I don't think most Bangladeshi restaurants would have an aversion to serving beef when they stipulate a "meat" dish, provided it was the cheapest "meat" of course!? 

I thought that Bangladeshis (i.e. 83% Muslims) would mostly be averse to serving pork, on religious grounds, and only Indians (i.e. 80% Hindus) would mostly be averse to serving beef on religious grounds? 

Generally, though, isn't lamb (mutton) the cheapest meat and therefore the most likely meat to served in a "meat" curry?  As far as I know, it's "safer" in that it has no religious significance either 

But none of this helps you with cooking beef I suppose CF! 

I think if you want it really tender, you would precook it slowly, like lamb, but for longer 

There you go. Learned something. Tis a good day  ;D

I cooked it again last night. Like I said Lamb over here is either nonexistent or at least triple the price where I am. Not even sure what cut I get if they do have it 

Very tender however so at least I cracked something after 6 years of trying 

Thanks CA 

Quote from: Cory Ander on October 18, 2007, 11:20 AM
I don't think Bangladeshi restaurants would have an aversion to serving beef when they stipulate a "meat" dish, provided it was the cheapest "meat" of course!? 
I thought Bangladeshis (i.e. muslims) would be averse to serving pork, on religious grounds, and only Indians (i.e. Hindus) would be averse to serving beef on religious grounds? 
Generally, though, isn't lamb (mutton) the cheapest meat and therefore the most likely meat to served in a "meat" curry? 
But none of this helps you with cooking beef I suppose CF! 

If its tender beef you're after chipfryer you can get commercial meat tenderisers, Rajah spices make one for instance. Or you could marinade the beef in raw green papaya(pawpaw) or in yogurt with added lemon juice and/or amchoor. There's also a traditional indian meat tenderiser that's made form a dried melon or something like that but I just can't remember what it's called at the moment. That's just a few ideas, there are more if you search for them.

Hiya Santa.

I get worried about adding tenderizers frankly. I love the precooked method for lamb and beef it works well so far. Cannot see the precooked chicken thing working however.

I think yogurt was what I used once before and that helped tremendously. I hadn't thought about Lemon though thanks for sharing that. Amchoor! I knew I'd forgotten something from my recent spice trip. The have mango in a rolled up form where I go I really wanted to try that. DOH! 

Thanks again Santa.
Best. 

Quote from: Secret Santa on October 18, 2007, 01:09 PM
If its tender beef you're after chipfryer you can get commercial meat tenderisers, Rajah spices make one for instance. Or you could marinade the beef in raw green papaya(pawpaw) or in yogurt with added lemon juice and/or amchoor. There's also a traditional indian meat tenderiser that's made form a dried melon or something like that but I just can't remember what it's called at the moment. That's just a few ideas, there are more if you search for them.