Have you got any good mutton recipes?

Question

If I could get some.

Answer 1

Try the following

Mutton chops with bread sauce and wild garlic
3 slices white sourdough bread
1 sprig rosemary, finely chopped
50g/2oz butter
300ml/11fl oz warm milk
8 mutton chops
3 tsp cold-pressed rapeseed oil
salt and freshly ground pepper
500g/1lb 2oz wild garlic, with stalks

Method
1. Make the bread into breadcrumbs by cutting off the crusts and blitzing in a food processor.
2. Heat the butter in a saucepan and gently fry the rosemary over a medium heat for a couple of minutes. Add the breadcrumbs and slowly pour in the milk, stirring all the time. Stir the sauce until it is a smooth consistency - you may need to give it a whisk, and add a little extra milk.
3. Preheat the grill to hot. Rub the chops with one teaspoon of the oil and season with salt and freshly ground pepper. Place under the hot grill. When they are starting to firm up on each side - this will take 5-10 minutes each side, depending on how hot your grill is - set them aside in a warm place to rest.
4. Heat the remaining oil in a pan and lightly cook the garlic leaves with a pinch of salt until wilted, about 2-3 minutes.
5. Serve the chops with the wilted garlic leaves, and the bread sauce

or Spiced mutton stew with apricots
½ a leg of mutton or a kilo of stewing lamb
250g/9oz hunza apricots, or organic, unsulphured dried apricots
2 tbsp olive or sunflower oil
3 cloves garlic, crushed
2 large onions, peeled and sliced
3 large carrots , peeled and cut into 2cm/¾in chunks
2 cinnamon sticks
2 tsp ground cumin
1 tbsp whole coriander seeds, lightly crushed
6 cardamom pods, lightly crushed
a few small pieces dried ginger root (or1 tsp powdered)
pinch of mace
lamb/mutton stock (made in advance from bone)
1 glass white wine
125g/4½oz good fruit chutney
salt and freshly black pepper

Method
1. Bone out the leg leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small.
2. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1½-2 hrs. Strain the stock through a fine sieve.
3. Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour (if you are using hunza apricots, better make it two).
4. Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices, and fry for a few more minutes. Transfer to your tagine or stockpot. Turn up the heat under the (now empty) frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat.
5. Bring to the boil, then reduce immediately to a very slow simmer. Cook like this, uncovered (or in a low oven with a lid on if you prefer) for 1½ hours. Add the apricots at this point (any earlier and they would get too mushy) and cook for a further ½ hour. By this time the meat should be extremely tender. Taste a bit and if in doubt cook for a little longer.
6. Serve with boiled rice, into which you have stirred 5g/1 tsp of whole cumin or caraway seeds

or Masala mutton shanks with lemon rice
For the curry
4 mutton shanks
1 tbsp ground turmeric
3cm/1in piece root ginger, grated
3 garlic cloves, crushed
pinch salt
2 tbsp sunflower oil
1 bay leaf
1 cinnamon stick
5 cloves
6 cardamom pods, lightly crushed
2 onions, sliced
1 x 400g/14oz can chopped tomatoes
2 tsp ground cumin
3 tsp ground coriander
2 green chillies, halved
1 small bunch coriander
For the curry paste
50g/2oz desiccated coconut
3 tbsp coriander seeds
5 tbsp poppy seeds
2 tbsp fennel seeds
1 tbsp black peppercorns
5 red chillies
For the rice
2 tbsp sunflower oil
1 tsp mustard seeds
2 tsp chana dal (a type of lentil from India, available in specialist Indian stores)
3 tbsp cashew nuts
1 tsp curry leaves
1 tsp turmeric
1 tsp powdered asafoetida
1 tsp ground ginger
500g/1lb cooked basmati rice (about 350g/12oz dry weight)
1 lemon, juiced
1 bunch coriander, roughly chopped

Method
1. Place the mutton shanks in a large saucepan with the turmeric, ginger, garlic and some salt.
2. Add enough water to cover and simmer gently for 1½ hours or until the meat is tender.
3. Meanwhile, grind all the curry paste ingredients together in a spice grinder or pestle and mortar. Set aside until required.
4. For the curry, heat two tablespoons of the sunflower oil in a large deep frying pan and add the bay leaf, cinnamon, cloves and cardamom and fry until aromatic.
5. Add the onion and fry until it is softened, but not coloured.
6. Add the tomato and cook for five minutes, then add the cumin, coriander and green chillies and cook for a further three minutes.
7. Add the curry paste to the frying pan and cook for another two minutes, before adding the cooked mutton, salt to taste and enough of the mutton cooking water to come halfway up the shanks. Cook for another 20 minutes, turning the shanks over several times during cooking and adding more of the mutton cooking water if the sauce gets too thick.
8. For the rice, heat a frying pan until hot and add the sunflower oil.
9. Add the mustard seeds and chana dal and fry until they start to pop, taking care as the oil may splatter.
10. Add the cashew nuts, curry leaves, turmeric, asafoetida and ginger and stir fry for 1-2 minutes.
12. Finally add the cooked rice and lemon juice and cook until hot all the way through.
13. Serve the mutton with a spoonful of rice and sprinkle with coriander

Answer 2

Sorry, I don't have any vegetarian mutton recipes. That IS the kind of recipe you are looking for, right? If so, try vegweb.com.

If not, you might want to try posting this is the correct category.

Answer 3

I can think of 3 reasons for this question being here:

1. It's a bad attempt at a joke.
2. You are trying to annoy us and maybe get us to eat meat.
3. You truly don't understand what vegetarians and vegans are.

So which is it?

Answer 4

Brains and liver are the two om nom for my section. regrettably, except you will discover someplace specializing in 'humorous' nutrition, or at a severe end eating place that could serve 'unusual' meals as a novelty, probability is that, no, you isn't waiting to get it served. cook dinner it your self somewhat! you will discover the two brains and liver at nicely-taken care of butcher shops.

Answer 5

Fruits are identified as ripened flower ovaries which produce seeds.

Answer 6

like both, fruits: berries, pears, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... I actually guess the two are great.

Answer 7

Not in the vegetarian section, sorry! Try the meat and mutton section. ;)

Answer 8

There is no such thing, mutton cannot be made palatable,but
that is just my opinion

Answer 9

1 Wrong section or what?
2 Where did you manage to buy mutton? I've not seen any for years and I love it!!!!

Answer 10

Grow up! Can't you just let vegetarians be vegetarians instead of constantly pestering us with pathetic attempts at convincing us to eat meat?