Mutton Diced 1kg – Tender and Full of Flavour
Mutton Diced 1kg – Order Online or Call 07932 686498 to place an Order
How is Mutton best cooked
Brown your mutton evenly then add in a cup of water and pressure cook it for 3-4 whistles. Transfer your dish to a wok at this stage to begin the kosha or slow cooking.
Cover your wok and on a low flame cook the meat until all the water evaporates, stirring occasionally. Eventually the colour will darken.
How to make Mutton less chewy
- Marinate with curd, turmeric and salt overnight.
- Let it stew until 10–12 whistles of the pressure cooker.
- If mutton is still chewy, time to get a new pressure cooker.
Mutton curry (lamb curry)
I always thought making mutton curry is a long and laborious process that needs hours of prep and cooking time. Mutton Diced 1kg
But you shouldn’t have to wait so much for good things in life!
But this easy mutton curry recipe is different. What I love about this recipe is that it requires very little prep, uses simple, everyday ingredients and is ready in under an hour.
If you’re wondering how, I’ve got you! I have simply replaced long hours of prep and marination with a store-bought mutton curry masala and it has been a complete game changer!
This means that my lamb curry is now ready in half the original time without any compromise on taste!
The result – a heartwarming mutton curry that’s homely, spicy and a total flavour bomb!
Ingredients
- 1 kg Mutton / Lamb bone-in, cut into medium sized pieces
- 1 teaspoon Turmeric
- 1 tablespoon Salt divided
- 4 tablespoons Mustard Oil
- 1 teaspoon Fennel Seeds
- 1 Bay leaf
- 1 inch Cinnamon Stick
- 3-4 Cardamom Pods
- 3-4 Cloves
- 4 Green chillies slit lengthwise
- 3 large Onions finely chopped
- 1 tablespoon Ginger Garlic Paste
- 5 large Tomatoes finely chopped or pureed
- 1 tablespoon Coriander Powder
- 4 tablespoons Meat Masala different from curry powder, look for meat masala in Indian grocery stores
- 2 Potatoes quartered (optional)
- ½ teaspoon garam masala
- 1 tablespoon Kasuri methi optional but highly recommended
- 1 inch piece Ginger julienned
- 1 tablespoon Ghee or Butter
Instructions
- Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute. Add two green chillies, onions and ginger garlic paste. Cook this for 10-12 minutes stirring occasionally till the onions are a deep brown.
- Add tomatoes, coriander powder, meat masala and the remaining salt and cook for 5 minutes till the tomatoes break down slightly.
- Stovetop Pressure Cooker: Add mutton, potatoes and two cups of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 20-25 minutes (5-6 whistles).
- Instant Pot: If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressure and let the pressure release naturally or manually release the pressure after 15 minutes.
- Once the pressure is released, open the lid and switch on the flame again. Add more water if the gravy is too thick. Stir in garam masala, kasuri methi (if using), remaining green chillies, julienned ginger and ghee and simmer for another 3-4 minutes.
- Check and adjust seasoning. Let the curry rest for 15 minutes before serving.
Traditional and high quality, mutton offers a more mature choice of meat that can be used for meals such as pies, casseroles, slow-cooked curries and spicy Middle-Eastern dishes. Mutton Diced 1kg
Stronger in flavour and tougher in texture compared to lamb, our delicious selection of locally produced mutton has been expertly cut and prepared by our butcher.
Mutton Diced
pasture fed day aged robust
fed day aged robust flavour
casseroles or tagines
