Mutton Trambland
A Victorian-era Anglo-Indian dish featuring boiled mutton covered in a tangy butter-flour sauce with vinegar, topped with minced pickles and hard-boiled eggs. This recipe adapts the traditional beef trambland preparation for mutton.
Ingredients
- 2 pounds Mutton fore-quarter, shoulder, or breast (Choose shoulder for 4-6 servings, breast for 2-3 servings)
- 4 tablespoons Butter, clarified or water-free (Two chittacks equals approximately 4 tablespoons)
- 1 tablespoon Onions, finely sliced (About 1 small onion)
- 1.5 tablespoons All-purpose flour (Add gradually to prevent lumps)
- 0.5 teaspoon Black pepper, ground
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Whole milk (Use pure, full-fat milk)
- 6 tablespoons White or malt vinegar (Two wineglassfuls, approximately 6 tablespoons)
- 6 pieces Pickled gherkins or French beans, minced fine (About 1/4 cup minced)
- 6 large Eggs, hard-boiled (Both yolks and whites minced separately)
- 8 cups Water for boiling mutton (Enough to cover the meat)
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Aromatic rice cooked along with mutton khurma.
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Instructions
- 1Place eggs in a pot, cover with cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to ice water to cool, then peel and set aside.
- 2Place the mutton in a large pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until tender, about 1.5 to 2 hours depending on the cut. The meat should be fully cooked and tender.
- 3Finely mince the hard-boiled egg yolks and whites separately. Finely mince the pickled gherkins or French beans. Set aside in separate bowls.
- 4Heat the butter in a saucepan over medium heat until melted and free of water. Add the finely sliced onions and fry, stirring frequently, until they turn light brown.
- 5Add the flour very gradually to the butter and onions, stirring constantly to prevent lumps. Continue stirring for 2-3 minutes until the flour is well incorporated and lightly cooked.
- 6Add the ground black pepper and salt to the flour mixture. Stir well to combine all seasonings evenly throughout.
- 7Pour in the milk gradually, stirring constantly to prevent lumps from forming. Continue stirring until the sauce is smooth and begins to thicken.
- 8Add the vinegar gradually while stirring constantly. Continue to stir and cook for 2-3 minutes until the sauce is smooth, well-combined, and heated through. Keep warm.
- 9Remove the mutton from the boiling liquid and place on a serving platter while still hot. Pour the warm sauce evenly over the mutton. Sprinkle the minced pickles over the sauce, then cover the entire dish with the minced hard-boiled eggs. Serve immediately.
