I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough.
I'd marinaded the meat for 24h in sour milk and spices - it didn't help much.
The meat wasn't low-quality and it tasted very well, the only issue was it wasn't tender. Any ideas what to do about that?