Diwali Dates

Diwali, which literally means ‘row of lights’, falls on the 15th day of Kartika, which is the holiest month in the Hindu calendar. It is called the festival of lights because Diwali marks the triumph of light over darkness and good over evil.

The Diwali festival runs for five days, with the main celebrations happening on the third day in most places.

  • Day 1, Tuesday 17th October; is known as Dhanteras the13th day of a lunar fortnight on the Hindu calendar. This day is dedicated to celebrating prosperity.
  • Day 2, Wednesday 18th October; is known as Naraka Chaturdasi or Chhoti Diwali (small Diwali). Goddess Kali and Lord Krishna are believed to have destroyed the demon Narakasura on this day. Kali is worshiped in West Bengal, while demon effigies are burned in Goa.
  • Day 3, Thursday 19th October; is the new moon day known as Amavasya. This darkest day of the month is the most significant day of the Diwali festival in north and west India.
  • Day 4, Friday 20th October; has various meanings across India. In north India, Govardhan Puja is celebrated as the day when Lord Krishna defeated Indra, the god of thunder and rain. In Gujarat, it's celebrated as the start of a new year. In Maharashtra, Bali Puja is performed to seek the blessings of demon king Bali.
  • Day 5, Saturday 21st October; is known as Bhai Duj. It's dedicated to celebrating sisters, in a similar way that Raksha Bandhan is dedicated to brothers. Brothers and sisters get together and share food, to honor the bond between them.

From the team at Chestnut Meats, we wish you a very Happy Diwali!

*Diwali Deals*

Order this weekend and receive your meats in time for the Festival Of Lights, take a look at some of our butcher's choice deals for Diwali...

French Trimmed Kid Goat Cutlets 350g (see below)

Goat Diced OFF the bone 5Kg (see below)

Mutton Diced OFF the bone 5Kg (new product - see below)

Boned & Rolled Kid Goat Leg 1.2Kg

Kid Goat Shoulder 2Kg

Lamb Shanks (400g - 600g)

Diwali BBQ Rack of Kid Goat

Spiced Kid Goat Rack, served with cumin potato cakes, aubergine and mint chutney.

Prep time: less than 30 mins
Serves: 4

For the barbecue rack of kid goat

  • 2.5cm/1in knob ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tbsp vegetable oil
  • 100ml/3½fl oz natural yoghurt
  • 1 lime, zest and juice only
  • salt and black pepper
  • French Trimmed Rack of Kid Goat

For the cumin potato cakes:

  • 300g/10½oz Charlotte potatoes, or waxy potatoes, peeled
  • 1 tsp ground cumin powder
  • 1 green chilli, chopped (seeds removed, optional)
  • 2 garlic cloves, peeled and finely chopped/grated
  • handful of coriander, chopped
  • salt and pepper
  • oil, for frying
  • butter, for frying

For the aubergine:

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 garlic cloves, peeled and grated
  • 2.5cm/1in ginger, peeled and grated
  • ½ green chilli, seeds removed (optional), finely diced
  • 1 onion, finely chopped
  • 1 tsp ground turmeric
  • salt
  • 1 aubergine, cut into chunks
  • squeeze of lemon juice
  • small handful of coriander, chopped

For the mint chutney:

  • 1 small bunch fresh mint, shredded
  • 1 small bunch fresh coriander, shredded
  • ½ green chilli, finely chopped
  • 1cm/½in piece ginger, finely chopped
  • 1 small garlic clove, peeled and chopped
  • 1 lime, zest and juice only
  • 1 tsp caster sugar, to taste
  • 2 tbsp vegetable oil, to blend
  • salt and freshly ground black pepper


  1. For the barbecue rack of kid goat, make a paste by blending the ginger and garlic in a food processor. Transfer to a bowl and stir in the oil, yoghurt, lime zest and lime juice. Season to taste with salt and freshly ground black pepper.
  2. Cover the kid rack with the paste and leave to marinate for an hour, or longer if time allows. Heat a tandoor oven.
  3. Thread the kid rack onto a skewer and roast in the oven (tandoor oven if possible) for at least 15 minutes. Carefully remove the meat from the oven and allow to rest before carving. Carve in half to serve.
  4. For the cumin potato cakes, steam the potatoes for 25 minutes, or until softened. Once cool, grate half of the potatoes into a bowl and roughly crush the remaining half in a separate bowl. Combine both textures of potatoes.
  5. Stir in the ground cumin powder, chilli, garlic and coriander. Season to taste with salt and freshly ground black pepper. Shape into four patties or cakes using your hands.
  6. Heat the butter and oil in a pan and fry the cumin potato cakes until lightly browned.
  7. For the aubergine, heat the oil in a large pan and roast the cumin seeds with the garlic, ginger, chilli and onion for a few minutes until softened.
  8. Add the turmeric, salt to taste and stir in the aubergine and a squeeze of lemon juice. Heat for 2-3 minutes, reduce the heat and cook slowly for 15-20 minutes. Stir in chopped coriander when ready to serve.
  9. For the mint chutney, blend the mint, coriander, chilli, garlic, lime zest and juice in a food processor until smooth. Add caster sugar to taste and a little oil, pulse again to combine. Season to taste with salt and freshly ground black pepper.
  10. To serve, serve the aubergine, potato cakes, mint chutney, plus two bones from the rack on each plate

Diwali Goat Rogan Josh


  • 5 tbsp vegetable oil
  • 7 black peppercorns, left whole
  • 3 black cardamom pods, left whole
  • 5 green cardamom pods, left whole
  • 4 cloves, left whole
  • 1 cinnamon stick
  • 1 piece of mace
  • 1 onion, finely chopped
  • 750g/1½lb Goat or Mutton Diced OFF the bone
  • 6 garlic cloves, peeled, left whole
  • 2cm/¾in piece ginger, peeled and cut in half
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp red chilli powder
  • 2 tsp ground fennel seeds
  • 1½ tsp garam masala
  • salt, to taste
  • 2 tomatoes, blended to a pulp in a food processor
  • 3 tbsp plain yoghurt, stirred
  • handful chopped fresh coriander, leaves and stalks


  1. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.
  2. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.
  3. Add the goat/mutton pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.
  4. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.
  5. Add the garlic and ginger paste to the goat/mutton mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.
  6. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.
  7. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
  8. Add enough boiling water to almost cover the meat, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the goat/mutton is cooked through.
  9. Stir in the chopped coriander just before serving.