By Ujjainee Roy
August 28, 2024
Mutton, known for its rich flavor and hearty texture, is a favorite in many cuisines around the world. However, due to its tougher nature compared to other meats like chicken or lamb, mutton can sometimes be challenging to cook to a tender, succulent perfection. Achieving the ideal tenderness in mutton requires a bit of know-how and the right techniques. Let's break down some clever hacks.
Yogurt is one of the most common and effective natural tenderizers for mutton. The lactic acid in yogurt helps break down the proteins in the meat, making it softer and more tender. To tenderize mutton using yogurt, simply marinate the meat in a mixture of yogurt, spices, and herbs for at least 4-6 hours, or overnight for best results.
Both papaya and pineapple contain enzymes (papain in papaya and bromelain in pineapple) that are powerful meat tenderizers. These enzymes work by breaking down the muscle fibers and collagen in the mutton, resulting in a much softer texture. To use, blend raw papaya or pineapple into a paste and coat the mutton with it, allowing it to marinate for 1-2 hours.
Acidic ingredients like vinegar or lemon juice are excellent for tenderizing mutton. The acid works by denaturing the proteins in the meat, which helps break down tough fibers. You can mix a small amount of vinegar or lemon juice with your marinade or simply rub it directly onto the meat.
Slow cooking is a traditional method of tenderizing tougher cuts of mutton. Cooking the meat slowly at a low temperature over several hours allows the connective tissues and collagen to break down, resulting in tender, juicy meat. This method is ideal for dishes like stews, curries, and braises
Physically tenderizing the meat by beating or pounding it with a meat mallet is another effective technique. This method breaks down the muscle fibers, making the meat more tender. To do this, place the mutton between two sheets of plastic wrap or wax paper and gently pound it with the flat side of a meat mallet
Baking soda is an alkaline substance that can help tenderize meat by raising the pH level on the surface of the meat, making it harder for the proteins to bond and thus keeping the meat tender and moist. To use, sprinkle a small amount of baking soda over the mutton and let it sit for 15-20 minutes.