Glasgow pre cooked lamb...

http://www.youtube.com/watch?v=OhvpjlY02qo

Thanks for that bb1.

Two things - would it be possible to use standard measures rather than guessed at measures, i.e. actual tablespoon measures as opposed to a generic tablespoon as you are using in the vid? And do you know why the spices are added half way through cooking and not at the start?

BB1
Nothing new or Regional about your method.
Add Tej Patta and Cassia with the onions and you won't need to add sugar.
I do this in a pressure cooker, 30minutes and its tender and done.

cheers Chewy

Quote from: bigboaby1 on April 09, 2013, 09:25 AM
Glasgow pre cooked lamb...

Thanks BB
Looks good
Filming and one handed cooking make a difficult dance
Thanks so much for posting

So the secret to glasgow takaway lamb curry turns out to be traditionally cooked lamb curry. I need to try this out soon. I have tried the glasgow pre cooked chicken twice now. Was not impressed the first time but liked it much more the second time round when I used more onion and diced my chicken as specified in the original recipe instead of lobbing in whole breasts.
cheers bb1

Quote from: acrabat on April 09, 2013, 07:49 PM
So the secret to glasgow takaway lamb curry turns out to be traditionally cooked lamb curry. I need to try this out soon. I have tried the glasgow pre cooked chicken twice now. Was not impressed the first time but liked it much more the second
time round when I used more onion and diced my chicken as specified in the original recipe instead of lobbing in whole breasts.
cheers bb1

Yes acrabat it's one of them & with less base gravy for certain dishes. It's like nothing else on here or c2g, whatever.Works with any gravy. The Glasgow base (3.5kg onion)has no more spice in it generally than any other