Sweet and Sour Meat is a comforting dish that brings together the rich flavors of mutton with a tangy-sweet sauce. I learned this recipe from my grandmother, who would make it for Sunday family gatherings. The meat turns out tender and juicy, while the potatoes soak up all the wonderful flavors. The bright green peas add a pop of color and freshness that makes this dish truly special.
About the Recipe
This recipe stands out because it combines everyday ingredients to create something extraordinary. The homemade spice paste adds depth, while the vinegar and sugar create that perfect sweet-sour balance. It’s not too spicy, making it great for the whole family. The cooking process is straightforward, and the results are consistently good.
Why You’ll Love This Recipe
You’ll love how the meat becomes tender and flavorful as it cooks slowly in the spiced gravy. The potatoes turn creamy and absorb the sauce beautifully. The dish offers a nice mix of textures – from the soft meat to the firm potatoes and the pop of fresh peas. It’s also flexible – you can adjust the sweet-sour balance to your taste, and the leftovers taste even better the next day.
Sweet and Sour Meat
Cooking Tips
– Cut the meat into even-sized pieces for uniform cooking
– Brown the onions well – this adds rich flavor
– Don’t rush the cooking process – let the meat become really tender
– Add water gradually while cooking the spice paste
– Taste and adjust the sweet-sour balance at the end
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 1.5-2 hours. Serve hot with rice or flatbreads. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Mutton Curry with Potatoes
- Sweet and Sour Chicken
- Spiced Meat Stew
- Peas Pulao with Meat
Nutrient Benefits
This dish offers protein from the mutton, carbohydrates from potatoes, and vitamins from peas. The spices like ginger and garlic provide antioxidants. It’s a balanced meal that gives you energy and satisfaction. The meat provides iron and B-vitamins, while peas add fiber and vitamin C.
Sweet and Sour Meat
Ingredients
- 1/2 kg Mutton (cut into 3/4 inch cubes)
- 1/2 kg Small Potatoes
- 3/4 cup Peas (shelled)
- 1 tbsp Vinegar
- 1 tbsp Worcestireshire Sauce
- 1 tbsp Sugar
- 2 1/2 tsp Salt
- 4 tbsp Vegetable Oil
Grind to a paste:
- 6 cloves Garlic
- 3/4 inch Fresh Ginger Root
- 1 tsp Cumin Seeds
- 3 ot 4 Dried Red Kashmiri Chillies
Instructions
- Boil potatoes in water for 2 minutes Peel and keep aside.
- Heat oil in a deep pan and fry onion till dark brown. Drain excess oil.
- Add the masala paste, blend well and cook for 5 minutes, adding 1 tblsp water at a time if the masala sticks to bottom of pan.
- Add meat, blend well with masala and allow to cook 15 minutes, or till the water from the meat has evaporated.
- Add 1 cup water and 1 tsp salt and let simmer.
- After 10 minutes, add 3 more cups water, cover and continue to simmer or pressure cook the meat with 1 cup water.
- When meat is nearly cooked, add the potatoes and 1 tsp salt and continue cooking till meat and potatoes are done.
- Add vinegar, worcestershire sauce and sugar and cook 5 minutes.
- Boil peas adding 1/2 tsp salt, drain and sprinkle over meat mixture in serving dish.
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Frequently Asked Questions
Can I use lamb instead of mutton?
Yes. Lamb works great in this recipe. It might cook a bit faster than mutton, so check for tenderness after about 30 minutes of simmering. The flavor will be milder but equally delicious.
What’s the best way to check if the meat is done?
The meat should be fork-tender – meaning you can easily pierce it with a fork. If it’s still tough, keep cooking and add more water if needed. Good meat shouldn’t be chewy or tough.
Can I make this recipe in advance?
This dish tastes even better the next day. Make it ahead, store in the fridge, and reheat gently. Just add the fresh peas when you’re ready to serve.
