Lamb meat is one of the delicious dishes of Bengal for non-vegetarian population. Now a days mutton consumption trend has declined sharply because of obesity, ischaemic heart disease, high blood cholesterol etc., but it remained one of the most mouth-watering dishes among non-veg diet. Very recently, it has also been established that, there is no correlation between dietary cholesterol intake and rise of blood cholesterol. No doubt, it is a high calorie food and hence not advisable for people who are on lean diet.
Thaw the mutton as per standard procedure.
Marinade with salt, curd / yoghurt, vinegar, lemon juice, turmeric powder, soya sauce etc for 30 mins and keep in the refrigerator.
1 tsp papaya paste per kg meat will be more helpful to tenderize the meat better.
Heat the oil in a frying pan / kadai and fry the onion-ginger-garlic paste and tomato puree till golden brown. Add green chilli into it to taste.
Add the marinated chevon / mutton into it. Cook in low flame as much as possible. This will denaturate the outer layer protein and moisture will not escape out, so that juiciness will be preserved.
Do not add salt at very initial stage. It will extract out myofrillar protein and food value will be altered.
Sauté for 10-15 mins under low flame. Then transfer the meat with gravy to a covered container like pressure cooker and add water as required to cook for another 30 mins under medium flame.
Add flavor enhancer like “Garam Masala’ into it and keep covered till serving.
Available in:- 500g pack.