix well. Let it marinate for at least 1 hour to allow the flavours to absorb.
2. Prepare the Rice:
   Parboil basmati rice until it’s 50% cooked. Drain and set aside.
3. Layering and Sealing:
   In a heavy-bottomed handi (pot), spread the marinated mutton at the bottom. Layer the half-cooked rice evenly on top. Cover the pot with a lid and seal the edges using wheat flour dough to trap the steam.
4. Dum Cooking:
   Place the sealed handi on a low flame and cook for 3 hours. The slow cooking allows the meat to tenderize and the rice to absorb all the rich flavours of the spices and juices from the mutton.
5. Resting and Serving:
   After 3 hours, remove from heat and let it rest for 10 minutes before breaking the seal. Gently mix before serving.

To Serve:
Serve hot, straight from the handi, with a side of raita or salan. Each bite offers aromatic rice, succulent mutton, and the warmth of traditional Mughlai spicesan indulgent, soulful experience.

Galouti Kebab Recipe from Persian Darbar Outlet Bandra, Andheri ( Marol), Kurla and Pune

 – Created for a Nawab of Lucknow who lost his teeth, Galouti Kebab is a legendary Mughlai dish designed to be incredibly soft and easy to eat.

Ingredients:

• 500 gm Boneless Mutton (finely minced)
• Garam Masala (Indian spice blend)
• Gulab Kapta (a fragrant spice blend unique to this recipe)
• Milk (for marination)
• Mawa (khoya), Rava (semolina), Maida (all-purpose flour) – small amounts for binding
• Ghee and Oil (for pan frying)
• Sheermal or Shejmal (small, sweet flatbreads/naans)

Method:

1. Grind the Meat:
   Finely grind boneless mutton 3-4 times with garam masala, gulab kapta, and spices until very soft.
2. Marinate and Bind:
   Mix the minced meat with milk, mawa, rava, and maida for binding
3. Shape:
   Form small, round tikkis (patties).
4. Cook:
   Pan-fry gently on a tawa over very low heat with ghee and oil, cooking slowly to keep kebabs soft.
5. Serve:
   Place kebabs on small pieces of sweet sheermal or shejmal naan.

Mutton Nihari  Recipe from Persian Darbar Outlet Bandra, Andheri ( Marol), Kurla and Pune

A slow cooked Mughlai stew known for its rich aroma and deep flavor, Nihari was traditionally served after sunrise prayers and has become a royal comfort dish enjoyed across generations.

Ingredients:

• 500 gm Mutton (bone-in)
• 2 tbsp Ginger-Garlic Paste
• 100 gm Yogurt
• 1 medium Onion (sliced)
• 2 tbsp Nihari Masala
• 1 tsp Dry Ginger Powder
• 1 tbsp Roasted Wheat Flour (atta)
• Ghee or Oil (for tadka)
• Salt to taste
  
  Method:

1. Marinate:
   Mix mutton with ginger-garlic paste, yogurt, onions, dry ginger powder, and Nihari masala. Let it rest to absorb the flavors.
2. Cook:
   Simmer the marinated mutton on low heat until tender, allowing the spices to fully infuse into the meat.
3. Thicken:
   Add roasted wheat flour (atta) towards the end to give the gravy a rich, velvety texture.
4. Finish:
   Top the Nihari with a final tadka (tempering) of ghee or oil to elevate its aroma and depth.
5. Serve:
   Serve hot with naan or kulcha. Each spoonful offers tender mutton in a deeply spiced, slow-cooked gravy that’s both hearty and indulgent.

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