Well give us yours Rob

Jerry
I once cooked a leg of lamb tandoor. I stuck 3 skewers through the leg so it stood up inside the tandoor like a tripod. I marinated it first. It was a bit of an expensive disaster. I seriously misjudged the cooking time and incinerated it. It was a long time ago now, and cant for the life of me remember how long I left it cooking for, but it wasn't long at all. Maybe 30 minutes or so? At the time I didn't even think about the dripping fat igniting as well...
If I had got it right though, it would definitely have been black on the outside but tender on the inside. It would also have skewer holes running through it too of course that I would imagine you would have seen in your meal out.

Just a thought

Regards

Mick

Quote from: Secret Santa on August 11, 2014, 11:56 PM

Quote from: Bengali Bob on August 11, 2014, 09:56 PM
I can't get my head around the Glasgow pre-cooks.

Rob 

Seriously? In what way? Pre-cooked chicken, lamb etc. is a prerequisite of BIR cooking.

Just avoid parboiling in turmeric...not good.

I'm not dismissing the recipe, just don't follow it.  So, it's basically pile everything into a pan and cook until the meat is tender.  Where's the fun in that?

Rob 

Sorry Garp.  Though I'd mentioned in the past; perhaps I haven't.  I pre-cook lamb similarly to the Ifindforu recipe(s).  Couple of differences.  The initial fry stage (bagar) is quenched with onion/green pepper blended in water. These days I always use mutton/lamb on-the-bone for BIR curries (just de-bone it prior to pan cook).  One of the following is also a must, for me.  Green cardamom, black cardamon, or green cardamom/mace.  I would also say that half a cup of oil is adequate for 1 kg of pre-cooked meat, when you know what you are doing, less.

Rob     

Also worth checking over the Viceroy pre-cooked chicken video.  Essentially the same thing; just needs adapting for other meats; whole spices used/time until just tender.  The Viceroy video is excellent showing the bagar.  However, one reason why such footage is rarely seen is that most of it is done with the lid-on. Worth thinking about that one. Also, similar for pre-cooked veg, again with adaptation of the spicing etc.  I suppose it might seem pointless using a technique to extract flavour from spices quickly (bagar) for lamb that is going to be slow cooked.  But is 1 1/2 - 2 hrs for red meat really slow cooking?  Nope, imo.

Rob 

Also thinking raan for Jerry.  Sure Chewy has posted a nice recipe somewhere.