Lamb is the meat from young sheep that are less than one year old. Chefs and diners commonly know sheep meat prepared for food as lamb or mutton Mutton — an older female sheep to be used for meat. Also used to refer specifically to the meat of such a sheep. May refer to goat meat in eastern countries. Derived from the French word Mouton (sheep).
Directions add oil to hot pan ,add whole spices,cuminand chopped onion cook till they are slightly brown at the edges add salt ,add turmeric ,ginger garlic paste ,when cooked add cleaned lamb peices and cook
add chilli pdr coriandr powder , cumin pdr mix add water cover and cook for 20-30 min till lamb is 90%cooked
you can also cook lamb in pressure cooker
add gr chillies coconut pdr and pepper pdr and cook for another 10 min till the sauce is thickened
1. Heat the ghee oil and cooking oil, saut้ all blended ingredients and spices until fragrant. 2. Add the lamb and water. Cook until meat tender. 3. Lastly pour in fresh cream and adjust the seasoning.
This curry is great on top of Basmathi Rice. Alternatively, eat it with nan or your favourite kind of bread.
Leg Mostly used for curry, also used for roasting whole with or without bone, can also be sliced to make lamb/mutton chops. Shoulder Mostly used for curries, quite bony but softer than leg. Chops The back fillet, very soft meat comes with spinal cord casing, used in rice and de-boned is used for kebabs. Back Also known as the loin it is used for delicatessen, being the most expensive piece of meat in the whole carcass. Neck Used mostly for soup contains more than 50% bone. Ribs Said to be the most tastiest part of the lamb but contains plenty of fat and bone, mostly sliced for bar-b-que's. Mincemeat Ground meat with no bone contains approximately 11% fat. Fatless Mince Virtually fat free mincemeat made from the leg of mutton/lamb.
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