Easy Dhaba Mutton curry ढाबा मीट कुकर में बनाएँ ढाबा मटन करी spicy Mutton Recipe - Ranveer Brar (2024)

FAQs

Which mutton is best for curry? ›

Choose fresh and tender cuts as this helps to get soft & succulent mutton after cooking. Leg, shoulder, rump or a mix of all these is used to make a curry. Bone-in mutton yields a delicious and flavorsome gravy when it is slow cooked.

Ingredients. Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, chilli, tomato, and coriander leaves.

Aachi Mutton Masala is used to cook mutton gravy. It's preferred by using Indian spice. It gives good flavor for the food. Coriander,Red Chilli powder,Turmeric, Black pepper,Cumin, Fennel,Salt,Bay leaf,ClovesGram Dhal,Cardamom,satr anise,Mace and curry leaves.

Marinate the mutton in an acidic liquid: Acidic liquids, such as lemon juice, yogurt, or vinegar, can help to break down the tough fibers in meat. Marinating the mutton for at least 30 minutes, or up to overnight, will help to make it more tender.

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.

Gently cooking the mutton for a minimum of three hours at a low temperature will help soften it to produce a meltingly tender texture.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

For tender mutton, opt for moist, slow, and low

Mutton, like most mature meat, tends to contain a high proportion of collagen, a rubbery connective tissue that holds the meat fibers together. Although some collagen is important to maintaining meat's structure, higher amounts tend to render meat tough and chewy.

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.

What cut of meat is good for curry? ›

Beef stew meat: Stew meat, often a mix of cuts like chuck and round, provides tenderness and a wonderful ability to absorb flavors, making it an excellent choice for curry. Short ribs: For a luxurious touch, short ribs add both succulence and a deep, meaty essence to your curry.

Because lamb is more tender it might melt into a stew. Because mutton is more tough it needs to be slow cooked in a stew to soften it. Because lamb is more mild the curry flavor dominates. Because mutton is more strong the bites of meat have distinctive flavor.

Goat has lower fat content than lamb meat, which may be ideal for people concerned about consuming too much fat. Goat meat is tougher; hence, it is excellent for slow cooking such as braising, smoking or roasting. Goat meat has more protein and calories than lamb or mutton and is believed to be healthier and better.

When it comes down to deciding whether to use mutton or lamb, you must consider a few things. According to Delighted Cooking, mutton is particularly good in stews and curries because they are slow cooking, requiring that method to become less tough.