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November 25, 2006

Filed under: Uncategorized — ros @ 7:17 pm

If mutton’s having a renaissance I guess I should take advantage.

mutton biryani 

I wanted to make mutton with caper sauce, since it was apparently a great classic in the 19th Century. But I didn’t know my cuts of mutton well enough and only did my reading after I’d bough a rolled boned neck. The traditional cut for the caper sauce is mutton leg, because it produces a much richer gravy which adds flavour to the sauce.  

So after scoffing at my parents for only ever using mutton in curries ( and making it tough as shoe leather too), I couldn’t think of a use for this particular batch of stewing mutton apart from biryani. How embarrassing. Fortunately for me, I had some good advice on how to cook it and it turned out to be lovely and tender.

Now that I’ve tried good mutton I agree with all of those who say it is a much better meat for a curry than lamb is. It has much more flavour and, if you cook it long and slow, it has a fabulous texture too.

Next time I have mutton, it will be a leg with caper sauce. :)


  1. we have bolied mutton with caper sauce at lot a home one of dads better things to cook

    Comment by kirsten — November 26, 2006 @ 6:44 pm

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