Mutton dum phukht is all about time, heat, and aromas. This slow-cooked dish is a patient cook's; one small miscalculation, and you're left with a dish that's either severely lacking in depth or with ...

After declining heydays in the mid to late 1900s, lamb and mutton have slowly reclaimed their spots in America's home kitchens -- albeit with less frequency than poultry or beef. But there's a reason ...

Hot and spicy, Mutton Rogan Josh is one of the most famous dishes made from lamb meat. This dish is one of the heavy-hitters in Indian restaurants. And what's not to like about it? Tender meat infused ...

Saoji mutton, a fiery, spiced delicacy from the Vidharbha region of eastern Maharashtra, is a gravy known for its bold flavours and rich complexity. Making saoji mutton at home while hosting a ...

Although substantially less popular than beef or pork, sheep is a mouth-watering protein source backed by a rich culinary tradition. The animal is delineated into two meat types: lamb and mutton, each ...

Ask any foodie around, Thecha, the iconic Maharashtrian condiment, has become a cult favourite beyond the state. It is fiery, has an earthy flavour, and is so simple to make that it just requires ...

In short: A record 97,500 tonnes of mutton was shipped from Australia to China last year. Mutton's flavour, fat and texture suits some Chinese styles of cooking especially well. What's next? January ...

If you’ve ever attended a traditional Hyderabadi wedding, chances are you’ve tasted mutton marag before the biryani arrives. It’s that creamy, mildly spiced soup served in small bowls that ...