Mutton is a tough and strongly-flavored meat that needs to be marinated and cooked well to bring out its unique taste.
It features prominently in various cuisines across the globe, from American hamburgers and British roasts to the classic Indian and Middle Eastern lamb curries and stews.
When we focus on Indian cuisine particularly, it is evident that mutton has been a favourite since ancient times, especially in the Royal kitchens. Lal maas from Rajasthan, Galouti Kebabs from Lucknow, Rogan Josh from Kashmir, Awadhi Biryanis are some of the popular preparations that capture the essence of Indian culture and tradition. Spices like cloves, cardamom, coriander powder, mace and nutmeg are used generously to enhance the flavour of meat.
The most important step while cooking mutton is marination. Marinade is a mix of spices used to flavour and tenderize the meat. Yogurt is the best ingredient to marinate mutton along with mild spices and even vinegar. Buffalo meat Exporters
5 Tips & Tricks for Cooking Mutton
1. Most mutton curries require slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till tender on low heat.
2. Another thing that you should keep in mind is when to add salt. Do not add salt to the meat before cooking it. Salt forces the juices out and prevents browning. You should add salt halfway through cooking.
3. Mutton of a younger animal is tender and tastes better. It is pinkish in colour with a firm yet soft texture. If it looks red and 'wrinkled', it will be tough.
4. Keep a pan of water close to the barbecue to keep the meat moist while being grilled.
5. While making kebabs, marinate the meat for longer. This will prevent the kebabs from becoming hard and chewy. Also, refrigerate the kebabs for a couple of minutes before frying. This helps in binding them and gives them a firm texture.
It is interesting to know that mutton has a relatively higher amount of iron than chicken, beef or pork. According to the United States Department of Agriculture, goat meat is lower in cholesterol and fat than chicken, beef, and pork.Tender, flavorsome, succulent and sensational!
If these words are enough to get you salivating, then these recipes are definitely going to take you to the 7th heaven. Frozen meat exporters
From the classic lamb curry to exciting new flavors, we bring you the best of the lot
It features prominently in various cuisines across the globe, from American hamburgers and British roasts to the classic Indian and Middle Eastern lamb curries and stews.
When we focus on Indian cuisine particularly, it is evident that mutton has been a favourite since ancient times, especially in the Royal kitchens. Lal maas from Rajasthan, Galouti Kebabs from Lucknow, Rogan Josh from Kashmir, Awadhi Biryanis are some of the popular preparations that capture the essence of Indian culture and tradition. Spices like cloves, cardamom, coriander powder, mace and nutmeg are used generously to enhance the flavour of meat.
The most important step while cooking mutton is marination. Marinade is a mix of spices used to flavour and tenderize the meat. Yogurt is the best ingredient to marinate mutton along with mild spices and even vinegar. Buffalo meat Exporters
5 Tips & Tricks for Cooking Mutton
1. Most mutton curries require slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till tender on low heat.
2. Another thing that you should keep in mind is when to add salt. Do not add salt to the meat before cooking it. Salt forces the juices out and prevents browning. You should add salt halfway through cooking.
3. Mutton of a younger animal is tender and tastes better. It is pinkish in colour with a firm yet soft texture. If it looks red and 'wrinkled', it will be tough.
4. Keep a pan of water close to the barbecue to keep the meat moist while being grilled.
5. While making kebabs, marinate the meat for longer. This will prevent the kebabs from becoming hard and chewy. Also, refrigerate the kebabs for a couple of minutes before frying. This helps in binding them and gives them a firm texture.
It is interesting to know that mutton has a relatively higher amount of iron than chicken, beef or pork. According to the United States Department of Agriculture, goat meat is lower in cholesterol and fat than chicken, beef, and pork.Tender, flavorsome, succulent and sensational!
If these words are enough to get you salivating, then these recipes are definitely going to take you to the 7th heaven. Frozen meat exporters
From the classic lamb curry to exciting new flavors, we bring you the best of the lot
