Topic: Urgent question about base sauce

[BRISTOL86]

This has got to be probably one of the best methods of pre-cooking lamb available.  Courtesy of Mick Crawford: CBM aka CurryBarkingMad.  Would highly recommend any new BIR chefs to the journey purchase both his books for the paltry sum that he asks.  They provide solid foundations for success    The recipe and instructions to this video are contained in one of them.  They can be purchased through this link:

http://www.indiancurryrecipes-cbm.com/online-store.php

Pre-cooked lamb video here, simply copy and paste the link :



copy and paste the link after the  semi-colon :https://vimeo.com/66017044

Thanks, will definitely check out his books!

[Garp]

This one works well for me, with even the cheapest cuts of lamb

http://www.curry-recipes.co.uk/curry/index.php/topic,3922.msg35424.html#msg35424

[BRISTOL86]

Thanks Garp.

Out of interest what's the recommended way to store the meat if cooked a few hours before being used? I'm guessing refrigerated in any residual sauce from the cooking method to retain moisture?

[curryhell]

Exactly right Bristol. Add a little of the cooking liquid with the meat when preparing the curry to give extra flavour.  Can be seen many times when watching actual kitchen videos.

Nice one Garp.  I've never tried this one.  Well hidden over the years  like so many other excellent posts

[BRISTOL86]

Thanks guys. Getting hungry just thinking about cooking it!!

[Garp]

Inspired by Bristol's query about pre-cooking lamb, I went to Tesco and grabbed a leg.

Normally I get a half leg or half shoulder for about