Best recipe for curried mutton?!
Answers:
Try this, one I made last year!.
Mutton tikka bhuna
This takes a lot of preparation time, but boy, it is worth every minute!. It is up there as one of the best curries I have ever had!. The lamb stock is critical – get some bones from the butchers or Morrisons and make some!.
I used a fair bit of fat in the preparation, and the lamb gives off a fair amount but I skimmed it!. You could leave it in, the only harm would be to the arteries!.
also I unashamedly use Patak's curry pastes!. I've made my own and the Patak's are still better!. I get through a fair amount of the stuff, so it's never more than 3 months open, so still fairly fresh!. I like the mild curry paste, it has a great flavour!.
Bhuna means the spices are fried!. This isn't a purists bhuna, but most people see bhuna as a generic curry!.
If you like creamy curries, you could add cream, but this is very rich anyway!. It's fairly mild, I added Mr!. Naga's chilli paste to mine!. Mr!. Naga's chilli paste is the bees knees!.
Mutton tikka:
1 lb mutton shoulder meat, cubed
2 tbsp Patak's mild curry paste
1 tbsp red wine vinegar
Lamb keema bhuna:
1 lb lamb mince (good quality from a butcher, not the supermarket stuff)
1 large onion, roughly chopped
1 cup peas
1 cup (1/2 pint) reduced lamb stock (See note)
1 tbsp garam masala
1 tbsp patak's curry paste
1 tbsp oil
2 tbsp flour
1 tbsp butter
Pilao rice:
2 cups basmati rice
8 cloves, crushed
8 green cardamom pods, crushed
1/2 tsp cinnamon
1 clove garlic, minced
pinch saffron
1 tsp salt
Garnish
1 handful cilantro (coriander leaf)
4 hard-boiled eggs, peeled and sliced
Lamb stock:
Bones from 2 sides lamb ribs, or leg bones!. Rib bones are easier to use!.
NB: 1 cup = half a pint or thereabouts
The lamb stock is critical for this dish!. It is quite a spicy dish, adding reduced lamb stock adds back the lamb flavour so it's not overwhelmed by the spices!.
To prepare: roast the bones from 2 sides of lamb ribs (about 30 bones)!. Simmer the bones on a low heat for 3 hours!. Leave overnight, reheat and simmer for an hour more!. Skim the fat, and reduce to about a cup
Mix the curry paste and vinegar, coat the mutton well and leave for 24 hours or more (2 days would be best)!.
Heat the oil in a large saucepan!. Add the mince, and cook until well browned, about 20-25 mins!. Remove the mince from the pan, leaving the oil behind!. Blanch the onion for 4 mins in boiling water, drain and add to the lamb pan with the oil in!. Cook until translucent, then add the lamb back and mix well!. Add the garam masala and curry paste, mix well to distribute evenly!. Add the peas and lamb stock, bring to a simmer and top up with water so it's covered!. Simmer for half an hour!. Set aside and leave overnight, covered!.
Next day, bring to the boil, add water to cover the mince, then drain the stock into a gravy separator and drain the good stock into the pan, and discard the fat!.
1/2 hour before troughing time: have everything ready to cook, you'll be swapping between things so be ready!.
Rinse the rice, use 2x as much water by volume as rice!. Boil the water, and add the rice and spices!. Cover and simmer, after about 10 mins the watrer should have absorbed!. When cooked, transfer to a baking dish and keep warm in the oven at 100C/210F
Hard boil the eggs, place in cold water to cool, and shell and slice!.
Thread the mutton chunks onto skewers!. Place the skewers onto (or under) a hot grill and cook on a high heat; you want them slightly charred on the outside but tender in the middle, about 10 mins tops!.
Meanwhile, bring the keema curry to a simmer!.
When it's all ready:
Split the rice into 4, arrange into a ring on each plate, try and get a couple of the cardamoms per plate!. Spoon 1/4 of the keema curry into the middle!. Garnish with chopped cilantro (coriander leaf)!. Top with the grilled mutton!. Garnish the rice with slices of the egg!.
Accompany with a nice full-bodied red wine!.
Www@FoodAQ@Com
Mutton tikka bhuna
This takes a lot of preparation time, but boy, it is worth every minute!. It is up there as one of the best curries I have ever had!. The lamb stock is critical – get some bones from the butchers or Morrisons and make some!.
I used a fair bit of fat in the preparation, and the lamb gives off a fair amount but I skimmed it!. You could leave it in, the only harm would be to the arteries!.
also I unashamedly use Patak's curry pastes!. I've made my own and the Patak's are still better!. I get through a fair amount of the stuff, so it's never more than 3 months open, so still fairly fresh!. I like the mild curry paste, it has a great flavour!.
