Though I love cooking mutton, I avoid cooking it unless I am sure of the quality of meat that I get. I have finally found a meat shop near my home which stocks fresh mutton over the weekends. I called him a day before the “occasion” and told him the part of the goat that I would need. You should choose the appropriate part for the dish you want to prepare. For Mutton curry I ask for meat from the front legs and Mutton Chops. As one of my friends says “The taste of mutton is dependent 50% on how it is cooked and 50% on how it is cut”.
Marinating meat properly is a must to ensure a good curry. Most marinations have an acidic element that tenderises the meat, herbs & spices that impart flavour and oil to carry the flavours and also protect the meat from air exposure. For Mutton curry I use curd based marination. Curd acts as a meat tenderiser. If available you can also add Kachri powder. Ratio of Kachari Powder is 4 tablespoon for 1 Kilo Mutton. I prefer to keep the spices as minimum in mutton curry so have used only ginger, garlic, coriander powder and turmeric.
Another important step is to roast the meat well. There is no short cut to well cooked meat. My grandfather was very particular about the flame on which he cooked the meat. Meat should be cooked slowly over a medium flame.