Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jamieb728 on February 07, 2014, 08:37 AM
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Hi all
Just wondering which cut of lamb use went into the asian meat shopand they had diced mutton but it looked fatty i will be pre cooking it so that will break some of it down but dont know how much. the lamb in the achari ghost at my local is so soft also the meat place by me sells a shoulder of lamb but dont know if it would be mainly bone what do you lot use?
P.s just found a shop that sell mr naga pickle for ?1.99 so no more paying nearly a fiver on line
Jamie
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I use frozen boneless mutton from a local restaurant wholesalers Jamie. When i last cooked it I used CBM's method and it turned out superb. Would highly recommend this. Glad to hear you've found a cheaper source for your Mr Naga. I think I pay
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Cheers ch ill pick some mutton up and try its ill be using cbm's pre cook from his ebook aswell
Jamie
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Where I helped out they were using leg of lamb. It was cut along the lines of the different muscles. I watched it a couple of times. Some pieces were used for making lam tandoori and others were dieced. The leg bones was then smashed using the blunt side of a knife. There was still some meat joined to the joint. This was then bagged until I suppose they had enough pieces of bone with meat attached and was used to make a delicious staff curry.
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Much as mutton might look fatty (and is!), I find it really doesn't end up that way when slowly cooked for a curry. Most fat will cook off, leaving you with deliciously moist, tender meat that is waaaay better than more expensive lamb which can dry out of you're not careful.
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Rule of thumb in restaurant cooking is boneless shoulder for pre-cooked curry lamb and leg for tikka :)
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It's not just in Asian cooking, but I'm a firm believer in the fact that the cheaper the cut of meat (eg: shoulder vs leg) the better the flavour and and the more "melt in the mouth" it is. Don't run any kind of restaurant unfortunately, but if I did, I could see that being a problem with customers perceiving chicken thigh, lamb shoulder, beef shin etc to be "inferior", "fatty" ingredients when in reality they are superior and the reduced cost is just a bonus.
If I eat out, I avoid anything with chicken breast like the plague (Indian and Chinese tend to not be so bad)- almost always cooked to within an inch of it's life!
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It's not just in Asian cooking, but I'm a firm believer in the fact that the cheaper the cut of meat (eg: shoulder vs leg) the better the flavour and and the more "melt in the mouth" it is. Don't run any kind of restaurant unfortunately, but if I did, I could see that being a problem with customers perceiving chicken thigh, lamb shoulder, beef shin etc to be "inferior", "fatty" ingredients when in reality they are superior and the reduced cost is just a bonus.
If I eat out, I avoid anything with chicken breast like the plague (Indian and Chinese tend to not be so bad)- almost always cooked to within an inch of it's life!
wikiwawa,
You're obviously going to the wrong restaurants.... I make chicken breast so tender in the Uni, it's always a winner....
I do agree with you on the Mutton though. When I put on a lamb curry at the Uni, I will probably buy around 30kg of, "Diced" Mutton. It's a cheaper cut than lamb, but the flavour surpasses the Lamb, tenfold.
I would normally make my Mutton Bhuna or a lamb, "Mutton" Madras with this, and I can always guarantee, we will never have any left at the end of service :)
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The Uni food sounds good :)
I agree that chicken breast "can" be tender and moist (as I said, Indian and Chinese cuisine isn't so badly affected by it) and certainly when I use it myself, it's always fine, but sadly that's not always the case elsewhere.
I think a lot of it is the 'elf and safety brigade convincing both restauranteurs and customer alike that chicken needs to be more cooked than it needs to be just to be "on the safe side".
Oh well ... that's why I cook for myself and rarely eat out!!!!
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Rule of thumb in restaurant cooking is boneless shoulder for pre-cooked curry lamb and leg for tikka :)
The Warmest of Welcomes to the forum Adey. :) :)
Im thinking of using minced leg of lamb for seekh kebabs/ keema mince.
What do you use?
Best Regards
Mick
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shoulder of mutton or lamb for me every time m8 Ty ( Ivan )
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hi buddy, at curried away we use 40% mutton shoulder, 30 % mutton leg and 30% beef mince! you need a certain amount of fat in the meat, a) for flavour
b) to help the kebab stick to the tandoor skewer!
hope this helps, Regards, Adey. 8)
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Thank you Adey - thats much appreciated
Regards
Mick
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Yep, fully agree. That fat might not be appreciated by the "health police" but it really makes a massive difference. The skewer helps things too, even if you are just using a domestic oven or grill as it helps cook from the inside as well as the outside.
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too much fat and the seekhs "melt" on the skewer and end up as molten pools of gunge in the bottom of the tandoor lol....at least thats the explanation I have arrived at ;) ;)
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too much fat and the seekhs "melt" on the skewer and end up as molten pools of gunge in the bottom of the tandoor lol....at least thats the explanation I have arrived at ;) ;)
Not entirely correct mate. If the Keema is too "wet" that will happen, rather than the fact of having too much fat. When we make our keema, we squeeze out any excess moisture through muslin cloth :)
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too much fat and the seekhs "melt" on the skewer and end up as molten pools of gunge in the bottom of the tandoor lol....at least thats the explanation I have arrived at ;) ;)
Not entirely correct mate. If the Keema is too "wet" that will happen, rather than the fact of having too much fat. When we make our keema, we squeeze out any excess moisture through muslin cloth :)
Thanks for the tip Adey, I will give it a whirl at the week-end although the keema mince I have just made is 100% leg. I will try a "before and after" type of test and report back when Ive some results.
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Oh, so loving this! The Muslin cloth thing defintely sounds right, but I think temperature is more to do with it. A Tandooor is definetley going to be better, but home cooking will certainly be affected by (lack of) heat.