Mutton is greatly underrated in this country. The cuts are similar to lamb, but tend to be larger, darker in colour with a richer flavour (almost 'gamey'). Choose mutton of a rich brown colour ...

Look for well-marbled cuts of mutton with bones like leg or shoulders, for the best texture and flavour. The bones add richness to the gravy while the fat helps soften the meat during cooking. The ...

Aditya Bal visits Sanasar, Jammu & Kashmir and learns how to make a fragrant mutton rada. In a wok add mustard oil. Once its hot, add the sliced onions. Saute till brown. Add the ginger-garlic paste.

The dish is also known as ahuna, handi meat, batlohi or matka gosht Ingredients Indian mutton (1 kg cut into medium pieces – note: remove 80 per cent fat and keep only 20 per cent) Mustard oil ...