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Recipes with minced mutton

4 recipes that use minced mutton, with photos, step-by-step instructions and cook times. The quickest, Bantan, takes 30 minutes. It is most often cooked with onion, plain flour and coriander.

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Bantan

Bantan is the Mongolian comfort soup, cooked in Ulaanbaatar homes on freezing winter mornings and given to anyone who's ill, tired or recovering from a long night out. Flour is rubbed with a little water into tiny crumbs, which thicken a broth of minced mutton or beef into a soft, porridge-like soup. It is plain, warming and ready in half an hour. A common mistake is dumping the crumbs in at once, which makes lumps; sprinkle them slowly while stirring. Chef's tip: rub the flour between your palms until the crumbs are the size of rice grains.

30 minMongolianSoups
by KrazyBadal 0 views

Bansh

Bansh are the small, half-moon dumplings of Mongolia, smaller than buuz and boiled rather than steamed, made by the hundreds before Tsagaan Sar and frozen in Ulaanbaatar balconies through the winter. They're filled with minced mutton or beef, onion and garlic, then boiled in broth to make a filling soup, or simmered in salty milk tea in the countryside. A common mistake is a dry filling; a splash of water in the mince keeps them juicy. Chef's tip: freeze shaped bansh on a tray before bagging them so they don't stick together.

65 minMongolianSoups
by KrazyBadal 0 views

Kari boulettes

Kari boulettes come from Puducherry's Franco-Tamil Creole families, whose Sunday tables mix French names with Tamil spice boxes. Minced mutton or beef is mixed with onion, herbs and a little egg into small balls, then simmered in a curry of tomato, onion, poppy seed and coconut milk, often served with rice or crusty bread on feast days and at Christmas. The common mistake is stirring the balls as soon as they go into the gravy, which breaks them; let them set for five minutes, then only shake the pan. The meatballs are done when they reach 71 °C in the centre. Chef's tip: chill the shaped balls for 20 minutes before cooking so they hold their shape.

75 minIndianMeatGluten free
by KrazyBadal 0 views

Hyderabadi keema samosa

Through Ramadan, the streets around Charminar fill with iftar stalls, and the small, papery keema samosas are among the first things to sell out before the sunset call to prayer. The filling is minced mutton cooked dry with onion, ginger-garlic, green chilli, mint and garam masala, folded into thin strips of samosa pastry and fried until they shatter. Families make them in batches and freeze them for the whole month. The common mistake is a wet filling, which makes the pastry soggy and can burst; cook the mince until every bit of liquid has gone. Chef's tip: cook the mince fully to at least 71 °C before filling, because the quick fry only crisps the pastry; it will not cook raw meat through.

80 minIndianSnacks & Starters
by KrazyBadal 0 views

Goes well with minced mutton