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Tuffnisha 23

Question on Cooking Mutton Curry the right way

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Hi everyone, 

 

I am a homemaker from Singapore. I have been cooking mutton curry for my family for awhile now However, I always find that the result is not up to expectations. The mutton pieces are always cooked on the outside, but its dark pink in the inside. 

 

Will appreciate it if someone could give me some tips to help improve this situation with my mutton curry.

 

Thank you!

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Tuffnisha 23,

How are you cooking the meat curry ?

I would suggest you to use meat tenderizer along with usual spices you use.
I suspect you are cooking meat at high temperatures.

This is wrong way of cooking mutton especially Goat Mutton will not oblige you like Lamb.
Best temperature to cook goat meat is between 70 to 75 degrees C.
It will cook in about 40 minutes.Use a pan that can be fully covered with heavier lid. you 

may place weight on the lid .


I would advice you to cook mutton in clay cooking pots like Korean  Ddukbaegi or 

http://elwood5566.net/tag/ddukbaegi-ceramic-bowl/

The meat would fall off the bone when cooked in this.

The best thing about Ddukbaegi is that you can cook in it right on stove top without using any heat diffuser.

Read more about clay pots here.



http://en.wikipedia.org/wiki/Clay_pot_cooking

Edited by Chef Hemant Iyer
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@oldmonk

Shan brand should be available in some of the bigger supermarkets.

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Use pressure cooker by adding half cup of water in mutton.......3whistles on medium flame....if it is electric stove 5/10.......

If u dont have pressure cooker on medium flame cook for 30 to 40 minutes by adding water......if u r not having that much of patience then use raw papaya mix (it acts as tenderiser)....means paste....mix mutton, raw papaya,salt,chilli powder,tumeric and little bit garam masala.....put on stove....in above processs

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