"Fixing" mutton usually refers to preparing it for cooking, often to tenderize it and reduce its strong flavor. Here's a breakdown of how to achieve that:
Key Steps to Prepare Mutton
1. Choose the Right Cut
- Different cuts require different cooking methods. Tougher cuts like shank and shoulder benefit from slow cooking, while loin and ribs can be grilled or roasted.
2. Trim Excess Fat
- Mutton often has a layer of fat. While some fat is desirable for flavor, too much can make the dish greasy. Trim away excess fat before cooking.
3. Tenderizing Techniques
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Marinating: Marinating mutton helps to break down tough fibers and add flavor. Common marinades include:
- Acidic Marinades: Yogurt, vinegar, lemon juice, or buttermilk can tenderize the meat.
- Spice Rubs: Dry rubs with spices like ginger, garlic, chili powder, and garam masala can also help tenderize and add flavor.
- Papain: Using papaya (which contains the enzyme papain) is a traditional tenderizing method.
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Pounding: Use a meat mallet to pound the mutton, breaking down the fibers and making it more tender.
4. Reducing the Gamey Flavor
- Marinating: As mentioned above, marinating helps reduce the strong flavor. Yogurt-based marinades are particularly effective.
- Blanching: Briefly boiling the mutton before cooking can help reduce the gamey taste. Discard the boiling water.
- Spices and Herbs: Using strong spices and herbs like ginger, garlic, cumin, coriander, rosemary, and thyme can mask the gamey flavor.
Cooking Methods
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Slow Cooking: Braising, stewing, and slow cooking in a pressure cooker are excellent methods for tenderizing mutton.
- Pressure Cooker: Using a pressure cooker significantly reduces cooking time and tenderizes the meat effectively. Sauté aromatics like onions, garlic, ginger, and whole spices (bay leaf, cloves, cinnamon, cardamom) in oil before adding the mutton.
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Grilling/Roasting: Tender cuts like loin and ribs can be grilled or roasted. Marinating is essential before grilling or roasting to prevent the meat from drying out.
Example: Pressure Cooker Mutton
- Heat oil (mustard oil is often recommended) in a pressure cooker.
- Add whole spices: Bay leaf, cloves, cinnamon stick, and cardamom.
- Sauté onions: Add sliced onions and fry until golden brown.
- Add ginger-garlic paste: Sauté until the raw smell disappears.
- Add mutton: Brown the mutton on all sides.
- Add powdered spices: Turmeric powder, chili powder, coriander powder, and cumin powder.
- Add tomatoes: Cook until the tomatoes are softened.
- Add water: Add enough water to cover the mutton.
- Pressure cook: Cook for the appropriate time based on the mutton cut and pressure cooker instructions (typically 4-5 whistles on high heat then simmer for 15-20 minutes).
- Garnish: Garnish with fresh coriander leaves before serving.
