Choose mutton of a rich brown colour; avoid any grey meat with yellowy fat. Mutton lacks the mildness and tenderness of lamb and tends to have more fat. This meat is especially good for pies and ...

Mutton might not be as popular as it once was, but it's the traditional - and most flavouful - meat to use in hotpots. Using the rendered suet fat from around the kidney adds even more taste.

As per Ayurveda, mutton is more favoured during winter due to this quality, as it provides easy digestion. Digestibility Chicken has less fat, and is easier to digest and can be consumed by people ...

Maharashtra minister Nitesh Rane announced a new certification for mutton shops that would be run only by Hindus.

The dish is also known as ahuna, handi meat, batlohi or matka gosht Ingredients Indian mutton (1 kg cut into medium pieces – note: remove 80 per cent fat and keep only 20 per cent) Mustard oil ...