Hello, food lovers! Kayden Lewis here from PinnedRecipe.com, bringing you a hearty lineup of 15 ground mutton recipes that blend Indian flair with Polish humor and warmth.
Mutton, that rich sheep meat, is having a moment, and I’m here to show you how to make it shine—If you’re a kitchen pro or just someone who wandered here looking for pierogi (we’ve got those too, sort of).
Let’s dive in with a grin and a spatula!
1. Mutton Keema (Polish-Style)
Ingredients:
- 500g ground mutton,
- 2 onions (finely chopped),
- 2 tomatoes (pureed),
- 1 tbsp ginger-garlic paste,
- 1 tsp cumin seeds,
- 1 tsp garam masala,
- 1 tsp turmeric powder,
- 1 tsp chili powder, salt, fresh cilantro,
- 2 tbsp oil.
Process: Begin by heating oil in a skillet over medium heat, tossing in cumin seeds to crackle like a Polish polka tune; next, sauté the onions until they’re golden and fragrant, then stir in ginger-garlic paste for a minute to wake up the senses.
Add the ground mutton, breaking it apart as it browns, then pour in the tomato puree along with turmeric, chili powder, and salt, simmering for 10 minutes until the flavors meld into a cozy embrace.
Finish with a sprinkle of garam masala and a handful of cilantro (coriander) for a fresh flourish—your kitchen will smell like a masterpiece in the making.
Uniqueness: Add a pinch of caraway seeds for a Polish rye bread nod.
Tip: Serve with mashed potatoes and sour cream for extra comfort.
2. Mutton Gola (Mutton Meatballs)
Ingredients:
- 500g ground mutton,
- 1 onion (grated),
- 2 green chilies (chopped),
- 1 tbsp ginger-garlic paste,
- 1 tsp garam masala,
- 1 tsp cumin powder,
- 1 egg, salt, oil for frying.
Process:
- Mix mutton, onion, chilies, ginger-garlic paste, garam masala, cumin, egg, and salt in a bowl until sticky.
- Shape into small balls with your hands.
- Heat oil in a pan and fry meatballs until golden brown.
- Drain on paper towels and serve hot.
Uniqueness: Pair with horseradish sauce for a Polish zing.
Tip: Bake at 180°C for 20 minutes for a lighter option, with pickled cucumbers on the side.
3. Mutton Cutlet
Ingredients:
- 500g ground mutton,
- 2 potatoes (boiled, mashed),
- 1 onion (chopped),
- 1 tsp ginger-garlic paste,
- 1 tsp chili powder,
- 1 tsp garam masala,
- 1 egg (beaten),
- breadcrumbs,
- oil for frying.
Process: Combine the ground mutton, mashed potatoes, chopped onion, ginger-garlic paste, chili powder, and garam masala in a bowl, mixing until it’s a cohesive, flavorful mass; then shape into patties with a gentle press.
Dip each patty into beaten egg, coat generously with breadcrumbs, and fry in hot oil until they turn a crisp, golden brown, their sizzle filling the air with anticipation.
Drain them briefly and serve with a vibrant beetroot salad for a Polish twist that’s as colorful as a Kraków festival.
Uniqueness: Serve with ćwikła (beetroot salad) for Polish flair.
Tip: Freeze extras for a quick snack, reheated in the oven.
4. Mutton Mince Patties
Ingredients:
- 500g ground mutton.
- 1 onion (chopped).
- 1 tsp garlic powder.
- 1 tsp paprika.
- 1 egg.
- salt.
- pepper.
- oil for frying.
Process:
- Combine mutton, onion, garlic powder, paprika, egg, salt, and pepper in a bowl.
- Shape into patties with your hands.
- Heat oil in a pan and fry patties until cooked and juicy.
- Serve hot, ideally on a bed of sauerkraut.
Uniqueness: Sauerkraut adds a Polish tangy base.
Tip: Melt cheese on top for a mutton burger vibe.
5. Mutton Kabab
Ingredients:
- 500g ground mutton
- 1 onion, grated
- 2 tbsp fresh mint, chopped
- 1 tbsp coriander, chopped
- 1 tsp cumin powder
- 1 tsp chili flakes
- Salt to taste
- Skewers
Process: In a bowl, blend the ground mutton with grated onion, chopped mint and coriander, cumin powder, chili flakes, and salt until it’s a fragrant, spicy mix; then mold it onto skewers with care, forming long, even kababs.
Grill or pan-fry them over medium heat until they’re slightly charred and cooked through, the smoky aroma wafting like a summer evening in Zakopane.
Serve with grilled oscypek cheese for a Polish mountain touch that’ll have everyone reaching for seconds.
Uniqueness: Grilled oscypek cheese adds smoky Polish charm.
Tip: Soak skewers in water to prevent burning.
6. Mutton Kofta Curry
Ingredients:
- 500g ground mutton
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp turmeric
- 1 cup yogurt
- Salt to taste
- Oil for cooking
Process:
- Mix mutton, onion, ginger-garlic paste, and salt; shape into balls.
- Fry koftas in oil until golden, then set aside.
- In the same pan, simmer tomato puree, garam masala, turmeric, and yogurt for 10 minutes.
- Return koftas to the sauce and cook for 15 minutes more.
Uniqueness: Top with sour cream for a Polish finish.
Tip: Pair with potato pancakes for a fusion twist.
7. Mutton Shepherd’s Pie
Ingredients:
- 500g ground mutton
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 4 potatoes, boiled and mashed
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Process: Start by cooking the ground mutton with chopped onion, diced carrots, and peas in a pan until the mixture is tender and savory; stir in tomato paste,
Worcestershire sauce, salt, and pepper for depth. Spread this hearty base into a baking dish, then blanket it with a smooth layer of mashed potatoes, baking at 200°C for 20 minutes until the top is golden and bubbling like a warm Polish hearth.
