I have a mate who is of Greek descent and the best lamb I have ever eaten is slow cooked in low heat for hours.  It was presented in a curry type sauce at his daughter's 21st birthday celebration and my stomach wasn't big enough for my mouth's pleasure.  I will ask his wife for the recipe and let you know how to prepare it. although it was large pieces of meat off the bone.

Here is a link to an article / recipe I have used before.  Tweek it to your own requirements and you will be surprised at the result.

http://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/

Long and slow for lamb definitely.  I cook shoulders and legs at 120'C for a minimum of 7 hours but preferably 8. In the oven at 10.00am, and definitely no later than 11.00am, to have it cooked by 6.00pm.

Appears there is some unease up there over the result.  I do hope that it doesn't escalate into unnecessary and pointless violence where innocent people are injured.  Hardly surprising though, when people get passionate about something as far reaching as a change in ideology. It was always going to be divisive no matter which way it went really.

We can only hope that the unrest settles soon.

It wasn't too old at all. I'll try some new stuff.  My naan is rising and puffing up into bubbles but it just isn't soft and there is a flavour difference.

Quote from: PaulP on December 01, 2010, 07:59 PM
I use mine for cooking lamb, usually about 5 hours to get the lamb really tender.

Cheers,

Paul

Are you using it in Slow-cooker mode?  In Pressure mode "Curry" on my model, I can produce fall apart lamb in under 1/2 an hour.  My cooker has 9 different mode settings and variable time under all of them barr slow-cooker which is pre-set to 8 hours and saut? which is up to the user to control manually.

There is still more to it for me.  I haven't found the taste or fluffiness that comes from the shops.
Water Vs Milk, Yogurt or not? Plain white wheat flour or actual Indian Maida Flour. 

I spent a few years baking my own bread and have read up extensively on baking ingredients and techniques.  My naans still need something.  I'll buy a Tawa and build a Tandoor soon but I still think there is something else.

Without knowing a whole lot about any of you fellas up there, I'd hazard a guess that mebe old Phil McAvity there is taking the P out of you highlanders with a bit of sarcasm.  By the way I'm a Livingston so watch your step Phil. ;D

It is actually funny to hear a Scot accusing a Pom of "Racism". It is also funny to hear a Pom whining about whinging Scots. down hear in upside down world we refer to Whinging Poms because they constantly remind everybody of how much better it is at home.

Racism is a funny word and often misused. At the moment down here the Muslim community is accusing the non-Muslim community of being racist.  The thing is even if there is a controversy between these two groups, it has naught to do with RACE.  There are Anglo-Saxon Muslims (my fishing mate is one) and there are Asian Christians.

Just sayin'.

google;  Chana Dhal. Chanay ki dal Toor dhal, etc.

This one was OK last night. http://www.vegrecipesofindia.com/chana-dal-recipe-chana-dal/

Try the Rajma Masala from the same site. Yum.

This is very informative dialog. Exactly what I was hoping for in starting the thread.  It has now already provided me with so much to work with and test out. Already there is healthy discussion on Black Pepper and I would like to know why Star Anise is omitted by BB.  Is it just a flavour you don't like or is there something more scientific?  I love black jelly beans, liquorice and Ouzo.  I make my own of the latter and it uses the same spices used in cooking curries, but that's a different forum.

I've already started looking at pre-cooked lamb as well.  I've used the pressure cooker in the past and it does a great job on tenderising lamb.

I'm going to have to get another fridge and put a sign out the front of my house for "Free Curry".  My family are wanting to eat a dull old piece of barbequed prime Sirloin Steak with steamed plain vegetables and potato chips for dinner tonight.  I've been told in no uncertain terms, "Not Curry".

Quote from: littlechilie on September 18, 2014, 08:33 AM
NOx, I also cook my chicken till just cooked and tender! I find like this when added to curry they melt in your mouth

I watched one video where the guy barely cooked it at all. It would have been still raw 75% through so a lot of cooking to do afterwards in the final dish.  Then in the Viceroy Brasserie video cooked it in oil on low gas for 20 minutes.

There are so many ways to do this that it sometimes makes my head spin.  I was never an artist but more a technical drawing type.  Crooked lines and approximations frustrate the crapola out of anal retentive obsessive compulsives like me.   My psych councillor just loves me reading forums like this.  Keeps her in employment.