Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: Geoffbrick on March 01, 2015, 09:29 PM

Title: Best cuts of lamb for curries
Post by: Geoffbrick on March 01, 2015, 09:29 PM

Usually use shoulder of lamb,and cut up the best bits,usually very tender,have recently been using neck,tasty but too much bone.Any recommendations?

Geoff

Title: Re: Best cuts of lamb for curries
Post by: Secret Santa on March 01, 2015, 10:24 PM

I usually use shoulder or leg but as long as it's cooked for long enough to make it as soft as you like I personally can't tell much difference. So I usually just buy whatever's on offer. Never tried neck, must give it a go sometime.

Title: Re: Best cuts of lamb for curries
Post by: mak on March 05, 2015, 03:59 PM

Thanks for this guys. I asked this question earlier and missed this thread. Think I will give shoulder a go

Cheers

Title: Re: Best cuts of lamb for curries
Post by: MrCurryLover on March 07, 2015, 04:26 PM

I would recommend mutton with plenty of fat and bones mixed in from the local asian superstore if you can get it. Cook it in the pressure cooker at medium pressure for about 20 minutes, then leave it to cool down. It's what a lot of the Asians use and if it's cooked until it's tender you can't tell the difference between lamb & mutton.

Title: Re: Best cuts of lamb for curries
Post by: Curry addict bob on May 11, 2015, 02:25 PM

Its spring lamb for me when in season.

Title: Re: Best cuts of lamb for curries
Post by: Peripatetic Phil on May 11, 2015, 03:50 PM

Quote from: MrCurryLover on March 07, 2015, 04:26 PM

I would recommend mutton ...  if it's cooked until it's tender you can't tell the difference between lamb & mutton.

Oh yes you can, and that is why I /prefer/ mutton :  much more flavour, and anyhow, why kill anything when it is still only a baby ?

** Phil.