Here are our 10 finest Indian mutton recipes.
Mutton is a firmly and tough -flavored meat that must be marinated and cooked nicely to bring out its unique taste. It features prominently in various cuisines across the globe, from American hamburgers and British roasts to Middle Eastern lamb and the timeless Indian curries and stews. It is obvious that mutton has been a favourite since ancient times, notably in the Royal kitchens, when we focus on Indian cuisine particularly. Spices like cardamom, cloves, coriander powder, mace and nutmeg are used generously to enrich the flavour of meat. The most significant measure while cooking mutton is marination. Yogurt is the finest ingredient to marinate mutton as well as mild spices and even vinegar.5 Tips & Tricks for Cooking Mutton1. Most mutton curries demand slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till soft on low heat.2. Another thing which you should remember is when to add salt. Do not add salt to the meat before cooking it. Salt induces the juices out and prevents browning. You should add salt halfway through cooking.3. Mutton of a younger animal is tender and tastes better. It is pinkish in colour with a solid yet soft feel. If it appears reddish and 'wrinkled', it will be demanding.4. Keep a pan of water close to the barbecue to keep the meat moist while being grilled.5. While making kebabs, marinate the meat for more. Also, refrigerate the kebabs for a few minutes before frying. It will help in binding them and gives them a firm feel. It's fascinating to understand that mutton has a comparatively higher amount of iron than steak, chicken or pork. In accordance with the United States Department of Agriculture, goat meat is lower in cholesterol and fat than beef, chicken, and pork. Tender, flavorsome, sensational and succulent! Then these recipes are definitely going to take you to the 7th heaven, if these words are enough to get you salivating. From the classic lamb curry to new flavors that are exciting, we bring you the best of the lot.
Inventory Test
Goat Meat (Mutton) - 500g
Plain Yogurt - 3 tablespoons
Cashew
Onions
Cardamoms (Green Black)
Vegetable Oil
Red Dry Chilli
Green Chilli
Milk (optional)
Saffron (optional)
Preparation Time: 20mins
Cooking Time: 40mins
Steps
Serves: 4
1. In a bowl blend 500gm mutton (correctly washed), 3 tablespoons yogurt, 2 tablespoons cashew paste (smashed in blender), 1 medium sized onion spread (again in the blender), 3 smashed green cardamoms and 4 crushed black cardamoms (larger elaichi) using blender, salt to taste and 1 teaspoon sugar. Combine all the ingredients well and marinade for 1 hour.
Note: Crush the ingredients in the blender separately.
2. In a nonstick frying pan put 1/2 cup oil or ghee and heat for 2 mins. Add mutton pieces that are only in the marinade and fry for 15 minutes.
3. Place 8-10 entire red dry chili, then after 1 minute add all the remaining marinade mixture and bring to boil for few mins.
4. Choose a pressure cooker and transfer all the contents of frying pan (step 2, step 3) into the cooker and add little water. Stir sometimes after 20 mins to ensure that it doesn't put at the bottom of the cooker.
Note: As this dish tastes brilliant with lots of gravy you can in fact add loads of water.
5.In a small container add 2 teaspoon of milk and little saffron and mix well (Optional but enhances the taste)
6. Open the lid of the cooker and add the mixture (step 5) into the cooker.
7. Add 2 tablespoons light cream and 2-3 split green chillies (if needed as per flavor) and bring it to boil on high heat.
Mutton Rezala is prepared to serve. It really is fantastic with pulao, chicken biryani or lachha paratha. To view the recipe pictures, suggested visit Mutton Rezala Recipe on Best of Kanchan's website, discussions and chief dishes.
Mutton is a firmly and tough -flavored meat that must be marinated and cooked nicely to bring out its unique taste. It features prominently in various cuisines across the globe, from American hamburgers and British roasts to Middle Eastern lamb and the timeless Indian curries and stews. It is obvious that mutton has been a favourite since ancient times, notably in the Royal kitchens, when we focus on Indian cuisine particularly. Spices like cardamom, cloves, coriander powder, mace and nutmeg are used generously to enrich the flavour of meat. The most significant measure while cooking mutton is marination. Yogurt is the finest ingredient to marinate mutton as well as mild spices and even vinegar.5 Tips & Tricks for Cooking Mutton1. Most mutton curries demand slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till soft on low heat.2. Another thing which you should remember is when to add salt. Do not add salt to the meat before cooking it. Salt induces the juices out and prevents browning. You should add salt halfway through cooking.3. Mutton of a younger animal is tender and tastes better. It is pinkish in colour with a solid yet soft feel. If it appears reddish and 'wrinkled', it will be demanding.4. Keep a pan of water close to the barbecue to keep the meat moist while being grilled.5. While making kebabs, marinate the meat for more. Also, refrigerate the kebabs for a few minutes before frying. It will help in binding them and gives them a firm feel. It's fascinating to understand that mutton has a comparatively higher amount of iron than steak, chicken or pork. In accordance with the United States Department of Agriculture, goat meat is lower in cholesterol and fat than beef, chicken, and pork. Tender, flavorsome, sensational and succulent! Then these recipes are definitely going to take you to the 7th heaven, if these words are enough to get you salivating. From the classic lamb curry to new flavors that are exciting, we bring you the best of the lot.
Inventory Test
Goat Meat (Mutton) - 500g
Plain Yogurt - 3 tablespoons
Cashew
Onions
Cardamoms (Green Black)
Vegetable Oil
Red Dry Chilli
Green Chilli
Milk (optional)
Saffron (optional)
Preparation Time: 20mins
Cooking Time: 40mins
Steps
Serves: 4
1. In a bowl blend 500gm mutton (correctly washed), 3 tablespoons yogurt, 2 tablespoons cashew paste (smashed in blender), 1 medium sized onion spread (again in the blender), 3 smashed green cardamoms and 4 crushed black cardamoms (larger elaichi) using blender, salt to taste and 1 teaspoon sugar. Combine all the ingredients well and marinade for 1 hour.
Note: Crush the ingredients in the blender separately.
2. In a nonstick frying pan put 1/2 cup oil or ghee and heat for 2 mins. Add mutton pieces that are only in the marinade and fry for 15 minutes.
3. Place 8-10 entire red dry chili, then after 1 minute add all the remaining marinade mixture and bring to boil for few mins.
4. Choose a pressure cooker and transfer all the contents of frying pan (step 2, step 3) into the cooker and add little water. Stir sometimes after 20 mins to ensure that it doesn't put at the bottom of the cooker.
Note: As this dish tastes brilliant with lots of gravy you can in fact add loads of water.
5.In a small container add 2 teaspoon of milk and little saffron and mix well (Optional but enhances the taste)
6. Open the lid of the cooker and add the mixture (step 5) into the cooker.
7. Add 2 tablespoons light cream and 2-3 split green chillies (if needed as per flavor) and bring it to boil on high heat.
Mutton Rezala is prepared to serve. It really is fantastic with pulao, chicken biryani or lachha paratha. To view the recipe pictures, suggested visit Mutton Rezala Recipe on Best of Kanchan's website, discussions and chief dishes.
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