Thursday, May 23, 2024

Mutton Marvels: Flavorful Recipes to Try

Is mutton a favorite in your household? It certainly is in mine, especially for my husband, who can't get enough of it. My collection of mutton recipes has grown so extensive (Savoring Mutton: Spices And All Things Nice) that it seems to be ever-expanding. Mutton dishes are not only a staple at our home but also an essential for any gathering or special occasion. Whenever we entertain guests, mutton is always on the menu, and it's usually the first dish to disappear.

Cooking Mutton Ahead
Did you know you can prepare mutton a day or even two days in advance and store it in the fridge? This technique allows the flavors to fully penetrate the meat, enhancing its taste. For instance, mutton curry benefits greatly from this process, becoming even more delicious over time.

I often cook extra portions for just the two of us, dividing and freezing them for future meals. This not only saves time but also ensures the flavors are even more developed when we enjoy them later.

Store-Bought Ready-Made Spices
For those who are pressed for time, store-bought ready-made spices are a fantastic option. The variety available today is immense, especially with spices from India being widely accessible globally. You can even find pre-made mutton spice blends that simplify the cooking process. Alternatively, markets often sell mutton paste mixes where the spices are already ground and combined for you. All you need to do is add them to your dish.

A spicy mutton dish is unbeatable, particularly for those of us who love bold flavors. As Malaysians, we have a penchant for spicy food, and mutton dishes are no exception. However, the level of spiciness can be adjusted to suit your taste. You don't have to overwhelm your palate; simply modify the amount of chilies, chili powder, or curry powder according to your preference.

Shall we get to the mutton recipes now? Absolutely, let's delve in!

Mutton Bone Marrow Curry
12 medium pieces of mutton bone marrow (pressure cooked with some water)

Other Ingredients
Spices: 2 sticks of cinnamon, 2 star anise, 4 cloves, and 2 bay leaves
1 tablespoon ginger paste
1/2 tablespoon garlic paste
1 tablespoon shallot paste
2 tablespoons plain chili powder
1 teaspoon turmeric powder
**Mix chili powder and turmeric powder with some water to form a thick paste
2 medium-sized potatoes, cut into medium pieces
3 sprigs of curry leaves
2 tablespoons yogurt, whisked
2 sprigs of coriander leaves, shredded
4 tablespoons oil
Salt to taste

Heat oil in a pan, then add the spices and sauté until fragrant.
Add ginger paste, garlic paste, shallot paste, and the chili-turmeric paste.
Stir and cook until aromatic, and the oil begins to separate.
Toss in the potatoes and curry leaves, seasoning with salt.
Pour in the residue/liquid from the pressure-cooked mutton, along with 1/4 cup of water. 
Simmer until the potatoes are cooked through.
Add the mutton bones, stirring gently, and simmer for an additional 2 to 3 minutes.
Turn off the heat and gently fold in the whisked yogurt and shredded coriander leaves.

Mutton Rendang
For the mutton 
1/2 kilo mutton, cut into bite-sized pieces
1 1/2 teaspoons turmeric powder
Some water
(combine all the ingredients and pressure cook)

For the rempah/spice mix (blend with some water into a smooth paste)
5 fresh red chilies
2 dried red chilies
1-inch lengkuas/galangal
1 stalk serai/lemongrass
1/2-inch ginger
5 shallots
5 garlic cloves

Other ingredients
1 cup thick coconut milk
1 ½ tbsp kerisik/pan fried and pounded grated coconut
2 kunyit/turmeric leaves, thinly sliced
Salt to taste

In a large wok or kuali, pour the coconut milk and add the rempah paste.
Stir well.
Simmer the mixture over low heat, stirring continuously to prevent burning at the bottom of the wok.
Add the cooked mutton (without the liquid) and kerisk to the wok and season with salt.
Simmer until the gravy thickens to your desired consistency.
Once the gravy has thickened, remove the wok from the heat and stir in the thinly sliced kunyit leaves.

