Topic: Lamb curry and kebab warning

[George]

It wouldn't be surprising if we can't quite match BIRs for taste and texture when trying to emulate so-called lamb-based dishes. From a recent investigation:

Of 19 lamb curries tested, only three contained just lamb. Again, most contained a mixture of lamb together with either beef or poultry. But four lamb curries didn't contain any lamb at all.
These were then tested to see what meat they actually contained and to check for high levels of artificial colourings - which can affect people's health and  trigger hyperactivity in children.
Although none of the curries were found to contain high levels of colourings, 70 per cent of the kebabs tested did.
One contained levels of artificial colouring that were 18 times higher than permitted, another was 13 times higher.
This may be due to human error in preparation of the marinades used by the restaurants and take-aways to give the kebab colour.

Read more: http://www.dailymail.co.uk/news/article-2137228/Trading-standards-officers-test-lamb-kebabs-20-restaurants--NONE-contained-just-lamb.html#ixzz1tYyn01cx

[fishy]

I have bought chinese chicken curry from a place around here and I swear its not chicken, it taste bland but not like chicken and the texture is completely different, its very grainy like beef but white, Hmmm I wonder what dog or rat meat tastes and looks like?

[beachbum]

With the Chinese stuff I think they cut the meat into flat "flakes" and zap it with enzymes that tenderise it almost to a jelly - I know the texture you are talking about.

I'm having the problem of sourcing mutton - used to be quite popular with the oldies but it's hard to come by nowadays, despite the fact that we have more sheep than people. And no, mutton is not tough if it's bred as a meat animal. Once you've tried roast leg of mutton you'll never want lamb again. Apparently it's a must in an authentic Biryani.

(edit: similar to the situation that I gave up looking at white women years ago)  ;D