Mutton

Bone-in pieces from shoulder and leg, for an everyday curry.

Large bone-in pieces, cut to hold their shape through a long dum.

Rib chops, frenched, for the tawa or the grill.

Hand-cut mutton mince (keema) for seekh, kheema pav and cutlets.

Meaty bones for rich soups, paya-style broths and stock.

Goat trotters, cleaned and singed, for slow-cooked paya.

Cleaned goat brain, for bheja fry and masala.

Fresh goat liver, cleaned and cut for fry and masala.