Mutton Dalcha (Dal Mutton Curry)
400g mutton, a combination of meat and bones (pressure cook with some water)
1 cup yellow dal, soaked to soften
1 tablespoon ginger paste
6 garlic cloves, crushed
1 large red onion, cut into chunks
1 large tomato, cut into chunks
2 Indian brinjals, cut into eight pieces
2 tablespoons yogurt
3-4 sprigs curry leaves
2 stalks coriander leaves, sliced
3 tablespoons oil
Salt to taste

1-2 tablespoons plain chili powder
1/2 tablespoon turmeric powder
1/2 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel powder

Heat oil in a pot, then sauté the onion and ginger paste for about a minute.
Add the dal, stirring to combine for 2-3 minutes.
Pour in 1/2 liter of water and cook over low heat until the dal start to soften.
Add all the spices, tomato, brinjal, curry leaves, and salt.
Continue to simmer until the brinjal is softened.
Add mutton and stir in.
Lastly, add the yogurt and sliced coriander leaves.
Stir well and remove from heat.

Mutton Kicap (Soy Sauce Mutton)
For the mutton
1/2 kg mutton
½ tbps ginger paste
½ tbps garlic paste
1/2 turmeric powder
Some water 
(add all ingredients together and pressure cook)

Other Ingredients
2 big onions, sliced
Dried chilies (as needed)
Spices: 2 bay leaves, 2 star anise, 2 cinnamon sticks, 4 cloves
Kicap/Soy sauce (as needed)
Lime juice (as needed)
2 tablespoons oil
Salt (to taste)
1 turmeric leaf, sliced

Heat oil in a pan.
Add onions, dried chilies, and spices.
Sweat these ingredients.
Add the cooked mutton with the liquid.
Pour in soy sauce.
Stir and simmer.
Simmer to thicken the gravy.
Add salt, lime juice, and sliced turmeric leaf.
Stir to combine and turn off the heat.

Mutton Kurma
For the mutton
400g mutton, cut into bite-sized pieces
1 teaspoon turmeric (kunyit) powder
1 tablespoon ginger paste
1/2 tablespoon garlic paste
Some water
(Combine all ingredients and pressure cook)

Other Ingredients
1 large onion, cut into 8 pieces
8 garlic cloves, smashed
1 lemongrass stalk, smashed
Spices: 1 cinnamon stick, 1 star anise, 3 cardamom pods, 3 cloves
3 tablespoons kurma powder (mixed with water to form a thick paste)
1 large tomato, cut into 8 pieces
3 medium-sized potatoes, cut into medium-sized pieces with the skin on
3 to 4 red chillies, slit
2 sprigs curry leaves
5-6 pandan (screw-pine) leaves, knotted together
2 sprigs coriander leaves
2 tablespoons yogurt 
2 tablespoons cashew nuts, ground/blended into a smooth paste
6 tablespoons oil
Salt to taste

In a heated pan, sauté onion, garlic, lemongrass, and spices in oil.
Add the kurma paste and cook over low heat until aromatic and the oil separates.
Add the marinated mutton, tomato, potato, red chilies, curry leaves, and pandan leaves.
Stir and pour in 4 cups of water (or as needed).
Simmer until the potatoes are soft and tender.
Add mutton, and stir in.
Combine yogurt, cashew nut paste, and season with salt.
Stir well, then remove from heat and garnish with coriander leaves.

Mutton Devil Curry (Eurasian Mutton Debil Curry)
500g mutton, cut into bite-sized pieces (pressure cook with some water)
2 medium-sized potatoes, cut into medium-sized chunks
4 shallots, sliced
2-3 red chilies, cut into 2 to 3 pieces
1 large tomato, sliced
1 tablespoon vinegar
1 tablespoon dark soy sauce
1/2 cup oil
Salt to taste

Spices/Rempah - ground/blend to a thick paste 
1 inch ginger
5 garlic cloves
5 shallots
1 inch galangal/lengkuas
1 tablespoon coriander seeds
Dried red chilies, to taste
1 teaspoon black mustard seeds
1 teaspoon black pepper

Heat oil in a pan, then sauté the shallots until fragrant.
Add the spice paste and fry until aromatic and the oil separates.
Add potatoes, tomato, and red chilies.
Stir together for a couple of minutes.
Pour in 1/2 liter of water and cook until potatoes are softened.
Add mutton, vinegar, soy sauce, and salt.
Stir to combine, then remove from heat. 

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