Most of my friends will agree, we grew up with Lamb Curry's that melted in the mouth. We saw our dad's brewing up a lamb for hours, because he wasn't happy if it was slightly tough on the teeth, only when it was right, it was brought out to the table. That's how I still like it.
I often hear people complaining about tough meats like lamb, mutton and how long it took to cook. The answer lies in raw papaya, which is a natural tenderiser and believe me, works wonders.
I often hear people complaining about tough meats like lamb, mutton and how long it took to cook. The answer lies in raw papaya, which is a natural tenderiser and believe me, works wonders.
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| Papaya & Papaya Paste |
Take a raw papaya, like the one above, peel the skin, remove the seeds, liquidise to form a paste and marinate in 1 kilogram of meat with spices for up to 3hours or overnight for best results. If you can't get hold of raw papaya's, you can purchase To-Op Papaya Paste, at specialist Indian grocer's.
If you can't get hold of either, sprinkle a tiny amount of ground nutmeg and rub into the meat, which also does the trick.
