Indian Meat Foods
Because India was historically a poor country, meat dished did not feature in the everyday menus of ordinary people but were usually served only on special occasions or in the homes of the rice. As a result, they are particularly succulent, thoughtfully spiced and exceptionally delicious.
Mutton or lamb is far and away the most commonly eaten meat in India and it is prepared in a wide variety of ways in the different regions of this vast country-marinated and served in a fragrant yogurt sauce, minced and shaped into meatballs or koftas, curried with a variety of vegetables or delicately spiced and grilled on skewers. Indian ways with lamb chops are so different from those in western kitchens that, if you haven't already tried them, these recipes simply must be explored.
Pork is the second most popular meat and recipes ofter show the culinary influence of foreigners. For example, the fiery hot vindaloo with its distinctive and unique flavoring of spices and vinegar originated in what was once Portuguese Goa.
Beef is less commonly used in India but features in Muslim cooking with many of the dishes originating in the south of the country. Perhaps the most famous of these is the robust Madras curry.