Topic: Lamb for curry

[hcoool]

Hi all, whenever I make any curry dish with lamb it never tastes anything like the takeaway lamb, ie has that fatty taste.

I've tried all the different cuts and it's never right so my question is what is the best to use?

I've given up on it for now and am sticking to chicken which is a shame as I prefer lamb if it's right.

Anyway cooking garlic chilli chicken tonight for a change (can't normally help myself doing CA'a Ceylon!) and some tarka dall. Yum Yum!

Ta,
H.

[bamble1976]

Hi Hcool

A lot of the T/A's will use mutton (sheep)  which if slow cooked is less fatty tasting IMHO.  That is what I always use as well because of lamb tasting fatty.  You can get from a halal butcher!

[hcoool]

Ah right will have to give it a whirl next weekend then, thanks for that.

[Peripatetic Phil]

Or goat.  Unlikely to be served in most BIRs, but is featured in some Nepalese restaurants and is, IMHO, even better than mutton.

** Phil.

[976bar]

I bought a whole fresh leg of lamb about 3 weeks agao and de-boned it, cut it up into 2 inch chunks, then slow cooked it for about 4 hours.

It came out really tender and when I made the Lamb Madras, it had a wonderful lamb flavour and not fatty at all.

I think the trick is to cut off as much excess fat as you can and slow cook it. It will render the fat down to nothing and leave you with a wonderful lamb flavour