Mutton Stew Recipes

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
The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food
The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food

Stews are for many people just like soups in the sense that they are often considered to be classic examples of comfort food. There can be little better, particularly on a cold Winter's night, for not only satisfying a hearty appetite but warming you right through to your soul.

 

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 time: 30 min
  • Cook time: 2 hours
  • Ready in: 2 hours 30 min
  • Yields: 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

Instructions

Click thumbnail to view full-size
Mutton, rabbit and squirrel prepared for stewingBrowning rabbit meatBrowning mutton and squirrelBrowned mutton, rabbit and squirrel for stewVegetables for game stewBraising vegetables in meat juicesBrowned meat is readded to the pot and stirred in with the vegetablesCooked rabbit and squirrel piecesRabbit and squirrel meat picked from bonesRabbit and squirrel meat is added back in to the stew
Mutton, rabbit and squirrel prepared for stewing
Mutton, rabbit and squirrel prepared for stewing
Browning rabbit meat
Browning rabbit meat
Browning mutton and squirrel
Browning mutton and squirrel
Browned mutton, rabbit and squirrel for stew
Browned mutton, rabbit and squirrel for stew
Vegetables for game stew
Vegetables for game stew
Braising vegetables in meat juices
Braising vegetables in meat juices
Browned meat is readded to the pot and stirred in with the vegetables
Browned meat is readded to the pot and stirred in with the vegetables
Cooked rabbit and squirrel pieces
Cooked rabbit and squirrel pieces
Rabbit and squirrel meat picked from bones
Rabbit and squirrel meat picked from bones
Rabbit and squirrel meat is added back in to the stew
Rabbit and squirrel meat is added back in to the stew
  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

Instructions

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Browning diced muttonOnion and garlic are added to browned muttonWhole baby potatoes are added to mutton stewHP Sauce flavours and thickens the mutton stew
Browning diced mutton
Browning diced mutton
Onion and garlic are added to browned mutton
Onion and garlic are added to browned mutton
Whole baby potatoes are added to mutton stew
Whole baby potatoes are added to mutton stew
HP Sauce flavours and thickens the mutton stew
HP Sauce flavours and thickens the mutton stew
  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.

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

Serving Mutton Curry

6" Balti Dish with Copper Base
6" Balti Dish with Copper Base

Presentation is important when it comes to taking any dish to the table. These stainless steel and copper balti dishes are perfect for serving your mutton curry - or any curry - in an attractive and impressive fashion.

 

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

Instructions

Click thumbnail to view full-size
Mutton is diced for stewingSpice ingredients for mutton curryOnion and chillies are added to browned muttonSpices are added to browned muttonGreen pepper is added to browned muttonCanned tomatoes are added to spiced mutton and vegetablesStock is added to mutton and vegetablesChopped coriander is added to mutton curryChopped coriander is added to spicy riceMutton curry and spicy rice
Mutton is diced for stewing
Mutton is diced for stewing
Spice ingredients for mutton curry
Spice ingredients for mutton curry
Onion and chillies are added to browned mutton
Onion and chillies are added to browned mutton
Spices are added to browned mutton
Spices are added to browned mutton
Green pepper is added to browned mutton
Green pepper is added to browned mutton
Canned tomatoes are added to spiced mutton and vegetables
Canned tomatoes are added to spiced mutton and vegetables
Stock is added to mutton and vegetables
Stock is added to mutton and vegetables
Chopped coriander is added to mutton curry
Chopped coriander is added to mutton curry
Chopped coriander is added to spicy rice
Chopped coriander is added to spicy rice
Mutton curry and spicy rice
Mutton curry and spicy rice
  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.

Thanks for Visiting - Please Rate these Mutton Recipe Ideas

5 stars from 3 ratings of these mutton stew recipes

© 2013 Gordon Hamilton

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9 comments

Gordon Hamilton profile image

Gordon Hamilton 19 months ago from Wishaw, Lanarkshire, United Kingdom Author

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


peachpurple profile image

peachpurple 19 months ago from Home Sweet Home

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


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

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.


janshares profile image

janshares 3 years ago from Washington, DC

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 profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

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


toptenluxury profile image

toptenluxury 3 years ago from Cedartown, GA

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


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

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.


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

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


mbrownauthor 3 years ago

Another wonderfully presented recipe that has now made me very hungry!

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