Mutton is lamb meat that is taken from the animal during later in the lambs life. Mutton is generally more tender than that of younger lamb meat and appears on tables in some Western Countries. Hogget and Mutton have a strong flavor, much stronger than lamb because they contain a higher concentration of fatty acids. Mutton also is a bit tougher than lamb and are better suited for casserole style cooking.
Meat from sheep appears mostly in cusines from the Meditterranean, the Basque country of Europe and in teh sheephearding areas of the United States. Some Mutton recipes include;
Mutton Dopiazi
Ingredients:
* 500 grams of Mutton (boneless) (cut into 1.5″ pieces)
* 200 grams of Onions (peeled & finely chopped)
* 1 tsp. of Garlic (Lehsan) (finely chopped)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) (for garnish)
* 2 Bay Leaves (Tezz Pattay)
* 4 Green Cardamoms (Choti Ilaichi) (crushed)
* 1 (2″ or 3″ piece) of Cinnamon Stick (Dal Cheeni)
* ½ tsp. of Cumin Seeds (Sufaid Zeera)
* 1 tsp. of Dry Ginger Powder (Adrak Powder)
* 1 tsp. of Coriander Powder (Pisa Dhania)
* 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
* 1 tsp. of Garam Masala Powder
* Salt (to taste)
* 2 tbsp. of Clarified Butter (Ghee) or Cooking Oil
Preparation:
1. Heat the clarified butter or oil, in a 1.5 liter deep dish, in a microwave on 100% power for 1 minute. Add the cumin seeds, bay leaves, cinnamon stick and green cardamoms and microwave on 100% power for 1 minute.
2. Add the finely chopped onions and garlic, and microwave on 100% power for 8-10 minutes or until golden brown. Stir 2-3 times in between cooking.
3. Add lightly beaten curd, salt, red chilli powder, garam masala powder, coriander powder and dry ginger powder. Mix well; add the mutton pieces and microwave, partially covered on 60% power for 4 ½ -5 ½ minutes (depending on the size of the pieces).
4. Stir twice in between cooking. Garnish with chopped coriander/cilantro leaves.
5. Allow to stand covered with an aluminum foil for 15-20 minutes before serving.
Mutton Korma
Ingredients:
* 1 kilo mutton
* seeds of 4 bari illaichi
* 8 small illaichi
* 8 cloves
* 8 whole black pepper
* 1 1/2 tsp dhuniya powder
* 5-6 medium sized onions
* Salt according to taste
* 1 1/2 tbs garlic paste
* 1 tbs ginger paste
* 4-5 tbs yogurt
* 1tsp chili powder
* 4 tbs oil
* 1 pinch of jaifal (nutmeg)
* A few drops of Khewera essence
Preparation:
1. Slice the onion finely and fry in the oil on very low flame till they
are golden-brown. Remove the fried onion from the oil and keep aside.
2. In the oil add all the spices (except the nutmeg) with a little water to
prevent burning. Mix well.
3. Add the meat and mix well with the spices. When the water of the meat
has dried, add 2-3 glasses of water.
4. By now the fried onion would have cooled and turned crisp. Crush it and
add it to the pot.
5. Cover and cook on low flame till the meat is tender. When the meat has
softened and the gravy has acquired the desires consistency, add a pinch of
jaifal and a few drops of khewera essence and remove from heat.
6. Garnish with chopped ginger.
7. Serve hot with nan.
