Mutton recipes

Mutton (bone-in goat, in most Pakistani kitchens) is cooked for the marrow and connective tissue it releases over time, which is why it rarely appears in a fast recipe. Aloo Gosht — mutton and potato curry — is the household standard: meat browned first to build a base, then simmered slowly until it's tender enough to pull from the bone and the potatoes have taken on the gravy's colour and spice. The potatoes aren't a filler here; they're added specifically because they absorb the long-cooked masala better than the meat itself does. Bone-in cuts are preferred over boneless mutton for exactly this reason — the bone and marrow enrich the gravy as it cooks, which is also why mutton dishes are rarely rushed on a weeknight and more often a weekend or guest-meal dish. Getting the timing right matters more here than in a chicken karahi: cook mutton too briefly and it stays tough regardless of how well the masala is built.