Mughlai Mutton Curry Recipe (2024)

FAQs

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

The mutton curry cut is prepared from the choicest parts of the goat like the shoulder, raan or leg, nalli or bone marrow and puth or rump and cuts like the chop. These parts hold the maximum amount of flavour and are evenly textured.

Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight.

Because lamb is more tender it might melt into a stew. Because mutton is more tough it needs to be slow cooked in a stew to soften it. Because lamb is more mild the curry flavor dominates. Because mutton is more strong the bites of meat have distinctive flavor.

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.

Mutton has a stronger gamey flavor and is best suited for slow, tenderizing cooking methods like braising and stewing.

The process of marination is key to making soft mutton and imbuing flavours in it. One rule of thumb is to add at least one acidic ingredient to the marinade. Acid breaks down the collagen in the muscles, adding moisture to the meat.

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.

In India however, we often refer to both sheep and goat meat as mutton.

In some parts of the world, mutton and lamb refer to the meat that comes from sheep, the only difference being age. So, mutton is obtained from older sheep, while lamb meat is from young sheep. In other parts of the globe, mutton refers to goat meat.

Why is mutton less popular than lamb? ›

Lamb is the most expensive of the three types, and in recent decades, sheep meat has increasingly only been retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK.

To accompany mutton, start by considering the things that usually accompany lamb: mint jelly or mint sauce, roasted potatoes and vegetables. South Asian chutneys and pickles go well. Given mutton's stronger flavor, it stands up well with more strongly-flavored sauces, marinades and rubs.

We must leave mutton to marinate for at least 8 hours but the best way is to leave it overnight in the refrigerator. During marination we can add food items that help to soften the meat such as curd or lemon. When you marinate your mutton you must remain generous while adding the ingredients.

meat works best for this curry. Good meat comes from the back of the animal that is from the loin, rib and rump. This part is usually is a lot more tender. A tenderizer is very important when cooking Mutton Curry or Goat Curry.

Finally, shank and neck cuts are excellent choices for slow-cooked recipes, as they develop a robust flavour and become tender over extended cooking times. Now that you're armed with these valuable tips, it's time to plan your next mutton-based culinary adventure.

Which Cut of Goat Meat Is Best for Curry? The back half of the goat is the best part for use in curries, such as the leg and loin. Meat may be sold bone-in or boneless, and can often be found already cut into stew meat.

Cuts of Lamb

I prefer to use leg for a basic curry as it's fairly lean, neck fillet works really too. I like to ensure the meat is as trim as possible.

Goat has lower fat content than lamb meat, which may be ideal for people concerned about consuming too much fat. Goat meat is tougher; hence, it is excellent for slow cooking such as braising, smoking or roasting. Goat meat has more protein and calories than lamb or mutton and is believed to be healthier and better.