The juicy and succulent flavours of any meat-based dish are best presented when the meat itself is cooked properly. Raw, uncooked or half-cooked meat that is hard and chewy doesn’t give a very pleasant eating experience. While chicken is quick to cook, mutton takes slightly longer. That’s one reason why many mutton dishes are full of the right spices and flavours yet lack the right texture. Haven’t we all heard of the slow-cooked techniques that were used for making meat in the ancient days?
Well, the fast-paced life of today makes it hard to wait that long. Although you do have to devote a good amount of time to let the mutton fall off the bone and be cooked properly, there are some tips and tricks that come in handy. Right from slicing the meat to marinating it, every step requires precision and some hacks which gradually make the mutton tender and soft. Even the cooking technique used affects the taste of the resulting dish.
Here are some tips and tricks that you can keep in mind while cooking with mutton next time.
1. Meat Cuts Are Important
Cutting or slicing the meat is hardly given much attention. However, it is of utmost importance to cut the meat from the tougher parts where there is more fibre and protein. This helps to break it easily while cooking and make it tender. Also, flavourful parts of meat like shoulder and hind legs should be sliced properly for enhanced taste.
2. Quick Marination Is Not The Key
The process of marination is meant to add flavour to the meat. The longer the meat stays in the marinated spices, the better it will be able to attain the taste. While overnight marination works best in case of seekh kebabs, for curries and other mutton dishes you can keep the meat for 2-5 hours. To ensure that the meat turns out tender, yoghurt is used in generous amounts in the marination. Even papaya paste and kiwi can be used for marinades as these acidic ingredients help to break down the fibre muscles of meat.
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If you thought that salt was only meant for adding flavour, you’re mistaken. Apart from being a taste enhancer, salt is an important element when you don’t have the time for long marinations. Rubbing some salt on the mutton pieces and resting it for some time can do the job well. It helps to further tenderise the meat after cooking.
4. Slow-Cooking Is Important
While all the above tips and tricks ensure the tenderness of the meat, the real deal is slow-cooked meat. The slow flames of the gas help to infuse the flavours properly while cooking all the parts of the meat. The back doesn’t take a lot of time to cook but the shoulder and rear pieces require long hours of cooking. Another tip to make the mutton soft is to dry it completely before you start cooking.
