Bakrid 2026 Special: Ever Tried Mango With Mutton? Whip Up Chef Sanjeev Kapoor’s ‘Aam Ras Ka Gosht’ This Eid

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Bakrid 2026, also known as Eid al-Adha, is observed by Muslim families as a day of prayer, reflection, and sharing food with others. It marks the spirit of sacrifice and is followed by acts of charity, with meat from the ritual offering often distributed among family, friends, and those in need. At home, the day usually begins with prayers, followed by the preparation of meals that are shared together in larger gatherings.

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Instagram@sanjeevkapoor/AI-generated

In many households, Bakrid is also a day when cooking takes centre stage. Families prepare a mix of traditional dishes using fresh meat-curries, kebabs, biryani, and slow-cooked gravies that are served throughout the day to guests who visit or to relatives gathered around the table.

And this year, with mango season peaking, Chef Sanjeev Kapoor's "Aam Ras Ka Gosht" slips in as an interesting festive option, bringing ripe mango pulp and slow-cooked mutton together in a way that feels unexpected, yet fitting for a special Bakrid table.

Aam Ras Ka Gosht (Sanjeev Kapoor Recipe)

Ingredients

• 750 g mutton (bone-in, medium pieces)
• 1 cup ripe mango pulp (aam ras)
• 4 tbsp oil
• 4 medium onions (finely chopped)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ cup yogurt
• 15 almonds (blanched & peeled)
• 2 tbsp melon seeds (magaz)
• 15 raisins
• 5 green chillies (slit or chopped)
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• Salt to taste
• A few saffron strands
• 1 cup water

How To Prepare

Prepare the base

Heat oil in a deep pan. Add finely chopped onions and sauté until they turn light golden.

Cook mutton

Add mutton pieces, salt, ginger paste, garlic paste, turmeric powder, and red chilli powder. Mix well and sauté for a minute so the spices coat the meat.

Add water & simmer

Pour in water, mix, and cover. Cook until the mutton becomes half tender (about 20-25 minutes depending on cut).

Nut paste addition

Grind almonds and melon seeds into a smooth paste with a little water. Add this to the cooked mutton and mix well. This gives richness and body to the gravy.

Mango magic

Add ripe mango pulp (aam ras), green chillies, yogurt, and raisins. Stir gently so the mango blends into the gravy.

Final flavouring

Add garam masala and saffron strands. Mix and simmer until the mutton becomes fully tender and the gravy thickens slightly.

Finish & serve

Once the oil slightly separates and the flavours combine, switch off the heat. Serve hot.

Photo Credit:

WISE

What Makes It Special

• The sweetness of mango balances the richness of mutton.
• Almond and melon seed paste gives a creamy Mughlai-style texture.
• Yogurt adds mild tang and softness to the meat.
• Saffron lifts aroma and depth.

Why It Fits A Bakrid Table

Bakrid meals are usually generous, shared, and full of variety. A dish like 'Aam Ras Ka Gosht' fits in as something slightly unexpected but still familiar in spirit.

It pairs well with:

• simple steamed rice
• light pulao
• soft rotis or naan

It works best when served fresh, once the flavours have had a few minutes to settle. If you're making it at home, the key is not to rush the cooking and to let the mango flavour stay natural rather than forced.

Bakrid 2026 is likely to bring the usual favourites back to the table, but it also leaves space for something new. Chef Sanjeev Kapoor's Aam Ras Ka Gosht is one dish that is familiar enough to belong, different enough to be remembered.

If you're planning your festive menu this year, this might be the dish that slowly becomes the talking point after the meal is over.