Mutton is a favourite, especially in winter. It takes time to digest and warms us up. Check out seven easy mutton recipes perfect for the colder months.
With the temperature dropping outside, we seek comfort in our warm, cosy blankets, besides turning our heads to delectable dishes. Several hot and spicy dishes can be enjoyed in the chilly months, which not only provide warmth but also comfort during the winter.
Read More: Comforting Mutton Shorba For Winter Evening
Mutton is meat that is packed with protein, fat, and rich flavours and can be enjoyed best during cold weather. Dishes like mutton rogan josh, pepper mutton fry, nalli nihari with naan or the hearty mutton biryani are some of the delicious mutton delights enjoyed during the winter.
The mouthwatering recipes are designed in such a way that they provide both flavour and warmth on chilly days. We know that protein-rich foods contribute to prolonged digestion, generating sustained heat within. Besides, spices like cloves, cardamom, coriander powder, mace, and nutmeg also add to the flavour of the meat and help maintain immunity.
Here are seven wintry mutton delights to savour:
This dish hails from the rich culinary heritage of Kashmir. This delectable curry is traditionally made with tender pieces of meat, usually lamb or goat, simmered in a rich and fragrant sauce. The distinctive red colour of Rogan Josh comes from a harmonious blend of spices such as Kashmiri red chilli, cloves, cardamom, and cinnamon. The slow cooking process allows the meat to absorb the robust spices and develop a tender texture.
This is a delectable and popular dish from Andhra Pradesh and is celebrated for its unique blend of flavours and aromatic spices. The star ingredient of this dish is gongura, also known as sorrel leaves, which imparts a distinctive tangy taste to the curry. The masam or meat, particularly mutton, provides a rich and savoury foundation for the dish. Gongura masam is often enjoyed with steamed rice or roti.
As the name suggests, this hearty curry is a staple in many military mess halls, known for its ability to provide sustenance and comfort to troops in the field. The dish typically features tender chunks of mutton, marinated ginger-chilli-garlic paste, and is slow-cooked to perfection in a fragrant blend of spices such as cumin, coriander, cardamom, and cloves.
The robust flavours and spicy kick of the curry are designed not only to satisfy the taste buds but also to energise and revitalise soldiers during demanding missions, especially in the cold winter months.
This is a Rajasthani delicacy that can be enjoyed in the winter months. This fiery and flavorful dish is renowned for its bold use of spices and succulent pieces of mutton. The name "Laal Maas" translates to "Red Meat," and it accurately reflects the rich red colour of the curry, which is achieved through the prominent use of Mathania chilies, a variety native to the region. The dish is slow-cooked to perfection, allowing the spices to infuse into the tender meat, creating a harmonious blend of heat and taste.
This dish involves succulent pieces of mutton marinated in a blend of yoghurt and an assortment of ground spices, including coriander, cumin, turmeric, and garam masala. The marinated mutton is then cooked on a flat griddle or tawa, allowing it to absorb the intense flavours and attain a tender texture. The cooking process on the tawa imparts a unique smokiness to the dish, enhancing its overall taste. Onions, tomatoes, and green chilies are often added to create a luscious gravy.
Nalli Nihari is a sumptuous and flavorful Mughlai dish. The name "Nalli" refers to the bone marrow, and "Nihari" translates to "morning" in Urdu, indicating that this dish was traditionally slow-cooked overnight and consumed as a hearty breakfast.
The mutton pieces are slow-cooked to perfection in a rich and aromatic broth infused with a blend of spices such as cloves, cardamom, and cinnamon. The bone marrow adds a distinctive depth of flavour and a luxurious, gelatinous texture to the broth.
This dish originates from the Champaran region of Bihar. The dish typically features tender mutton pieces slow-cooked in a blend of aromatic spices, including cumin, coriander, cardamom, and cloves. The curry is often distinguished by the use of mustard oil, which imparts a distinct pungency and depth of flavor to the dish. The mutton is cooked in an earthen pot and can be paired with steamed rice or roti.