How to Season Mutton

Basic Mutton Seasoned Salt

Put all of the ingredients into a large jar. Get out a jar that holds at least 2 cups (520 g). If you don't have a jar that big, you can use a bowl and transfer the seasoned salt to a storage container later. Measure each of the following ingredients and put them into your jar:Tip: Feel free to customize your seasoned salt by substituting any of the spices. For example, if you want an earthier flavor that's not as spicy, use cumin instead of the ginger and cayenne or if you like a fresher taste, use ground thyme instead of paprika. 1 cup (256 g) of fine sea salt 2 teaspoons (4 g) of garlic powder 1 teaspoon (2 g) of ground black pepper 1 teaspoon (2 g) of paprika 1/2 teaspoon (1 g) of ground ginger 1/2 teaspoon (1 g) of dried mustard 1/2 teaspoon (1 g) of poultry seasoning 1/2 teaspoon (1 g) of cayenne pepper

Seal the jar and shake it well. Screw the lid onto the jar and shake it vigorously so the salt mixes with the spices. Keep shaking until the seasoned salt is combined and you don't see layers of spices. If you put the ingredients in a bowl, whisk the spices and salt for at least 30 seconds so they're really well mixed.

Add the seasoned salt to mutton burgers, roasts, or casseroles. Replace the salt in your mutton recipe with the seasoned salt to balance the gamey flavor of the mutton. Since it also contains cayenne, ginger, and pepper, use the seasoned salt when you also want your mutton dish to have a little spicy heat. Shake the mutton seasoning into any of these dishes to get you started: Mutton stew Slow-roasted mutton Cream of mushroom and mutton casserole Mutton chops

Store the seasoned salt at room temperature for up to 4 years. Screw the lid onto the jar so it's airtight or transfer some of the mixture to a small spice jar. Then, label the container so you know when you made the mutton seasoned salt and place it in your cupboard. Over time, spices lose their potency so the seasoned salt might not be as flavorful if you've had it for a few years.

Jamaican Mutton Seasoning

Mix the garlic, bay, cinnamon, pepper, and dried spices in a bowl. Thinly slice 6 cloves of garlic and put it into a bowl with 6 bay leaves, 2 tsp of cinnamon, and 10 black peppercorns. Then, stir in:Variation: For extra heat, add 4 tablespoons (24 g) of freshly grated ginger. You could also add 6 sliced scallions if you want an extra savory flavor. 2 teaspoons (4 g) of mild curry powder 1 teaspoon (2 g) of ground allspice 1 teaspoon (2 g) of ground cloves 1 teaspoon (2 g) of ground nutmeg

Rub the mixture onto 5 pounds (2.3 kg) of mutton cubes. Spread 2 in (5.1 cm) chunks of mutton on a rimmed baking sheet and scatter the seasoning over the meat. Then, use your clean hands to toss and massage the seasoning into the mutton. You can use a spatula or spoon to toss the seasoning onto the meat, but you'll get better coverage if you use your hands.

Use a spoon to stir the vinegar and chilis into the meat. Sprinkle 3 tablespoons (44 ml) of malt vinegar, 1 minced scotch bonnet chili, and 1 to 2 minced red chilis over the meat. To prevent the chili oil from getting onto your hands, stir the mutton with a spoon so the vinegar and chilis are incorporated. Don't use all of the chilis if you want milder mutton. For even spicier mutton, use as many chilis as you like.

Cover the meat with plastic wrap and chill it for at least 3 hours. Cover the sheet of mutton or transfer it to an airtight container and place the mutton in the fridge. Chill the meat for at least 3 hours or up to overnight so the mutton becomes flavorful and tender.

Brown the meat in a skillet and simmer it until it's tender. When you're ready to cook the mutton, heat 2 tablespoons (30 ml) of vegetable oil in a large skillet over high heat. Add some of the seasoned meat and fry it on all sides until it's browned. Keep browning the meat in batches and put it in a pot to simmer over low heat. Then, add your favorite stew ingredients and cook the mutton until it's soft. For example, add chopped onion, tinned tomatoes, or potatoes to round out the dish.

Marinade for Mutton Curry

Whisk all of the marinade ingredients in a large bowl. Measure 1 teaspoon (5 g) of ginger paste and put it in the bowl along with 4 teaspoons (20 g) of plain yogurt. Add 2 teaspoons (9.9 ml) of mustard oil, 1 teaspoon (3 g) of garlic paste, and 1 teaspoon (5.5 g) of salt. Then, whisk the marinade until the mixture is combined. You can taste the marinade before you add the mutton and adjust the spices if you like.

Pat about 2 pounds (0.91 kg) of mutton cubes dry with a paper towel. Get out your mutton and a paper towel. Firmly press down on the meat with the towel so it soaks up moisture. This helps the marinade stick to the meat. Cut the mutton into cubes that are around 2 inches (5.1 cm) in size.

Add the mutton to the marinade and toss it so it's coated. You can use your clean hands or a large spoon to mix the meat with the marinade. Keep mixing until all of the meat is covered with some of the spiced marinade.

Cover the bowl with a lid and refrigerate the mutton for up to 2 hours. The mutton will become more flavorful the longer it marinates and the yogurt will also tenderize the meat.Tip: If you can only marinate the meat for about an hour, it's fine to leave it at room temperature while you prepare a curry or heat a grill.

Cook the marinated mutton in a curry or toss it on the grill. For curry, heat spices and an onion in oil while the meat marinates. Then, add the chunks of mutton to your skillet and simmer the meat until it's tender. To make boti kebab, push the mutton chunks onto soaked wooden skewers and cook them on a hot grill until the meat reaches 145 °F (63 °C). Serve the mutton with rice, chapatis, or onion rings with chutney.