Mutton Curry
The meat of an adult sheep or domestic goat is known as Mutton. The adult goat which has a red meat produces a richer flavor, but it needs to be cooked properly so that you always get the rich taste of the mutton.
The ideal way is to cook the mutton real slow, so that the meat doesn’t remain stiff. Therefore, if you know the correct procedure to cook your mutton, you can easily enjoy the best of mutton recipes at home. Since goat meat is more popular and consumed in maximum number of households in the different parts of the world, it’s good to know the correct process of cooking your mutton easily.
First of all, it becomes very important to identify the correct mutton before the purchase. The goat-meat comes in two forms; the adult goat and the kid goat. An adult goat contains hard fibers and plenty of thick white fat whereas the kid goat is of a soft flesh and contains soft fat and fewer fibers.
Mutton is a popular recipe in the Bengali Cuisine and in rest of the parts of India. Mutton or Goat curry can be prepared in many ways, such as being stewed, minced, grilled, barbecued, minced, sausage, korma or as curries. Khashi (castrated goat) or Kochi (kid goat) panthar jhol are the most delicious of all meat preparations of Bengal. The rich preparation of the mutton evolved in the hands of the Mughals and their expertise led to the popularity of mutton all over the country.
Mutton biryani is a famous Mughal recipe which is very delicious and could be cooked in different styles while keeping the flavor intact. The other very popular preparation is “Rewaji Khashi” (a well-developed goat containing good amount of fat), which is being preferred with rice mostly. However “luchi mangsho” is one combination which is now preferred over rice or roti, and is very popular among the kids.
Marinade & Cooking
Marinating is a very important stage in preparing any type of mutton recipes. Before cooking, the mutton needs to marinate properly with the required ingredients. Yoghurt is the best ingredient for marinating your mutton for about 30-40 minutes. Acid like vinegar is also another option which can result in a good marinade. Yoghurt with little amount of mustard oil along with the spices like turmeric and red chili powder makes the perfect marinade. Marinating the mutton with yoghurt makes the dark red flesh of the mutton softer and it gets cooked quickly. Usage of yoghurt for marinating the mutton is the best option as it also adds a different flavor to your recipe.
While purchasing the correct mutton and marinating with yoghurt and other spices are the primary stages of cooking mutton, the most important stage is the cooking part. How you cook mutton and how well-equipped you are with it makes the great difference in driving the final taste of the recipe.
Keeping the marinade aside, start sautéing the onions with salt and when you are ready to add the marinated mutton make sure you don’t add water to it. Sauté the mutton for 3-4 minutes slowly after adding the other required ingredients like salt and green chilies. The best way, perhaps the ideal way is to cook the mutton in low flame. Also follow the procedure of covered cooking whenever you cook any types of mutton recipes. Covered cooking retains moisture in your primary ingredients, which in turn retains the original taste and flavor. While cooking, when you cover the pan, it also uses lesser oil and retains softness, so that the items are juiciest to relish. This method also adds a better dimension to your cooking.
So whenever you cook any types of mutton curries always follow the steps of covered cooking on a low flame. This will always make your mutton soft and you won’t complain about the hard fibers of the mutton ever again.
FoodieTintin 
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