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Mutton Stew Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Curried mutton with rice and naan bread

Curried mutton with rice and naan bread

Mutton is not a particularly fashionable meat in many countries in modern times. It is often perceived to be excessively fatty and tough when served, particularly in comparison to lamb. This is an unfair judgement of mutton, however, as any meat has the potential to be tough if not cooked properly, while the fat content - also like many other meats - depends upon the specific cut. The three very different mutton stew recipes featured below are all made using mutton leg steaks, which incorporate the perfect balance of meat and fat for cooking in this fashion.

What is the Difference Between Lamb and Mutton?

Mutton leg steaks contain just the right balance of fat and meat for stewing

Mutton leg steaks contain just the right balance of fat and meat for stewing

Lamb and mutton both come from the same animal, a sheep. The distinction in name is fairly clear. A young sheep under one year old is deemed to be a lamb. A sheep between one and two years old (or sometimes one year and eighteen months old) is deemed to be a hogget. Meat taken from a sheep of more than two years of age is mutton. In terms of composition, mutton generally will be that bit fattier than the equivalent cut of lamb and the meat that bit darker in colour. The fatiness makes mutton a perfect choice for stewing with other, leaner meats - as evidenced in the first recipe below - to ensure the served dish is deliciously moist and tender.

Vacuum packed mutton leg steaks

Vacuum packed mutton leg steaks

Mutton, Rabbit and Squirrel Stew Recipe

Mutton, rabbit and squirrel are combined in a hearty winter warmer of a stew

Mutton, rabbit and squirrel are combined in a hearty winter warmer of a stew

Cook Time

Prep timeCook timeReady inYields

30 min

2 hours

2 hours 30 min

Four servings

Ingredients

  • 1 cleaned rabbit
  • 1 cleaned squirrel
  • 3/4 pound mutton leg steaks, diced to one inch pieces
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 2 medium carrots, washed, topped, tailed and roughly chopped
  • 2 sticks of celery, washed, topped, tailed and roughly chopped
  • 1 large white onion, peeled and quartered
  • 2 pints fresh chicken stock
  • 1/2 teaspoon dried rosemary
  • Bread to serve
  1. Chop the legs from the rabbit. Chop off the rib cage section and chop the saddle in two. The squirrel should be chopped up in exactly the same way but there is no need to half the much smaller saddle.
  2. Pour the vegetable oil in to a large stock or soup pot, or a Dutch oven. Bring it up to a medium heat and add the rabbit portions. Season. Stir with a wooden spoon until evenly browned. Lift the rabbit portions to a large bowl and do exactly the same with the squirrel and mutton before removing them to the same bowl as the rabbit.
  3. Add the celery, carrot and onion to the pot and fry for a couple of minutes in the remaining oil and the juices of the meat before re-adding the mutton, rabbit and squirrel.
  4. Pour in the chicken stock and add the rosemary. Bring to a simmer, cover and leave to cook for one and a half hours.
  5. Use a large slotted spoon to remove the rabbit and squirrel pieces from the pot to a large bowl. Recover the pot and leave to continue simmering. Leave the meat portions for ten to fifteen minutes until cool enough to handle.
  6. When the rabbit and squirrel pieces can be handled, pick the meat from the bones in small, bite sized pieces. Return the meat only to the pot and simmer for a final ten or fifteen minutes.
Mutton, rabbit and squirrel stew with bread

