Welcome to the Celtnet Mutton Recipes Home Page

Welcome to Celtnet's Mutton Recipes Page — To better aid navigation, the meat-based recipes on this site are being divided into subsets. This page on mutton recipes is one of these new divisions. Mutton is the meat of an adult sheep (the name being derived from the French mouton which applies to all sheep meat). Today it's not a particularly popular meat due to the strong taste and pronounced lanolin flavour, which many find unpleasant. However, in the past (especially in Victorian times) mutton was the sheep meat of choice. To a large extent this was due to the larger size of the adult sheep and, indeed, sheep were bred to be as large as possible. Many country recipes still use mutton extensively as do a range of African and Arabic dishes. The secret to preparing mutton is to rub the meat liberally in vinegar or lime juice and then allow to marinate for 20 minutes before washing off with plenty of water. This removes any lanolin transferred onto the meat during skinning and improves the overall flavour. I hope you enjoy these recipes (and please note, for the most part you can substitute lamb in the majority of these dishes though the flavour will not be as pronounced). Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Ham Recipes
Lamb Recipes Mutton Recipes Offal Recipes
Pork Recipes Veal Recipes

Alphabetical list of mutton recipes follow (limited to 100 recipes per page). There are 42 recipes in total:


Page 1 of 1



Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Hiduski Kebab
(Mutton with Mushrooms)
     Origin: Bulgaria
Pottage with Whole Herbs
     Origin: British
Afriki Yakhni
     Origin: Southern Africa
Hortobagyi Urgulyas
(Mutton Goulash)
     Origin: Hungary
Poullaille farcie
(Stuffed Poultry)
     Origin: French
Barley Kail
     Origin: Scottish
Japrak
(Mutton-stuffed Vine Leaves)
     Origin: Bosnia
Pumpkin Bredie
     Origin: South Africa
Biriani
     Origin: East Africa
Kidneys in Red Wine
     Origin: British
Real Irish Stew
     Origin: Ireland
Boko Boko
     Origin: East Africa
Mafé
     Origin: Senegal
Red Oil Greens
     Origin: Liberia
Brown Windsor Soup
     Origin: British
Malaysian Lamb Rendang
     Origin: Malaysia
Rezala
(Lamb Curry)
     Origin: Bangladesh
Brunei Murtabak
(Meat Rotis)
     Origin: Brunei
Meat-stuffed Mushrooms
(Mat-stuffed Mushrooms)
     Origin: British
Savoury Pottage
     Origin: British
Cawl Wstrys Bro Gŵyr
(Gower Peninsula Oyster Broth)
     Origin: Welsh
Mutton Creams
     Origin: British
South African Malay Curry
     Origin: South Africa
Curried Chicken
     Origin: Aruba
Mutton Stew with Pignuts
     Origin: British
Steaks
     Origin: Roman
Curried Mutton
     Origin: Aruba
Nigerian Spiced Goat Meat Pepper Soup
     Origin: Nigeria
Szureti Birkaporkolt
(Mutton Porkolt)
     Origin: Hungary
Gorski Kebab
(Ranger's Delight)
     Origin: Bulgaria
Nigerian Spiced Mixed Meat Pepper Soup
     Origin: Nigeria
To Make Pyes
     Origin: British
Grav Meat
(Grav-cured Meat)
     Origin: Norway
Pastai Penfro
(Pembrokeshire Pasties)
     Origin: Welsh
Tourtes parmeriennes
(Parmesan Pies)
     Origin: French
Hammelsuppe
(Mutton Soup)
     Origin: Germany
Pea Soup and Meat
     Origin: Guinea-Bissau
Zahtar-spiced Barbecued Mutton
     Origin: Jordan
Hareesa
     Origin: India
Pirinska Jachnija
(Mutton and Mushrooms)
     Origin: Bulgaria
Zanzibar Pilau
     Origin: Zanzibar

Page 1 of 1


Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.


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