Mutton Curry Cut
Fresh goat mutton in bone-in curry pieces — rich and tender for biryani, rogan josh and curries. Cut fresh after you order, never frozen.
Mutton Curry Cut — how much, and how to cook it
How much to order
Mutton is heavier eating than chicken — 200g a head is plenty in a curry. A kilo serves five, or four if it is the only dish.
Cooking it
Goat needs either pressure or patience, and nothing in between works. Six to eight whistles in a cooker, or ninety slow minutes in a heavy pot. The mistake is cooking it for thirty minutes on a medium flame, which is long enough to toughen the meat and not long enough to break it down. Browning the pieces first, in batches so they sear rather than sweat, is worth the extra ten minutes.
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 Curry Cut — FAQs
Is this goat or sheep meat?
Goat. We source from licensed suppliers and label it clearly — sheep is sold as lamb elsewhere and eats quite differently.
Which cuts are in the curry cut?
A mix of shoulder, leg and rib on the bone, which is what gives a curry its body. Ask for leg-only if you prefer leaner pieces.
Is the bone included in the weight?
Yes, curry cut is sold bone-in and the bone is where most of the flavour comes from. For meat only, take the boneless.