Mutton Masala

When they begin to sizzle, add the mutton and any remaining marinade. Cook for about 15 minutes. Add the water and bring to a boil. Reduce heat and simmer, covered, for 1 hour or until the meat is tender. One way to make mutton tender is to cook it slow. As per Chef Amit, braising or slow cooking the mutton for more than 3 hours on low temperature helps soften it. This method is followed in European style of cooking. Tough fibers, collagens and connective tissues will eventually break down, making it softer. only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

Good meat comes from the back of the animal that is from the loin, rib and rump. This part is usually a lot more tender than the front part which includes the legs, flank and shoulder. White meats like turkey and chicken are considered much healthier sources of animal protein than mutton, beef and pork. Adverse to this belief, not all red meat is bad. Says goat meat expert Rizwan Thakur, “The most commonly consumed red meat in our country is mutton, which in fact is not one kind of meat. The reason is largely economic. Mutton is expensive and not as tasty as lamb. First, the immediate reason is that nobody really eats mutton anymore. Yes, there are certain locales, cultures and movements still eating mutton or are trying to bring it back, but today, on aggregate, the demand for mutton is near zero.

 Generally speaking, lamb is a more tender and delicately-flavoured meat. Mutton is a rich, slightly gamey cut with bold flavours which mellow and deepen when slow cooked. The cuts themselves tend to be larger and darker than lamb too. Though often dismissed as a fatty meat, in flavor, not much can compete with a good mutton curry. The meat from an adult goat, mutton has its benefits too – it contains high quality protein, essential amino acids and high levels of valuable micronutrients including iron, zinc and vitamin B. You can prepare a low calorie, healthy mutton curry by not using oil, allowing the meat to cook in its own fat and juices instead.