Hi iv not posted or read in a long time but now I?m back love the new look site my question is I?m making a lamb curry with a lamb shoulder immersed in the sauce to cook slowly over a couple of hours till it falls off the bone it tried it with a shop bought marks & Spencer madras to start now I?d like to do it all by myself the sauces iv done on here before consist of a base then  quick sauce to finish nothing that would not ?cook out? over two hours  I thought of a spice rub on the raw meat first consisting of curry powder garam masala & cumin  then in the fridge for a day as for the sauce well over to you guys ?.

Not sure if this helps you daffy, but I often make curried pulled pork which is not a million miles away from what you're talking about. I start with a boneless pork shoulder joint and dust it with mixed powder all over, then put it in a slow cooker with a double portion of base gravy and some whole spices (cassia, asian bay and cardamoms). Then cook on low for 6-8 hours till it's falling apart.

I then separate out the good meat from the fatty rubbish and decant the fat off the top of the cooking sauce and recombine with the meat. I'm sure something similar might work with lamb unless you get any better ideas.

sounds good Iv got IFIND4YOUs powder mix at the moment which contains the recommended Jalpur garam masala its freely available here in Lancashire due to the large Asian community's & costs ?1.75 a box iv seen it sold on eBay up to ? 8.00
I`ll put that on the short list & post back  the end of next week to let you know the results I`ll post photos to
thanks nat.

Hi DFC
The way I do a restaurant style de-boned leg of  Lamb, which will work just as well with shoulder.
Give the meat a good stabbing all over, at least half an inch deep stabs.

Two Marination methods (options)

1st marination =
Do a Rub with a mix of Veg Oil, plenty of G&G, 2 tsp Mixed Powder, 1tsp Chilli Powder
0.5 tsp Black Pepper, 1 tsp Salt and a handful of finely chopped coriander.
Rub it all over inside and out and pushing it into the cuts. Cover it and let it sit for at least an hour.

2nd marination =
Mix a 200g carton of plain yoghurt, plenty of lemon juice (Big Fresh Lemon) G&G and spice powders
= 1tsp Madras Curry Powder. 1tsp Coriander Powder. 1 tsp Cumin Powder. 1tsp Garam Masala.

A handful each of fresh Coriander and Mint Leaf if you've got any, blended to a paste with 4/5 Green Finger Chillis
and a 2tbsp of Mustard Oil. Add this wet mix to the marinade.

Same again, rub it all over inside and out and pushing it into the cuts.  Cover it and let it sit for at least an hour, before you cook.

Right, pull off a few feet of Ali Foil and wrap the meat as tight as possible creating a tight parcel of a few layers so its completely sealed.
Tie it with a bit of string to keep it tight.
Now its ready for the oven or slow cooker, timings vary, but you probably know the score,


This recipe is from Bangladeshi BIR Kitchens, where the simple ingredients are all at hand.The first marination version is the normal method and is great.

Going onto the second marination version I was shown in a top class Bengali Restaurant in Newcastle and is even better.

Let me know if you try this, but don't tell anybody because its from my new EBook.

cheers Chewy
P.S. Marinating for days is a bit of a nonesence, a couple of hours is all you need.

How is this served then Chewy? Never seen anything like a whole leg of lamb in a BIR.

Crikey SS
You probably need to get out and about and visit some restaurants, then you'll be more familiar with normal BIR dishes.  ;D ;D only joking