Mutton
Related Category: Food and Cooking
flesh of mature sheep prepared as food (as opposed to the flesh of young sheep, which is known as lamb). Mutton is deep red with firm, white fat.
Goan mutton curry with spiced pilau rice
Give mutton a try - its mature flavour lends great depth and flavour to curry.
Ingredients
For the curry ...
Mutton is meat which is harvested from a mature sheep, so it tends to be tough, with a more complex flavor than lamb, meat from younger sheep.
Marinate the mutton pieces in ginger, garlic, vinegar and salt, and keep aside for 1 hour. Pressure cook the meat pieces with 1 cup of water till they are just tender. Reserve the marinade.
mutton Notes: After lambs are a year old, their meat is sold as mutton. Mutton is cheaper than lamb, but it's tougher, fattier, and less delicately flavored. It's more popular in Europe than in the United States. Substitutes: lamb ...
Mutton: The meat from mature sheep, dark red in color and rich in flavor.
Noodles: A type of pasta cut into thin flat strips.
Nutmeg: A spicey and aromatic seed that when grated is used to flavor both desserts and savory dishes.
Mutton - The flesh of sheep over one year old.
Muy sabrosa comida - [Spanish] very delicious food.
mutton ham - Mutton hams are a well-known specialty reflecting the lack of pigs in Scotland in days gone by. This 18th century recipe is an ideal dish for those whose religious principles forbid them to eat pork but who would enjoy the flavor.
Mutton - The flesh of a castrated and fattened male sheep that is over one year old.
Muttonfish:
A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Also called "ocean pout."
Muy sabrosa comida: ...
Mutton (sheep aged more than one year) was used most often because it was readily available and believed to have more flavour than lamb.
Mutton (disambiguation)
Wanyan
burger
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Mutton: lamb that is more than two years old that has dark red flesh with hard white fat. Young mutton is twenty months to two years old.
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Mutton The flesh or meat of a mature sheep.
CookBook Spicy vegetables Spicy vegetables (onion, garlic, celery, horseradish) are widely used ... more ...
Mutton Stew (Indian): This is a stew of mutton cooked in coconut milk.
Mu Xi Rou (Chinese): Stir fried pork with egg and tree ear.
Mysore Pak (Indian): Sweets made of butter and flour.
1. Mutton Broth
Soup broth recipe Mutton Broth is made with neck of mutton, water, pearl barley, large onion, medium turnip, large carrots, and small white cabbage.
tripoux: mutton tripe
trompettes des mort: dark brown "horn of plenty" mushrooms
tronçon: cut of meat or fish (sliced from widest part) ...
Barbacoa: Mutton, cooked in an underground pit and served in tacos. In the north of the country, they often use goat meat instead of mutton, and roast it on a spit.
A rich brown mutton stew garnished with turnips and carrots
Noir
French word for Black ...
Birkapörkölt (Mutton Stew)
Brassói Aprópecsenye (Small Roast from Brassó)
Bugaci Húsos Palacsinta (Bugac Meat Pancakes)
Báránypörkölt (Lamb Stew)
Bécsi szelet (Wienerschnitzel)
Cigány Lecsó (II) (Gypsy-style Pepper and Tomato Stew) ...
The whole lamb, mutton or pork loin (before the carcase is halved).
Saffron ...
A cut of beef (or mutton) taken from the breast section; sold without the bone and divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat.
gigot (Fr.) Leg of mutton; gigot d'agneau is leg of lamb; manche a
gigot is a special attachment to the gigot bone that facilitates carving.
gigue (Fr.) Haunch of venison or boar.
Baron D'agneau The saddle and legs of lamb or mutton left in one piece and roasted. Also a double loin of beef left in one piece and cooked whole.
Barquette A boat shaped pastry case.
Saddle cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins Salsa Verde Sauce made with parsley, mint, basil, olive oil, garlic, mustard, anchovy and capers.
The Angora is a bad milker and an indifferent mother, but its flesh is better than that of any other breed, and in its native country is preferred to mutton. The kids are born small, but grow fast, and arrive early at maturity.
Qawrama is the name of a preserved lamb fat--known as a kind of duhniyat--a fat or grease used for cooking in Lebanese and Syrian dishes, and the name of a dish of mutton or beef cut into small pieces and braised with lots of onions and tomatoes.
