Curry Recipes Online

Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: bitchinsahsa on July 09, 2008, 04:53 PM

Title: How do I produce meat that "melts" in your mouth?
Post by: bitchinsahsa on July 09, 2008, 04:53 PM

Hey guys,

I have decided to throw a curry party and have been looking at all the recipes to try and decide which ones I should make for on the day.  Anyway when having a curry I almost always opt for chicken tikka but was wondering if I was to use lamb or beef how I would be able to make the meat so tender that it just falls apart??  I have had beef curries in the past and the meat just fell of the fork and I would like to try and create that for my party!

Does anyone have any suggestions?

Title: Re: Mouth melting meat
Post by: JerryM on July 09, 2008, 05:08 PM

sorry if i'm a bit off of your topic - i've just started making onion bhaji as starter - fantastic.

real easy peasy and can be done up front and very impressive

links

http://www.curry-recipes.co.uk/curry/index.php/topic,1334.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1334.0.html)
http://www.curry-recipes.co.uk/curry/index.php?topic=2687.new;topicseen#new (http://www.curry-recipes.co.uk/curry/index.php?topic=2687.new;topicseen#new)

Title: Re: Mouth melting meat
Post by: bitchinsahsa on July 09, 2008, 05:27 PM

Hi Jerry,

Thanks for that.  I was going to make chicken and veg pakora for starters but I could make these also.  The plan was to have all these cooked ahead of time and just re-heat them in the oven before I serve them with some salad and chilli sauce.

Oh god  :o, what am I letting myself in for.  I decided on this rather than a bbq as I couldn't be bothered with all that hassle.  I have a feeling this may be more, but as I can get sooo much done beforehand it might not seem as bad on the day  ;D

Title: Re: Mouth melting meat
Post by: joshallen2k on July 10, 2008, 02:14 AM

Bhajis generally don't reheat well. If you're going to go bhajis, best to make "just in time"

-- Josh

Title: Re: Mouth melting meat
Post by: JerryM on July 10, 2008, 08:11 AM

Honest no need for "just in time". yes the best crispiness is only by eating as soon as they come out the frying pan - but it?s not crucial for taste or satisfaction.

just a quick reheat in the microwave does the trick - just as good a my fav BIR.

This dish is 2nd on the family request list after CK?s CTM ? which I would also add to the party list for mains ? it reheats very well ? would suggest keeping the tikka chicken out till reheating ie make the sauce with no meat.

Link http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html) 

Title: Re: Mouth melting meat
Post by: matt3333 on July 10, 2008, 09:12 AM

With the bhajis you might want to consider part cooking them, remove sit on kitchen roll and leave in fridge until needed. Them simply finish off in hot oil just like new, works everytime for me.
Matt

Title: Re: Mouth melting meat
Post by: HOTRING on December 04, 2008, 11:41 AM

WTF
I am cooking beef Madras tomorrow so if I want "Mouth melting meat" I should cook onion bahjis right? ;D lol

Title: Re: Mouth melting meat
Post by: Frank1 on May 27, 2009, 01:50 PM

Mouth melting lamb or beef requires a long cooking time.
I would suggest at least 75-90 minutes for large cubes of meat.
Cook slowly in the base gravy and spices, then finish with chopped corriander for the last few minutes before serving.

Onion bhajis: PLEASE don't use the microwave to re-heat as they will be soft and soggy. Keep warm in the oven on low and they will remain crispy on the outside. Re-heating for too long will dry them out so beware.
FDJ

Title: Re: Mouth melting meat
Post by: mickdabass on May 27, 2009, 05:22 PM

I use CK's recipe for cooking lamb http://www.curry-recipes.co.uk/curry/index.php?topic=1915.msg16602#msg16602. Did some last night but increased the cooking time to 2 1/2 hours.It really does melt in the mouth etc