Tomorrow, Muslims celebrate the religious festival of Eid-ul-Fitr. After attending Eid prayers, families and friends get together to share a delicious feast.

Traditionally sawine is the sweet which is served; this is enjoyed in some households as early as breakfast and after Eid prayers at some mosques.

Growing up, I would help our mom cook dhalpuri (this would be served at lunch) before heading out to early-morning Eid prayers. She usually kneaded the dough by hand, and ground the dhal in a manual grinder which was attached to the kitchen counter. She filled the loyas, then she rolled the roti and I cooked them.

I remember her feathery-light dhalpuri which when placed on the smoking hot tawah, and anointed with ghee, always ballooned. She would always roll the loya very thin and ensure I pressed the ends on the hot tawah with the

dabla to make sure they cooked properly. "Remove it quickly," she would say, "we don’t want it to be tough." It never was.

Eid lunch is typically a wonderful assortment of Eastern-inspired dishes with desserts bringing up the rear, with irresistible Indian sweets.

Food in all its universal glory knows no boundaries, so tomorrow we can all share in the beauty of this religious festival through the preparation and enjoyment of some of these appetising dishes.

Eid Mubarak!

Butter lamb

2 lbs boneless lamb, cut into 1-inch cubes

Marinade:

⅔ cup plain yoghurt

4 cloves garlic, minced

2-inch piece of ginger grated

2 tbs fresh lime juice

1 tsp garam masala

1 tsp chilli powder

1 tsp coriander

½ tsp cumin

½ tsp turmeric

1 tsp salt

Combine all the ingredients for the marinade, rub onto lamb and refrigerate overnight.

For the curry

1 tsp cumin seeds

1 tsp coriander seeds

¼ tsp fenugreek

3-inch stick of cinnamon

6 pieces cloves

Heat a frying pan add dried spices and cook dry until fragrant, remove and grind in a spice mill, set aside.

2 ozs butter

1-inch piece of ginger grated

2 cloves garlic, minced

½ cup pureed tomatoes (⅓ cup tomato paste)

½ cup cream

3 ozs ground almonds

Salt and pepper

Now heat the ½ of the butter in a heavy sauté pan, add lamb pieces in batches to brown, do not overcrowd pot, remove to a bowl when all pieces are brown.

Add the rest of the butter, sauté the ginger, and garlic, cook until fragrant, now add the ground spice mixture, fry for a few minutes, add lamb back to pot and stir and cook for a few minutes.

Add tomato puree and cook stirring well for a few minutes more.

Cover and cook stirring occasionally until tender, about 1 hour.

Stir in cream and almonds, cook for a few minutes more.

Serve warm with roti of steamed basmati rice.

Accompanied by vegetables or salad.

Dhalpuri

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4 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1 tsp brown sugar

½ tsp saffron/turmeric powder

½ lb yellow split peas

2 cloves garlic

3 tsp ground roasted geera/cumin

½ cup melted butter or ghee

Approx 2 cups wate