Navarin - French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.
Nicoise - Foods cooked in the style of Nice. These dishes may include garlic, Nicoise olives, anchovies, tomatoes, and green beans.
navarin: a lamb or mutton stew
navet: turnip
navette: a boat-shaped cookie from Marseille and Provençal
nèfle du Japon: medlar fruit, Eriobotrya japonica
neige: frost, (e.g.
In Japan, a similar dish to Mongolian barbecue called Jingisukan (ă¸ăłăŽăšă"ăł, Jingisukan? "Genghis Khan") is prepared with mutton and cooked on a convex metal skillet. The dish is particularly popular on the northern island of HokkaidĹ.
In Western Asia, particularly in Jordan, Lebanon and Israel, a local marjoram relative (Majorana syriaca ) is a common flavouring for grilled mutton and also used to flavour breads.
small round steak, usually of lamb or mutton, cut from the rib or loin. Noisettes are very tender and can be fried in butter and served with a variety of garnishes. The name is also given to small round cuts of beef or veal b.
Another simple stew made of lamb or mutton, potatoes and onions, often with a measure of stout thrown in for added depth and flavor. Often, only lamb or mutton neckbones, shanks, and other trimmings were the only basis for the stock.
Traditionally barberry is used for its high citric acid content and was considered a good accompaniment to mutton when made into a jelly similar to the red currant jelly which so often accompanies game.
Hochepot / Hotchpotch - a Belgian dish of considerable antiquity, a very thick soup traditionally made with brisket of beef, shoulder and breast of mutton, shoulder of veal, pigs feet, ears and tails, chippolata sausages, onions, ...
As you'd expect from its position in the spectrum between lamb and mutton, it is more flavoursome than lamb but also potentially tougher.
Traditional layered dish of lamb or mutton chops, potatoes and onions. Covered with water or stock; covered and stewed.
Italian Seasoning
A blend of dried herbs, usually including oregano, basil, rosemary, thyme, sage, marjoram, and red pepper.
"This classic German recipe can be made with venison, lamb, mutton, or pork instead of beef. Sauerbraten is one of the best known German dishes and has many regional variations. This recipe is from the Rhineland region of Germany."
View Full Recipe ...
A substance produced from various hard fats that are derived from the process of rendering animal carcasses such as beef, pork, and mutton.
French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.
Navarin:
A stew of browned lamb.
Chamberete de carnero Lamb or mutton shank
Champiñon Mushroom. See also hongo.
Champurrado An atole flavored with chocolate ...
navarin: Brown stew of lamb or mutton
neige: Snow (Fr); white of eggs beaten to a snow or froth
Nepaul pepper: A red sweet chilli ...
Suet
The harder fat near the kidneys and loins in beef and mutton.
Sweetbread
The edible thymus or pancreas of a calf, lamb or pig.
Sup Ayam : Chicken Soup.
Sup Cendawan : Mushroom Soup.
Sup Kambing : Mutton [Goat ] Soup.
Susu ...
Don’t limit your stews to beef, though. Irish stew shines because of lamb or mutton, and carnitas is a fantastic crispy pork stew. And don’t forget the chicken. After all, dark meat chicken is the star of Coq au Vin.
Mullah Do-Piaza, all children in India are told, was the legendary cook at Akbar's court. One of the navratnas , it is said he could conjour up culinary delights using only two onions. For example mutton cooked in that particular style is called ...
Capers are used in a number of classic French and more modern sauces and dressings (rémoulade, ravigote, Tartare, Caper-Lemon Butter, Creamy Dijon-Caper Dressing). They go well with seafood and mutton, and as you yourself know, garnish salads.
Household Weights & Measures
Principles
Table of Weights & Measures
Time Required for Cooking
Vegetables
Bread, Pastries, Puddings
Sea Foods, Game & Poultry
Beef, Pork, Lamb, Mutton, Veal, ...
Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely hot and is often used as a spice in Chinese cooking to cover up other strong odors and flavors such as in seafood and mutton.
In the restaurant it has now come to mean just a very hot dish. Also sometimes called Bindaloo or Tindaloo. X Xacutti. A Goan dish using chicken and coconut. Y Yakni. Mutton. Z Zafron. Saffron. Zeera. Cummin.
 See also: Cooking, Vegetable, Lamb, Vegetables, Sauce
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