Quote from: nerdgas on July 19, 2011, 03:51 PM

I'm gonna be making this one with Lamb in a few weeks time for a curry night with friends.

My only observation and question really is because of the electric hob I have once the chicken has been cooked I find that as the hob then doesn't get the wok hot enough the capsicum and onions end up boiling a bit as all the liquid is released and don't have that real crispyness.

Not sure if using Lamb though and cooking for the same amount of time as the Chicken will improve this as I guess the Lamb will release less juice......

I'll have to try a dry run with the Lamb and see how it pans out.

If I get the same problem I guess frying off the capsicum and onions in a diff pan and adding it to the cooked lamb once fried off would be the best workaround.....

Thoughts?

Hi Nerdgas,

Firstly, Lamb is a totally different beast to Chicken. It will all depend on the type of cut you get, but most usually use leg.

I always, marinate lamb for at least 24 hours in a mixture of lemon juice, a teaspoon of spice mix, a little chili and some garlic and ginger puree. This helps to soften and tenderise the lamb without giving it too much flavour.

Then pre-cook the lamb firstly in a little oil to seal it then cook it slowly for about 1 and 1/2 hours on a very low heat in water. Make sure you keep the water topped up so it doesn't go dry, alternatively if you have a slow cooker then pop the lot in there after browning it.

You should end up with mouth watering tendering lamb which you can add to the final dish that you create.

Hope this helps

It does!

Couple of questions.....

How much Lemon Juice? A couple of tablespoons or more?

I'm guessing a relatively mild whole chilli like cayenne would suffice - or do you mean chilli powder?

And about 1 tsp garlic to 1/2 tsp ginger?

Sorry I tend to be a bit anal about these things at least until I get the feel of what I'm doing....

Ade

I'm gonna be making this one with Lamb in a few weeks time for a curry night with friends.

My only observation and question really is because of the electric hob I have once the chicken has been cooked I find that as the hob then doesn't get the wok hot enough the capsicum and onions end up boiling a bit as all the liquid is released and don't have that real crispyness.

Not sure if using Lamb though and cooking for the same amount of time as the Chicken will improve this as I guess the Lamb will release less juice......

I'll have to try a dry run with the Lamb and see how it pans out.

If I get the same problem I guess frying off the capsicum and onions in a diff pan and adding it to the cooked lamb once fried off would be the best workaround.....

Thoughts?