Add a layer of sautéed cabbage for a local twist that’s pure comfort.
Uniqueness: Sautéed cabbage adds a Polish layer.
Tip: Prep ahead and reheat for an easy dinner.
8. Mutton Stuffed Peppers
Ingredients:
- 4 bell peppers, tops cut off and seeds removed
- 500g ground mutton
- 1 cup cooked rice
- 1 onion, chopped
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup tomato sauce
Process:
- Mix mutton, rice, onion, paprika, garlic powder, salt, and pepper in a bowl.
- Stuff mixture into peppers and place in a baking dish.
- Pour tomato sauce over peppers and bake at 180°C for 45 minutes.
- Serve with rye bread on the side.
Uniqueness: Use pickled peppers for a Polish tang.
Tip: Sprinkle with dill for extra freshness.
9. Mutton Bolognese
Ingredients:
- 500g ground mutton
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can crushed tomatoes
- 1 tsp oregano
- 1 tsp basil
- Salt and pepper to taste
- Pasta of choice
Process: Heat a pan and sauté the chopped onion and minced garlic until soft and aromatic, then add the ground mutton, cooking until it browns and fills the air with savory promise.
Stir in crushed tomatoes, oregano, basil, salt, and pepper, letting it simmer for 30 minutes until the sauce thickens into a rich, hearty embrace.
Serve over kluski (Polish noodles) for a taste that bridges Italy and Poland with every bite.
Uniqueness: Kluski brings a Polish noodle twist.
Tip: Freeze half for a quick future meal.
10. Mutton Tacos
Ingredients:
- 500g ground mutton
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Taco shells
- Lettuce, tomatoes, cheese for topping
Process:
- Cook mutton with onion, cumin, chili powder, and salt in a pan until fragrant.
- Spoon mixture into taco shells.
- Top with lettuce, tomatoes, and cheese.
- Serve with ajvar for a Polish kick.
Uniqueness: Ajvar adds a smoky Polish relish.
Tip: Set up a taco bar for guest fun.
11. Mutton Stuffed Cabbage Rolls
Ingredients:
- 1 head cabbage, leaves separated
- 500g ground mutton
- 1 cup cooked rice
- 1 onion, chopped
- 1 tsp garlic powder
- 1 can tomato sauce
- Salt and pepper to taste
Process: Mix the ground mutton, cooked rice, chopped onion, garlic powder, salt, and pepper in a bowl, then carefully wrap spoonfuls of this filling into softened cabbage leaves, tucking them snugly like little gifts.
Arrange the rolls in a baking dish, cover with tomato sauce, and bake at 180°C for an hour until the cabbage is tender and the flavors meld into a comforting classic.
Serve with sour cream for that Polish touch of home.
Uniqueness: A Polish gołąbki with mutton flair.
Tip: Add dill for a fresh garnish.
12. Mutton Chili
Ingredients:
- 500g ground mutton
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Process:
- Cook mutton with onion and garlic in a pot until browned.
- Add beans, tomatoes, cumin, chili powder, and salt.
- Simmer for 30 minutes until thick and hearty.
- Serve with rye bread and sour cream.
Uniqueness: A splash of żubrówka warms it up Polish-style.
Tip: Top with pickled jalapeños for extra spice.
13. Mutton Empanadas
Ingredients:
- 500g ground mutton
- 1 onion, chopped
- 1 tsp paprika
- 1 tsp cumin
- Salt to taste
- Empanada dough (store-bought or homemade)
.
Process: Cook the ground mutton with chopped onion, paprika, cumin, and salt in a pan until it’s a flavorful, aromatic mix; then let it cool slightly.
Cut empanada dough into circles, spoon the filling onto each, fold them over, and seal the edges before baking at 200°C for 20 minutes until they’re golden and crisp.
Serve with horseradish sauce for a Polish twist that’s as bold as a Mazovian folk tale.
Uniqueness: Horseradish sauce adds Polish zest.
Tip: Make mini versions for party bites.
14. Mutton Sliders
Ingredients:
- 500g ground mutton
- 1 onion, finely chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- Slider buns
- Cheese, lettuce, tomato for topping
Process:
- Mix mutton, onion, garlic powder, salt, and pepper in a bowl.
- Shape into small patties and grill or fry until juicy.
- Place on slider buns with cheese, lettuce, and tomato.
- Top with pickled red cabbage for Polish flair.
Uniqueness: Pickled red cabbage adds a Polish crunch.
Tip: Offer a slider bar for customization.
15. Mutton Pierogi
Ingredients:
- 500g ground mutton
- 1 onion, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- Pierogi dough (store-bought or homemade)
Process: Cook the ground mutton with chopped onion, garlic powder, salt, and pepper until it’s a savory filling, then let it cool.
Roll out pierogi dough, cut into circles, spoon the mutton mixture onto each, fold them over, and seal before boiling until they float—about 5 minutes.
For extra delight, pan-fry them afterward until crispy, serving with sour cream and chives for a Polish classic reborn.
Uniqueness: Mutton elevates this Polish staple.
Tip: Freeze extras for later enjoyment.
Conclusion
That’s it—15 ground mutton recipes blending Indian spice with Polish heart! From Mutton Keema to Mutton Pierogi, you’ve got dishes to impress or just enjoy solo.
As we Poles say, “Good food, good laughs—life’s set!” So, grab that mutton, cook up a storm, and share your tales below. Smacznego!