Mutton describe meat of mature sheep
Mutton is a term commonly used to describe the meat of mature sheep, typically over one year old. In various cuisines worldwide, mutton serves as a versatile ingredient, featured in a wide range of dishes. The meat can be prepared through various cooking methods such as roasting, grilling, stewing, or currying, each method enhancing its unique taste and tenderness.
Given its stronger flavor profile, mutton is often favored in dishes where the robust taste complements bold spices and seasonings. When selecting mutton, the cut and quality are crucial factors. Popular mutton dishes include curries, stews, kebabs, and roasts. Common cuts include chops, roasts, and stewing pieces, each lending itself to specific cooking techniques. So make these recipes without wasting time.
Mutton Curry
Ingredients: 500 gm mutton, 200 gm onion (half batter, half finely chopped) 2 1 inch pieces of cinnamon, 3 small cardamoms, 7 tsp coriander powder, half tea turmeric, 20 gm tamarind water, dried chillies, 1 tsp Poppy seeds, 4 cloves, 5 tomatoes, half a coconut, half inch piece of ginger, three teaspoons of dalda, 3 cups of water and salt.
Method: Heat a small amount of dalda and fry poppy seeds, cumin, coriander, green chillies, small cardamom, cinnamon, ginger, garlic, grated coconut and finely chopped onion. Now beat all the spices together. Heat remaining dalda and add meat and tomato.
Keep stirring. Stir until the meat is cooked well. Now keep stirring the batter with spices, turmeric powder and salt as required. Cover with water. At this time, increase the heat. After 10 minutes of cooking, reduce the heat a little. Remove from heat after another 15 minutes.
Mutton Rezala
Ingredients: 600 grams of beef. 50 grams of ginger, 75 grams of garlic. 350 onions, 10 dry chillies, 8 chillies, 400 grams of curd, 3 bay leaves, 50 grams of ghee, salt, little oil.
Method: Wash the meat. Grind ginger, onion, garlic. Now rub the meat together with the batter masala and sour cream. Start cooking after three hours. Heat oil in a pan. Fry bay leaves, chillies and whole dry chillies. Now keep stirring with the spiced meat. When fried well, let it boil with hot water. When the meat is cooked and the broth is thick, add ghee and garam masala.
Mutton tikka
Ingredients- 1 kg of minced meat, 4 cups of curd, 2 spoons of ginger juice, 4 teaspoons of garlic juice, 7 green chillies, 4 small cardamoms, 12 large cardamoms, 4 nutmeg leaves, 5 pieces of cinnamon, 3 table spoons of ghee, 1 Chopped big onions, oil and salt.
Method – Soak the meat in curd for three to four hours. Put garlic, ginger and salt on the meat and fry it. Stir for a while and take it down. Add small cardamom, large cardamom, nutmeg and cinnamon to the meat. Add other spices. Put the spiced meat on low heat.
After ten minutes, lower the heat and place the pan on the stove. Heat the oil and fry the onion until red and rub it on the meat. Now grill for ten minutes. For this, heat the tawa with a little oil and let the meat dry and add a little water. Keep moving. When the water is dead, take it down. Garnish chaat masala, chopped capsicum, lemon while serving.
Roast Mutton
Ingredients- 1 kg whole leg mutton, 1 inch ginger, 300 grams sour curd, 1 teaspoon cumin and 1 dry chili paste, 1 teaspoon turmeric powder.
Method – Prick the whole leg morton with a fork. Now apply spices and curd all over the meat. Refrigerate in summer and cover outside in winter and leave overnight, turning occasionally. As a result, the spices and curd will penetrate well into the meat. Roast well in a hot oven as needed.
Mutton Broth
Ingredients: 1/2 kg boneless mutton, small anta-shah, 1 onion, 1 carrot, pepper and salt to taste, 1/2 cup boiled rice.
Method: Wash the meat. Cut the onion into four slices. Cut the carrot in half. Bring all ingredients (except rice) to a boil in a pot of water and simmer for 2 hours. Strain and spread rice and serve hot.
