Mutton Boneless
Lean boneless goat mutton cubes — for keema, kebabs and rich gravies. Cleaned and cut after you order, delivered fresh.
Mutton Boneless — how much, and how to cook it
How much to order
With no bone to allow for, 150–175g a head is right. 500g makes keema for four or kebabs for three.
Cooking it
Boneless goat still needs long cooking — it is lean, not tender. Cube it small for keema and it will break down in forty minutes; leave it large for a gravy and give it an hour. A spoon of curd or a little raw papaya in the marinade shortens that considerably without turning the texture to paste.
Keeping it fresh
Everything is cut after you order and delivered chilled, never frozen — so the clock starts when it reaches your door, not when it left a warehouse. Refrigerate it straight away and use it within two days, or freeze it the same day it arrives.
Mutton Boneless — FAQs
Can you mince it for keema?
Yes — write "mince for keema" in the special instructions and we prepare it that way at no extra cost.
Which part of the goat is it?
Mostly leg and shoulder, trimmed of hard fat and sinew.
Is it as tender as chicken boneless?
No, and it should not be. Goat is lean and firm and wants a longer, slower cook — treat it like chicken and it will be tough.