Mutton Curry

Goat meat or mutton is considered to be the healthier option among all meats - beef, pork, lamb, turkey and chicken. This is because when it comes to fat, it is leaner than the other meats. It also has far lesser calories. According to the article,"Nutritional Facts About Goat Meat You Should Know" in Times of India, while red meats are high with saturated fat that increases cholesterol level and leads to heart disease, goat meat has very low level of saturated fat and will not harm heart health. Goat meat also has higher level of iron when compared to similar serving size of beef, pork, lamb and chicken. Iron is an important nutrient, a lack of which will lead to anaemia. Goat meat is also packed with protein, another important nutrient for our bodies. Goat meat also contains vitamin B which is known to help in burning body fats and vitamin B12 which helps in getting us healthy skin.

Mutton has a very strong smell and one of the best ways of cooking it is in the curry. The many spices - cinnamon, star anise, cardamon, cloves used in the curry will help to ease the smell of the meat.


Ingredients:

• 750 g mutton (5 people)
• Spices to saute:
• 2 sticks cinnamon
• 3 pcs star anise
• 3 pcs cardamon
• 3 pcs cloves
• Ingredients to blend:
• 2 inch ginger
• 5 pcs shallot
• 7 cloves garlic
• 2 sprig curry leaves
• 3 medium-size tomato, cut into wedges
• 3 medium-size potato, cut into big pieces
• 2 tbsp turmeric powder
• 1 tbsp sweet cumin
• 2 tbsp meat curry powder
• 1 tbsp chili powder
• Salt, to taste
• Cooking oil
• Water

Method:

• Heat wok with 5 tbsp cooking oil.

• Saute spices till fragrant.

• Add blended ingredients & saute.

• Add curry leaves.

• When fragrant add mutton and stir.

• Add turmeric powder, sweet cumin, meat curry powder & chili powder.

• Add enough water to cover mutton.

• Add potato & 1/2 of the tomato.

• Transfer all into pressure cooker to cook till mutton is soft.

• After about 30 minutes, turn off fire & let the pressure be released.

• Open the cover of pressure cooker & add the balance of the tomato.

• Add salt, to taste.

• Cook for about 5 minutes without cover.

Stewed Lamb with Carrots and Potatoes

Stewed Lamb with Carrot and Potatoes is a favourite dish of my family. I usually buy lamb shoulder to make it.

Ingredients:

• 800 g lamb shoulder, cut into 4 slabs
• 2 carrots
• 4 potatoes
• 1 tbsp each of dried herbs - basil, thyme, rosemary, oregano and fennel or 5 tbsp of ready-mix dried herbs.
• 25 g coriander, cut into 1 inch length
• Seasonings - salt, light soy sauce and black pepper powder, to taste
• Water

Method:

• Wash and place lamb shoulders in a pressure cooker pot. [I am using the pressure cooker over gas stove.]

• Peel the carrots, wash them, cut them into chunks and put them into the pot. 

• Peel, wash, cut the potatoes into chunks and put them into the pressure cooker pot.

• Note: I always ensure that each family member has at least 3 pieces of carrots and 3 pieces of potatoes. On top of this I put in a few more chunks so that there are still some left for anybody who wants more.

• Add in the dried herbs.

• Add coriander to the pot.

• Add the seasonings - salt, soy sauce and pepper, to taste.

• Add in just enough water to cover the meat. Cover the pressure cooker and let the meat cook for about 25 to 30 minutes.

• When cooked, serve with white rice or bread.