When was the last time you ate mutton? Chances are you’ve never eaten it as its popularity waned when Britain started importing lamb from New Zealand many decades ago. Local Food Britain is trying to get mutton back on our menus again. The meat is darker than lamb with a more intense, almost gamey flavour and has a firm (not tough) texture. Renaissance mutton comes from sheep that are over 2 years old, from traceable farms, have been finished on a forage based diet and have been hung for at least 2 weeks post slaughter.
I have to admit that I had never cooked mutton before so when Local Food Britain asked me to develop a recipe for them I was quite excited by the challenge. My mind immediately went to curry as that is a favourite dish in our house and one that I associate with mutton. I came up with Mutton Kofta Curry with Chickpeas and I have to say it was a huge hit in our house. My mother happened to pop by while I was developing the recipe and she tried some and loved it too! You might associate mutton with long slow cooking but when using mince you can make the same types of recipes you’d use minced lamb in.
You won’t find mutton in any supermarkets (lets hope that changes) but you can buy it from butchers, farm shops and on-line butchers, it’s cheaper than lamb and best of all its British. I do urge you to try this curry as it’s packed full of flavour but not so hot your children won’t eat it as the coconut milk and chickpeas give it a milder edge! To find the recipe pop over to Local Food Britain – you won’t be disappointed!
NB: Recipe, food styling and photography commissioned by Local Food Britain.