Topic: Tender Lamb - slow cooker style

[samsauceykitchen]

Tender Lamb Looks appetizing yummy ! don't waste the lamb stock , keep it  in the fridge and you can use it when u cook chicken or making sauce , It is really very tasty and makes your dish delicious .

[colin grigson]

I've just taken my lamb out of the slow cooker having tried a peice and it is absolutely perfectly cooked .. pleased so far !!   

An observation only at this stage .. the base I cooked the lamb in tastes divine but does seem to have
1. Lost quite a lot of the 'curry' flavour it had previous to slow cooking ,
2. The base consistency has changed from 'runny wallpaper paste' to a 'milky' consistency which makes me wonder if I should reduce it down a little to restore it's original thickness.

I'm cooking 'Curry King's' lamb bhuna tonight so an answer to the reduction would be nice PDQ please     

[PaulP]

Hi Colin, how long did you cook it for and what cut of lamb did you use?

During cooking the lamb will lose some fluid as it cooks and this will have made the base sauce thinner.
In fact sometimes you can produce lamb that is tender but a little dry so you need to check the lamb periodically.

The base mixed with lamb juices should taste nicely of lamb so I would use it in the lamb curry.
Yes you could reduce this liquid so your curry doesn't go too runny.

Cheers,

Paul

[colin grigson]

Thanks Paul .. I was panicking a little there !

I used neck fillets and cooked them for 3.5 hrs on 'low' ... they are moist and melt in the mouth. Accidentally they were cooked for 1.5 hrs then rested for 2 hours during a power cut and then back on for another 2 hrs. Maybe a method I'll adopt since they're better than I would have thought possible.

The base tastes very much of lamb but not curry at this stage

I'm going to reduce it back to it's original 450ml and by then should have a wonderfully lamby gravy to cook with .. I'll post thoughts on the bhuna tomorrow   

[colin grigson]

The 'Curry King' bhuna turned out to be a revelation .. wow,wow,wow it was fantastic. It was my first lamb dish and thanks to the slow cooked method the lamb was perfect and the base was gorgeous .. full of lamb flavour so I'll be doing this again and again ... best so far for me !!   

[PaulP]

Hi Colin,

Really pleased it worked out well for you. I'll have to try neck of lamb myself sometime.
When I do a lamb curry I've usually used leg of lamb which is probably too good a cut for a curry and it is expensive.

Cheers,

Paul

[Edwin Catflap]

Guys

Anyone know if the cinnamon etc are left in or taken out after browning? I'm guessing left in but just checking

Cheers

Ed

[PaulP]

Hi Ed, long time since I posted this but I always try to remove whole spices before the curry gets onto a plate.

It's not nice chomping on a hard piece of bark or a bay leaf!

Paul

[Naga]

I'm now torn between this method, PanPot's Ashoka method and Mick Crawford's method!

Aaarrggghhhh! Decisions, decisions...

[Edwin Catflap]

Cheers Paul, just to clarify the hard spices are left in right up to serving the dish.

Cheers

Ed