Skip to main content

Mutton Curry

Believe it or not - we're having mutton curry tonight!  By choice, not necessity!  We've been selling mutton products (stew meat, pet food and sausage) for about a year now.  The sausage is great!  Customers have been telling us that the mutton stew meat is great, too, but tonight is the first time we've tried it.  We have to say that the customer is always right!

Here's what we did (as best as I can remember - we kind of threw it together).

Ingredients
1 pkg mutton stew meat (about 2 lbs)
3 large carrots, sliced
10 cloves garlic, chopped
1 yellow onion, chopped
1/2 butternut squash, peeled and diced
Thai red curry (to taste)
1/2 can coconut milk
Coarse ground pepper (to taste)
Kosher salt (to taste)
Smoked Spanish paprika (to taste)
Water

Directions
Brown mutton pieces in olive oil.  Put in crock pot.  Add carrots, onions, garlic, curry powder, and pepper.  Cover with water and coconut milk and cook on low for 4 hours.  Add butternut squash.  Continue cooking on low for 2 hours.  Remove meat and vegetables.  Remove bones.  Strain fat from liquid and reduce liquid over stove by half.  Recombine all ingredients.  Add salt and paprika to taste.  Heat through and serve over rice.

The neat thing about this recipe - everything except the coconut milk came from our Auburn farmer's market! It's cheap, too - less than $10 to feed the four of us Macons and leave us some leftovers!

Comments

  1. Sounds delicious! I'm about to try it with some of Robing Lynde's Lamb that I have

    ReplyDelete
  2. Cool - let me know how it turns out!

    ReplyDelete

Post a Comment

Popular posts from this blog

Trade Offs

As we were building fence for the soon-to-be-lambing ewes this morning, someone drove by and asked my partner Roger how long it took to set up the electro-net fencing we use for the sheep. Roger replied, "It's not too bad," to which the driver said, "Seems like a lot of work." Roger's answer - which both of us use with some frequency, was, "Yeah - but this way we don't have to feed any hay!" The driver, who obviously wasn't a rancher, didn't understand - and I suspect even some of my rancher friends don't understand the trade off we're making. Building electric fence is a lot of work - wouldn't it be easier just to feed hay?

The paddock that Roger and I built this morning encloses about 5.75 acres of high quality forage. Since the ewes are on the verge of lambing, their forage demand is peaking. They're eating nearly twice as much grass now as they need in the late summer - after all, many of them eating for three (and p…

No Easy Answers Part 2

In mid October, some friends who graze their cattle in the mountains of western Lassen County (less than 200 miles from our home), became the first ranchers to have cattle “officially” killed by wolves in California in nearly a century. Wildlife officials confirmed that the Lassen pack killed a 600-pound heifer; four more heifers died (and were partially eaten by wolves), but the California Department of Fish and Wildlife (CDFW) couldn’t confirm the cause of death. While I learned about the depredations shortly after they happened through the rancher grapevine, news of my friends’ losses weren’t made public until the California Cattlemen’s Association and California Farm Bureau Federation issued a joint press release this week. The October 28 edition of the Sacramento Bee ran the story.
If you’ve read my previous blogs about wolves, you’ll probably know that I’ve frequently been frustrated with the Bee’s coverage. The paper has run guest opinions disguised as news articles, and appar…

Humbled and Excited

More than 20 years ago, I went to work for the California Cattlemen's Association (CCA). After two internships, I'd been hired by my friend and mentor John Braly as the membership director in 1992. By 1996, I'd been promoted to assistant vice president - pretty heady stuff for a young guy who hadn't grown up in the industry. I started looking for new challenges. Dr. Jim Oltjen, who was (and is) the beef extension specialist at UC Davis (my undergraduate alma mater) suggested that I think about going to graduate school to prepare for a career in extension. I considered it, but the timing wasn't right.

Fast forward to 2013 (or so) - I'd been working as a part-time community education specialist in our local University of California Cooperative Extension (UCCE) office for several years. The farm advisors in the office - Roger Ingram and Cindy Fake - suggested that I consider getting a master's degree and applying for a future farm advisor job. This time the id…