How to prepare mutton so it's not tough?
I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough.
I'd marinaded the meat for 24h in sour milk and spices - it didn't help much.
The meat wasn't low-quality and it tasted very well, the only issue was it wasn't tender. Any ideas what to do about that?
Best Answer
Doner kebab is A) not a single joint of meat and B) cooked in slices, so attempting to get anything similar with the technique you described is a triumph of optimism over reality I'm afraid.
As Gary suggests, lamb/mutton shoulder requires long, slow cooking, but this will not yield a doner-like result in terms of texture. I would rub the lamb with plenty of spices, cumin, coriander, garlic etc and olive oil. Make small cuts in the meat and really massage the spices in. Place the lamb in a roasting tin and cover with foil.
Get the oven as hot as it will go, put the lamb in, and turn it down to 150C. Cook for 4 hours and the meat will fall off the bone. Pull to shreds and serve in pitta breads with yoghurt, salad, onions and chilli sauce. Voila!
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How do you soften mutton quickly?
Marinating mutton with lemon juice, vinegar, curd or buttermilk breaks down the tough proteins and makes it tender by the time it hits the flame. If you want to store your meat for 24 hours or more without compromising on the moisture content, add salt to the meat before storing it.How can I naturally tenderize mutton?
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Here are a few tips to make the mutton pieces softer :Why is my mutton rubbery?
Yup, cooking most meat too long is a bad thing. Cooking lamb too long like that will result in rubber. Its also possible that you accidentally cut with the grain instead of against it - which would result in a very chewy, rubber like texture. You end up with long proteins that are harder to chew.EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS
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Answer 2
Lamb shoulder requires only one thing - time.
The marinade would work wonders I'm sure. However lamb shoulder needs a long slow cook. I would roast it in one piece then carve it for serving. I suggest two methods:
- Slow roast. Perhaps a 150C heat, maybe 5 - 6 hours. It's ready when you can pinch the meat off the bone between finger and thumb. Make sure you allow it to rest for a good hour.
- Part-braise. A Greek family taught me a lovely recipe which involves using your spices slackened down with enough water to cover the base of your roasting dish, then continually basting the lamb as you go along. Roast in about a 170C oven for about 2 hours, covering with foil for the first hour to build up steam.
Answer 3
Get a pressure cooker and make 'wet' dishes - stews, curries, pie-fillings. It will turn your mutton into a soft, melting, velvety delight.
A trick from Indian cookery is to marinade in yoghurt and lemon juice prior to cooking. The longer the better.
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