The best way to cook curried mutton.

A real curried mutton dish can be deeply warming and satisfying, mutton is packed full of flavour, and when it's cooked slowly in spices, onions and tomatoes, it can really bring out its best taste. Before looking at how to cook it below, it’s worth understanding what makes mutton so different from lamb and why it suits curries so well.

What is the difference between lamb and mutton?

The difference between mutton and lamb is the age of the animal. Lamb comes from sheep younger than 1 year old, and mutton comes from sheep that are over 2 years old. This difference in age means that the flavour, structure and texture of the meats are extremely different, and so each meat is better suited to different recipes and cooking methods.

Because the lamb is reared for a shorter time, it doesn’t develop as much connective tissue as mutton, which results in a more tender meat; however, it is a less flavourful meat than mutton because as sheep mature, they produce more fats and fatty acids, which create a more intense flavour. The milder flavour and tender texture of lamb mean it is ideal for roasting; however, it can be overpowered in dishes like curries and stews that have stronger flavours.

The increased connective tissue in mutton means it is a tougher meat than lamb, and so it takes longer to tenderise the meat. This is why methods such as slow cooking are preferred when cooking with mutton.

When cooked in curries, stews and sauces, mutton is the perfect meat because the connective tissue breaks down, releasing the gelatin which adds body and depth to the sauce. Unlike lamb, mutton is not overpowered by strong spices and flavours; instead, it holds the flavour. The firmer texture of the mutton also creates a hearty and substantial dish that is very satisfying. Additionally, as the meat matures, the increase in fatty acids creates a rich, gamey flavour which perfectly suits an earthier dish, such as a curry or stew.

The history of mutton curry.

Mutton curry, an immensely popular traditional dish tied to Indian cuisine, was first introduced to British society in the late 19^th century during the reign of the British Raj.

As railways were constructed to connect the enormous British Empire, ‘Railway Mutton Curry’ was developed to suit the tastes of both Indian and British travellers. The traditional Indian mutton curry, which consists of a tomato and onion gravy with masala spices, was altered to have milder seasoning and to contain preservatives like vinegar to increase the shelf life.

How to cook a simple and delicious mutton curry.

This recipe uses ingredients that can be found in everyone’s cupboards and is inspired by the traditional Indian mutton curry. It is a delicious, hearty meal, perfect for warming up as the days get colder, and conveniently, the recipe only requires the use of one pan! The spices can be adjusted to your own personal taste.

• Diced mutton (500g)

• Onion (sliced into strips)

• Chopped tomatoes (1 tin)

• Water (enough to cover the meat)

• Garam masala

• Chilli powder

• Paprika

• Celery salt

• Cooking oil or fat

• Salt (to taste)

1 ) The first step is to sear the mutton on high heat until it browns. I used meat diced from the shoulder of mutton, which is a fattier part of the animal. For a lean meat, you can use meat diced from the leg of mutton. I recommend diced mutton for convenience when cooking curried mutton, as this reduces the time needed to tenderise the meat; however, a joint of mutton will also provide a rich, flavourful curry.

Once the mutton is brown, remove the meat from the pan and set it aside in a bowl.

Searing the meat will leave browning on the bottom of the pan, which holds that rich mutton flavour.

2) The next step is to slice an onion into strips and add it to the same pan. Allow the onions to sweat until they soften. At this point, add the seasoning to the onions. I used a mix of garam masala, chilli powder, paprika and celery salt, and I found this left a really warming taste that perfectly complemented the mutton flavour. The chilli powder added enough spice to leave a slight tingling on your lips without setting your mouth on fire. Depending on your spice tolerance and preference, you can add as much or as little spice as you like.

Then, sweat the onions further with the spices to bring out the flavour.

3) After the onions turned a lovely golden colour, I added a tin of chopped tomatoes. Once the tomatoes have been added, it is crucial to scrape the brownings off the bottom of the pan using a wooden spoon and to stir these into the tomatoes so that the flavour brought out from searing the mutton and from the onions is not wasted.

4 ) I then added the mutton back into the pan and added just enough water to the sauce so that the meat was covered. Next, I reduced the sauce by letting it simmer on a low heat without the lid on the pan to allow water to evaporate from the sauce.

I personally enjoyed the curry as a thicker consistency; however, you can reduce the sauce until it reaches your desired consistency, covering the pan once it reaches your preferred thickness.

5) At this point, leave the curry on low heat and add any more seasonings, if necessary, and leave it to simmer for at least an hour to allow the mutton to tenderise. If your mutton is particularly fatty, then it will take longer to tenderise, and so you should increase this time.

The curry is then ready to serve. I enjoyed mine with rice. You could add a salad with red onion, cucumber, tomato and herbs, like a traditional Indian Kachumber salad, to complete the meal.

At Ruxstons, we often suggest using our grass fed mutton for this recipe. It’s full of flavour and stands up well to spices, giving you that proper rich curry taste that lamb sometimes misses. If you like making food with real depth, this is one of those dishes that’s worth the time.