{"id":7154,"date":"2013-10-08T16:21:00","date_gmt":"2013-10-08T16:21:00","guid":{"rendered":"http:\/\/artisanfoodtrail.co.uk\/final\/blog\/aloo-mutton-shakkarwala-caramelised-lamb-curry\/"},"modified":"2024-06-12T10:35:40","modified_gmt":"2024-06-12T10:35:40","slug":"recipe-aloo-mutton-shakkarwala-curry","status":"publish","type":"post","link":"https:\/\/artisanfoodtrail.co.uk\/blog\/recipe-aloo-mutton-shakkarwala-curry\/","title":{"rendered":"Recipe: Aloo Mutton Shakkarwala (Caramelised Lamb Curry)"},"content":{"rendered":"

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Having worked on Alan Coxon<\/strong><\/a>\u2019s new book From Birmingham To Bombay: Food and Influences of the Punjab and Amritsar<\/em>, and reading through all the recipes, we just had to have a go at making some. They all sound absolutely delicious so it was difficult on deciding what to make first, but this one caught our eye \u2013 Aloo Mutton Shakkarwala.<\/p>\n

Being slightly non-conformist we chose to used goat meat instead of lamb which delivered perfect results. If you\u2019re not a lover of lamb, and we do know a few, goat is a good alternative \u2013 the texture is similar but it is not as fatty and does not have that, well, lamby taste.<\/p>\n

If the word \u2018caramelised\u2019 conjures up images of toffee sauce, do not be put off. The caramelisation of the sugar is needed to create the rich colour and lends only a delicate delicious sweetness.<\/p>\n

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Photo: \u00a9\u00a0childsdesign<\/a><\/p>\n

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