This was my food after I broke my fast last night. Usually during Ramadan at iftar time we usually have dates with other pieces of fruit like bananas, apples, oranges, grapes, etc. The drinks will be either sherbat, water or even juice. This relaxes the stomach after fasting.
For those that think we are starving, it really isn’t that at all. Our systems are in reverse the entire month. Also with the longer days and shorter nights during the summer months if Ramadan falls on these months. This is according to the lunar calendar and we have the moon sighting because of it.
If the moon isn’t sighted just before the day that Ramadan is supposed to begin then it is like the next day and everyone has to say they seen the new moon. It is the same way with Eid. There are two Eids. Eid al Fitr is the first one is at the close of Ramadan. We get in our new clothes and make our best dishes. We also go to the mosque for Eid prayer then have dinner with family and exchange presents just like Christians do at Christmas time.
The second is Eid Adha which talks about the sacrifice that Ibrahim (AS) made his son because Allah said so. Because Ibrahim (AS) was so obedient that Allah put a lamb in its place. This takes place around Hajj time. We also respect our prophets very much that is why we invoke our blessings. That AS means may God grant him peace which actually is our respect.
Eid Adha is also known as qurbani Eid. We actually have lamb, goat or even cow for qurbani. We buy the animal and take care of it when it is young then when it gets to be an adult that we pray to make it zabiha. Of course these are halal meaning it is permitted. We pray over the animals before we slaughter them to lessen the animal’s suffering.
Now to my recipe. Enough chatter. In my mortar and pestle I added 3 pinches of black peppercorns, 1 pinch each of black cumin seeds, cumin seeds, caraway seeds, 1 clove, 1 broken piece of cinnamon stick and 3 kabab chini.
This gets ground in to a powder and set aside. In a wok or even cast iron skillet add 1/4 cup of olive, corn or even canola oil. Turn the heat on to high and let the oil heat up. Add 1 pinch of hing, 1 kg or 1 lb of beef cut in small pieces, the contents from the mortar and pestle, 1 pinch of pink salt.
Fry until it is done. Cover the wok or skillet with a lid and reduce the heat to low. This allows the beef to become nice and tender. Cook for 20 to 30 minutes or until the meat is nice and soft. If you want you can add 1 tbs of green papaya paste or add meat tenderizer.
For green papaya paste you will have to cut 1 green papaya in to small pieces and add 2 or 3 pieces in a blender with 1/4 cup of water for ease of blending and puree it. This way you can add it directly to the beef while it is cooking. Skip if you are adding meat tenderizer. If using meat tenderizer add 1 pinch.
When it is soft, chop 1 tomato and add. Cut 1 lemon or lime in half and use the juice of this lemon or lime by squeezing it in to the meat or use 1 tbs of the lemon or lime juice in the bottle. Cook until the tomato is mushy and it forms a nice curry.
Enjoy this with naan or chapati.
