Black Pepper Indian Mutton Curry Recipe (2024)

FAQs

Which mutton is best for curry? ›

Shoulder: The shoulder cut is highly recommended for making mutton curry [2]. It is known for its rich flavor and tender texture, which makes it perfect for slow cooking. The shoulder cut is bone-in, which adds depth and richness to the curry gravy. Leg: Another popular choice for mutton curry is the leg cut [1].

They are two completely different flavour profiles and therefore need to be seasoned differently. Mutton, goat and lamb meat have an ever so slightly sweet taste, but they also taste slightly gamey. They are rich in flavour and have a depth to them.

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.

Don't skip marination

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.

Marinating the mutton in acidic ingredients can help break down tough muscle fibres. Using ingredients like yoghurt, vinegar, or citrus juices tenderise the meat. But you can also use some fruits like raw papaya which contains enzymes, such as papain, which can help tenderize meat.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

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.

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.

“Goat meat has more iron, comparable protein and lower levels of saturated fat, calories, and cholesterol compared to beef and chicken,” she said. “Goat meat is definitely superior nutritionally.”

Etymology. A number of origins of the name have been suggested. Rawghan means "clarified butter" or "oil" in Persian, while jōš means to "stew" or "braise" and ultimately derives from the verb jōšīdan meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".

What is mutton Rogan Josh made of? ›

Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions.

Chest or breast (Seena): This cut is relatively tender and has a good balance of meat and fat, resulting in a flavorful curry. Thigh: Thigh meat is generally tender and has a good amount of fat, which can make the curry rich and flavorful.

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.

The “gamey” taste in sheep comes from the lanolin. In wool sheep, it becomes more pronounced as the animal ages. Lamb has a mild gamey taste, and mutton(sheep over a year old) is more gamey.

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.

Beef stew meat: Stew meat, often a mix of cuts like chuck and round, provides tenderness and a wonderful ability to absorb flavors, making it an excellent choice for curry. Short ribs: For a luxurious touch, short ribs add both succulence and a deep, meaty essence to your curry.

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.

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.