Big Pot, Big Feast: Slow-Cooked Eid Mains

Bakra Eid is made for big pots and long cooking. Set things on the stove in the morning and let the heat do the work. This year, we’re going beyond the usual spread. These five recipes come from Muslim kitchens across the world — Morocco, Indonesia, Iran, Jordan, and Yemen. Different countries, same spirit. All you need is time, a heavy pot, and good meat.

1. Moroccan Lamb Tagine with Apricots and Honey

This is Eid food from Morocco. Slow-cooked mutton, dried apricots, and warm spices all in one pot. Sweet, savoury, and deeply fragrant. Serve with bread or rice and let people help themselves.

Prep: 20 mins | Cook: 2.5 hrs | Serves: 6

Ingredients

• 1 kg mutton, bone-in pieces
• 150g dried apricots
• 2 large onions, finely sliced
• 2 tomatoes, roughly chopped
• 3 tbsp olive oil
• 1 tsp cinnamon powder
• 1 tsp cumin powder
• 1 tsp ginger powder
• 1 tsp turmeric powder
• 2 tbsp honey
• Salt to taste
• Toasted almonds and fresh coriander to garnish

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Method

1. Heat oil in a heavy pot.
2. Add mutton in batches.
3. Brown on all sides. Remove and set aside.
4. In the same pot, add onions.
5. Cook on medium heat until soft and golden. About 8 minutes.
6. Add cinnamon, cumin, ginger, and turmeric.
7. Stir into the onions. Cook for one minute.
8. Return the mutton to the pot.
9. Add tomatoes and salt. Stir together.
10. Tuck in the dried apricots.
11. Drizzle honey over the top.
12. Add half a cup of water.
13. Cover tightly. Cook on low heat for 2 to 2.5 hours.
14. Add a splash of water if it looks dry.
15. Scatter toasted almonds on top.
16. Garnish with coriander. Serve hot.
    

2. Indonesian Lamb Rendang

Rendang is patience in a pot. Mutton simmers in coconut milk with lemongrass, chillies, and spices until the liquid is completely gone. What’s left is dark, caramelised, and deeply flavoured. One of the most celebrated Eid dishes across Indonesia and Malaysia.

Prep: 20 mins | Cook: 3 hrs | Serves: 6

Ingredients

• 1 kg mutton, cut into large chunks
• 400ml full-fat coconut milk
• 2 stalks lemongrass, bruised
• 6–8 dried red chillies, soaked
• 6 garlic cloves
• 1 inch of ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt to taste
• Oil for cooking

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Method

1. 1. Grind soaked red chillies, garlic, and ginger into a smooth paste.
   2. Heat oil in a heavy pot.
   3. Add the paste. Fry on medium heat for 4–5 minutes.
   4. Stir constantly until the oil separates from the paste.
   5. Add mutton pieces. Stir to coat each piece.
   6. Cook for 5 minutes.
   7. Add turmeric, coriander powder, and cumin. Stir well.
   8. Cook for 2 more minutes.
   9. Pour in coconut milk.
   10. Add bruised lemongrass. Season with salt.
   11. Bring to a boil.
   12. Reduce the heat to low. Cook uncovered for 2.5 to 3 hours.
   13. Stir every 20 minutes.
   14. Keep cooking until all the coconut milk evaporates.
   15. The meat will turn dark brown. The oil will separate. That’s the sign it’s ready.
   16. Remove lemongrass. Serve with plain rice or roti.

3. Iranian Ghormeh Sabzi

Iran’s most loved Eid dish. A rich green herb stew with mutton, kidney beans, and the sharp tang of lime. The herbs are fried before going in — that step is not optional. It’s what gives Ghormeh Sabzi its deep, earthy flavour.

Prep: 20 mins | Cook: 2.5 hrs | Serves: 6

Ingredients

• 750g mutton, cubed
• 1 cup fresh methi leaves, finely chopped
• 1 cup fresh coriander, finely chopped
• ½ cup fresh parsley, finely chopped
• 1 cup kidney beans, soaked overnight
• 2 medium onions, finely chopped
• 3 tbsp oil or ghee
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• Juice of 2 limes
• Salt to taste

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Method

1. Heat 2 tbsp of oil in a pan.
2. Add methi, coriander, and parsley.
3. Fry on medium heat for 10–12 minutes. Stir often.
4. The herbs should darken and smell fragrant. Set aside.
5. In a heavy pot, heat 1 tbsp oil.
6. Add onions. Cook until deep golden. About 10 minutes.
7. Add mutton. Brown on all sides.
8. Add turmeric and black pepper. Stir. Cook for 2 minutes.
9. Add the fried herbs. Stir to combine.
10. Pour in enough water to cover. About 2 cups.
11. Bring to a boil.
12. Add soaked kidney beans.
13. Reduce the heat to low. Cover and cook for 2 hours.
14. In the last 15 minutes, add lime juice.
15. Taste and adjust salt.
16. Serve hot with steamed white rice.
    

