13 mutton recipes

Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Mutton dry curry with lamb rubbed in a ground paste of onions, garlic, ginger, cardamom, and curry powder, then slowly fried until the oil rises. A concentrated, saucy-not-soupy Indian curry.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Elu mus is a rich Sri Lankan mutton curry. Vinegar-marinated mutton simmers for an hour in coconut milk with coriander, cumin, fenugreek, and curry leaves until fork-tender and deeply spiced.

Bachelor's Buttons are old-fashioned drop cookies with a buttery vanilla dough topped with half a cherry before baking. Crisp edges, soft centers, and adorable enough for a cookie tray or holiday tin.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Jalapeño, raspberry and pecans blend beautifully in this thumbprint cookie from Anna Marie Bleich of California, Mo.

Chocolate button cookies rolled in powdered sugar, then pressed with chocolate nonpareils fresh from the oven. Crackle-topped, bite-sized, fudgy in the middle.

Baked cinnamon-sugar doughnuts and doughnut holes made from Bisquick batter, twisted into playful bow knot shapes and dunked in melted butter. Ready in 20 minutes flat.

Cocoa thumbprint cookies rolled in sugar and filled with creamy peanut butter frosting. Loaded with chocolate chips and a sweet PB center. Makes 4 dozen irresistible little buttons.

Mrs Fields-style lemon chocolate chip buttons with lemon extract, ground coriander, and mini chocolate chips. Tiny, soft, pale cookies with a surprising citrus-spice twist.

A traditional Pennsylvania Dutch one-pot meal with ham, dried apples, and fluffy dumplings simmered together in a sweet-savory broth.