All the titbits on great mutton curries!!

India is truly a melting pot of cultures, languages, religions and food. The diversity of the food can be seen by the sheer array of food consumed from North to South and East to West. Mutton curry day falls on. So let’s use this occasion to speak about the diversity of the mutton dishes we have in our country. India is seen to be a largely vegetarian nation, but the fact remains that we are increasingly consuming more protein as our income increases. Consumption of red meat is led by mutton as there is no religious sentiment attached to mutton like that of beef. In fact, goat sacrifice is very much a part of many Hindu festivals. 

The growing popularity of mutton shows how the masala industry’s growth is now driven by blended spices and led by meat masala. The acquisition of Eastern masala by Orkla because of Eastern’s strength in meat masalas. The popularity of Shan masala brand from Pakistan is largely available online but sells out the moment it is made available. Shan is known for its mutton masalas such as Shan Mutton Korma masala, Shan Nihari masala etc... The recent acquisition of Badshah by Dabur is another recent example.

Mutton is basically the meat of a mature adult sheep, typically between two to three years old. Indians, we tend to call goat meat as “Mutton”. It is highly healthy and nutritionally superior to chicken. Being red meat mutton has high protein and iron besides containing a lower level of calories, saturated fat, and cholesterol. 

The southern districts of Tamilnadu are famed for its mutton delicacies. Any foodie will swear by the Mutton Sukka, Parotta, Mutton curry and Idlies from Madurai’s numerous hole in the wall joints. People vow to sacrifice a goat to the gods if their wishes are granted and head to the many Ayyanar temples (family deities) to sacrifice a goat  (KIDAVETTUl) to the guardian-gods like Munisamy, Karuppasamy etc… On no moon days like Aadi Amavasai. These days, even on weekends people make trips to these temples just as a family outing and pray to God, cook there and enjoy yummy Mutton kuzhambu which is popularly known as Pandiyanadu Mutton Kuzhambu that got its name because of the famed Pandi temple that is famed for the sacrificial goat offerings made there.

Mutton is closely associated with Indian culture and belief. In our region surrounding Madurai, many occasions are celebrated with mutton which is especially known as KARI SAPADU. Kari Saapadu is very famous for celebrations like marriages to small celebrations like ear piercing and festivals like Mattu Pongal, Diwali, Bakrid, Christmas etc...

Even now you can see the Sunday menu in a lot of Southern Tamilnadu homes will be a hearty breakfast with IDLI and MUTTON KULAMBU with the mutton liver. Lunch will be MUTTON CHUKKA or VARUVAL with rice. The aroma of mutton being cooked for breakfast or lunch will waft through the streets. I remember most of my friends at school used to refer to Sunday as Mutton day.

There is a custom when a person becomes ill with some ortho-related issue, goat bone broth, famously called as AATU KAAL SOUP is made by relatives and given to the sick person. It's the same as how now we get some Boost or Horlicks packs when we go to meet sick people. Even when young kids lack in haemoglobin or some micronutrients, goat Liver is tawa fried and served to kids to make them chubby-bubbly. Almost  Every part of the goat is savoured and devoured: The brain, shank, trotters, head, kidneys, intestines, liver etc… 

I have fond memories of savouring the juicy pieces of suvarotti (goat spleen), rich in iron, roasted and smeared with nothing but salt and pepper, prepared by my patti (grandmother). It was here that I specialized in the art of tapping the bones and sucking the mushy marrow out from them. She would regularly prepare Pandiyanadu Karikuzhambu (mutton curry) enriched with coconut milk, and Madurai Mutton Fry which was just perfect for Idlis, Dosas, Parottas and Pooris. But I say it is unbeatable with hot steamed rice along with the Rathaporiyal (goat’s blood stir fry), it's a delicacy that everyone wants.

Hotels in and around Madurai like Amma Mess, Konar mess, Virudhunagar Burma Hotel, Tirunelveli VairaMaligai are a few must-try hotels for Non-veg lovers.  

Do you think only Tamilnadu is bonded to mutton in such a way? Absolutely not! But the whole of India is!!

Some of the other famous mutton curries across India:

Galouti Kebab- The highlight of Awadhi cuisine. Made first for the Nawab of Lucknow, These kebabs are tender, juicy and are believed to have a melange of 150 spices when first invented.

Rogan Josh- one of the loved dishes of Kashmiri cuisine. It also features in the celebratory 36-course meal called Wazwan.

Nalli Nihari- an authentic Islamic dish and no Eid is complete without nalli nihari combined with rotis.

My favourite mutton dish from Rajasthan is the Lal Maas. It is simply divine, a meat lover's delight. I have heard of the Jungli Maas but am yet to try this Rajasthani speciality. Mysore Mutton Curry, Khatta Meat, Dhabe Da Keema And the list goes on…

I have shared a few links to our culture of eating and preparing mutton that I found interesting.  Share some of your interesting mutton moments or customs that we missed out!!