Since starting his career in a professional kitchen in 1983, Jeff Baker has cooked for the Queen and collaborated with some of the best chefs in the world, including…
Don’t forget to take your mutton shoulder out of the package, pat it dry, and then bring it to room temperature.
Select a large roasting tray with a strong base that has deep sides and handles for easy transport.
Apply some mild olive oil or goose or duck fat while massaging Season the joint with high-quality fine sea salt if it doesn’t have a thick layer of fat.
Create a trivet by coarsely slicing equal portions of onion, carrot, and celery or, my preference, celeriac, the root of the celery, along with a bay leaf, sprig of thyme, and a few black peppercorns. A head of garlic that has been cut in half can also make a wonderful accent.
Lay the joint skin side up on the trivet, which ought to be positioned at the bottom of the tray.
Place in the center of the oven, roast for 20 minutes, then lower the heat to 190 degrees, roast for an additional 30 minutes per 500 grams, or until the internal temperature reaches at least 65 degrees.
Alternatively, after the initial 20-minute roast, add half a bottle of wine, either red or white, and the same amount of water to the tray and pot roast. Cover with tin foil and cook at 140 oc for 5 to 6 hours, nice and slowly. If using this method, make sure the meat easily pulls away from the bone.
Remove from oven, place on a clean baking sheet, and cover to keep warm. Rest for at least 20 minutes before carving, keeping the roasted veggies in the baking sheet for the gravy.
- I prepare 500 ml of essential cuisine lamb stock for the gravy, then use it to deglaze the roasting pan, stirring up all the caramelized juices from the pan. Next, I push the juices from the vegetables through a fine sieve into a clean sauce pan, bring to a simmer, and, if necessary, thicken with a teaspoon of corn flour mixed with a little cold water. I then reduce the mixture until it is a rich, glossy gravy.
Put the chickpeas in a big dish, add lots of cold, fresh water, and let them soak for 12 hours or overnight.
Set the oven to 200C for heating. Place the shoulder of mutton in a big, deep roasting pan. Sprinkle generously with salt and pepper and drizzle the remaining olive oil over top. In order for it to develop some color, place in the hot oven for 20 to 30 minutes.
Put the onions in a skillet and season with salt and pepper. Cook, turning regularly, until the onions start to soften and the mixture starts to smell fantastic. After the onions have been cooking for 5 minutes, add the chickpeas that have been soaked and drained. Add the stock and boil gently after that.
Lift the mutton shoulder out of the roasting tray and onto a plate after removing it from the oven. Add the stock, sliced onions, garlic, chilli, toasted crushed spices, lemon zest, and rosemary sprigs to the roasting pan now that the chickpeas have been soaked. Add salt and pepper, shake the pan to distribute them evenly, and then put the meat back in. Cover the tray with foil or baking parchment to assist keep the steam from escaping as the meat cooks.
Set the tray in the middle of the oven, lower the temperature to 150°C, and cook it slowly for 4–5 hours. Lift the foil away to check if the meat is done and see if it is separating from the bone. It ought to be knife-tender. Lemon juice and freshly chopped flat leaf parsley should be added on top. If necessary, taste and adjust the seasoning.
Serve the mutton with the chickpeas, a tomato salad with a strong dressing, and some warm pita bread.
Which method of cooking is ideal for mutton?
1. Cut the Meat Properly
The technique, if you didn’t already know it, is in the way you slice the meat. Check the orientation of the muscle fibers before cutting to ensure that the slices will be soft and sensitive; otherwise, chewy slices will result. Additionally, by breaking up tough proteins, this technique makes it easier for meat to absorb marinades that make it soft. Therefore, if you previously believed that how the meat is cut or sliced doesn’t really matter, think again!
2. Use proper marinade
To tenderize the meat, Chef Sadaf advises leaving it in curd or papaya paste for at least 2-3 hours, and if you have the time, leave it for up to 6-7 hours. Meat is marinated overnight to create the perfect Kachi Gosht ki Biryani or Galouti Kebab. Utilizing curd, papaya, buttermilk, or acidic fruits like lemon or kiwi with salt and pepper to help break down the meat’s fibrous connective tissue is another approach. People frequently use nutmeg as well, but you should avoid using it because it alters the flavor of the meat. The collagen between the fiber muscles that keep the flesh together is broken down by the acids in a proper marinade. The meat becomes tender and ready to eat once these fibers have broken down. Meat that has been marinated is more juicy and tender because moisture has been added to it.
3. Employ the Proper Cooking Technique
Slow cooking mutton is one method for making it tender. According to Chef Amit, mutton can be softened by braising or slow cooking it for more than three hours at a moderate temperature. This technique is used in European cookery. Collagen, connective tissues, and tough fibers will gradually degrade, softening it.
4. Season the Meat.
Instead of marinating the mutton, you may simply salt it and leave it to sit for an hour or two before cooking. This is one hassle-free method for breaking down the muscle fibers. After rinsing the extra salt away, begin cooking. (See also: 10 Efficient Ways to Keep Chicken Moist and Flavorful.)
The mutton is softened by braising or slow cooking it for more than three hours at a moderate temperature.
In addition to these methods, buying the proper meat is crucial. Chef Sadaf claims that “Purchasing beef can be very challenging. I always seek for beef with clear, firm, and white fat when I’m purchasing it. In contrast to meat that has been aged or frozen, freshly killed meat is colorful and appealing. Additionally, I examine the fibers. Basically, if they are broken or loose, the meat is of poor quality.”
