Mughlai Mutton Curry Recipe (2024)

FAQs

What part of the mutton is best for mutton curry? ›

Leg, shoulder, rump or a mix of all these is used to make a curry. Bone-in mutton yields a delicious and flavorsome gravy when it is slow cooked. The flavors from the bones and marrow seep into the gravy, making it thicker and has a thicker mouthfeel.

Mutton refers to the meat of mature sheep, typically around two years or older. It has a stronger and more intense flavor compared to lamb. Mutton meat is usually darker and has more fat, which can add richness and depth of flavor to dishes like mutton curry.

“Use meat on the bone. The bone adds an earthy flavour and gives the gravy a wonderful depth. Marinate the meat in mint, garlic and yoghurt/buttermilk for 30 minutes prior to cooking. This little but very important step will help tenderise the meat,” explains Keshree Chundriah.

Braising: Braising is a slow-cooking method that works well for tougher cuts of mutton. Brown the meat in a skillet, then add liquid, vegetables, and herbs, and simmer on low heat until the meat is tender.

As a general guideline, it's safe to assume that each person would need about 100-150 grams of mutton per serving, so for 20 people, you would need about 2-3 kilograms of mutton.

For tender mutton, opt for moist, slow, and low

Mutton, like most mature meat, tends to contain a high proportion of collagen, a rubbery connective tissue that holds the meat fibers together. Although some collagen is important to maintaining meat's structure, higher amounts tend to render meat tough and chewy.

Gently cooking the mutton for a minimum of three hours at a low temperature will help soften it to produce a meltingly tender texture. We've provided instructions on how to cook a simple mutton casserole, but as already mentioned, it's the perfect choice for many winter warmer recipes.

How much time does it take to cook mutton? ›

Fill the pot with enough water to cover the mutton and season it with any desired herbs and spices. Bring the water to a boil, then reduce the heat to medium-low and let it simmer for 1 to 2 hours, until the mutton is cooked through.

Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean.

Lamb is less than 1-year-old meat from a sheep. Mutton is older than a year, generally 2 to 3 years old. Lamb is about 60 to 70% more expensive than Mutton. Lamb is tender and can be fried or grilled.

Which one is healthier? Mutton and lamb are highly nutritious, with both providing a high amount of protein. However, mutton contains a higher fat content as compared to lamb. Consuming high fat foods regularly can be detrimental as it builds up cholesterol in the arteries which can lead to heart diseases.

We'd recommend the rack of mutton. It's delicious paired with a fresh herb crust and English mustard. Mutton rump is cut from where the loin meets the leg towards the back of the animal. Sometimes referred to as a chump steak, it is a leaner cut of mutton and tender too.

The back half of the goat is the best part for use in curries, such as the leg and loin.

The loin is a premium goat meat cut known for its tenderness and mild flavor. It is best suited for quick cooking methods such as pan-searing, grilling, or broiling. Loin chops are popular and can be cooked to medium-rare or medium for optimal juiciness and flavor.

Ingredients. Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, chilli, tomato, and coriander leaves.