Mutton Curry Cut

Curry Cut – A generic “curry cut” is good enough for most of our home-attempted qormas or stews. This is a mix of pieces with or without bone. The cuts are the juiciest, most succulent parts- chest, shoulders and forelimbs. The most tender and priced meat comes from the smallest animal. Different cuts- fatty or lean, tender or tough¬¬- are suited to different dishes and different cooking methods. Small cuts that are boneless cook faster. But the bones have all the flavor, ribs have more fat, leg cuts are leaner.