How is mutton prepared?
Wash the cubed chunks of mutton under running water. Set apart for draining. Add the marinade ingredients once the water has nearly completely dried. With your hands, thoroughly combine the spices into the meat. for a minimum of two hours.
Now heat a pan with a thick bottom. I prefer one with a tight lid. Add ghee and oil. The whole spices should be added when it begins to smoke. Put a dash of sugar in. It gives the mutton a wonderful color.
Cook the onions, chopped, for 10 minutes on low heat. You can now include salt in the recipe. This speeds up the onion’s cooking process. Reduce the heat when the onions become translucent, then watch them until they turn pink. Stir in the turmeric well. Turmeric can be added at a later time if you choose, however putting it at the beginning of the dish helps you get rid of the raw spice smell.
Now add the marinated mutton, ginger, and garlic paste, and simmer for 5-7 minutes while stirring often over high heat. Use of store-bought ginger-garlic paste is not advised because it contains a lot of preservatives and alters the flavor of the mutton. The mutton can now be pressure cooked. To determine whether the mutton is done, you must open the lid after three whistles. Cook for another 1–2 whistles if necessary. Water should not be added while pressure cooking. As stated below, you can also slow cook.
Put the vessel’s lid on, turn down the heat, and let it simmer. Add the coriander, cumin, and black pepper when the mutton is almost done, and stir thoroughly.
Cook the meat until the oil begins to separate from it, uncovered. Garam masala powder, a cup of water, and heat uncovered until oil floats on top are all added. Serve the hot mutton curry over steamed rice or chapatti after transferring it to a bowl, adjusting the seasoning, garnishing with ginger juliennes, and coriander leaves.
You can wash and soak the mutton pieces in some lukewarm water, rinse them thoroughly, then marinade them with the spices and set them aside for two hours. This will make the mutton pieces soft and supple. As a result of the spices being thoroughly absorbed, the mutton chunks become moist and succulent.
- Purchasing meat of high quality is crucial. You can never make a good preparation out of mutton if the quality is bad.
- A small amount of sugar enhances the dish’s color.
- For flavor, add a scoop of pre-made chicken masala toward the end.
- Avoid using seasonings like coriander, kasoori methi, or even excessive amounts of garlic and ginger because they overpower the flavor of the meat.
- Allow the mutton to cook in its own water, and only add more when necessary.
How much time does it take to cook mutton?
Low and slow cooking the mutton allows all the liquids and fat to blend into the curry. It will take about 50 minutes for the luscious mutton to become fall-off-the-bone tender. There is a reason why the phrase “good things come to those who wait” is so well-known. This can’t be more true than when you’re cooking mutton, which is why it’s 100% accurate. The meat will be incredibly tender, juicy, and luscious when it is finished. Here is a fantastic lamb soup that took over an hour to prepare but was well worth the wait.
Heat oil in a soup pot over a medium flame, then saute onion, ginger, and garlic for a few minutes, or until the raw fragrance has disappeared.
Along with the lamb chunks, add the entire spices, celery, carrots, and bell peppers. Turn up the heat to high and stir the meat until it begins to brown slightly.
Pour the water in gradually after carefully swirling and adding the salt. Simmer for an hour on lower heat. If you want clear soup, strain it through a muslin cloth.
Add grilled peppers and soup-based lamb chunks as a garnish. Serve with toast or quinoa salad.
To improve the soup’s aesthetic as well as its nutritional worth, add broccoli, pumpkin, or baby spinach.
A shoulder of mutton is what?
A particular cut of meat from an adult sheep is called mutton shoulder. The shoulder region of the sheep is described in various ways around the world. The front part of the animal, excluding the front leg, is sometimes referred to as the shoulder in nations like the United States. In other contexts, the shoulder is described as the animal’s front leg and shank. Although there are many ways to prepare mutton shoulder, it must be cooked for longer periods of time than lamb since mutton is harder than lamb.
Mutton originates from sheep that are at least two years old, even though it is regarded to be meat from animals that are older than a year. Lambs, not mutton, are sheep that are one year old or younger. A sheep that is being bred to be butchered for mutton may be fed grains and kept inside, or it may be given free rein to forage for grasses and other plants.
Compared to sheep killed at other times of the year, sheep killed after the spring and summer tend to have larger or meatier shoulders. During the warmer seasons of the year, the sheep may graze without restriction. They must be kept protected over the winter.
Mutton needs to be cooked for a longer period of time than a lamb shoulder because it originates from a mature sheep. This will prevent the meat from being overly tough. Despite being more difficult than lamb shoulder, some claim that mutton shoulder is more flavorful and more appealing.
Mutton shoulder can be prepared in a variety of ways to suit different palates. For instance, the animal’s shoulder blade or leg may be used to roast or cut the mutton shoulder. It can also be ground like hamburger and then cooked, or it can be cut up and added to a stew.
As with other butchered meat, government organizations often assess mutton shoulder depending on how much fat there is compared to meat. The least amount of fat is found in prime mutton shoulders, while select cuts have the second-least amount of fat relative to the amount of meat. Cull cuts have the most fat in relation to the meat, followed by good and utility cuts.