Lots and lots of roast lamb left over from Easter dinner.
Any recommendations on curry recipes to use it up?
10 comments,0 shares,2 likes
Sue Geen
almost 2 years
angry or hungry? the latter I hope!
Alexander Chambers
almost 2 years
I had an angry partner and 2 hungry toddlers unfortunately... pictures next time
Hari Ghotra
almost 2 years
Nice work @Alexander Chambers - no pictures?
Alexander Chambers
almost 2 years
Yes I went for the thari wala and it went down a treat. Probably over did it with the accompanying naan, veg pakora, and chilli paneer though.
Thanks again
Hari Ghotra
almost 2 years
Did you get on ok @Alexander Chambers ?
Alexander Chambers
almost 2 years
Thanks Hari
Hari Ghotra
almost 2 years
@Alexander Chambers if the masala is thick and robust the meat won’t need much cooking - you are just heating it through and getting the spices penetrating into it. It won’t make it tough on a gentle simmer and you won’t need to cook it for long. Also taste it and let the meat sit in the masala for a while before serving too. I’m sure it will be great!
Hari Ghotra
almost 2 years
Also a Bhuna or madras recipe would be fantastic. Just get the masala nice and strong and the lamb will be great in those too @Alexander Chambers
Alexander Chambers
almost 2 years
It does thanks. I cooked my lamb medium/rare so it was melt-in-mouth pink. Will simmering make the meat tough?
Hari Ghotra
almost 2 years
Oh yes there is lots you can try and it’s perfect for curry @Alexander Chambers if you like dark tomato based curries then I would suggest make the masala from the thari wala lamb recipe. Use lots of onions and garlic and cook them to a nice dark brown colour. Let it simmer do you have a thick paste like masala add you chunks of cooked lamb. And some water and let it simmer for about 10-20 minutes and it will be amazing. Does that help?
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angry or hungry? the latter I hope!
I had an angry partner and 2 hungry toddlers unfortunately... pictures next time
Nice work @Alexander Chambers - no pictures?
Yes I went for the thari wala and it went down a treat. Probably over did it with the accompanying naan, veg pakora, and chilli paneer though.
Thanks again
Did you get on ok @Alexander Chambers ?
Thanks Hari
@Alexander Chambers if the masala is thick and robust the meat won’t need much cooking - you are just heating it through and getting the spices penetrating into it. It won’t make it tough on a gentle simmer and you won’t need to cook it for long. Also taste it and let the meat sit in the masala for a while before serving too. I’m sure it will be great!
Also a Bhuna or madras recipe would be fantastic. Just get the masala nice and strong and the lamb will be great in those too @Alexander Chambers
It does thanks. I cooked my lamb medium/rare so it was melt-in-mouth pink. Will simmering make the meat tough?
Oh yes there is lots you can try and it’s perfect for curry @Alexander Chambers if you like dark tomato based curries then I would suggest make the masala from the thari wala lamb recipe. Use lots of onions and garlic and cook them to a nice dark brown colour. Let it simmer do you have a thick paste like masala add you chunks of cooked lamb. And some water and let it simmer for about 10-20 minutes and it will be amazing. Does that help?