Tin Mutton from Fiji, Hindi Style?

Question

I remember a family that I knew from Fiji, used to make what they called "Tin Mutton". It had (obviously) mutton, spices that kind of made it little green, was a little soupy, and was served on rice. They were Hindi. Any ideas on the right name for this and how to cook it?

Answer 1

I think, the Indian family were Hindu from North India.

They make lamb with mustard greens. The green color is from mustard green leaves

See the recipe and link as follows

http://www.indiacurry.com/lamb/lambsaag....

Recipe Lamb Mustard Greens, Saag wala Gosht

This is a North Indian dish. There are three basic steps to making Saag wala gosht. Saag in Punjab refers to Mustard greens. Of course Gosht is the Goat meat. We will use Lamb. You may use mutton or beef. We have to pre-cook lamb, cook Saag and then put it altogether.

How to cook lamb?

Ingredients

Pre-cook Lamb

1. Lamb (cubed): 2 Pounds

2. Minced garlic: 1 Tablespoon

3. Water: 1½ Cup

Pre-cook Saag

1. Chopped Mustard Greens: 1½ Pound

2. Ghee: ¼ Cup

3. Finely Chopped Onions: 1 cup

4. Chopped Fresh Ginger: 1 Inch

5. Minced Garlic: 1 Tablespoon

6. Coriander powder: 1 Tablespoon

7. Cumin Powder: 1 Tablespoon

8. Clove powder: ¼ teaspoon

9. Cinnamon powder: ½ teaspoon

10. Cardamom powder: 1 teaspoon

11. Fenugreek seed powder: ½ teaspoon

12. Corn meal (Corn flour): 1 Tablespoon

Assembly

1. Salt: 1 teaspoon

2. Lal Mirch powder (Cayenne): 1 teaspoon

3. Heavy Whipping cream: ½ Cup

4. Fresh chopped Cilantro: ¼ cup

Method

Step 1: Precook Lamb . Lamb is cut about 1" cubes. Wash lamb. In a heavy pot add water and garlic. Cover lamb with water just so it barely covers the lamb. Bring it to near boil as the bubbles start to come up from bottom to top. Don't let it boil. Let it simmer Covered (Lid On) till tender. It will take about 45 minutes of simmering. After the lamb is done, shut off the heat and let it stand another 20 minutes.

Step 2: Pre cook Saag . In a separate put mustard green and just enough water to cover the greens. Bring it to a boil. Remove Greens and blend them to a puree.

Step 3: In yet another pot heat Ghee. Add finely chopped onions, sauté till clear turning brown. Add ingredients 4 through 11. Sautee to a nice aroma about three minutes. Don't let the spices burn. Stir in corn meal. Add pureed greens.

Step 4: Assembly . Add pre-cooked lamb. Salt, pepper to taste and cream. Bring the entire dish to a boil. Turn down heat. Let simmer for five minutes. Garnish with Cilantro.

Answer 2

Desi Chef is right, I am a former chef and buy on occasion tinned mutton from Jamaica or Brazil here in Canada, I make several things with it, her recipe is going to be the closest, you might find tinned mutton in other food shops like African and in the US, Puerto Rican or Central American if you have them a Caribbean store also. If you do then the sauce she suggested in the recipe link and add the mutton, like tinned corned beef only stronger and fattier.

Answer 3

Okay, just to clarify:  "HINDI" is India's official language.  The term Hindu is used to describe anybody who follows Hinduism (India's major religion).

Fijian Goat Curry:

http://uktv.co.uk/food/recipe/aid/516675