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.