Mutton, rabbit and squirrel stew with bread

Easy Mutton Stew

Simple mutton and potato stew

Simple mutton and potato stew

Cook Time

Prep time: 10 min

Cook time: 2 hours

Ready in: 2 hours 10 min

Yields: One serving

Ingredients

  • ¼ pound mutton leg steak, chopped to one inch pieces
  • 1 tablespoon vegetable oil
  • ½ white onion, finely sliced
  • 1 clove of garlic, peeled and finely sliced
  • Salt and black pepper
  • 1 pint homemade lamb stock (or chicken stock)
  • 6 whole baby new potatoes, washed but unpeeled
  • 2 tablespoons HP Sauce
  • ½ teaspoon freshly chopped chives to garnish
  1. Put the vegetable oil in to a large pot and bring it up to heat. Add the mutton, season and stir until sealed and browned.
  2. Add the onion and garlic, stirring for another couple of minutes.
  3. Pour in the stock, bring to a simmer and continue to simmer for one hour.
  4. After an hour, add the potatoes and simmer for a further 55 minutes or so before adding the HP Sauce. Stir well and bring back to a simmer before serving in a bowl or deep plate, garnished with the chopped chives.
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Mutton Curry and Fragrant Rice Recipe

Mutton curry served with spicy rice and naan breads

Mutton curry served with spicy rice and naan breads

Cook Time

Prep time: 10 min

Cook time: 2 hours

Ready in: 2 hours 10 min

Yields: Two servings

Ingredients

  • ½ pound mutton leg steaks, diced to one inch pieces
  • 2 tablespoons vegetable oil
  • ½ small white onion, finely sliced
  • 1 small red chilli, finely chopped
  • 1 small green chilli, finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon medium curry powder
  • 1 green bell pepper, seeded and sliced
  • 8 ounce can chopped tomatoes
  • 1 pint chicken or lamb stock
  • Salt and pepper
  • 5 ounces basmati rice
  • 1 teaspoon turmeric
  • 2 tablespoons freshly chopped coriander/cilantro
  • Naan breads to serve
  1. Heat the vegetable oil in a large pot and brown and seal the mutton.
  2. Add the onion and chillies and stir for a further couple of minutes before adding the spices.
  3. Add the green bell pepper and stir well.
  4. Pour in the chopped tomatoes and stock. Give the combination a thorough stir and bring to a simmer. Allow to simmer as gently as possible for two hours, uncovered and stirring occasionally. If the simmer is too high, you may need to add a tiny bit of boiling water in the latter stages of cooking.
  5. Bring a medium to large pot of water to a boil. Season with salt and add the turmeric. Stir.
  6. Wash the rice through a sieve under running cold water before adding it to the pot. After a minute or so, stir well and leave to simmer for a total of ten minutes.
  7. Add one tablespoon of the chopped coriander to the mutton curry and stir it through. Taste and season with salt and pepper as required.
  8. Drain the rice through a sieve and return to the pot. Stir through most of the remaining coriander, reserving a little to garnish the served mutton curries.
  9. The curry and the rice can now be plated and served with the naan bread.

© 2013 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 22, 2015:

It's not widely consumed and Internet aside not easy to get unless you hunt them yourself peachpurple but I absolutely love both! :)

peachy from Home Sweet Home on April 20, 2015:

you really have rabbit and squirrel meat there? Poor fellas.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 31, 2013:

Thanks, janshares! :) You know, it's funny - I remember eating curried mutton somewhere many years ago but I can't remember where or under what circumstances. I know squirrel is a bit off-putting to some people but it is absolutely delicious and not that different to rabbit. Hope you give it a try.

Janis Leslie Evans from Washington, DC on August 31, 2013:

This brought back a memory of my mother and aunts talking about curry mutton. My mother must have cooked it before. I clearly recall curry goat but not mutton. The recipe looks really tasty. Don't know about the squirrel, though. :-) Well-done hub, nice detailed instructions and pics. Voted up and useful.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 28, 2013:

Thank you, toptenluxury - I very much hope you enjoy them :)

Adrian Cloute from Cedartown, GA on August 28, 2013:

Thanks for the great mutton stew recipes. I will being trying these out. Thanks! Voted up!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 28, 2013:

Thank you mbrownauthor and randomcreative. It's funny, when I was a child, mutton was popular and readily available. Trying to get a hold of it for me now is extremely difficult. Don't know why this should be the case.

Rose Clearfield from Milwaukee, Wisconsin on August 27, 2013:

Mutton curry, I love it! I've never prepared mutton and learned a lot from this article. Thanks!

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