It's Eid again and naturally the table must be set for a fantastic celebration.
Eid al-Adha is the most important festival on the Islamic calendar, and commemorates the willingness of the prophet Ebrahim (AS) to follow Allah's command to sacrifice his son Ishmael.
According to Islamic history, Allah replaced the willing Ishmaeel with a sheep at the last moment, and both father and son's faith were purified.
Muslims around the world observe this event at the end of the annual Hajj period and it is an emotional day for many.
As soon as possible after Eid prayer, those who are by the means, will ritually sacrifice, or Qurbaan, live stock such as sheep, goat, cattle or camels.
The meat of these sacrifices is distributed among ones family, neighbours and the poor.
As with any festival, food plays a big part in this one too.
For both Eids, my family will make demands for their favourites and we will fight over what makes the menu. Two things however will make the menu. A delicious boud (because Eid can not be done without leg of Lamb) and a sweet-sweet treat.
Enjoy this special day with your family and remember, it's not the blood of your sacrifice that reaches the almighty, it's the piety.
Allah blesses those who give unto others without thought.
The leg of Lamb
1 leg of lamb, thawed
2 tablespoons chopped rosemary
6 cloves of garlic sliced
A tablespoon of cloves
Two tablespoons of olive oil
Two tablespoons of honey
Two tablespoons of sweet chilli sauce
1 tablespoon of mixed herbs
Rub lamb with the olive oil, and make 1 cm slits all over and on both sides stuff the little holes with the garlic and cloves.
Rub honey, sweet chilli sauce and mixed herbs into lamb leg and sprinkle the rosemary over it.
Add salt and pepper to taste.
Place lamb in a deep oven bowl and cover with foil.
Preheat your oven to 180 degrees and cook lamb for 1 hour and 20 minutes.