Bhuna means the spices are fried!. This isn't a purists bhuna, but most people see bhuna as a generic curry!.
If you like creamy curries, you could add cream, but this is very rich anyway!. It's fairly mild, I added Mr!. Naga's chilli paste to mine!. Mr!. Naga's chilli paste is the bees knees!.
Mutton tikka:
1 lb mutton shoulder meat, cubed
2 tbsp Patak's mild curry paste
1 tbsp red wine vinegar
Lamb keema bhuna:
1 lb lamb mince (good quality from a butcher, not the supermarket stuff)
1 large onion, roughly chopped
1 cup peas
1 cup (1/2 pint) reduced lamb stock (See note)
1 tbsp garam masala
1 tbsp patak's curry paste
1 tbsp oil
2 tbsp flour
1 tbsp butter
Pilao rice:
2 cups basmati rice
8 cloves, crushed
8 green cardamom pods, crushed
1/2 tsp cinnamon
1 clove garlic, minced
pinch saffron
1 tsp salt
Garnish
1 handful cilantro (coriander leaf)
4 hard-boiled eggs, peeled and sliced
Lamb stock:
Bones from 2 sides lamb ribs, or leg bones!. Rib bones are easier to use!.
NB: 1 cup = half a pint or thereabouts
The lamb stock is critical for this dish!. It is quite a spicy dish, adding reduced lamb stock adds back the lamb flavour so it's not overwhelmed by the spices!.
To prepare: roast the bones from 2 sides of lamb ribs (about 30 bones)!. Simmer the bones on a low heat for 3 hours!. Leave overnight, reheat and simmer for an hour more!. Skim the fat, and reduce to about a cup
Mix the curry paste and vinegar, coat the mutton well and leave for 24 hours or more (2 days would be best)!.
Heat the oil in a large saucepan!. Add the mince, and cook until well browned, about 20-25 mins!. Remove the mince from the pan, leaving the oil behind!. Blanch the onion for 4 mins in boiling water, drain and add to the lamb pan with the oil in!. Cook until translucent, then add the lamb back and mix well!. Add the garam masala and curry paste, mix well to distribute evenly!. Add the peas and lamb stock, bring to a simmer and top up with water so it's covered!. Simmer for half an hour!. Set aside and leave overnight, covered!.
Next day, bring to the boil, add water to cover the mince, then drain the stock into a gravy separator and drain the good stock into the pan, and discard the fat!.
1/2 hour before troughing time: have everything ready to cook, you'll be swapping between things so be ready!.
Rinse the rice, use 2x as much water by volume as rice!. Boil the water, and add the rice and spices!. Cover and simmer, after about 10 mins the watrer should have absorbed!. When cooked, transfer to a baking dish and keep warm in the oven at 100C/210F
Hard boil the eggs, place in cold water to cool, and shell and slice!.
Thread the mutton chunks onto skewers!. Place the skewers onto (or under) a hot grill and cook on a high heat; you want them slightly charred on the outside but tender in the middle, about 10 mins tops!.
Meanwhile, bring the keema curry to a simmer!.
When it's all ready:
Split the rice into 4, arrange into a ring on each plate, try and get a couple of the cardamoms per plate!. Spoon 1/4 of the keema curry into the middle!. Garnish with chopped cilantro (coriander leaf)!. Top with the grilled mutton!. Garnish the rice with slices of the egg!.
Accompany with a nice full-bodied red wine!.
Www@FoodAQ@Com
If you can get it, this one should work with mutton!. A much under-rated meat, IMHO!.
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb (or mutton!)
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the garlic, ginger, meat and onions into the pan!. Cook for 20 minutes until the meat is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. For a mild Chicken Korma, also add a 50g sachet of creamed coconut!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!. Www@FoodAQ@Com
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef, chicken breasts or lamb (or mutton!)
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the garlic, ginger, meat and onions into the pan!. Cook for 20 minutes until the meat is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. For a mild Chicken Korma, also add a 50g sachet of creamed coconut!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!. Www@FoodAQ@Com
I like to slice 3 onions and gently fry them up, when brown add 1 teaspoon of garmasalama( forgive the spelling) one teaspoon of turmeric,two teaspoon of currie powder and one teaspoon of chilli powder, then stir that in, then add your previously chopped mutton and fry al together when the mutton is sealed add boiled water over the meat you need to more than cover it maybe about 3-4cm over then place the lid over and let it bol down until your juice has gone thick, then eat with a nice rice or chapatti's!.Www@FoodAQ@Com