mutton

This spicy, aromatic mutton curry is packed with flavor. The toasted spices add a wonderful depth and the coconut cuts the harshness of the red chillies to give a delicately balanced gravy that's wonderful to scoop up with bread or rice.

Mangalorean Mutton Gravy Recipe

lamb shanks (about 1 pound total)

ginger-garlic paste (or 1 tablespoon each minced ginger and garlic)

Kosher salt

cinnamon

poppy seeds

dry Kashmiri chillis

coconut

coriander seeds

cumin seeds

cloves

onion

water, divided

vegetable oil

potato,

lime wedge

coriander leaves

Rub the lamb on all surfaces with the ginger/garlic paste and salt. Allow to rest while you make the masala paste, or up to overnight in the refrigerator.

To Make the Masala: Preheat cast iron pan over high heat until smoking. Reduce heat to medium. add cinnamon, poppy seeds, chilis, coconut, coriander, cumin, and cloves. Cook, stirring and tossing constantly until fragrant, about two minutes. Transfer mixture to a bowl and allow to cool completely. Transfer to a blender, add onion and pulse, adding 1 cup of water in small increments until a smooth paste is formed.

Heat oil in the heavy-bottomed saucepan over medium-high heat until shimmering. Reduce heat to medium-low and add masala paste. Cook, stirring constantly until oil separates, about 10 minutes. The oil should take on the red color of the masala at this stage. (Take care to stand out of the way, masala pastes splutter.)

Add the lamb pieces and potato and stir until coated with masala paste. Add 2 cups water, stir to combine, and season lightly with salt (broth will reduce, so do not overseason). Bring to a boil over high heat, reduce to a bare simmer, and cook, covered, until the lamb is completely tender, about an hour and a half. Season to taste with salt.

Garnish with a sprinkle of lime and the coriander leaves. Serve hot with a loaf of bread or white rice.

This simple yet delicious lamb curry is an easy and wholesome meal to put together. This traditional and authentic lamb curry is made with tomatoes and onions cooked with spices for a rich, hearty dish that's perfect to make for a crowd. Soft, juicy, and tender lamb soaked in a spicy onion and tomato masala gravy.

Lamb Curry

500 g Lamb / Mutton

ml Olive Oil

Onion

Tomato

Salt

tsp Ginger Paste

tsp Garlic Paste

tsp Chilli Powder

tsp Coriander Powder

tsp Turmeric Powder (Haldi)

½ tsp Garam Masala

tsp Dried Fenugreek Leaves (Methi)

Water

Coriander

In a pan heat up the olive oil on medium heat until hot

Add the onions and cook for 5 minutes until softened

Add the ginger paste and the garlic paste then sauté for 1 minute

Add the chopped tomatoes and cook for 5 minutes until softened

Add the salt, turmeric powder, chilli powder and coriander powder then cook the spices for 3-4 minutes

Add the lamb or mutton and mix to incorporate the spices then cook for 8-10 minutes then add the water

Cover with a lid and cook for 45-60 minutes until the meat is tender – if the meat is still not cooked then add you may need to add more water to allow the meat to cook further

Add the garam masala, dried fenugreek, and coriander

Serve with homemade naan or steamed rice and enjoy!

This simple yet delicious lamb curry is an easy and wholesome meal to put together. This traditional and authentic lamb curry is made with tomatoes and onions cooked with spices for a rich, hearty dish that's perfect to make for a crowd. Soft, juicy, and tender lamb soaked in a spicy onion and tomato masala gravy. 

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Lamb curry or mutton curry is a simple yet delicious Indian lamb curry recipe. This easy lamb curry is put together with basic pantry spices, onions, tomatoes, and garlic paste to create an authentic flavour in this tender lamb curry. 

With this lamb curry recipe, you will be able to create a rich and aromatic dish that is perfect for any guests. Serve alongside some steamed basmati rice or some freshly made naans This lamb curry or mutton curry is perfect for your curry nights. 

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Indian Lamb Curry Recipe • How To Make Mutton Curry Recipe • Mutton Masala Recipe • Mutton Gravy

This slow-cooked lamb stew makes a hearty dinner and the dumplings provide extra comfort factor. 

Navajo lamb stew

tbsp oil

lamb

onions, roughly chopped

garlic cloves, roughly chopped

coriander

thyme

tomato purée

celery sticks,

carrots,

potatoes,

½ pointed or hispi cabbage,

tin sweetcorn

salt and black pepper

celery

grams/4½oz cornmeal

grams/4½oz plain flour

tsp baking powder

butter,

125 milliliters/4fl oz milk

A melting pot of tender meat, rice, dried fruits and Kashmiri spices - this biryani is great for treating special guests to a feast.

