Boiled Mutton with Caper Sauce
A classic Parsi-style mutton dish featuring a tender, whole cut of goat meat simmered until succulent. The rich broth is transformed into a velvety, buttery white sauce spiked with tangy capers, Worcestershire sauce, and onion juice for a sophisticated finish. This elegant main course offers a delightful contrast between the savory meat and the piquant, creamy gravy, best served piping hot.
Ingredients
- 1 pound Tender goat meat (mutton) (Use a single solid piece of meat.)
- 2 tablespoons Butter (Originally '2.5 tola'. Converted to approx 30g/2 tablespoons.)
- 1 teaspoon Capers (Heaping teaspoon.)
- 1 teaspoon Worcestershire sauce (Originally 'Vilayati sauce'.)
- 1 teaspoon All-purpose flour (Level teaspoon. Originally 'Mill No. 1 wheat flour'.)
- 1 teaspoon Salt (Heaping teaspoon.)
- 1 teaspoon Black pepper (Ground. Level teaspoon.)
- 10 drops Onion juice
- 3 cups Water (Originally '1.5 sher'. Used for boiling.)
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Instructions
- 1Clean the piece of meat thoroughly and wash it once with cold water.
- 2Place the meat in a tinned pot (or heavy-bottomed saucepan) with the salt and water. Cover and simmer over low heat until the meat is tender and the liquid has reduced to approximately 1/2 to 3/4 cup of stock (originally '1.25 pasher').
- 3Remove the cooked meat from the pot and set aside. In a small bowl or soup plate, take the flour and mix it with a small amount of the hot stock to create a smooth paste. Pour this mixture back into the pot with the remaining stock.
- 4Add the onion juice and butter to the pot. Simmer over low heat, stirring constantly, until the gravy thickens considerably and the fat begins to separate. Remove from heat and stir in the capers, Worcestershire sauce, and ground pepper.
- 5Briefly reheat the meat if it has cooled down. Place the meat on a serving dish and pour the hot caper sauce all over it. Serve immediately while hot, as the butter in the sauce will solidify if allowed to cool.
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