Aktar Islam's Mutton Rogan Josh and Keema Pau Recipes
Mutton, often overlooked in modern kitchens, is celebrated in Chef Aktar Islam's latest culinary offerings. This mature meat is not only sustainable but also boasts a depth of flavor that younger cuts cannot match. Its robust nature makes it perfect for slow-cooked dishes and spicy preparations, standing up beautifully to aromatic spices and long cooking times. While mutton may be hard to find in supermarkets, it is available at many halal butchers or through online orders, making it accessible for home cooks seeking to explore its rich potential.
Rogan Josh: A Kashmiri Classic with a Mutton Twist
Traditionally made with lamb, Aktar Islam's rogan josh recipe uses mutton neck for enhanced flavor. The dish requires preparation of a spiced yoghurt mix, including full-fat yoghurt, ground fennel seeds, ginger, saffron, coriander, mild red chilli powder, and turmeric. To cook, melt ghee in a casserole, infuse it with black cardamom, peppercorns, and cloves, then sauté mutton chunks with salt until browned. Add optional garlic and ginger pastes, caramelised onion puree, and Kashmiri chilli paste, cooking until fragrant. Stir in the yoghurt mix, simmer until fat separates, add lamb stock, and slow-cook for two to two and a half hours until tender. Reduce the sauce to desired thickness, season, and serve with fresh coriander, rice, naan, or rotis.
Keema Pau: Spicy Street Food Delight
This popular Indian street food features a flavorful mutton mince curry served in buttered pau rolls. Start by blending a green paste with ice cubes, coriander, mint, green chillies, coriander seeds, cumin seeds, green and black cardamom pods, and peppercorns. In a pan, heat oil, cook diced onions until golden, then add ginger-garlic paste, turmeric, chilli powder, ground coriander, and cumin. Sauté mutton mince until colored, mix in whisked yoghurt, then add the green paste and simmer. Incorporate frozen petit pois and slit green chillies, cooking until done. Finish with butter, kasuri methi, and garam masala, garnish with coriander, and serve in toasted buttered rolls or with flatbreads.
Chef Aktar Islam, owner of Opheem in Birmingham, is set to open Oudh 1722 in London this spring, continuing his tradition of innovative and sustainable cuisine. These recipes not only showcase mutton's versatility but also encourage home cooks to embrace this underrated meat in their culinary adventures.
