Deekshit Shetty

Goat meat and lamb are both popular choices for curries, biryani, grills and traditional Indian dishes. Yet many customers use the word “mutton” for both, even though goat meat and lamb come from different animals and can differ considerably in flavour, texture, fat content and cooking characteristics. So, what is the difference between goat meat and lamb? Simply put, goat meat comes from goats, while lamb comes from young sheep. Goat meat is generally leaner and has a distinctive flavour,...

A great mutton biryani depends on three things: good-quality meat, the right cut and proper cooking. You may have perfectly fragrant basmati rice and a beautifully balanced biryani masala, but choosing the wrong mutton cut can leave the meat tough, dry or lacking in flavour. So, which mutton cut is best for biryani? For most mutton biryanis, shoulder and leg/thigh are among the best choices. Shoulder provides excellent flavour and performs well with slow cooking, while thigh offers larger,...

A delicious mutton curry starts with more than just spices. Choosing the right cut of mutton can significantly affect the flavour, tenderness and richness of your curry. Some cuts contain more bone and connective tissue, making them excellent for slow-cooked gravies. Others are meatier and more tender, making them suitable when you prefer larger pieces of meat. The right choice also depends on whether you're preparing a traditional Mangalorean mutton curry, spicy mutton masala, coconut-based...