Kashmiri biryani 

tbsp ginger and garlic paste

430 milliliters/15fl oz plain yoghurt

½ tsp ground turmeric

tbsp red chilli powder

¼ nutmeg, grated

tsp caster sugar

salt

lemon, juice only

basmati rice

½ lime, juice only

150 grams/5½oz ghee, melted, or vegetable oil

grams/1½oz raisins

grams/2¼oz walnut halves

green cardamom pods

cinnamon stick

bay leaves

black cardamom pods (optional)

tsp coriander

tsp garam masala

saffron

rosewater water

grams/1 figs

grams/1 cranberries

mint leaves

Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food. In later centuries, they proved to be convenient and sustaining snacks for working people, who would buy them hot from pie-men or pie-wives in the city streets. The space on top of the pie, created by the raised crust, would sometimes be filled with gravy, beans or mashed potato.

Scotch pies

mutton mince

¼ tsp ground mace

nutmeg

tbsp gravy or stock

salt and white pepper

lard

360 grams/12½oz plain flour

free-range egg yolk, beaten,

In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here&#039;s a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce and Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.

Sunlite Kentucky Black BBQ Sauce Recipe

water

Worcestershire

distilled vinegar

white pepper

brown sugar

allspice

onion powder

garlic powder

Morton Coarse Kosher Salt

lemon juice

shoulder of mutton or lamb

Prep the sauce. Mix all of the sauce ingredients in a pot.

Cook the sauce. Simmer the sauce for 10 minutes.

Prep the meat. Prepare a shoulder of mutton or lamb by removing all the surface fat and the tough silver skin hiding under it.

Coat it with a generous layer of Dolly&#039;s Lamb Rub And Paste.

Fire up. Preheat your smoker to about 225°F (107.2°C). If you are using a grill, set it up for 2-zone cooking and get the indirect zone to 225°F (107.2°C).

Cook the meat. Smoke it low and slow as you would a pork shoulder for pulled pork bringing it up to 203°F (95°C). Beware of the stall. It can make the process take hours longer. How long will it take? Depends on how thick your meat is, and whether or not you use the Texas Crutch. But it could take up to 8 hours. Start early and have a faux cambro on hand.

Serve. Cut the meat off the bone in 1/8 to 1/4&quot; (3.2 to 6.4 mm) thick slices and douse with warm sauce just before serving.

Slow-cooked half leg of mutton marinated in a Turkish spice mix with minted yoghurt and sumac onions. Slow-cooked Turkish meat at it's best. A perfect dish for get-togethers and relaxed eating. 

Slow cooked 'Tandır' Lamb

1, Tablespoon ,Olive oil

1, Tablespoon, Red pepper salça (Or Tomato)

1, Teaspoon ,Ground cumin

1, Teaspoon ,Paprika

1, Teaspoon ,Dried oregano

1/2, Teaspoon ,Black pepper

Lemon

3/4, Cup ,Fruit juice

6, ,Large whole garlic cloves

1/2, Cup ,Thick yoghurt

clove

mint

sea salt

1, ,Sweet white or red onion

2, Tablespoons ,Pomegranate vinegar

1, Teaspoon ,Sumac

,Salad leaves

herbs and spices

drink

A leg of lamb is given a Mexican kick with potent spices and chillies. It needs to be prepared a few hours in advance but there's no tricky techniques involved. 

This meal, if served as six portions, provides 646kcal, 64g protein, 19g carbohydrate (of which 12g sugars), 29g fat (of which 11g saturates), 5g fibre and 0.8g salt.

Spiced slow-cooked mutton with Mexican chillies

x 5cm/2in cinnamon stick,

star anise

bay leaves, sliced

rosemary, leaves

carrots, roughly chopped

garlic cloves, crushed

ancho chillies (available from online specialists), de-seeded, torn into small pieces

chipotle chilli, de-seeded, torn into small pieces

375 milliliters/12½fl oz red wine

tbsp redcurrant jelly

butternut squash, peeled, trimmed, seeds removed,

olive oil

chard, root trimmed, leaves roughly chopped

This meal requires overnight preparation, but the result is tender mutton, rich sauces and great flavours.

Top 16 mutton recipes from across the web

The most viewed mutton recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mangalorean Mutton Gravy Recipe

Lamb Curry

Navajo lamb stew

Kashmiri biryani

Scotch pies

Sunlite Kentucky Black BBQ Sauce Re...

Slow cooked 'Tandır' Lamb

Spiced slow-cooked mutton with Mexi...

Greek-style mutton

Braised mutton with capers and cara...

Mutton Kulambu | Mutton Kulambu Rec...

Mutton Yakhni

Karelian hotpot

Mutton saag

Mutton bunny chow recipe

Sate kambing

Top 16 mutton recipes from across the web

The most viewed mutton recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mangalorean Mutton Gravy Recipe

Lamb Curry

Navajo lamb stew

Kashmiri biryani

Scotch pies

Sunlite Kentucky Black BBQ Sauce Re...

Slow cooked 'Tandır' Lamb

Spiced slow-cooked mutton with Mexi...

Greek-style mutton

Braised mutton with capers and cara...

Mutton Kulambu | Mutton Kulambu Rec...

Mutton Yakhni

Karelian hotpot

Mutton saag

Mutton bunny chow recipe

Sate kambing

The most viewed mutton recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine