Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: loveitspicy on March 18, 2012, 11:33 AM

Title: pre cooking lamb / goat
Post by: loveitspicy on March 18, 2012, 11:33 AM: Guys what method do you recommend for pre cooking lamb - what spices do you use etc and how long do you cook for?
So basically - How do you pre cook your lamb?

I would like to treat myself to a leg - havent had any in 7 years dont want to make a bollocks of it when it costs so much out here
ive seen this page http://www.curry-recipes.co.uk/curry/index.php?topic=3922.msg35424#msg35424 (http://www.curry-recipes.co.uk/curry/index.php?topic=3922.msg35424#msg35424)

best, Rich
Title: Re: pre cooking lamb / goat
Post by: curryhell on March 18, 2012, 01:03 PM: You could use the Zaal method Rich. Very tasty tender lamb as we got to try it once it was cooked and Az made himself a lamb bhuna :P
http://www.curry-recipes.co.uk/curry/index.php?topic=7862.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7862.0)

the alternative you could cook it in a slow cooker if you have one. That delivers melt in the mouth tasty meat too ;)
http://www.curry-recipes.co.uk/curry/index.php?topic=4852.msg63101#msg63101 (http://www.curry-recipes.co.uk/curry/index.php?topic=4852.msg63101#msg63101)

I used this method and the MUTTON turned out superb 8)

It is kind of expensive. I paid
Title: Re: pre cooking lamb / goat
Post by: loveitspicy on March 18, 2012, 01:35 PM: Ch - thanks for starters but i notice in the cooking instructions for the thread http://www.curry-recipes.co.uk/curry/index.php?topic=7862.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7862.0)

five green cardomons
three bay leaves
three x 4 inch sticks cinamon
one and half chef spoon ginger/garlic
one and half chef spoon salt
six chef spoon veg oil
three spoons blended tomato
half chef spoon mix powder
water to cover

is the salt amount correct

best, Rich
Title: Re: pre cooking lamb / goat
Post by: curryhell on March 18, 2012, 01:38 PM: Quote from: loveitspicy on March 18, 2012, 01:35 PM
Ch - thanks for starters but i notice in the cooking instructions for the thread http://www.curry-recipes.co.uk/curry/index.php?topic=7862.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7862.0)

five green cardomons
three bay leaves
three x 4 inch sticks cinamon
one and half chef spoon ginger/garlic
one and half chef spoon salt
six chef spoon veg oil
three spoons blended tomato
half chef spoon mix powder
water to cover

is the salt amount correct

best, Rich

Quote from: jb on February 13, 2012, 09:39 PM
Demonstrated by Az on our lesson
----------------------------------------------

Now obviously this is for the restaurant's evening service so it needs to be scaled down for home use,

I think a little adjustment may be in order ;)
Title: Re: pre cooking lamb / goat
Post by: jb on March 18, 2012, 08:06 PM: Just had a look through my scribble,looks like one and half TEASPOON of salt,sorry guys.
Title: Re: pre cooking lamb / goat
Post by: Stephen Lindsay on March 18, 2012, 10:05 PM: I cook it in a pot with some base - simples!!!