Guide Note

Mutton is the culinary name for the meat of a sheep older than a year, although some say five months or those that have two or more permanent incisors.

Mutton is popular in Indian and Middle Eastern cuisines, partially because beef is unavailable in these regions do to economic or religious restrictions.

Fast Facts

1. Prince Charles calls it his "favorite dish"
2. How Served: Often roasted or chopped into stews
3. Accompaniments: Rice often with onions, peas, raisins or pine nuts, couscous, Mediterranean style salad, raita
4. Cheaper than lamb

Mutton is often disliked because of its strong smell and taste, although it is more tender than beef.

The taste of the mutton is produced as the sheep grows older, thus the taste is significantly stronger in mutton than in lamb. In Indian and Middle Eastern cooking, the mutton is often prepared with plenty of spices to cover the strong taste.

Biryani is a classic Indian dish made with meat, spices and rice layered together.

• Pre-soak 2 cups of bismati rice for 40 minutes
• Prepare the two pounds of mutton by allowing it sit with a tenderizer for half an hour.
• Mix in to the mutton:
  • 1 tsp of chile powder
  • 1/4 cup of chopped coriander
  • 1/4 cup of chopped mint
  • 2 tsp black cumin
  • 2 tsp of salt
  • 2 tsp of coriander powder
  • 1 tps cumin powder
  • 1 tsp of coarsely ground black pepper
  • 1/8 cup of chopped fresh chiles
  • 1/2 a cup of brown fried onions
  • A small handful of whole garamasala
  • Lime juice from 1 lime
  • 2 cups of yogurt
• Boil 2 quarts of well salted water and add several teaspoons of vegetable oil.
• Add the rice in and boil for a few minutes cooking the rice to 40% completion and remove half of it from the boiling water. Let the second half boil for a minute or two more, to cook it to 60% completion and then drain it.
• Layer into the bottom of the large heavy bottom stock pot with the meat mixture on the bottom, the 40% cooked rice next and then the 60% cooked rice layering in between the rice layers some fresh chopped mint and coriander, half a cup of fried brown onions and some saffron powder. Add the mint, coriander, saffron, fried onion and some garamasala powder to the top of rice and seal tightly. If the lid is not tight use a bit of aluminum foil layered under the lid to make a tight seal.
• Cook it on high for 5 or 10 minutes until it begins to boil. Then lower the heat to a simmer and let it cook for another 30 to 40 minutes.
• Serve with a cucumber riata.