Please tell me how you prefer your mutton?!
Stewing cuts that is.
Some people like to curry them and others add different herbs and spices.
Tel me what you do with stewing mutton.
Answers: I refer to the cuts that cannot be put on a BBQ and cannot be fried.
Stewing cuts that is.
Some people like to curry them and others add different herbs and spices.
Tel me what you do with stewing mutton.
This might sound odd, but it's amazingly good: put a layer of cut up potatoes, celery and carrots (or any root veggies you like) in your crockpot. Cover it with a layer of your stewing pieces. Sprinkle it with a package of dry onion soup mix. Cover that with a can of cream of mushroom soup. Cook on low for 7-8 hours. This makes a thick, delicious, hearty meal. BTW, this works perfectly well for beef, too.
I just thought of something else...if you want it less thick, add 1/2 cup of strong, black coffee. I know, I know...but the coffee also helps tame the strong flavor of mutton and it doesn't taste like coffee. It just makes it richer.
in the garbage can
couscous !
http://en.wikipedia.org/wiki/Couscous
You could try a Tajine
I love to season with a spicy creole seasoning, then dredge in flour, get all the meat nice and brown and add bell peppers, onions, garlic, carrots, celery, mushrooms, potatoes, 1/2 a bottle of beer, and a can of beef stock. Simmer until the meat is fork tender.
if you can get hold of nigella lawson's Moroccan lamb stew recipe,you can adapt it for mutton and its delish!! its based around all the aromatic spices that evoke ' comfort' .
I love a joint of mutton to simmer for 4 hours before making Scotch broth. Lift out the meat & set aside then add all the vegetables. When the soup is finished, I cut up the meat and put it into the centre of the soup plate and add the broth. A full meal.
Cut up and dredged in seasoned flour, seared, and then simmered with water to cover at least3 hours, with barley, potatoes, turnip, onion & carrot for a great Irish Stew.
Seasonings to taste, but not a lot more than salt, pepper & little bit of thyme.
I like to keep them in the back yard!
I actually prefer lamb. Mutton's gamey smell and taste sometimes cannot be camouflaged by even the strongest spices.
If you have to cook mutton, trim away all the fat, and cook Indian or Mideast style, with cinnamon and other spices.
I don't.
I tried spring lamb once, I used a whole jar of mint jelly to eat one small chop. The closest I will ever come to eating mutton is wearing a wool sweater. Moose or Bison stew is great.
young ,tender , and sweet