Eid ul Adha is around the corner again! Where did the time go? Wasn’t it just Ramadan, then Eid ul Fitr? Wow, time has flown and out the window goes my patience for difficult, fussy recipes for entertaining during holidays like Eid. I don’t want to spend countless hours shopping, prepping or being in the kitchen. It’s still summer, after all and I want something easy-peasy but also healthy and of course delicious and crowd-pleasing.
That’s why I love this recipe I’m about to share- it’s an old recipe I started making while in college, taught by a friend who was a good cook but didn’t like to spend a lot of time at all in the kitchen. She surprised me by putting everything in the blender then pouring it over chicken: yogurt, turmeric, salt, pepper, garlic cloves, ginger, and cilantro.
Who would have thought something that simple could be whipped together so fast? I thought good food had to be slaved over to have any flavor, but that is so not true.
Over time, I’ve tweaked the recipe to incorporate or substitute parsley for the cilantro and ground ginger since I don’t always keep the fresh kind on hand. I’ve made it with chicken and lamb and done it on the grill and in the oven- all of which are excellent in flavor.
To make it you only need a few very simple ingredients, probably things you keep around your kitchen pantry and potted herb garden, if you have one: your choice of meat (udhiya lamb, goat, beef or chicken– though you could even try this with seafood like red snapper), turmeric, ginger (fresh or ground), garlic, cilantro or parsley, the usual salt and pepper, and the main squeeze: Mountain High’s Plain Yoghurt, which is halal-certified so it doesn’t contain any funny stuff like gelatin.
Here’s a short video of what I use to prep the yogurt marinade and how I do it.
And this is the gorgeous, delicious result:
And don’t forget to use Mountain High Yoghurt for this recipe, many other recipes and even as a snack. Check out their website for locations where you can shop for it and follow their Facebook page for recipes, promotions and more.
Enjoy the recipe and please share!
- 2 pounds bone-in lamb for stew (or boneless)
- 2 cups Mountain High Yoghurt (Plain)
- 2 tablespoons turmeric powder
- 1 teaspoon ground ginger or 2 teaspoons fresh
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 2 cloves garlic or 1 teaspoon garlic powder
- 1 handful (about 1 cup unchopped) parsley and/or cilantro
- Prepare a dish for the lamb to sit in overnight with the marinade. Prepare plastic wrap, too.
- To a blender, add the Mountain High Yoghurt, turmeric powder, ginger, salt, pepper, garlic and parsley. Blend on high until completely smooth and combined.
- Pour the yogurt mixture onto the lamb and cover it completely with the marinade. Seal with plastic wrap, foil or a lid. Marinate overnight, or for 6-8 hours, refrigerated.
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the meat from the marinade and place on an aluminum or parchment-lined baking sheet.
- Roast in the oven for 30 minutes on one side. After 30 minutes, flip each piece over and continue roasting for an additional 10 minutes.
- Remove meat from oven and cover with aluminum to let the meat rest and continue cooking on the inside.
- When ready to serve, do so alongside rice or noodles or on top of your favorite rice dish. In this photo, we used Bamboo Rice, which can be found in many specialty food shops or online.
- *Use one cup Mountain High Yoghurt for every pound of meat you cook.