Pepper Mutton Fry Recipe (2024)

FAQs

How to cook mutton perfectly? ›

Brown your mutton evenly then add in a cup of water and pressure cook it for 3-4 whistles. Transfer your dish to a wok at this stage to begin the kosha or slow cooking. Cover your wok and on a low flame cook the meat until all the water evaporates, stirring occasionally. Eventually the colour will darken.

Don't skip marination

Acid breaks down the collagen in the muscles, adding moisture to the meat. Marinate your meat in a pool of curd or lemon or both, with salt, pepper and other seasonings. Aim to marinate for at least two hours, and for best results, do it overnight.

Fill the pot with enough water to cover the mutton and season it with any desired herbs and spices. Bring the water to a boil, then reduce the heat to medium-low and let it simmer for 1 to 2 hours, until the mutton is cooked through.

Place in the centre of the oven and cook for 3 hours, the meat should be tender when pierced with a meat fork. Remove from oven, carefully take out the mutton and keep warm. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the mutton ready to serve.

We must leave mutton to marinate for at least 8 hours but the best way is to leave it overnight in the refrigerator. During marination we can add food items that help to soften the meat such as curd or lemon. When you marinate your mutton you must remain generous while adding the ingredients.

Take your food off the heat and insert a clean thermometer probe into the thickest part of the meat or poultry. It is fully cooked when the temperature reaches 75ºC.

Try these easy tricks and enjoy more tender meat.

The first is to submerge meat in cooking oil (sunflower or olive oil) before you start cooking. The oil is absorbed and softens the meat. The second method is to add some vinegar while you're cooking and the vinegar will begin to tenderise the meat.

Marinate

Give it a boost by marinating! Not only does marinating infuse flavor, but it can tenderize too. A key ingredient in most marinades is acid (in the form of vinegar, citrus juice or yogurt) that starts to "cook" or break down the meat before it hits the heat.

Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers. It raises the pH levels on the surface and makes it tougher (pun intended) for the proteins in the meat to bond.

Avoid overcooking mutton as it can become tough and dry. A little-known tip is that room temperature mutton cooks more evenly than chilled cuts, so it's beneficial to take the meat out of the refrigerator about an hour before cooking. Another trick is to cook mutton on the bone, like shanks or shoulder.

How do you know if mutton is undercooked? ›

Insert the thermometer into the thickest part of the meat, avoiding any bones or gristle. The internal temperature of the meat should reach 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.

Boiled mutton/goat meat is super tasty. You can go all crazy with this. The shorcut way: Wash your fresh mutton, drain the excess water. Then put in a pressure cooker with salt, tumeric and chilli powder(only if you prefer) along with some water.

Once the food gets overcooked, it often becomes tough and dry. If you've gone too far, there are some things that you can do to keep things from being too tough and too dry. Keep things warm. Once the food cools off, your tough and dry meat will become even tougher and dryer.

Mutton may be chewy if the meat has not been tenderized well before/during cooking. Like if it is not : Marinated (or not long enough marinated) not fully pressure-cooked.

4. Texture: Mutton comes from older sheep that have had more time to develop dense muscles and fat content, resulting in tough meat that can be dry or chewy. Conversely, lamb hasn't had the time to develop much connective tissue, so the meat is often more tender and moist.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Mutton is fattier and more flavourful than lamb, but it is also tougher, and will require more cooking, particularly if the meat is taken from a hard working part of the animal like the leg or shoulder. Where the animal was farmed may also have an impact on flavour and texture.

First of all, lamb tastes like lamb because it has a fatty acid that beef doesn't. It gives the meat its distinctive gamey flavour. You either love it, or you don't. Lamb is also one of those farmed animals that lives a pretty good, ethical life before we get it.