I remember being told the best thing to do with an old mutton carcass was to “slow-cook the whole thing.” I was younger and less experienced, but we had hung that thing for four weeks. The meat was dark and dry and carried a good-looking, firm, white fat. I kind of hoped the loins would be tender enough to serve pink. So, ignoring the slow-cooking advice, and without really knowing how things would turn out, I cooked the loins hot and fast, with coarse salt, olive oil, and the verve of youth. The meat was sensational—as tender as you could wish for.Recipe excerpted with permission from Gather: Everyday Seasonal Food from a Year in Our Landscapes by Gill Meller. Click here to purchase your own copy.
Deliciousness all the way, right down to the last morsel of mutton..and that final spoonful of gravy stuck to the bottom of the bowl. I would lick it all .. if I was a bowl licking kind of girl!Its slow cooked for a long time..almost 2 hrs till the mutton is fragrant, tender and succulent (not pressure cooked), intensely flavorful and tangy from the garlic. PS: Did I mention everything good begins by chopping up some good ol' garlic?Its easy and brilliant at the sametime. A must make when you need to wow guests or simply start a Sunday tradition of your own.
This is a really spicy meat recipe from Rajasthan in India. Made with 30 red chillies ! We love hot food but you can cut down on the chili. This one's been in our family for years. Slow cooking, but really good if you like hot curry
This is a traditional dish cooked for the family or at a large party or get-together. Red tomatoes and a good Kashmiri chilli powder give it a deep red colour. It can be served as a thick gravy based mutton dish or shorba.
Ok really spicy but lovely dish eated with naan or rotis or chapatis or vadas. Malvani food Yum Yum. Courtesy Sunday Mid-day. The paper covered the new luxury train the government has launched to tour the wonderful and picturesque west coast of India.