NineFoods technique guide · Meat basics
How to Tenderise Meat for Curry, Biryani and Kebabs
Right cut. Right marinade. Right cooking time.
Written by Farwa ZeeshanRecipe developer, NineFoodsTough meat in desi cooking usually comes from the wrong cut, too short a marinade or rushing the cooking. There are three ways to make it tender: enzymes (raw papaya, onion juice), acids and dairy (yoghurt, lemon), and time and heat (slow simmering or pressure cooking). Most recipes use a mix of all three.
Tenderiser cards
Tap a method to see how and when to use it
Filter by how each method works.
Cuts
Choose the right cut first
| Dish | Best cut | Why |
|---|---|---|
| Curry and biryani | Mutton shoulder or leg with bone | Collagen turns soft with slow cooking |
| Beef curry | Shank (bong) or undercut | Gelatin-rich and juicy |
| Kebabs and tikka | Lamb leg or boneless shoulder | Tender with fast grilling |
| Nihari and haleem | Beef shank | Breaks down beautifully over hours |
Mistakes
Why meat stays tough
- Lean cut for a slow dish, or a slow cut for fast grilling.
- Marinade too short, or no enzyme or yoghurt.
- Cooking on high heat, which tightens the fibres.
- Moving on before the meat is tender. Test with a fork before adding rice or vegetables.
Keep cooking
Related recipes and guides
Quick answers
Tenderising meat FAQ
How do I make mutton soft quickly?
Marinate with raw papaya and yoghurt for 1 to 2 hours, then pressure cook 6 to 7 whistles.
How much papaya should I use?
About 1 to 1.5 tablespoons of raw papaya paste per kg of meat.
Can I marinate meat overnight with papaya?
No. Papaya is strong and makes meat mushy. Add it only in the last 1 to 2 hours.
Why is my beef still tough?
It likely needs more time. Beef shank needs about 2 hours of simmering or 35 minutes under pressure.