Rajasthani Mutton Banjara - Non Vegetarian Rajasthani Recipe (2024)

FAQs

How do you make mutton soft fast? ›

50*250=12500gm I.e 12.5 kgs of mutton is sufficient for 50 people.

How long does mutton take to cook without pressure cooking? Cook the mutton low and slow, so all the juices & fat melt into the curry. Licious mutton will need around 50 minutes till it's fall-off-the-bone tender. There's a reason why 'good things come to those who wait' is a popular proverb.

If the pieces are very soft and tender, 3 – 4 whistles on medium flame will be sufficient. But if the mutton has big pieces then 6- 7 whistles. Once you open the pressure cooker and find that the mutton is still uncooked then you can cook it for 2 – 3 more whistles.

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

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.

Assuming a serving size of 200 grams per person, you would need a total of 20 kg of mutton for 100 people. However, this amount can vary depending on the recipe and the preferences of the guests. It's always a good idea to make a little extra to ensure that there's enough for everyone to enjoy.

On average, a serving size of 100-150 grams of mutton per person may be used as a general guideline, so for 20 people, 2-3 kilograms of mutton might be required. There are 25 medium size pieces in 1kg mutton. So 2 kg is at least required to feed 20 people mutton for 2 piece per person.

Braising: Braising is a slow-cooking method that works well for tougher cuts of mutton. Brown the meat in a skillet, then add liquid, vegetables, and herbs, and simmer on low heat until the meat is tender.

Can you overcook mutton? ›

01/4Cook your mutton with perfection

Cooking the perfect, tender and juicy meat is sometimes a task for us. We tend to overcook or undercook the meat and that often ruins the whole texture of it. If we buy fresh meat and then cut it on our own at home then we must have proper knives and boards to do so.

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.

Once the food gets overcooked, it often becomes tough and dry. If you've gone too far, there are some things that you can do to keep things from being too tough and too dry. Keep things warm. Once the food cools off, your tough and dry meat will become even tougher and dryer.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours.

Add Some Fruit. In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too long—it will make the meat soft. You can blend fruit to create a marinade.