Mutton Joints Daig
Indulge in the opulence of Mutton Joints Daig—a dish that goes beyond gastronomy, weaving a tapestry of tradition and joy at your table.
It introduces the regal Mutton Joints Daig, a culinary masterpiece that transcends mere food, embodying the rich tapestry of South Asian celebrations. This festive dish, characterized by tender mutton pieces bathed in a symphony of spices, epitomizes communal spirit and generosity. Elevate your gatherings in Rawalpindi, Islamabad, or beyond with this guide, navigating you through the meticulous process of selecting top-quality ingredients, mastering the art of marination, slow cooking, and exploring regional variations. From presentation to nutritional considerations, embark on a flavorful journey that transforms a meal into a cultural celebration.
| Weight (Kg) | Servings Range | Price (PKR) |
| 5 Kg | 25 | 10,000 |
| 6 Kg | 30 | 12,000 |
| 7 Kg | 35 | 14000 |
| 8 Kg | 40 | 16,000 |
| 10 Kg | 50 | 20,000 |
| 12 Kg | 60 | 24,000 |
The key to a flavorful Mutton Joints Daig lies in the quality of the ingredients. Opt for fresh, high-quality mutton cuts, preferably from the leg or shoulder, as they offer the perfect blend of meat and fat, essential for juiciness and flavour. Freshly ground spices, yogurt for marination, and a generous amount of garlic and ginger paste are indispensable to achieve the dish’s signature depth of flavour.
- Mutton joints (bone-in pieces)
- Cooking oil or ghee
- Onions, finely chopped
- Ginger-garlic paste
- Tomatoes, chopped
- Yogurt
- Red chili powder
- Turmeric powder
- Coriander powder
- Garam masala
- Bay leaves
- Cumin seeds
- Black cardamom
- Green cardamom
- Cloves
- Cinnamon sticks
- Black peppercorns
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Fresh mint leaves, chopped (for garnish)
- Water
Punjab Region
- Slow-cooked mutton joints in a rich and spicy curry.
- A blend of various spices like cumin, coriander, and garam masala is used for flavor.
- Often served with naan or rice.
Balochistan
- Mutton joints are cooked with a minimalistic approach, focusing on the natural flavors of the meat.
- Commonly prepared in a slow-cooking method with simple spices like black pepper and cloves.
- Often served with traditional flatbreads or unleavened bread.
Khyber Pakhtunkhwa (KPK)
- Mutton joints are cooked in a robust and spicy curry with a generous use of green chilies and ginger.
- The dish may include regional specialties like Peshawari naan or chapli kebabs on the side.
- The flavor profile is bold and hearty.
Urban Karachi
- Reflects a cosmopolitan blend of culinary influences due to the city’s diverse population.
- Mutton joints in urban Karachi are often prepared with a fusion of local and international flavors.
- Modern and trendy eateries in the city may offer innovative twists to the traditional “Mutton Joints Daig,” catering to the urban palate.
Nutritional Facts
| Nutrient | Amount per Serving |
| Calories | 312 kcal |
| Protein | 13 g |
| Fat | 6.5 (Saturated: 6g) |
| Carbohydrates | 46.5 (Sugars: 2g) |
| Sodium | 134 mg |
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What spices are essential for Mutton Joints Daig?
Common spices include ginger, garlic, cumin, coriander, and garam masala. Adjust quantities based on personal taste preferences.
Can I use a slow cooker for Mutton Joints Daig?
Yes, a slow cooker is a convenient option. Just marinate the mutton, place it in the slow cooker with spices and broth, and let it cook for a tender and flavorful result.
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