Mutton Shoulder (Katif)
The most beloved cut of meat of the Prophet (ﷺ). The Prophet (ﷺ) was particularly fond of the shoulder (katif) of mutton. It is narrated that he preferred the forepart of the animal — a cut that is tender, flavourful, and free of impurities. — Sahih al-Bukhari
- Serves: 4
- Calories: 480 kcal
Ingredients
- 1 whole mutton or lamb shoulder (bone-in)
- Salt
- Water
- Optional: cumin, coriander, black pepper
Method
Step 1 — Clean the shoulder: Rinse the mutton shoulder well under cold water and pat dry. Step 2 — Season: Rub generously with salt. Add cumin, coriander and black pepper if desired. Step 3 — Slow cook: Place in a large pot with enough water to cover. Bring to a boil, skim off foam, then reduce heat. Cover and simmer on low for 1.5–2 hours until the meat is tender and falling off the bone. Step 4 — Serve whole: Place the entire shoulder on a serving plate with the bone — as was the Sunnah, eating it by hand from the joint. Step 5 — Begin with Bismillah and eat with the right hand.