Sandy’s Slow Cooked Mutton

The day I invested in a good casserole, looks like I moved into a higher threshold of patience. After reading and researching on slow cooking from various parts of the world and cuisine, I decided to try out something very simple. Since I had a beautiful thigh of a young goat, I decided to do an Indian recipe. If you read about Raan recipes and its origin, it is very fascinating to know there are many highly guarded secret recipes that have passed down to generations, but no where really mentioned that someone has to wake up very early to get that slow cooking going and take utmost care before it is plated! In todays times, I don’t think we should be just worrying about getting that secret blend right, but just focus on the joy of having a slow cooked meat with simple clean flavors.

Sandy’s Slow Cooked Mutton

1 thigh of medium sized goat (Mutton)
4 tablespoon ghee (clarified butter)
4 large onion sliced
1 ½ inch piece of ginger bruised
10 cloves of garlic bruised
2 heap tablespoon Kashmiri chili powder
1 tablespoon coriander powder

1 ½ inch cinnamon
5 cloves
4 green cardamom
1 black cardamom
1 star anise
1 ½ table spoon whole black pepper


Take a casserole (cast iron or bronze with a heavy lid), and on high heat add ghee. Season the mutton thigh well with salt. When the ghee is really hot, place the whole thigh of the mutton in to the casserole and sear it for each side for 3 mins till the meat is browned and sealed. Take out the mutton and in the same casserole add the all the spices and then the onion. Saute till the onion is getting dark browned and then add ginger and garlic. Saute for another few mins and then add the chilli powder and the coriander powder. Reduce the heat and saute for another few mins till everything is blended in. Please make sure you don’t burn the chilli powder as the casserole gets to very high temp. Now place the seared mutton in and add enough water to cover the mutton 3/4th . Bring it to just boil and then transfer the casserole with the lid in to a preheated oven at 150 degree centigrade for 3.5 hours. Once its is cooked through, carefully take the mutton out in a large serving plate.

Strain the gravy, which the mutton was getting cooked, and keep it aside. After straining remove the ginger, cinnamon, cardamom , star anise and cloves and rest of it grind it to a smooth paste. Return the ground paste back in to the casserole on medium heat and saute till it gets darker in color. Then add the strained gravy and simmer it until a nice medium pouring consistency. One thing to remember is adding salt. Make sure you add just right as the gravy reduces more than half at the time of serving. Pour the gravy on top of the cooked mutton and garnish with coriander leaves.

Categories: Travel Cuisine


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: