• September 17, 2019, 10:26 AM
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Author Topic: What do BIRs do with the leftover excess masala/sauce from pre-cooking meat?  (Read 552 times)

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Offline peshwarinaan

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I've just finished pre-cooking 3KG of lamb (using PanPot's recipe, if anyone's interested) and after removing the lamb chunks I have a good ~500ml of thick sauce left over.

It's not heavily spiced but has lots of small bits of lamb and tastes very lamby so I don't want to waste it.

What do restaurants/takeaways do with this?

Some possible ideas I've had are:

• Add mince and make it into a saucy keema curry
• Keep and add a few spoonfuls to any lamb curry
• Use it to start the next batch of pre-cooked lamb

Offline livo

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I have experienced the same dilemma. It is too good to throw away but there is no immediate use for it.  I have used small amounts of it in recipes instead of stock or water.  If you make your base gravies thick you can use it to thin them down before use or you could use it to start your next base gravy. Perhaps make a curry lamb flavoured soup.  You can freeze it, but in the end on occasion I have just had to accept that it is a byproduct.
Whiskey is the answer, but what was the question?


Offline Naga

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I often freeze leftover stock in ice-cube trays then chuck the cubes into a decent ziplock freezer bag. The frozen stock cubes are exellent for adding flavour to subsequent meals. I should add that before freezing I reduce the stock on the hob until it forms a thickish paste.

Offline jalfreziT

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Agree with the others. Freeze it in small freezer boxes.

I think lamb "stock" adds a great depth of flavour to lots of meat dishes, even if the main protein in the final dish isn't actually lamb.

Maybe even use it to replace part of the water in your next batch of base?

Online chewytikka

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I've just finished pre-cooking 3KG of lamb (using PanPot's recipe, if anyone's interested) and after removing the lamb chunks I have a good ~500ml of thick sauce left over.

It's not heavily spiced but has lots of small bits of lamb and tastes very lamby so I don't want to waste it.

What do restaurants/takeaways do with this?

Some possible ideas I've had are:

• Add mince and make it into a saucy keema curry
• Keep and add a few spoonfuls to any lamb curry This one is the correct BIR method ;)
• Use it to start the next batch of pre-cooked lamb
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline livo

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This practice makes for very nice lamb dishes but it can require additional reduction else you have thin gravy. Inevitably, I found I just had excess lamb pre cook liquid and accept it for that.
Whiskey is the answer, but what was the question?

Offline peshwarinaan

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Mine certainly isn't watery, it's actually very thick (possibly because I pre-cooked lamb on the bone) and has thickened even more overnight. It could actually pass as a keema curry on its own, but I'll probably add some more lamb mince to it and a small amount of oil and base to make a more recognisable keema dish. I might slap it on a puri or something.

When I try things I'll report back.

Offline Secret Santa

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It also makes a very nice biryani rice.
Fighting for truth, justice and the BIR way!

Offline livo

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That's a very good idea SS.
Whiskey is the answer, but what was the question?


 



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