Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Curry King on July 07, 2007, 01:09 PM
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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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Cassia bark?
Is that Cinnamon CA? Proper Cinnamon I mean I know there are several types.
Best.
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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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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Chipfryer: cassia is cassia, not cinnamon (see glossary section http://www.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 http://www.curry-recipes.co.uk/curry/index.php/topic,2440.0.html)
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Chipfryer: cassia is cassia, not cinnamon (see glossary section http://www.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 http://www.curry-recipes.co.uk/curry/index.php/topic,2440.0.html)
Thankyou
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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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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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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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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 (http://www.curry-recipes.co.uk/curry/index.php/topic,1914.0.html (http://www.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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Sorry for no reply I must have missed it, the recipe is as I was told, no salt.
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Hi,
Thanks for the answers CK and JerryM,
I already did the recipe adding some salt at the beginning of the boiling stage, just after sealing the meat and adding the water. The meat turned out not that tender, but I will keep this recipe to precook lamb anyway as the flavour was perfect and I suppose the tenderness can be improved next time by leaving the meat longer and being more cautious about the sealing (and maybe leaving the salt out??). I ended trying Curry King Bhuna. Excellent, I will reduce the amount of onions next time and some other little changes to adjust it to my taste ;D
Regards
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Malacara - many thanks going to have to try it and of course the bhuna.
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I have tried this recipe twice now, once using leg steaks and once using rump. Both times the lamb has come out very tender indeed. As far as pre-cooked lamb goes, this is it for me. I see that others have had their lamb not come out as tender as I have though. My advice is follow the recipe closely, as this is what I did and it really works a treat! Thanks very much CK, another great recipe - who would expect less mate! ;)
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i have used this recipe often now and it is very soft and tender. :)
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To ensure that it's really tender it is essential that you cook the lamb such that the liquid is barely boiling. just a small bubble every now and again. This keeps the bulk of the liquid below boiling point which is vital to keep the meat tender when quick cooking.
A double saucepan would be ideal.
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I want to use this methoed later to cook some lamb but i dont have any cassia bark, would it make a difference if i left it out or is there anythin i can use as an alternative?
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I want to use this methoed later to cook some lamb but i dont have any cassia bark, would it make a difference if i left it out
Not much. You might even find it preferential
or is there anythin i can use as an alternative?
Yes, preferably cinnamon stick or, otherwise, Asian bay leaves (not English bay leaves)
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Hi Curry King
You say this is about right for 4 leg steaks or neck fillets, but you usually cook only two. Do you just halve the amount of spices. I know this may be obvious, but as a newbie, I want to get this right.
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Hi,
I already did the recipe adding some salt at the beginning of the boiling stage, just after sealing the meat and adding the water.
I have tried this recipe twice now, once using leg steaks and once using rump. Both times the lamb has come out very tender indeed. As far as pre-cooked lamb goes, this is it for me.
This keeps the bulk of the liquid below boiling point which is vital to keep the meat tender when quick cooking.
Thanks.
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I've tried this and other methods but I have to say I'm getting mixed results from it. Ofen the meat is yes 'tender' but its not like many of my takeaways.
I have a 2 inch slice of Lamb with the bone that my great butcher prepared for me. I'm going to prepare a rub from spices that I will use. Seal it in a hot pan then transfer it to the over just like you would a joint of meat.
Using water the fat on the meat itself vanishes and has no chance to impact the meat with its own flavours and juices. You remember how you get a small piece of fat on you meat every now and again but it almost melts in your mouth right? So does a joint in the oven so I'm going to try that this week.
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Sorry for the Bump!
Just wondering what type/part of lamb is recommended here - for tenderness, taste?
Any suggestions please?
Regards
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Recently raised/discussed here (http://www.curry-recipes.co.uk/curry/index.php/topic,13701.msg116714.html#msg116714).
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Cheers Phil
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You're very welcome. Just to add my own thoughts, I use a Nepali butcher who offers (amongst many other things) "goat meat" at