Garlic Mutton is a simple,no -fuss, no marination needed mutton dish. Slow cooked for 3 hrs till the mutton is fragrant, tender and succulent (not pressure cooked), intensely flavorful and tangy from the garlic. Paired perfectly with naans and luchis, this dish is what your Sunday lunch needs.
I am a mutton virgin. There I said it. Go ahead and judge me! Not in eating…I have gluttonously savored many a delicious mutton dish..But I had never gotten around to making it.It seemed too daunting.
I am also more of a white meat and sea food kinda gal..as is P, which is another reason for me not trying to cook mutton earlier.But my friendly butcher assured me of the best cuts of meat the day I dared..and given my implicit trust in his butchering skills, I decided to give this a go and start something new! It has been long over due anyway.
Mutton curry in my home was a Sunday must. My dad loves his red meat and my mother makes a super delish mutton curry..Oriya style with potatoes and a rich dark delicious gravy of onions and whole spices. All you need with that curry is some basic steamed rice, salad and curd…and that simple meal will make you such a happy and sated person..
Oh and the post lunch siesta is kind of mandatory!
As is the film of oil left on your fingertips after eating it 😛
(Typically at home,most Indians have rice and rotis by hand. We believe it brings out the flavor of the food better. Trust me, take some rice, add the gravy to it, mash some of the potatoes in it..add some more gravy, take a bite..then bite into the perfectly cooked mutton…. and have a bite of the sharp lemony onion wedges…ahhh….my mouth is salivating at the thought of it and I had mutton for dinner last night!!
Anyways coming to this, my great, much awaited first time with mutton, lets just surmise to say that I am very proud of myself. As is P.
This is a simple,no -fuss, no marination needed mutton dish. This dish can be made dry or “luga lipta”, “lat pat”,i.e. semi dry. I chose the later as it goes perfectly with the luchis and naans that I served it with.
Deliciousness all the way, right down to that last morsel of mutton and that final spoonful of gravy stuck to the serving bowl. I would lick it all (If I was a bowl licking kinda gal)
Its slow cooked for a long time, almost 3 hrs till the mutton is fragrant, tender and succulent (not pressure cooked), intensely flavorful and tangy from the garlic.
Oh Boy… Am I glad I tried this!!
PS: Did I mention everything good begins by chopping up some good ol’ garlic?
A must make when you need to wow guests or simply start a Sunday tradition of your own.
A SPECIAL MENTION:This recipe is the brainchild of Mr.Atul Sikand of the famous Sikandalous cuisine on FB. He has been my mentor in more than one ways and I was absolutely thrilled with this gem of a recipe. Thank you for sharing this with me.