My first Hari recipe - Lamb Madras. Sauce is awesome, I think it’s the first time I nailed a masala based dish. Lamb was slightly tough, I have struggled with this in the past - any suggestions?

11 comments,0 shares,3 likes
Andrew Cockburn
4 months

Thanks @Damian Green

Damian Green
4 months

I find bigger pieces of lamb (around 4cm+) work better and leaving to blip for longer, taking a piece out every 15mins after cook time is up, and either trying to break it up with fingers, or have a chefs treat and try it. Patience until it’s tender is my tip @Andrew Cockburn

Andrew Cockburn
4 months

Yes, thanks!!

Hari Ghotra
4 months

Hi @Andrew Cockburn sorry I missed your question 😐!! Yes that is a Le Crueset uncoated it’s a 24cm one - does that help?

Andrew Cockburn
4 months

@Hari Ghotra - I asked this on the website but I think you missed it - I love the pan you are using in the videos - it looks like a Le Crueset in Matte Kashmere - I was wondering what size it was, I’m thinking it looks like the 7 1/4 quart - is that right?

Andrew Cockburn
4 months

Thanks all!

traceyross
4 months

Hi @Andrew Cockburn looks really good. I find the slow cooker amazing for tenderising beef and lamb shanks. Good luck with the butcher.

Gmuflahi
4 months

I always find organic meat far tender and tastier. I also highly recommend a slow cooker (Haris slow cooker recipe book is also fab!)

Andrew Cockburn
4 months

Thanks both of you - it was leg of lamb which I know is a tough cut. Lamb is difficult to get here in the US, and it did come from a supermarket albeit a high end one. We have a great butcher nearby I’ll try them next time.

Mark Harvey
4 months

I always marinade my lamb overnight in garam Masala and soy sauce and then reduce the cooking time as it will cook quicker.

also get your lamb from a local butcher if possible as supermarket meat I find just isn't the same quality

Hari Ghotra
4 months

Welcome to the app @Andrew Cockburn so happy to see this! What cut of lamb did you use?