4. Yemeni Lamb Mandi

Ancient, minimal, and extraordinary. Mutton and rice slow-cooked with saffron and whole spices, finished with smoking charcoal for that signature depth. Yemen has been making this for centuries. It doesn’t need much. Just time.

Prep: 20 mins | Cook: 3 hrs | Serves: 6–8

Ingredients

• 1.5 kg mutton, bone-in, large pieces
• 2 cups basmati rice, soaked 30 minutes
• ½ tsp saffron, soaked in 3 tbsp warm water
• 2 cinnamon sticks
• 6 cardamom pods
• 4 cloves
• 2 bay leaves
• 1 tsp black pepper powder
• 2 onions, halved
• 4 tbsp ghee
• Salt to taste
• 1 small piece of charcoal for smoking
• Fried onions and fresh coriander to garnish

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Method

1. Rub mutton with salt and black pepper.

1. Let it rest for 15 minutes.

1. Heat the ghee in a large pot.
2. Add cinnamon, cardamom, cloves, and bay leaves. Sizzle for 30 seconds.
3. Add onion halves. Cook until golden.
4. Add mutton. Sear on all sides.
5. Pour in water to cover the meat. About 4 cups.
6. Bring to a boil.
7. Reduce the heat to low. Cover and cook for 2 to 2.5 hours.
8. Remove the cooked mutton. Keep the broth in the pot.
9. Bring the broth back to a boil.
10. Add soaked rice and saffron water. Stir once.
11. Cover and cook on low until rice is done.
12. Place the mutton back over the cooked rice.
13. Heat a piece of charcoal directly over a flame until red-hot.
14. Place it in a small steel bowl on top of the rice.
15. Drizzle a little ghee over the charcoal.
16. Cover the pot immediately. Leave for 5 minutes.
17. Remove the charcoal bowl.
18. Fluff the rice gently.
19. Plate rice first. Place mutton on top.
20. Garnish with fried onions and coriander. Serve immediately.

5. Jordanian Mansaf

Mansaf is the dish Jordan brings out for its most important occasions — and Eid al-Adha is at the top of that list. Whole pieces of mutton slow-cooked in a thick, tangy yoghurt sauce, served over a mountain of rice and topped with toasted almonds and pine nuts. Rich, generous, and everything a celebration meal should be.

Prep: 10 mins | Cook: 60 mins | Serves: 6

Ingredients: 

For Lamb Meat

• 1 kg lamb, chopped with bone
• 3 bay leaves 
• 1-inch cinnamon stick
• 8 peppercorns
• 5 cloves
• 1 tsp mixed spice powder
• ½ tsp cardamom powder

For Laban Sauce

• 2 cups stock (chicken/ mutton) 
• 2 cups yoghurt
• 2 tbsp olive oil
• 4 cloves of garlic
• 4 tbsp lemon juice 

For Rice: 

• 2 tbsp olive oil
• 3 cups soaked long-grain rice (washed and soaked) 
• 6 cups water
• 1 tsp turmeric powder
• Salt 

For Final Assembling

• 10-12 Fried almonds
• ½ cup Chopped Parsley 
•  3 flatbread

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Method: 

1. In a pressure cooker, add the lamb with all its spices and water and cook until the meat is soft and tender. 
2. To prepare the laban sauce, blend the yoghurt with mutton stock to get a smooth mixture. In a new pot, add the olive oil and minced garlic and cook it till it is brown. Now add the prepared yoghurt sauce. Add the cooked lamb from the pressure cooker, and finally add the lemon juice. 
3. In another pot, sauté the rice in olive oil, then add water and a pinch of turmeric. Cook the rice till it is soft and fluffy. 
4. To assemble in a serving platter, spread pieces of the flatbread around. Evenly spread the rice over it. Now arrange the lamb on top of the rice. Generously pour the prepared yoghurt sauce over it. 
5. Finish by garnishing with fried almonds and parsley, and serve hot. 

These recipes are made to be shared

Try one this Eid and tell us how it went in the comments below. Which country’s kitchen won your table? Tag us in your photos and share this with someone who’s cooking for a crowd. 👇

💡 All recipes work in both a pressure cooker and a big open pot. An open pot gives a deeper flavour. A pressure cooker saves time.

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Biryani Tales for Eid-al-Adha: A Feast of Flavours, Faith & Festivity