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Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers ...
Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big wok. [6] The steadily cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or with Indian breads, such as naan or parotta. [7] The dish can also be served with ragi, a ...
Sheep meat prepared for food is known as either mutton or lamb, and approximately 540 million sheep are slaughtered each year for meat worldwide. [147] "Mutton" is derived from the Old French moton, which was the word for sheep used by the Anglo-Norman rulers of much of the British Isles in the Middle Ages.
Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to shashlik, [36] or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and ...
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Shashlyk (Turkmen: çişlik), skewered chunks of mutton, lamb, chicken, or sometimes fish, grilled over charcoal and garnished with raw sliced onion and a special vinegar-based sauce, is served in restaurants and often sold in the street.
Instant-boiled mutton dates back to the Yuan Dynasty. At one point during a battle, the Khagan of the Mongol Empire, Kublai Khan, had a sudden craving for stewed mutton. However, the enemy's troops were approaching. To satisfy Kublai Khan's desire, a chef quickly cut off a dozen thin mutton slices and put them in boiling water.
A kebab shop in Dhaka, Bangladesh. In Bangladesh they make variations of kebab (Bengali কাবাব or "Kabab"). In the old Mughal province of Bengal Subah's capital of Dhaka, various Pakistani and Indian-influenced dishes started to be made. Amongst these were kebabs. In Bangladeshi cuisine, most kebabs are made using fish or beef.