Mutton and Lamb

By far and away the most common meat, mutton features in dishes all over the country. In the West, however, lamb is more often the meat of choice. Hardy sheep can survive in even the most arid conditions and travel well, so it is no surprise that they can be found both on the slopes of the Himalayas and grazing on Gangetic plains.

Many cuts of meat are used, from leg chops and whole legs of lamb to bitesize chunks of meat. All are usually tenderized by being marinated in an acidic mixture, often containing yogurt and/or lemon or tamarind juice or vinegar, before being slow-cooked with a range of spices and flavourings to produce mouthwatering curries and stews, or skewered and grilled or broiled in a tandoor as kebabs. Minced lamb is also used in pilaus and to make meat patties, and as fillings for samosas and keema naan.