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Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: gideon_farquharson on October 30, 2008, 02:13 PM

Title: What is the "meat" used by BIRs?
Post by: gideon_farquharson on October 30, 2008, 02:13 PM

Hello there,

I'm going to make a pathia soon, my personal favorite being the "meat" pathia. Some restaurants discalim it as lamb, others simply as "meat." I prefer these generic "meat" places as they tent to have more flavor. I'm guessing it's mutton, but what cut and how is it properly prepared and cooked or tenderness before tossing with the sauce?

Any ideas?

S.

Title: Re: type of "meat"
Post by: Curry King on October 30, 2008, 04:54 PM

I am not sure as every place will differ slightly in what cut\meat they use and how they prepare it. Your best bet is to try a few methods out and try and adjust it for your own taste, I was shown this method of cooking lamb, you could probably use it to cook any "meat" though.  Steer clear of beef though just doesn't work for me  ;)

http://www.curry-recipes.co.uk/curry/index.php?topic=1915.0

Title: Re: type of "meat"
Post by: Secret Santa on October 30, 2008, 06:53 PM

Quote from: gideon_farquharson on October 30, 2008, 02:13 PM

Some restaurants discalim it as lamb, others simply as "meat."

It was called meat so that they could choose whatever cut of meat had fallen off the back of the lorry that particular day and not be called to book over it. It has of course always meant lamb in one shape or another. Apparently mutton was used in the early days (even before my time!), but I doubt the delicate palates of most people today could stomach its rich almost gamey flavour, so nowadays it's lamb, even though the 'meat' label has stuck.