By Risha Ganguly
Make sure you order your mutton at least 5-6 hours before you have to cook it. A resting period of 12 hours works the best.
Put generous amount of salt while marinading the mutton. It helps brine the meat and gives a good colour.
Marinading the meat well makes it flavourful, juicy and succulent. It can make or break a dish.
Discovered by Mughals, this technique is useful when making tikka or kebab. You can add kiwis or pineapple.
The key to cooking tender, juicy meat is too cook the mutton slowly on a low flame.