Ramzan is the ninth month in the Islamic calendar during which the ‘Quran’ was first revealed. Muslims around the world observe fasts to celebrate this month long festival. Ramzan is a time of self-reflection to focus on the soul rather than the body and an opportunity to reconnect with your faith. Fasting, during this period, is seen as a way of instilling self-control.
The day starts at the crack of dawn with a meal called ‘Suhoor’ or ‘Sehri’ and rounds off by breaking the fast after sunset, followed by an elaborate ‘Iftar’ meal.
Two Recipes Lamb based for Iftar … This is best example of Slow cooking … Atleast 3 hrs for cooking … The slow cooking makes it nutritious and flavorful
Harira to Morocco is like Haleem in India in that it’s as much a household name as anything. Every child and adult in Morocco is familiar with harira and it’s served in practically every home throughout the country.
- 2 tablespoons olive oil
- 700g diced lamb (we used shoulder)
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 11/2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1/2 teaspoon ground cloves
- 1 bay leaf
- 1L (4 cups) chicken stock
- 400g Thick Chopped Tomatoes
- 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
- 400g cans chickpeas, rinsed, drained
- 400g cans brown lentils, rinsed, drained
- Thick yoghurt and toasted Roti / Naan / bread, to serve
Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
Garnish with extra coriander and serve with yoghurt and bread / Roti
A delicious Ramzan special, Hyderabadi Haleem is a savourful mutton recipe. A melange of ingredients like cracked wheat, urad dal, curd, ghee and cashew nuts
- 1 kilograms mutton
- 2 teaspoon ginger paste
- 1 cup urad dal
- 1 teaspoon red chilli powder
- 2 cup yoghurt (curd)
- 1/2 cup cashews
- 1/2 teaspoon peppercorns
- 1/2 cup ghee
- 1/2 cup mint
- 3 cup crushed whole wheat
- 2 teaspoon garlic paste
- 1 cup chana dal
- 1/4 teaspoon powdered turmeric
- 1 cup onion
- 1 teaspoon garam masala powder
- 1 inch cinnamon stick
- 1 cup coriander leaves
- 6 green chilli
- 2 lemon wedges
- Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
- Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.
- To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
- Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns in 8-10 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.
Heat the oil in another container, add whole spices, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.
- To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour . Serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh coriander.