Indian cooking

Indian cooking / Ingredients / Meat tenderizer

Meat tenderizer

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Meat tenderizer

5 g1 teaspoon

15 g1 tablespoon

Salt-like commercial powder; about 5 g/tsp.

Instead of Meat tenderizer

Raw papaya paste
Use about 10 g per 500 g meat, rub in and leave 30 minutes; do not overdo or the meat turns mushy.
Lemon juice
Use about 15 ml per 500 g meat, leave 20 minutes; acidic and lightly tenderising.
Yoghurt
Use about 100 g per 500 g meat, leave overnight; mild tenderising and adds tang.

Recipes with Meat tenderizer

4

Kandahari Gosht Tikka

Spiced Lamb Skewers with Black Pepper, Cumin & Dried Mango

Whole Roast Chicken Stuffed with Mince, Cashews, Raisins, Green Chillies & Boiled Eggs

Slow-Roasted Leg of Lamb with Ginger, Cardamom, Cloves & Saffron

Stir-Fried Lamb with Garlic Green Chilli & Garam Masala