Olypub-Style Mutton Steak

Ingredients

Check off ingredients as you go

• Minced mutton (80:20 lean-fat) 500 g

  Not too lean - fat content is essential for juiciness

• Onion, very finely chopped 80 g

  For the steak mixture

• Garlic, minced 5 g

  For the steak mixture

• Freshly crushed black pepper 4 g

  Key flavor component

• Salt 8 g

  For seasoning the patties

• Bread crumbs or soaked bread 30 g

  Squeezed dry if using soaked bread

• Whole egg 50 g (1 egg)

  Binder for the patties

• Raw papaya paste 1 g (¼ tsp)

  Meat tenderizer - do not exceed

• Neutral oil 15 ml

  For searing the steaks

• Butter 20 g

  For basting and flavor

• Fresh thyme or rosemary 2–3 g

  1 small sprig for basting

• Garlic cloves, lightly crushed 6 g (2 cloves)

  For basting with butter

• Butter 15 g

  For gravy base

• Onion, very finely chopped 120 g

  For gravy - main color source

• Sugar or jaggery 2 g

  Only for browning onion, not for sweetness

• Garlic, minced 5 g

  For gravy flavor

• Freshly crushed black pepper 2 g

  Pepper-forward flavor profile

• Soy sauce 1.25 ml (¼ tsp)

  Structural, not for flavor - do not increase

• Thick tamarind water 3.75 ml (¾ tsp)

  For subtle tang, not sweetness

• Mutton stock or hot water 360 ml

  Liquid base for gravy

• Cornflour 5 g

  For thickening the gravy

• Water (for slurry) 30 ml

  To mix with cornflour

• Onion, thinly sliced 150 g

  For caramelised topping

• Butter or oil 15 g

  For caramelising onions

• Salt 1 g

  For seasoning onions

• French fries 200–250 g

  Classic Olypub-style accompaniment

• Carrot, sliced 60 g

  For sautéed vegetables

• Beans, sliced 60 g

  For sautéed vegetables

• Broccoli florets 80 g

  For sautéed vegetables

• Butter (for vegetables) 10 g

  For finishing sautéed vegetables

Instructions

1. Prepare the Mutton Steak Mixture

   • In a bowl, combine minced mutton, onion (80 g), garlic (5 g), black pepper (4 g), salt (8 g), bread crumbs, egg, and raw papaya paste
   • Mix gently until just combined; do not overwork
   • Rest for 15–20 minutes
   • Shape into 2 oval steak patties, approx. 2.5–3 cm thick
   • Refrigerate for 10 minutes
2. Pan-Sear and Butter-Braise the Mutton Steaks

   • Heat a pan over medium-high heat. Add oil (15 ml) and butter (10 g)
   • Sear patties 3–4 minutes per side until a deep brown crust forms
   • Lower heat. Add remaining butter (10 g), crushed garlic cloves, and fresh herbs
   • Tilt pan and baste continuously for 2–3 minutes
   • Remove steaks and rest
   • Do not discard pan fat or browned bits
3. Prepare the Gravy Base (Colour-Building Stage)

   • In the same pan, add butter (15 g)
   • Add finely chopped onion (120 g) with a pinch of salt
   • Cook slowly on medium-low heat
   • Once onions begin to colour, add 2 g sugar
   • Continue cooking until onions turn deep brown and jammy
   • (This stage defines final sauce colour)
4. Build the Gravy

   • Add minced garlic (5 g) and crushed black pepper (2 g); sauté briefly
   • Deglaze with mutton stock (360 ml), scraping pan thoroughly
   • Add soy sauce (1.25 ml) and tamarind water (3.75 ml)
   • Simmer 5–7 minutes until reduced and darkened
5. Blend for a Silky Finish

   • Remove gravy from heat and cool slightly
   • Blend until completely smooth and glossy
   • Return to pan, reheat gently
   • Add cornflour slurry (5 g cornflour + 30 ml water) gradually until sauce coats the back of a spoon
   • Adjust salt at the end only
6. Caramelise the Onion Topping

   • Heat butter or oil (15 g) in a separate pan
   • Add sliced onions (150 g) and salt (1 g)
   • Cook slowly until deeply caramelised
   • Add sugar (1 g) only if needed for colour
7. Final Assembly & Serve

   • Return mutton steaks to gravy and simmer 2–3 minutes
   • Plate steak, spoon sauce generously over it
   • Top with caramelised onions
   • Serve with fries and sautéed vegetables finished in butter, salt, and pepper