Mutton in Ramekins
This classic recipe transforms leftover mutton into an elegant and satisfying dish, perfect for a comforting meal. The savory combination of mutton, rich brown gravy, and aromatic mint creates a delightful flavor profile. Baked in ramekins, this dish offers a tender texture and is a delightful way to repurpose ingredients.
Ingredients
- 1 1/2 cups Cold cooked mutton, shredded or diced
- 2/3 cup Brown gravy
- 1/2 teaspoon Salt
- 1 teaspoon Chopped fresh mint
- 1 Egg yolk
- 1 Egg white, beaten stiff
- 1 tablespoon Butter, for greasing (Quantity estimated (not specified in original recipe))
- 1 cup Water (Quantity estimated (not specified in original recipe))
Instructions
- 1Preheat the oven to 350°F (175°C). Butter the ramekins or small baking dishes. Shred or dice the cold mutton. Measure out the brown gravy, salt, and mint. Separate the egg yolk and egg white.
- 2In a mixing bowl, combine the shredded mutton, brown gravy, salt, chopped mint, and egg yolk. Mix thoroughly to ensure all ingredients are well incorporated.
- 3Gently fold the beaten egg white into the mutton mixture. Divide the mixture evenly among the prepared ramekins. Place the ramekins in a baking pan and add hot water to the pan, reaching about halfway up the sides of the ramekins. Bake in the preheated oven for 25 minutes, or until the mixture is set and heated through.
- 4Carefully remove the ramekins from the oven and let them cool slightly. Serve the mutton in ramekins immediately.