Rewaji Mutton is slowly gaining popularity among meat lovers in India. But many people are still unaware of what exactly Rewaji Mutton is where it comes from and what makes it special.
In this comprehensive guide, we will demystify Rewaji Mutton and tell you everything you need to know about this delicious meat.
What Is Rewaji Mutton?
Rewaji Mutton refers to meat from male goats/kids that are specifically raised for their meat. The term “Rewaji” indicates that the goats are fed a special diet of cereal grains like barley, oats, corn etc. This grain-feeding results in the signature flavor and texture that Rewaji Mutton is prized for.
Rewaji goats are brought in from states like Uttar Pradesh, Haryana, Rajasthan where there are specialized farms that raise them. The breeds that are preferred are Beetal, Sirohi, Barbari etc.
The meat yielding areas like the shoulder, foreleg and ribs are more popular for Rewaji Mutton. The meat is deeply flavorful, tender and juicy due to the extensive marbling achieved through grain-feeding.
Tracing the Origins
The practice of grain-feeding goats and sheep to improve the quality of meat has its origins in Awadh, Kashmir and Hyderabad. It was a common technique employed by Nawabs to produce tender, succulent meat.
The British were introduced to this superior quality meat during colonial rule. Impressed by its taste, they took this technique to England and Scotland where cereals like oats and barley were used to finish lamb and create the melt-in-your-mouth texture.
This is perhaps why Rewaji Mutton is also referred to as “English Mutton” sometimes. However, the authentic Rewaji Mutton gets its distinctive aroma and flavor from being raised in the fields of North India.
Why Choose Rewaji Over Regular Mutton?
Here are some key advantages that make Rewaji Mutton a better choice:
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Tender and juicy – The high-energy cereal diet leads to increased intra-muscular fat. This marbling ensures excellent succulence.
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Rich taste – Grain finishing gives the meat a mildly sweet, nutty flavor rather than the tangy taste of grass-fed goat meat.
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Fine texture – Long grain-feeding transforms the texture from coarse to smooth and fine. Melts easily in the mouth.
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Higher protein – Grain-fed meat has higher protein than grass-fed. Great for muscle building.
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Lower cholesterol – Despite higher fat, Rewaji Mutton contains lower cholesterol than regular mutton.
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Rich in vitamins & minerals – Higher levels of iron, zinc, selenium and B-vitamins compared to regular mutton.
Buying and Storing Guidelines
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Look for meat that is bright, cherry-red in color without any dark patches.
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Should be well marbled with white fat streaks running through the lean meat.
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Meat surface should be moist but not sticky or slimy.
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Opt for well-known brands that mention proper aging, grading and quality checks.
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Refrigerate immediately at 4°C or below. Use within 2 days of purchase.
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For longer storage, wrap tightly in freezer bags and freeze at -18°C. Use within 4 months.
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Thaw frozen meat overnight in the fridge before cooking.
How to Cook Rewaji Mutton Right
Cooking Rewaji Mutton needs some special care to bring out its best flavors and texture:
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Cut against the grain – When cutting Rewaji Mutton, slice against the direction of muscle fibers. This ensures tenderness.
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Use low heat – The meat can dry out easily. Use low-medium flame and extend cooking time for perfect juiciness.
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Add moisture – Braise or stew Rewaji Mutton dishes with a gravy or sauce to prevent drying.
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Avoid overcooking – Cook only till fork-tender. Beyond that, it becomes stringy and tough.
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Marinate well – A marinade amplifies the flavor and tenderizes the meat. Use yogurt, spices, and tenderizers.
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Don’t forget fat – The fat is the best part. Retain it while cooking to impart juiciness and flavor.
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Let it rest – Allow the meat to rest after cooking so juices are reabsorbed for a moist, tender bite.
5 Delicious Ways to Enjoy Rewaji Mutton
Here are some quintessential recipes to relish the deliciousness of Rewaji Mutton:
1. Raan Musallam
Whole legs of Rewaji Mutton are marinated overnight with yogurt, spices and roasted in a tandoor. The smoky, succulent meat just falls off the bone.
2. Galouti Kebab
Minced Rewaji Mutton is blended with papaya as a tenderizer and melts-in-the-mouth when pan-fried into kebabs.
3. Nihari Gosht
Bone-in shanks and trotters are simmered on low heat for hours creating a creamy, robust curry.
4. Kakori Kebab
Extremely soft, juicy kebabs made by finely mincing the meat and mixing with aromatics. A classic!
5. Rogan Josh
Boneless Rewaji Mutton pieces cooked in a gravy rich with browned onions, yogurt and fennel.
The Takeaway
In a nutshell, Rewaji refers to premium quality mutton from goats specially raised on a cereal diet. This results in unmatchable texture and flavor compared to regular mutton.
Now that you’re aware of the origins, benefits, selection and cooking methods for Rewaji Mutton, go ahead and add this superior meat to your repertoire. It may cost a few bucks extra but the sublime eating experience is totally worth it!
