Hi Mamta,

Last week I purchased goat's meat from the butchers to cook goat's curry. The cooking in the pan didnt soften the meat much so I pressure cooked it ....and still again the meat was not soft enough ..so i had to pressure cook it 3 times then only the meat became soft. People told me that you must have got the bakri(she goat) meat which is much harder and takes much longer to cook. Rather i should have got bakra's (he goat)meat which is softer.

Is this true?? Is there any other method to tenderise hard meat??

Rajneesh.

Hi Rajneesh

I don't know if the male and female goat meat is different in tenderness. Shouldn?t the female goat?s meat be tenderer ;-)? Only kidding, I don?t really know.

Here in UK, when I cook curries, I always get lamb, not goat or bakra. The meat you bought could have been from an older goat. I can't understand why pressure cooker didn't cook it. I know that people in India sometimes add green papaya, as a meat tenderiser. I believe it has an enzyme called papain (spelling?), which helps to tenderise meat. Adding vinegar or marinating it beforehand also helps.

I should complain to the shop where you bought it from.

mamta

"Only kidding"

oh very good... lol lol lol

Steve

LOL!