I have always resisted my wife's requests to cook my curries with the lid on, on the basis that the evaporation that takes place in the absence of a lid is a vital part of the culinary process.  But now that I am cooking a goat curry, I am finding that I am having to replenish the liquid fairly regularly, and of course I could considerably cut down on this by using the lid (as I am indeed now doing).  So, will my curry turn out sub-optimal as a result ?  How vital is the evaporation to the achievement of the perfect flavour, and is it sufficient that considerable evaporation has already taken place and now I am simply controlling it for the remainder of the cooking time ?

** Phil.

Whenever I do a goat curry (or even 'curry goat' as West Indians call it) - or indeed any other curry that requires long, slow cooking (such as mutton), I leave the lid on until the meat is tender, then take it off and whack the heat up for a ten-minute reduction. (Sometiemes I take the meat out first to 'rest' before reducing the sauce).

Works for me, but then my wife naffed off over ten years ago!

A few questions Billy

What part of the Goat is it?

Is your Goat, on the Bone?

Are you precooking your Goat?

Are you trying to cook a Traditional Goat curry from scratch?

Are you trying to cook a BIR style Goat curry? (in under 10 mins)

Are you just acting the Goat. ;D

is this a quiz?
cheers Chewy

Quote from: chewytikka on August 13, 2012, 01:07 PM
A few questions Billy : What part of the Goat is it?  Is your Goat, on the Bone? Are you precooking your Goat?
Are you trying to cook a Traditional Goat curry from scratch? Are you trying to cook a BIR style Goat curry? (in under 10 mins) Are you just acting the Goat. ;D is this a quiz?

Well, Nanny, as I can see you are operating in "severe" mode today (I can always tell when you're in severe mode, because you press your smart grey uniform before taking the children out in their Silver Cross prams), I had better be on my best behaviour and answer your questions politely and demurely :

What part of the Goat is it?  Pass.
Is your Goat, on the Bone? In part, but more by accident than design.
Are you precooking your Goat?  I already have, but almost certainly not for long enough.
Are you trying to cook a Traditional Goat curry from scratch? No.
Are you trying to cook a BIR style Goat curry? (in under 10 mins) No, I am trying to cook a BIR-style Goat curry over several hours.
Are you just acting the Goat. How could you suggest such a thing, Nanny ?  You know I'm always on my best behaviour when I am allowed into adult fora such as CR0.
Is this a quiz? Only you know that, Nanny, but then you know everything, as Mummy keeps reminding me.

** Christopher Robin, a.k.a. Phil.

Hi Phil,


If your cooking it over several hours then I would almost certainly advise you to place the lid on. The evaporation of liquid on a long slow cook is not something I would want, choosing to reduce my cooking liquor at the final stages of the dish.


Of course, if your letting the cooking liquor reduce so much that it is taking colour, then this would contribute to the taste of the dish, but is that what you are looking for?

Well, I did indeed replace the lid for most of today's continuation cooking (after allowing the part-cooked meat to rest in the slowly-cooling sauce overnight) and the meat is now tender, succulent and /delicious/ : I am really looking forward to this evening's meal !

** Phil.

And tonight, I finally got to eat the goat curry.  Absolutely wonderful (IMHO, of course) : melt-in-the-mouth tender, full of flavour, and really just in another league.  If you've not yet tried goat curry, I urge you to do so : it is an experience not to be missed.

** Phil.