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Dishes · Suppr Club

Every attempt at every dish

Search everything⌘K

01Start herewhat a cookbook keeps 02Exploredishes · drinks · market · map

Every version you cook, kept — what you changed, how it went, what to try next.

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What cooks here have made, and the classics they come from.

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12 entries for “mutton”

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BeijingInstant-boiled muttonPaper-thin slices of raw mutton swished for a moment in plain boiling water, in a chimneyed copper pot over charcoal, then dipped in a rich sesame sauce.Tastes richBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be its first cook →BengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.Tastes mild and brightBe its first cook →GoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.Tastes hot and richBe its first cook →KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.Tastes very rich, mild and brightBe its first cook →KashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.Tastes very rich and sharpBe its first cook →KashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.Tastes very rich and sharpBe its first cook →RajasthaniLaal maasMutton cooked in ghee and yoghurt with a great many dried red chillies, garlic and whole spice — fiery, deep red and often smoky.Tastes very rich and mildBe its first cook →RajasthaniMohan maasMutton cooked slowly in milk and cream with cardamom and ground cashews — the mild, rich dish of Rajasthan's royal kitchens.Tastes very richBe its first cook →Sri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.Be its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.Tastes hotBe its first cook →

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