Topic: Mutton versus Lamb

[tempest63]

The butchers shop at Chelmsford market nearly always has mutton and goat available which allows me to experiment with some of those dishes that I normally use lamb in. I replaced mutton on the bone (1.e kilos) for the lamb in Madhur Jaffreys Rogan Josh but it had to be simmered on the stove in a cast iron casserole for best part of three hours to make the meat really tender.
The result was a much deeper flavoured and much darker curry than when using lamb. Mrs T63 agreed it was a better curry than the original so I will be experimenting more with mutton and goat and the extended cooking period over the coming weeks.
The original MJ Rogan Josh recipe is posted in the Traditional section, I followed the recipe process but added about 50% more water due to the extended cooking time.
It is well worth experimenting with these tougher meats if you have access to them.
T63

[Peripatetic Phil]

Fully agree -- I far prefer goat or mutton to lamb for any dish where speed of cooking is not of the essence.
** Phil.