Topic: Preparing Pre-Cooked Meats (BIR Process)

[Chilli Prawn]

Sorry Mark, I see your point.  I increased it by approximately 50%.

CP

[Mark J]

So

60g   Garam Masala powder
60g   Mild Curry powder
60g   Coriander powder
60g   Cumin powder
60g   Paprika powder
60g   Turmeric powder
30g   Chilli powder (standard)
30g   Cayenne powder

For 2-3KG of lamb! wow thats a lot of spice  ;D

[Chilli Prawn]

You are right Mark, but then it gets used in the curry as a sort of base or is used to cook another batch of Mutton.  This is a very heavily flavoured curry so it doesn't really matter for me.  I tend not to be precise on measurements; I look at the ratios which I think are more important.  Anyway I wouldn't, as you nicely imply, use such a heavy masala for light and tender meats, e.g. Chicken, Lamb Shoulder.  I never pre-cook Beef anyway.

Thanks
Mark

CP

[Archthesheep]

Just to add to this, I was shown by a BIR chef how they cooked their chicken and it was as follows:

Using 4 breasts cut into pieces

In a saucepan add 3 or 4 green pods, couple of bay leaves and a piece of cassia bark to some oil.
Add half an onion chopped into chunks and stir in.(he said this was optional, but they do it)
After a few minutes add a tsp of garlic and ginger paste.

Hey ermmm, but what are the black or green pods that you mention?

Stir in and then add a heaped tsp each of coriander powder and cumin powder.
Stir in and fry for a minute or so.
Add the chicken and cover in the spice and oil.
Add water to just cover the chicken and bring to the boil.
Turn the heat right down and stir occasionaly till the chicken is cooked, 10mins approx, I usualy take a piece out and cut it in half to check.

For lamb\mutton it was pretty much the same except add a couple of black pods and cook for a lot longer, when I've cooked lamb before, depending on quality, i've cooked it for up to an hour.  This does produce perfect lamb that you don't even need to chew. 

I'm sure there are other first hand accounts of precooking meat and veg buried in the forum somewhere.  I know Pete had a demo at his local which included how they precook all their veg, i shall try and dig it out.

[976bar]

Hi Archethesheep,

The pods you refer to are green and black Cardamoms

[Curry King]

This is going back a bit, I still precook cook my lamb and chicken this way, has not yet been beaten!

[Derek Dansak]

tried this recipe and i give it 8 out of 10. it was very flavoursome, in a pataks type of style. not quite like the pre cooked chicken from my local which is very lightly spiced compared to this recipe. However i was pleased to try the recipe and may use it again. so thanks to whoever posted it. nice one