Topic: horsemeat ...what next....fake lamb in curry

[mr.mojorisin]

"fake" lamb in curry scandal

some TA's using cheaper cuts of beef cooked in a lamb stock to pass off as lamb in a curry..

http://www.dailyrecord.co.uk/news/scottish-news/1-3-curries-fake-restaurants-1754087

you really gotta laugh

[Garabi Army]

Surely you would be able to tell the difference, lamb is a much stronger flavour than beef, ... unless you're tanked up on a Weekend 

[mr.mojorisin]

if you actually read the entire link .....there are people who own/run the ashoka chain who couldn't differentiate  between the two.."beef cooked in lamb stock..therefore makes beef taste like lamb as both meats have the same texture"

thank god I rarely venture to a TA these days

[Stephen Lindsay]

This is not something I have experienced and I think I would be able to tell the difference bewteen beef and lamb (or would I?). I would add a pinch of salt to anything published by the Daily Record which represents the worst aspects of sensationalist tabloid journalism in Scotland - it is a rag of newspaper. Nothwithstanding this, given the horsemeat scandal nothing would surprise me. My own area is not mentioned in this article so maybe I'll make a request to our local Council under the Freedom of Information Act.

[Malc.]

Could you really tell beef from lamb in a curry? I'll wager that unless you were given reasonable cause to think otherwise, you'd accept it as lamb.

On another note, a Chinese restaurant a few miles down the road was recently closed due to a customer finding a microchip in a dinner. The chip was a pet tag registered to a cat!

[chonk]

One chinese restaurant in my hometown used rat meat in their duck dishes. Quite delicious.

[commis]

Is this because there supply of horse has been cut off. Horse and beef, a very similar texture.

[Salvador Dhali]

Apparently most distributors of halal meat to the restaurants / takeaways supply what we call mutton, and they call sheep, which has a stronger flavour than lamb. (Certainly, that's the case in my local wholesalers, which supplies some of the local restaurants with meat. I occasionally go halves with my brother on a whole animal, and when I initially asked if it's lamb or mutton I get a quizzical look and the same answer: "Is sheep".)

But while you should be able to taste the difference between beef and mutton/lamb, even in a hot curry, if the beef has been cooked in a rich lamb or mutton stock then it's definitely going to be more difficult - especially if you're not looking for it.

[Secret Santa]

But while you should be able to taste the difference between beef and mutton/lamb, even in a hot curry, if the beef has been cooked in a rich lamb or mutton stock then it's definitely going to be more difficult - especially if you're not looking for it.

And particularly, as is almost certainly the case, if the beef is of low quality and lacking flavour (i.e.cheap).

[Malc.]

I'd be very disappointed to be served beef if I ordered lamb, but would likely have ordered beef it it were stated on the menu. What they should have done is put the price of the lamb dish up and given a cheaper beef option to allow the customer to make the choice.