Mutton Steak – A Flavorful and Hearty Meal
Mutton steak is a bold, rich dish that offers a deep, savory flavor with a satisfying texture. Whether grilled, roasted, or cooked in a flavorful sauce, this hearty dish is perfect for anyone who enjoys robust meals. Marinate the mutton for a deeper taste, then pair it with sides like mashed potatoes or grilled vegetables for a complete meal.
Ingredients
- For the Marinade:
- ½ cup of yogurt
- 2 tablespoons of ginger-garlic paste
- 1 teaspoon of red chili powder
- ½ teaspoon of turmeric powder
- 1 teaspoon of garam masala
- Salt to taste
- 1 tablespoon of lemon juice
- For Cooking the Mutton:
- 1 kilogram of mutton steaks or substitute with lamb, beef, venison, or pork chops
- Butter or oil for searing
- For the Sauce:
- Worcestershire sauce to taste
- Juniper berries used sparingly
- Veggie stock or beef stock or broth
- Butter for roux
- Flour equal parts with butter
- For Sides:
- 2 tablespoons of coconut oil
- Cauliflower roughly chopped
- 1 onion finely chopped
- Garlic cloves crushed
- Olive oil for serving
- Chili flakes for serving
- Sea salt and black pepper to taste
Instructions
- Prepare the Marinade:
- In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well until smooth and creamy.
- Marinate the Mutton:
- Coat the mutton steaks thoroughly with the marinade. Cover and refrigerate for at least 24 hours (up to 2-3 days for deeper flavor).
- Prepare the Cooking Surface:
- Heat a grill or pan over medium-high heat. Add butter or oil to the pan to sear the steaks.
- Cook the Mutton Steaks:
- Sear the steaks for about 5 minutes on each side until golden brown. For medium-rare, the internal temperature should reach 140°F.
- Optionally, transfer the steaks to a preheated oven at 190°C (Gas 5) and roast for 15-20 minutes, or continue cooking on the pan until your desired doneness.
- Prepare the Sides:
- While the steaks are cooking, sauté onion and garlic in coconut oil for a few minutes. Add mashed potatoes or grilled vegetables like cauliflower. Season with black pepper, sea salt, and fresh parsley.
- Make the Sauce:
- In a separate pan, simmer juniper berries with stock or broth and Worcestershire sauce. Add flour to make a roux, stirring occasionally until the sauce thickens to your desired consistency.
- Serve the Mutton Steaks:
- Allow the mutton steaks to rest for a few minutes after cooking. Slice against the grain and serve with your sides and sauce. Garnish with fresh rosemary or parsley.
Notes
- Storing Leftovers:
- Store any leftover mutton steaks in an airtight container in the refrigerator for up to 3 days.
- Freezing:
- For longer storage, vacuum-seal the cooked mutton steaks and freeze for up to 3 months. Make sure to reheat thoroughly before serving.
- Reheating:
- Reheat in the oven at 350°F for 10-15 minutes, or in a skillet on medium heat until heated through. If the steak has been frozen, thaw it overnight in the fridge before reheating.