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May 23, 2016

Cooking Mutton Made Child’s Play!

Admin | Cooking Tips & Tricks, Mutton, Recipes

A Compendium of Tips and Tricks and the recipe for the celebrated Mutton Roganjosh!

Many among us are shy of cooking Mutton at home owing to unfamiliarity with the process involved in cooking mutton. All that is about to end, as we bring you the low down on how to cook mutton!

What is Mutton?

 It is the meat of an adult sheep or goat that is known as Mutton. The adult goat produces a richer, red meat  but only when it is cooked in the right manner so that the flavors are released. To cut a long story short, mutton should ideally be cooked very slowly such that the meat does remain stiff and unyielding to the fork.

 Why Should I Learn How to Cook Mutton?

Knowing how to cook mutton right has multiple advantages. On the one hand, you can enjoy expensive restaurant-made recipes right at home. Also, if you’re traveling abroad, by virtue of the fact that mutton is among the most popular and most widely consumed meats in households across the world, it provides you with an inherent edge to entertain with your cooking!

Choosing from Different Forms of the Meat

First things first, the meat comes in a few different forms and it is important to identity which one is which before you purchase it for the purpose of your culinary experiments. Goat meat comes in two forms: the adult goat and the kid goat. While the former consists of hard fibers and a lot of thick, white fat, the latter provides you with a soft meat containing fine fat and fewer fibers.

Mutton and the Indian cuisine

In Indian cuisine, Mutton is popular is Kerala, Rajasthan, Bengal, Kashmir and several other parts of the country. Mutton can be prepared in a number of ways such as using stewing, mincing, grilling, barbecuing, or as sausage, korma or curries.

In Bengal, the most popular of meat preparations are those involving Khashi (castrated goat) or Kochi (kid goat) panthar jhol. The rich preparation of the mutton evolved in the hands of the Mughals and their expertise led to the popularity of mutton all over the country. Mutton biryani is a famous and delectable Mughal recipe which can be cooked in various styles while keeping the flavor intact. Another very popular dish is the delicious Mutton Roganjosh, probably the most widely known of all Kashmiri recipes.

 A third very popular preparation is “Rewaji Khashi” (a well-developed goat containing a good amount of fat), which is mostly preferred to be eaten with rice. However “luchi mangsho” is one combination which is now preferred over rice or roti, and is very popular among the kids.

Marinating Your Mutton to a Treat!

 Marinating is a very important stage in the preparation of any type of mutton. Before cooking, the mutton needs to marinate properly in the required ingredients. Yoghurt is the best ingredient for marinating your mutton. You may marinate it for about 30-40 minutes. Acids like vinegar are also another option which can make for a good marinade.

Yogurt with a little amount of mustard oil along with the spices like turmeric and red chili powder makes the perfect marinade. Marinating the mutton with yoghurt makes the dark red flesh of the mutton softer and it gets cooked easily. The use of yoghurt for marinating the mutton is the best option as it also adds a different flavor to your recipe.

Read the Blog Post on how to go about marinating your favorite meats!

The Actual Cooking of It

While purchasing the correct mutton and marinating with yogurt and other spices are the primary stages of preparing your mutton, the most important stage is the cooking itself. How you cook mutton makes a great deal of difference in driving home the ultimate taste of the recipe.

Keep the marinade aside, and start sautéing the onions with salt and when you are ready to add the marinated mutton make sure you don’t add water to it. Sauté the mutton for 3-4 minutes slowly after adding the other required ingredients like salt and green chilies.

Additional Tips to Cook Mutton

The ideal way is to cook the mutton is on low flame. Also, follow the procedure of covered cooking whenever you cook any type of mutton. Covered cooking retains moisture in your primary ingredients, which in turn retains their original taste and flavor. When you cover the pan, it also uses lesser oil and retains softness, so that the ingredients are at their juiciest.

So whenever you cook any type of mutton always cook it covered on a low flame. This will leave your mutton soft and you won’t have to worry about the hard fibers of mutton ever again!

Mutton Roganjosh: The Recipe

Ingredients for Rogan Josh

Mutton cut into 1½ inch pieces 800 grams

Oil  – 4 tablespoons

Asafoetida  – 11/4 teaspoon

Cinnamon –  2 one-inch

Cloves  – 6-8

Ratanjot  – 4-6 inch pieces

Black peppercorns  – 5-6

Black cardamoms – 4

Kashmiri red chilli powder  –  1 tablespoon

Fennel seed (saunf) powder  – 2 teaspoons

Dry ginger powder (soonth) – 1 tablespoon

Coriander powder  – 1 tablespoon

Salt to taste

Yogurt (whisked) –  1 cup

 

Method

Step 1

Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Step 2

Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.

Step 3

Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Step 4

Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

Nutrition Info

Calories : 2270

Carbohydrates : 9.7

Protein : 157.1

Fat : 178

Other : Vitamin B12- 21.1mcg

 

Chef’s Tips

  1. Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top. This dish is best enjoyed with steaming hot boiled rice.
  1. The quality of meat plays an important role in this dish. Select meat with a lot of fat.

 

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