Topic: Melt in the mouth precooked Lamb please.

[Razor]

Hi guy's,

Has anybody got a tried and trusted recipe for, melt in the mouth precooked Lamb?

I do have a method and whilst it's very good, it's not melt in the mouth.  Also, what cut is best to use, I currently use leg.

many thanks,

Ray

[Secret Santa]

Has anybody got a tried and trusted recipe for, melt in the mouth precooked Lamb?

Not a recipe Ray, just a technique. Simmer it for about two or three hours (depends on the cut). Even Domi with her falsies out could chew that!  ;D

[Domi]

HI Bez I don't make lamb curries that often but if I do I tend to use lamb loin fillet, it doesn't need much cooking and never turns tough but it is expensive.. I marinade it whole in tikka spices  and put it in the oven for ten to fifteen minutes whilst I'm getting the other ingredients prepped and cut it into chunks just before I put it into the curry.

CurryKing posted a recipe for pre-cooked lamb though that seemed to go down well. I'll have a poke about and see if I can find it

[Domi]

Has anybody got a tried and trusted recipe for, melt in the mouth precooked Lamb?

Not a recipe Ray, just a technique. Simmer it for about two or three hours (depends on the cut). Even Domi with her falsies out could chew that!  ;D

I don't have falsies, SS my boobs are all natural and I prefer to eat with my mouth...I think there's been a bit too much inbreeding going on round your way luv...freaks!

**EDIT** here's CK's precooked lamb method, Ray
http://www.curry-recipes.co.uk/curry/index.php?topic=1915.0

[Malc.]

Has anybody got a tried and trusted recipe for, melt in the mouth precooked Lamb?

Not a recipe Ray, just a technique. Simmer it for about two or three hours (depends on the cut). Even Domi with her falsies out could chew that!  ;D

I don't have falsies, SS my boobs are all natural and I prefer to eat with my mouth...I think there's been a bit too much inbreeding going on round your way luv...freaks!

**EDIT** here's CK's precooked lamb method, Ray
[url=http://www.curry-recipes.co.uk/curry/index.php?topic=1915.0]http://www.curry-recipes.co.uk/curry/index.php?topic=1915.0[/url]

I think SS meant False Teeth luv. 

Ray, on the two Dopiaza's I did last week the first was done using shoulder fillet, but if you can get it, Neck Fillet. It was simmered lid on for an hour before reducing the liquid lid off. It was very succulent.

Second attempt was using leg and after 40 mins as your Kushi recipe mentioned. It wasn't as good and quite a bit tougher.

[Razor]

Axe,

Do you add anything else to the lamb or do you just simmer it in water?

Ray

[Malc.]

In the first attempt I used proportionate quantities of ingredients for the Kushi Pre-cooked Chicken only rather than use specific powders I replaced these simply with spice mix.

The other change I made was to use fresh tomato instead of the tinned. But I would omit this next time as it adds to the bulk of the remaining reduced sauce. In other words, it creates something that could be served as is.

[Razor]

Axe,

In other words, it creates something that could be served as is.

Exactly how the Kushi pre-cooked meats suppossed to be but that's not what I'm after.

I might invest in a slow cooker, see what the brings?

Ray

[peterandjen]

I bought a slow cooker for making curries, and i burned everything i tried to cook with it lol.
Better off just a casserole dish in the oven.

[Malc.]

Ray, Leave the tomato out add a little more water and keep the lid on and cook it for about 2 hours. The result will be clean chunks of succulent lamb. I would check the lamb at 1hr 30mins just too make sure it needs the full 2 hours.