Traditional Slow-Cooked Mutton
Bone-in mutton simmered for hours until the meat falls from the bone and the broth turns rich and golden. A simple, deeply comforting traditional dish.
Equipment
- 1 | Large heavy pot |
- 1 | Slotted spoon |
- 1 | Ladle |
- 1 | Knife |
Ingredients
- 3 | lb | bone-in mutton | pieces
- 1 | | large onion | quartered
- 6 | | garlic cloves |
- 2 | inch | ginger | piece
- 2 | tsp | salt |
- 1 | tsp | black pepper |
- 10 | cups | water |
- 2 | | bay leaves |
Instructions
- Rinse and pat dry the bone-in mutton pieces.
- Place mutton, onion, garlic, ginger, bay leaves, salt, and pepper in a large pot.
- Add water to cover the meat by two inches.
- Bring to a boil over medium-high heat and skim off any foam.
- Reduce heat to a gentle simmer and cover partially.
- Cook for 2.5 to 3 hours until the meat is very tender.
- Rest the pot for 10 minutes off the heat.
- Serve the mutton with generous ladles of the golden broth.
- Tip: Keep the simmer gentle the entire time for the most tender result.
Notes
Store leftovers in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of water if needed.
The broth freezes well for up to 2 months.
Bone-in cuts give the richest flavor and texture.
Reheat gently on the stove with a splash of water if needed.
The broth freezes well for up to 2 months.
Bone-in cuts give the richest flavor and texture.