Everyone who knows me & reads my blog knows that I love to cook. When I was approached & asked if I wanted to review products from an online meat company The Blackface Meat Company who were going to send me products to cook with, I instantly said YES!
The Blackface Meat Company believes passionately in the link between a healthy landscape and the highest quality meat. The two are so closely bound that the flavour of our products is of the land itself: the heather and the berries; the wild grasses and fresh waters of the burns found in the most beautiful, unspoilt regions of Britain.
We are a small family business, rearing Blackface sheep and Galloway cattle on our heather clad hill farm in the South West of Scotland. We supply a wide range of high quality, oven-ready game from selected Scottish estates and we also source slow grown ‘Iron Age’ pork and Christmas turkeys from nearby farms. This is the lamb, mutton, game, beef and pork enjoyed by our ancestors, now available all over the UK via our efficient home delivery service.
We are also long term, trusted suppliers to some of London’s best-loved restaurants, including The Ivy, Fergus Henderson’s St. John and Rowley Leigh’s Cafe des Anglais.
All of the meat from Blackface is traceable. They breed and rear their own beef, mutton and lamb. Game is sourced from various selected estates within Scotland known to the company so that they can know the quality of the produce they handle. They also source pork and turkeys from local suppliers. The meat is then matured in a traditional way where it is hung at controlled temperatures to develop flavours and tenderness. Blackface can also butcher meat to your requirements free of charge for your ease (which is great if you hate cutting raw meat like I do hahaha!)
As previous stated, Blackface run an online ordering service selling a variety of different meats. All meats bought are then sent out vacuum sealed within insulated boxes with ice-gel packs to help keep the meat cool. On top of that, they also have full cooking instructions and recipes on their website for their produce which will complement their meat. You can also call them to place an order as well which is pretty good if you aren’t too sure about online meat shopping or want some advice before purchasing. It would be ideal for Christmas & New Year time!
I was sent 1 kilogram of Blackface Mutton. I haven’t had mutton for years, I think the last time I had it was when I was a little kid living in Singapore & our old maid Suriya who was from Indonesian used to make us mutton curries. Yum! Mutton has a very unique taste, very powerful tastes and can be cooked & served just like lamb. It’s best slow cooking it for hours to achieve the best tenderness.
There were a few little hiccups when I was sent the products, the Use By date stated July, so I sent a panic email to Kathryn over at Blackface incase it was the wrong order. She stated that the labelling machines were playing up but the meat was within it’s Use By date & was only packaged the day before. Panic over. Everyone makes mistakes.
With the mutton, I decided to make Achari Gosht which is a Pickled Mutton Curry from India & Pakistan. I love curries so what better use of the meat than one of my all time favourites! The recipe is pretty straight forward & the end result is amazing! The meat turned out extremely tender with amazing flavours. Mutton is starting to come back into fashion within the UK & is a great alternative to Beef & Lamb. Blackface makes it so easily available to you along with lots of other products at great prices. Huge Thumbs Up!
1 kg Diced Mutton
6 Whole Red Chillies
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
1/2 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Onion Seeds (stocked at Asian supermarkets)
7 tsps Mustard Oil
4 small Onions, chopped
2 inch piece of Ginger, chopped
5 cloves of Garlic, chopped
1 tsp Turmeric powder
4 medium Tomatoes, chopped
1 tbsp Lemon Juice
2 tbsp Fresh Coriander Leaves
Salt to taste
1. Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely to create your masala powder.
2. Heat the mustard oil in a thick-bottomed pan until starts to smoke, cool and heat it again. Add the onions and sauté until brown. Add the ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala.
3. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is almost done. Add tomatoes, place everything into an oven proof dish & cook at around 160 degrees for 1 hour (or longer if you wish depending on tenderness).
4. At the end, add lemon juice and mix together. Adjust the seasoning and serve hot garnished with coriander leaves & rice.