How to make mutton Kulambu for idli?

Instructions

  1. In a pressure cooker, add oil.
  2. Once onion turned soft, add all the spice powders and mix well.
  3. Add ginger-garlic paste and mix well.
  4. Add cleaned mutton pieces and castor oil.
  5. Add required salt and 1 cup of water.
  6. Let the pressure release naturally.
  7. Add the paste and 2 cups of water to the cooker.

How do you make mutton rice and gravy?

Ingredients (US cup = 240ml )

  1. 300 grams boneless mutton or 500 grams of Bone-in mutton (lamb or goat)
  2. 2 tablespoons curd or yogurt or dahi (to tenderize the meat)
  3. 1¼ teaspoon ginger garlic paste.
  4. ½ teaspoon salt (use as needed)
  5. ¼ teaspoon turmeric or haldi.
  6. ½ teaspoon red chilli powder (less spicy variety)

Can I Marinate mutton with lemon?

We must leave mutton to marinate for at least 8 hours but the best way is to leave it overnight in the refrigerator. During marination we can add food items that help to soften the meat such as curd or lemon. When you marinate your mutton you must remain generous while adding the ingredients.

Why mutton is like rubber after cooking?

Cooking mutton, or just about any other food containing proteins, causes the protein chains to ‘unravel’, a.k.a. denaturing. This causes the proteins, and hence the food, to become softer and suitable for chewing and digesting.

Can we Marinate mutton with curd?

Marinated Mutton Gravy is very simple to try and can be tried by even bachelors. Marinate mutton with turmeric powder, curd / yogurt and salt. Cook this marinated mutton with onion, tomato, mint and other indian spices. This is such a simple recipe.

How do you make South Indian mutton curry?

The gravy:

  1. Heat oil in a pressure cooker.
  2. When the paste begins to stick to the bottom, add the tomatoes and salt.
  3. Add the masala paste; saute till it coats the mutton.
  4. Once the pressure is off, open the lid and pour the coconut milk.
  5. Sprinkle some more coriander leaves and serve it hot!

How can I make mutton tender fast?

Marinating mutton with lemon juice, vinegar, curd or buttermilk breaks down the tough proteins and makes it tender by the time it hits the flame. If you want to store your meat for 24 hours or more without compromising on the moisture content, add salt to the meat before storing it.