NEWSLETTER

Thursday, 07 Thul Hijjah 1432 H /03 November 2011

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QURBAANI

Q: In the case where a person appoints someone to slaughter his Qurbaani animal on his behalf, will it be preferable for him to be present?

A: It is better for one to be present at the time his Qurbaani animal is being slaughtered. However, in the case of women if there is fear that the laws of purdah will be violated, then she should not be present.

Q: What should be done with the young that comes out of the animal after being slaughtered?

A: The young should also be slaughtered. If one did not slaughter it during the days of qurbani then he should give it alive in charity.

Q:Can the qurbaani meat be given to non-Muslims?

A: Qurbaani meat can be given to non-Muslims.

Q: If a person slaughters an animal on behalf of a deceased, then what should be done with the meat?

A: If the deceased made a bequest that the qurbaani should be done on his behalf (from one third of the estate), then all the meat has to be given in charity. However if one made the Qurbaani on behalf of the deceased from his personal wealth, then the meat can be consumed.

Q: A person upon whom qurbaani was waajib purchased the qurbaani animal but did not slaughter the animal until the days of qurbaani passed. How will he make qadha for the missed qurbaani?

A: He should give the animal (without slaughtering it) in charity.

Q: Is it permissible to give the qurbaani meat to those employed for skinning etc. as remuneration?

A: It is impermissible to give the qurbaani meat to those employed in skinning etc. as remuneration. Along with the money given as remuneration, it can be given as a gift but the meat itself cannot be given as remuneration.

Source: Ihyaauddeen.co.za

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Taken from: “Laws pertaining to Qurbaani” ~Ml. Rafique Valli~

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* Closing arguments in ANC Youth League president Julius Malema's disciplinary hearing, by the party's main body, has been rescheduled.

* The South African government has agreed to fund 137 billion rand of investment in modern rail infrastructure, the Business Day newspaper reported.

* A game ranger is lucky to be alive after he was "pulled out" of a lion's jaws in the Kgalagadi Transfrontier Park.

* WikiLeaks editor Julian Assange lost a court battle to stay in the United Kingdom and will be extradited to Sweden to face questioning over sex charges, a court ruled.

* French magazine office torched after Mohammed cover announced. The Paris offices of French satirical magazine Charlie Hebdo were set on fire in the early hours by a Molotov cocktail thrown through a broken window.

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Eid Gah, a great Sunnah, yet the rush to slaughter deprives many of its blessings. Why are we hastening to carry out one Ibadah whilst neglecting the other? Together with that, Respect for the Haramain comes with love for the Haramain. How our Ulama attained this love? How was it that their hearts were always attached to these blessed places? How did Ml Yunis Patel Rahmatullahi Alahi manage to achieve the privilege of death in the Harmain. Tune in to Radio Islam International on Friday evening, 7pm as we get word from the Hujjaj live out of Muzdalifa, at 8:30 Mf Zubair Bhayat will join us to tackle the Eid Gah situation and after 9 we focus on love for Harimain with Ml Naeem Motala and Ml Dawood Seedat. The programme will be co hosted by Mufti Yusuf Moosagie and Ml. Yusuf Omar.

CLICK HERE FOR PODCASTS OF LIVE CROSS OVERS TO THE HOLY LANDS

LAMB CURRY
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1 large onion, sliced into rings 1 sprig fresh curry leaves oil 15 ml (1 T) garlic and ginger paste 60 ml (4 T) mixed masala 2 ml (1/2 t) turmeric 2 medium-sized jam tomatoes 1 kg deboned leg of lamb, cubed; or stewing lamb, cubed 4-5 medium-sized potatoes, peeled and quartered fresh coriander leaves, chopped.

Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. Stir in the garlic and ginger paste, masala and turmeric. Add the tomatoes and braise for about 3 minutes. Add the meat, cover, reduce the heat and simmer for about 10 minutes. Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes. Add the chopped coriander leaves towards the end of the cooking time. Season with salt if necessary. Serve with rice and sambals such as chopped onion and tomato.

"Ons voel mos nie almal altyd dieselfde nie, is dit nie? Partymaal voel jy goed en ek dalk bietjie af, soos Allah wil. Kliek hier vir die nuutste Dagstukkie om jou aan te moedig. Ons het ook al die Dagstukkies wat ons nou al uitgestuur het saam op een bladsy gesit, juis vir jou gerief. As ek dus 'n Dagstukkie uitstuur en jy voel dis nou nie vandag vir jou bedoel nie, dan kan jy sommer maklik vir jouself al die Dagstukkie-opskrifte gaan deurkyk totdat jy een vind wat jou hart aanraak. Of as iets gebeur wat jou so bietjie van balans af gooi: besoek die Dagstukkies! Jy weet nooit, dalk wil Allah jou juis deur 'n besondere Dagstukkie bemoedig.

E-pos ons by sjbekker@vodamail.co.za as jy die Dagstukkies op jou rekenaar wil ontvang..."

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