Embrace the spirit of Eid with a feast that tantalizes the taste buds and warms the soul. As families come together to celebrate this joyous occasion, the aroma of spices fills the air, signaling the start of a culinary journey rich in tradition and flavor. From savory mains to decadent desserts, these Eid recipes are not just meals; they’re cherished memories in the making.
Lamb Biryani:
- Prep:10 mins
- Cook:50 mins
- Plus at least 2 hrs marinating and resting
- Easy
- Serves 6
Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining
| Nutrient | Unit |
|---|---|
| sugars | 3g |
| fibre | 2g |
| protein | 23g |
| salt | 0.6g |
To serve
Ingredients
- 400g lamb neck, cut into small cubes
- 4 garlic cloves, grated
- 1 tbsp finely grated ginger
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 200g basmati rice, rinsed well
- 8 curry leaves
- 400ml good-quality lamb or chicken stock
- 100g paneer, chopped
- 200g spinach, cooked and water squeezed out
To serve
- chopped coriander
- sliced green chillies
- plain yogurt
Method
- STEP 1
Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours. - STEP 2
Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4. - STEP 3
Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
Chocolate Cheesecake:
- Prep:25 mins
- plus chilling, cooling, 2 hrs freezing and resting; no cook
- Easy
- Serves 10-12
Treat family and friends to this decadent chocolate dessert. It’s an indulgent end to a dinner party or weekend family meal
| Nutrient | Unit |
|---|---|
| sugars | 19g |
| fibre | 2g |
| protein | 3g |
| salt | 0.4g |
Ingredients
For the biscuit base
- 150g digestive biscuits (about 10)
- 1 tbsp caster sugar
- 45g butter, melted, plus extra for the tin
For the cheesecake
- 150g dark chocolate
- 120ml double cream
- 2 tsp cocoa powder
- 200g full-fat cream cheese
- 115g caster sugar
Method
- STEP 1
To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins. - STEP 2
To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate. - STEP 3
Spoon the cheesecake mixture over the biscuit base, leveling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
