Mutton Curry, Pieces with Bone

At onlinemeatshop we sell fresh halal mutton sourced from our trusty partners all over the UK and Europe, ensuring our customers receive the highest quality of halal mutton meat. All our muttons and goats are bred, fed and grown with the highest standards of health and ethics, guaranteeing our customers tender and flavourful meat.

1kg mutton leg ( cut in curry pieces ) – recommended serving size for 4 people

Indulge into a rich, hearty treat with a delicious mutton leg curry made with our freshest and tender halal mutton leg meat, cut into perfectly bite size curry pieces for you and your family.

Ingredients:

• 1kg mutton leg (cut into curry pieces)
• 4 tablespoons vegetable oil (or canola or sunflower cooking oil)
• 2 large onions (sliced thin)
• 2 large tomatoes (diced)
• 2 tablespoons garlic paste
• 1 tablespoon ginger paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 teaspoons garam masala powder
• Salt (to taste)
• Garnish: coriander (chopped)

Instructions:

• Heat the cooking oil in a heavy bottomed pan, on medium heat.
• When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat.
• Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
• Now grind the tomatoes, garlic, and ginger pastes together in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
• Heat the oil left over from frying the onion and add the onion paste. Sauté for 2 to 3 minutes.
• Now add the tomato paste and all the powdered spices, including the garam masala. Mix well.
• Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
• Next, add the goat/mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/mutton pieces with the masala. Sauté until the goat/mutton is browned well.
• Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
• When the meat is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naan (tandoor-baked Indian flatbread) or plain boiled rice.

Product Details

Ingredients

Mutton Leg Meat

Net Contents

500g, 1 Kg, 2 Kg, 3 Kg

Cooking Guide

• Oven cook (from chilled): Oven 45 mins per kilo + 20-30 mins. 190°C/Fan 180°C/Gas mark 5.
• Remove all packaging.
• Calculate the cooking time at 45 minutes per kilo plus 20-30 minutes.
• Place chicken in a roasting tin and loosely cover with foil.
• Cook in the centre of a pre-heated oven.
• Remove foil approximately 30 minutes before end of the cooking time.

Cooking Precautions

• All appliances vary, these are guidelines only.
• Check food is piping hot throughout before serving.
• Poultry is cooked if the juices run clear when the deepest part of the flesh is pierced with a thin skewer.
• If they are pink, continue cooking for a few minutes and retest.
• Not suitable for microwave cooking.

Storage

• Keep refrigerated between -2°C and +4°C. Once opened use immediately.
• Do not exceed the use by date.
• Freeze on day of purchase and use within 1 month.
• Important: If the food has thawed, do not refreeze.