Among the various types of meat dishes crosswise over India, Mutton dishes have dependably gathered a greater fan following. The red meat when cooked deliberately brings about a rich and delicate treat, the kind of which mixes delightfully well with the different flavours that go into its preparation. No big surprise at that point that it is viewed as a “prime delicacy”, and held for exceptional events, celebrations and social gatherings.
In a few societies, it is even taken as an offense in the event that one is welcomed for a feast and not served a mutton curry paying little mind to alternate dishes laid out on the table. Cooking lamb, obviously, requires a little expertise as you find the secrets to procure delicate and wet meat with practice. While some are inclined towards the shoulder slices to cook, others pay special mind to the raan – the rear legs.
Mentioned below are some of the popular mutton dishes across the country:
Surely one most adored dishes of North Indian – Kashmiri cuisine. This dish also features in the celebratory 36-course meal – Wazwan. The meat is stewed in gravy made up of caramelized onions, ginger, yoghurt, garlic and some spices such as dried red Kashmiri chillies, cardamom, bay leaves, and cinnamon. It is believed to originate from Persian cuisine, and the Mughals are known to have brought this to Kashmir where they had their escapades during hot summery months in Delhi.
If you ever happen to make a trip to Uttar Pradesh, try to find some Mathur-Kayasth families and in case you get to eat their Badam Pasanda then you must consider yourself blessed. This dish is hardly found in eating joints, and that makes it all the more special as it gets served with homely and loving portion. The recipe of this dish is surely not a cake walk as it is quite tough.
Not many things can beat the pleasure of savouring a serving of piping hot luchis with the famous Bengali Mutton Curry – Kosha Mangsho. Most of the Bengali households make this dish for lunch usually on weekends, wherein they take all of their time to cook this spicy mix meat till it becomes tender. Don’t miss out the potatoes addition in the curry. Enjoy these lip-smacking flavours of Bengal with rice or luchi. In order to acquire a deep red colour of the gray, this dish is cooked with an assortment of spices making it outrageously spicy. Spices such as cloves, bay leaves, cinnamon and cardamom, are a must.
Celebration of Eid is always incomplete if there is no Nalli Nihari. This delicacy is served with Khameeri roti and it is cooked slowly and in most cases cooked overnight. The buttery gravy with soft mutton pieces is a great breakfast meal. It is cooked using Kewda Water, cardamom, screw pine and so on.
Contrasting to other curries, you would not find the red coloured gravy in Yakhni. Its gravy looks like creamy soup, which is made with the help of yogurt. The aromatic Kashmiri spices are known to spruce up the flavour such as cardamoms, cloves, and bay leaves.