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Lamb makes the best curry, lamb here in Spain is rubbish,no grass to eat. No good for now but if you want to take your curries to the next level buy Mr Naga hot pickle, available online. Trust me this will be your best buy of 2024!
Cook it very slowly. Chop the onion very, very fine or liquidise it once fried. Use plenty of garlic; lamb loves garlic. The ideal spices to go a bit heavy with are cumin & ginger; lamb & cumin is wonderful. Don't skimp on the salt; spices need salt to bring out their flavour. If you dare, adding dried mint or even mint sauce will not ruin the dish. Go light on the heat* (and do not add ready-made sauces such as tabasco, as they will wreck the flavour balance).
* I never, ever follow my own advice re heat, or lack of.
No idea when I began here, was a very long time ago. Previously known as Spirit_of_81. Love cheese, hate the colour of it, this is why it requires some blue in it.
Cook it very slowly. Chop the onion very, very fine or liquidise it once fried. Use plenty of garlic; lamb loves garlic. The ideal spices to go a bit heavy with are cumin & ginger; lamb & cumin is wonderful. Don't skimp on the salt; spices need salt to bring out their flavour. If you dare, adding dried mint or even mint sauce will not ruin the dish. Go light on the heat* (and do not add ready-made sauces such as tabasco, as they will wreck the flavour balance).
* I never, ever follow my own advice re heat, or lack of.
ENJOY!!!
That sounds great. Lamb and duck are my favourite meats. I remember once having lamb kleftiko at a Greek restaurant and it was superb. I would definitely re-iterate the slow cooking.
Cook it very slowly. Chop the onion very, very fine or liquidise it once fried. Use plenty of garlic; lamb loves garlic. The ideal spices to go a bit heavy with are cumin & ginger; lamb & cumin is wonderful. Don't skimp on the salt; spices need salt to bring out their flavour. If you dare, adding dried mint or even mint sauce will not ruin the dish. Go light on the heat* (and do not add ready-made sauces such as tabasco, as they will wreck the flavour balance).
* I never, ever follow my own advice re heat, or lack of.
ENJOY!!!
Thanks Earsy, pretty much followed this.
Very finely chopped onion & mushroom, plenty of garlic, 1.5 teaspoons each of cumin & garam masala, some ginger, plenty of salt, and loads of chopped tomatoes. Cracked some black pepper in there for good measure and a little bit of butter.
It smells good and I’ve tasted a bit of the sauce and it’s banging. Let it simmer on a low heat with the lid on for ages while I put the kids to bed / story time.
recommend currykits.com Spice blends at £2 a sachet if you just buy the refills (no need to buy the sachets of minced garlic or ginger as you can get them fresh in the supermarket.) I get 2 or 3 curries for two people out of each one. DIdn't think much of the non-Indian ones, and you usually need more liquid than the recipes say, especially if you're doing lamb and cooking it for a long time.
Fry the lamb off to render some of the fat and then follow this recipe, adding the lamb when he adds the raw chicken thighs. It's called a Vindras. Halfway between a Vindaloo and a Madras. I cook a lot of curry's from scratch and this is one of the best one-pot curry's I've ever tried (if you like it hot).
If it's not too late, leave it on the bone. Taking meat off the bone is something restaurants in the UK did for efficiency but in South Asia they generally leave it on the bone to add depth of flavour for the sauce.
Also, if you've got the time and patience, get whole spices then grind them yourself. The pre-ground stuff you buy is essentially just brightly coloured dust after a few months. The flavour is massively lifted if you get whole coriander, cumin etc, toast them, then grind them.
Basic marinade of 4 tablespoons of yoghurt, squeeze of lemon, teaspoon of garlic and ginger paste, 1/2 sp of garam masala mix well, cost the lamb and marinade as long as you can.
Can either put the lamb on skewers and grill then add to a curry sauce of your choice or brown it in the pan, then remove it and add it again once the sauce is made.
Cook the onions slow and low for as long as you can to get them browned and sweet. Add your garlic and ginger paste and chillies to taste. Then your dry spices, tomatoes, take off the heat once it’s bubbling. Blend smooth then reheat with your lamb.
I like sauces with lots cumin for lamb, but you can probably find easy recipes and spice mixes on line that you fancy.
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