Demonstrated by Az on our lesson
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Now obviously this is for the restaurant's evening service so it needs to be scaled down for home use,the technique should be the same so should the fantastic outcome.I never have lamb when I'm out but this method produces the tastiest,melt in the mouth lamb I think I've had.

First the chef trimmed five to six kilos of lamb and put in it a large pan.Covered it with water and boiled it for about fifteen minutes.He then strained the meat and washed all of the white fatty residue/froth from the meat.He boils it to get rid of any fat and to partially cook the meat.

Next in a pan he added-

five green cardomons
three bay leaves
three x 4 inch sticks cinamon
one and half chef spoon ginger/garlic
one and half chef spoon salt
six chef spoon veg oil
three spoons blended tomato
half chef spoon mix powder
water to cover

He put the strained meat into this pan and simmered until the meat was cooked,it was then put into a tray to cool until it was needed.

He actually cooked the chicken the same way although it took a bit less longer to cook.(The spices were exactly the same).

Quote from: jb on February 13, 2012, 09:39 PM
Demonstrated by Az on our lesson
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Now obviously this is for the restaurant's evening service so it needs to be scaled down for home use,the technique should be the same so should the fantastic outcome.I never have lamb when I'm out but this method produces the tastiest,melt in the mouth lamb I think I've had.

First the chef trimmed five to six kilos of lamb and put in it a large pan.Covered it with water and boiled it for about fifteen minutes.He then strained the meat and washed all of the white fatty residue/froth from the meat.He boils it to get rid of any fat and to partially cook the meat.

Next in a pan he added-

five green cardomons
three bay leaves
three x 4 inch sticks cinamon
one and half chef spoon ginger/garlic
one and half chef spoon salt
six chef spoon veg oil
three spoons blended tomato
half chef spoon mix powder
water to cover

He put the strained meat into this pan and simmered until the meat was cooked,it was then put into a tray to cool until it was needed.

He actually cooked the chicken the same way although it took a bit less longer to cook.(The spices were exactly the same).

That should read one and half TEASPOON salt.

Hi JB, and thanks for the post.

How long roughly was the lamb cooking for? Also, do you know what cut of lamb was used?

I cooked 1kg of mutton shoulder for 2 hours using a very similar method and it did not come out perfect..(although still nice, just not melt in the mouth  )

Glad to hear it turned out so well.  Did you cook chicken or mutton jh?

Hi Axe

It really was a tremendous day at Zaal, we really were all like kids in a sweet shop. Hopefully there will be another trip in the future!

1. No it was tipped away.
2, Don't know.
3. After the initial fat-removal cook the second stage was approximately 40 minutes although the chef did not use any timers, he just judged it by texture with his chef spoon. I don't recall seeing him try a piece though. We were allowed to try a piece and it really was tender. There stoves were blasting pretty high though! may take longer at home with most peoples home cookers.

I did not see any Panch Phoran anywhere, but that's not to say it is not used for anything there. The answer is probably not but will need to ask Az next time I go there for a meal. Went there last week - I really recommend the Roshney - ask for it extra hot! - its a monster!

Cheers