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This cut brings that classic, deep curry flavour everyone looks for. Each piece is selected from the shoulder and ribs, giving you soft meat with just enough fat to enrich the gravy as it cooks. Expect juicy, fall-apart pieces that soak up spices beautifully. Perfect for home-style curries and slow-cooked weekend meals.
This cut is all about meatiness and depth. Handpicked from the goat’s shoulder, it breaks down gently during slow cooking to give you tender, flavour-packed bites. The pieces are evenly cut so everything cooks at the same pace. Ideal for rich curries, slow stews, and festive gravies.
This cut brings that classic, deep curry flavour everyone looks for. Each piece is selected from the shoulder and ribs, giving you soft meat with just enough fat to enrich the gravy as it cooks. Expect juicy, fall-apart pieces that soak up spices beautifully. Perfect for home-style curries and slow-cooked weekend meals.
This premium lamb mix is crafted for people who want depth, richness, and aroma in their curry. The fat gently releases as it cooks, giving your dish a smooth, hearty finish. Expect soft pieces that easily come off the bone and a gravy packed with natural flavour.
This is keema done right — clean, evenly ground, and full of flavour. Because it’s made only from good-quality cuts, it absorbs spices beautifully and stays soft. Ideal for keema curry, seekh kebabs, keema fry, and stuffed dishes.
These boneless goat pieces are all about convenience and flavour. Trimmed and cut into easy-to-cook pieces, they cook quickly and stay juicy. Perfect when you want something meaty without dealing with bones — from quick weekday masalas to pan-fried delicacies.
Mutton brain is prized for its creamy texture and bold flavour. These pieces are cleaned and cut to cook evenly, so you get consistent texture every time. Perfect for dishes that rely on richness — from classic brain fry to traditional gravies.
These trotters create the kind of broth that warms your entire day. As they simmer, the marrow melts into the soup, giving it body, richness, and comfort. Best enjoyed with rice, naan, or appam. Perfect for slow-cooked weekend meals.
Mutton tongue is surprisingly tender when cooked right. It has a deep, savoury flavour that holds up well in gravies and stir-fries. Slow cooking brings out its best texture, turning each slice soft and flavourful.
This is a favourite for people who enjoy the bold, rustic side of mutton. Boti has a rich, earthy taste and a unique chew that pairs perfectly with heavy spices. Cleaned thoroughly and ready to cook — ideal for boti fry or masala-rich gravies.
These chops stay juicy thanks to their natural fat. Whether you grill them, slow-cook them, or drop them into a biryani, they hold their flavour beautifully. Tender, meaty, and full of character — a crowd-pleaser in every form.
This mix is crafted exactly for biryani. The cuts soften slowly, releasing flavour into the rice while staying tender themselves. Expect juicy pieces, aromatic gravy, and biryani that tastes like it was cooked in a traditional handi.
These bones are perfect when you want depth and richness in your broth. As they simmer, the marrow melts into the soup, giving you flavour you simply can’t fake. Great for soups, sauces, and hearty winter stews.
Head meat is loved for its bold, gamey flavour and soft texture. Cleaned thoroughly and cut into convenient pieces, it cooks into a rich, comforting curry. Perfect for people who love old-school, slow-cooked mutton dishes.
Kapura brings a unique mix of softness and flavour you won’t find in any other cut. Whether you cook it in a masala-heavy curry or batter-fry it until crisp, it delivers a rich, unforgettable taste. A popular choice in South Asian Gurda-Kapura dishes.
