Savour The Flavours: Exploring The Art of Cooking Mutton

There’s something undeniably satisfying about indulging in a perfectly cooked mutton dish. With its rich, robust flavour and tender texture, mutton has long been a favourite ingredient in many culinary traditions around the world. From hearty stews to aromatic curries, the art of cooking mutton offers endless possibilities to tantalize your taste buds. In this blog, we will delve into the world of mutton and explore some mouthwatering mutton recipes

Mutton Korma

Ingredients:

500 grams mutton, cut into pieces

2 tablespoons ghee (clarified butter) or vegetable oil

2 onions, finely chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

2 green chillies, slit lengthwise (optional)

1 cup plain yogurt, whisked

1 teaspoon turmeric powder

2 teaspoons red chilli powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala powder

Salt to taste

1 cup water

Fresh coriander leaves, chopped for garnish

For the marinade:

2 tablespoons yogurt

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon red chilli powder

Salt to taste

Instructions:

In a mixing bowl, combine the mutton pieces with the marinade ingredients. Mix well until the mutton is evenly coated. Allow it to marinate for at least 30 minutes, or if possible, refrigerate overnight for better flavour.

Heat ghee or vegetable oil in a large, heavy-bottomed pan or pressure cooker over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add ginger paste, garlic paste, and slit green chillies to the pan. Sauté for another minute until the raw aroma of the ginger and garlic disappears.

Now, add the marinated mutton pieces to the pan and cook over medium heat until they are browned on all sides. Stir occasionally to ensure even cooking.

In a small bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Add this spice mixture to the pan and stir well to coat the mutton evenly.

Reduce the heat to low and add the whisked yogurt to the pan. Stir continuously for a few minutes to prevent curdling and to incorporate the yogurt into the gravy.

Add water to the pan, cover it with a lid, and simmer over low heat. If using a pressure cooker, cook for about 4-5 whistles or until the mutton is tender. If using a regular pan, simmer for about 1-2 hours or until the mutton is cooked and tender. Stir occasionally and add more water if required.

Once the mutton is cooked and the desired consistency of the gravy is achieved, remove it from heat.

Garnish the Mutton Korma with freshly chopped coriander leaves.

Serve hot with steamed rice, naan bread, or roti.

Mutton Curry

Ingredients:

500 grams mutton, cut into pieces

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves of garlic, minced

1-inch piece of ginger, grated

2 green chillies, slit lengthwise (adjust according to spice preference)

2 tomatoes, chopped

2 tablespoons Sri Lankan curry powder

1 teaspoon chilli powder

1/2 teaspoon turmeric powder

1 cinnamon stick

2 cardamom pods

2 cloves

1 sprig of curry leaves

1 cup coconut milk

Salt to taste

Instructions:

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Add the chopped onions and sauté until they turn translucent.

Add the minced garlic, grated ginger, and green chillies. Sauté for another 2 minutes until the raw aroma disappears.

Add the mutton pieces to the pot and cook until they are browned on all sides. Stir occasionally to ensure even cooking.

Add the chopped tomatoes and cook until they become soft and mushy.

In a small bowl, mix the Sri Lankan curry powder, chilli powder, and turmeric powder with a little water to form a paste.

Add the curry paste to the pot and mix well with the meat and onions. Cook for a couple of minutes to allow the spices to release their flavour.

Add the cinnamon stick, cardamom pods, cloves, and curry leaves to the pot. Stir to combine.

Pour in the coconut milk and season with salt to taste. Stir everything together, cover the pot, and let it simmer on low heat for about 1 to 1.5 hours, or until the mutton is tender and the flavors are well blended.

Once the mutton is cooked, check the consistency of the curry. If it’s too thick, you can add a little water to adjust the consistency.

Mutton Tikka

Ingredients:

500 grams mutton, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons ginger-garlic paste

2 tablespoons lemon juice

2 teaspoons red chili powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

Salt to taste

2 tablespoons vegetable oil

Fresh coriander leaves for garnish

Lemon wedges for serving

For the marinade:

In a bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth marinade.

For the mutton tikka:

Place the mutton pieces in a large bowl and pour the prepared marinade over them. Make sure all the pieces are coated evenly. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavours to penetrate the meat.

Preheat the grill or preheat the oven to 400°F (200°C).

If using a grill, thread the marinated mutton pieces onto skewers, leaving a small gap between each piece. If using an oven, place the marinated mutton pieces on a baking sheet lined with aluminium foil.

Brush the mutton pieces with vegetable oil on all sides.

Grill the mutton skewers or bake the mutton in the preheated oven for about 20-25 minutes or until the mutton is cooked through and slightly charred on the edges. Flip the skewers or turn the mutton pieces halfway through the cooking time to ensure even cooking.

Once cooked, remove the mutton tikka from the grill or oven and let it rest for a few minutes. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

Mutton Kebob

Ingredients:

1 kg mutton, boneless and cut into cubes

2 tablespoons ginger-garlic paste

2 tablespoons yogurt

2 tablespoons lemon juice

2 teaspoons red chili powder

2 teaspoons garam masala

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 tablespoon chopped fresh cilantro (coriander leaves)

1 tablespoon chopped fresh mint leaves

Salt to taste

2 tablespoons oil

Wooden skewers, soaked in water

Instructions:

In a large bowl, combine the ginger-garlic paste, yogurt, lemon juice, red chili powder, garam masala, turmeric powder, cumin powder, coriander powder, chopped cilantro, mint leaves, and salt. Mix well to form a marinade.

Add the mutton cubes to the marinade and coat them evenly. Make sure each piece is well coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2 hours, or preferably overnight. This will help the flavors to penetrate the meat.

Preheat your grill or preheat the oven to 200°C (400°F) if you prefer to bake the kebabs.

If you’re using wooden skewers, soak them in water for about 30 minutes before assembling the kebabs. This will prevent them from burning.

Take the marinated mutton cubes out of the refrigerator and thread them onto the skewers. Make sure to leave some space between the pieces for even cooking.

If grilling: Grease the grill grates with oil and place the skewers on the grill. Cook the kebabs over medium-high heat, turning them occasionally, until they are cooked through and slightly charred on the outside. This usually takes about 12-15 minutes.

If baking: Arrange the skewers on a baking sheet lined with aluminium foil or parchment paper. Brush some oil over the kebabs to prevent them from drying out. Bake in the preheated oven for about 20-25 minutes or until the mutton is cooked and nicely browned.

Once cooked, remove the kebabs from the grill or oven and let them rest for a few minutes. This allows the juices to redistribute and makes the kebabs tender and flavorful.

Serve the mutton kebabs hot, garnished with fresh cilantro leaves and accompanied by mint chutney or yogurt sauce. You can also serve them with naan bread or rice for a complete meal.

Cooking mutton is an art that requires patience, creativity, and a love for bold flavours. If you are seeking the right ingredients to experiment with marination and unleash your culinary skills check out Daraz Mart today. Get all the ingredients you require to create memorable and mouthwatering food recipes.