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Author Topic: Precooked lamb  (read 26,769 times)

AI Summary
The thread discusses a method for precooking lamb using a combination of spices and simmering techniques to achieve tender and flavorful meat. Several users share their experiences with the recipe, noting that following the instructions closely yields the best results, while some suggest adjustments like omitting salt or using alternatives for cassia bark. Overall, the consensus is that the method can produce very tender lamb if executed properly, although some users have had mixed results and are exploring other cooking techniques.

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Offline Curry King

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Precooked lamb
« on: July 07, 2007, 01:09 PM »
My method for precooking lamb:

This is about right for about 4 leg steaks or neck fillets, most of the time I only cook two.

Heat a little oil in a saucepan
Add 2 black pods and 4 green lightly crushed
1 Piece of cassia bark
2 Bay leaves
When starting to heat up add a tsp of g&g puree and mix in
Add a tsp of cumin and a tsp of coriander powder
Mix in for a minute or two
Add the lamb and coat in the oil and spices
Add boiled water to cover the lamb and bring to the boil
Soon as it is boiling turn the heat right down cover and let gently simmer for about 45mins to an hour.

The result is really flavourfull and so tender you could chew it without teeth  8)
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chipfryer

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Re: Precooked lamb
« Reply #1 on: October 19, 2007, 08:15 PM »
Cassia bark?

Is that Cinnamon CA? Proper Cinnamon I mean I know there are several types.
Best.

Quote from: Curry King on July 07, 2007, 01:09 PM
My method for precooking lamb:

This is about right for about 4 leg steaks or neck fillets, most of the time I only cook two.

Heat a little oil in a saucepan
Add 2 black pods and 4 green lightly crushed
1 Piece of cassia bark
2 Bay leaves
When starting to heat up add a tsp of g&g puree and mix in
Add a tsp of cumin and a tsp of coriander powder
Mix in for a minute or two
Add the lamb and coat in the oil and spices
Add boiled water to cover the lamb and bring to the boil
Soon as it is boiling turn the heat right down cover and let gently simmer for about 45mins to an hour.

The result is really flavourfull and so tender you could chew it without teeth  8)
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Offline daneil66

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Re: Precooked lamb
« Reply #2 on: March 04, 2008, 12:29 AM »

I have been looking at recipe for precooked lamb can you be a bit more specific as to what ingredients you are referring to" Add 2 black pods and 4 green lightly crushed"
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Offline Rai

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Re: Precooked lamb
« Reply #3 on: March 04, 2008, 02:52 AM »
Chipfryer:  cassia is cassia, not cinnamon (see glossary section https://curry-recipes.co.uk/curry/index.php/topic,2434.0.html - though this is not visible to me in the "beginners guide" section for some reason???)

Daneil:  black (brown) and green pods are cardamon pods (see glossary section again https://curry-recipes.co.uk/curry/index.php/topic,2440.0.html)
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Offline daneil66

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Re: Precooked lamb
« Reply #4 on: March 04, 2008, 03:50 AM »
Quote from: Rai on March 04, 2008, 02:52 AM
Chipfryer:  cassia is cassia, not cinnamon (see glossary section https://curry-recipes.co.uk/curry/index.php/topic,2434.0.html - though this is not visible to me in the "beginners guide" section for some reason???)

Daneil:  black (brown) and green pods are cardamon pods (see glossary section again https://curry-recipes.co.uk/curry/index.php/topic,2440.0.html)
Thankyou
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Offline Curry King

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Re: Precooked lamb
« Reply #5 on: March 04, 2008, 10:39 AM »
Yes, sorry for not being more specific, this was from a while ago although my posting standards still haven't improved that much   :)
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Offline Davy

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Re: Precooked lamb
« Reply #6 on: April 30, 2008, 05:25 PM »
Thanks CK you have answered what was going to be my next question on cooking! I have been using the KD method or just simply boiling for a while. To be honest I think the KD method is a bit lacking and adjusts the flavour in an adverse way. Since I have most of the ingredients I will give this a whirl. When I can get some cheap lamb!! Any farmers on the board!! ;D  ;D  ;D
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Offline malacara

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Re: Precooked lamb
« Reply #7 on: May 24, 2008, 06:31 PM »
Quote from: Curry King on July 07, 2007, 01:09 PM
My method for precooking lamb:

This is about right for about 4 leg steaks or neck fillets, most of the time I only cook two.

Heat a little oil in a saucepan
Add 2 black pods and 4 green lightly crushed
1 Piece of cassia bark
2 Bay leaves
When starting to heat up add a tsp of g&g puree and mix in
Add a tsp of cumin and a tsp of coriander powder
Mix in for a minute or two
Add the lamb and coat in the oil and spices
Add boiled water to cover the lamb and bring to the boil
Soon as it is boiling turn the heat right down cover and let gently simmer for about 45mins to an hour.

The result is really flavourfull and so tender you could chew it without teeth  8)

Hi!,

Please could you clarify if the recipe calls for no salt at all?, I would like to give it a try.

Thanks
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Offline JerryM

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Re: Precooked lamb
« Reply #8 on: May 27, 2008, 03:56 PM »
Malacara,

i've only just come across this recipe - did u try it - it's looks very good. have u tried the CK bhuna associated with it (https://curry-recipes.co.uk/curry/index.php/topic,1914.0.html).

i'd say the salt would be down to preference and i would leave it out based on the curry sauce giving enough seasoning to the overall dish.
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Offline Curry King

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Re: Precooked lamb
« Reply #9 on: May 28, 2008, 05:30 PM »
Sorry for no reply I must have missed it, the recipe is as I was told, no salt.

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