Thanx all for ur valuable suggestion and tips..:)

Sadhana Raveen

Sadhana, selection of meat plays a vital role. Always look for lean meat/ baby goat or lamb, they don't need much tenderizing. With about 2 to 3 whistles of pressure cooking they will turn soft. If the meat is from a matured goat(anything 7 weeks and above) then, tenderizing is a big issue. This is hard to find out unless the butcher tells. But you can always check with some basic clues.
1. Young meat looks pale pink with white fat, meat closer to bones look dark red. 2. Matured meat or mutton looks dark purple, thick with yellow fat.
Yogurt, raw papaya and lemon juice are natural tenderizers. If this doesn't work try few drops of vinegar (use rice vinegar to avoid the stinky smell). Another option is to try pounding the meat between plastic wrap with a mallet and then marinate, this will help to break down the tough tissues and make them tenderize soon.
Baby goat meat requires only few hours of marination.
Matured red meat which is normally termed as "Mutton" requires minimum of 6 hours of marination and takes 4 whistles pressuring cooking. Overnight preferred in most cases.
Meat taking more than this time has to be avoided. They turn rubbery and stringy.
Hope these tips help and good luck with your search.

I usually buy mutton and freeze it then use as and when needed.I wash the mutton 3 to 4 times, add 1 or 2 tablespoons of ginger garlic paste and add little water and pressure cook for 3 to 4 whistles.Then the water can be used adding pepper and salt as "Mutton Soup" and use the mutton to make biriyani or whatever recipe needed.Hope this helps.

You can marinate the mutton with salt,spices and a few teaspoons of thick yogurt for a couple of hours.overnite marination in the fridge will yied best results.As priya has suggested you can pressure cook the meat later.the mutton would cook juicy and tender.Hope this helps sadhana.

Use pressure cooker, for cooking muttons..lemon juice is a good meat tenderiser too..can use tenderiser powder but better to use curd r lemon juice.