Jamie Oliver - Forums / Lamb curry

Sanj25 · Thu 07 Mar 13 4:09pm

Hi there what is the best way to cook your lamb soft when making a Indian curry as mine is alway tough! Do I need to keep it on low heat but when I do I keeps drying so I need to keep puttin in water what the best way?

joobes · Thu 07 Mar 13 4:23pm

Always do mine long and slow making sure the sauce doesn't dry out... have cooked them for around 4hrs (140 fan) before now where the meat just falls apart.... beautiful

MarielH · Thu 07 Mar 13 6:11pm

Yes - slow cooking makes it beautifully tender!

Sandy · Fri 08 Mar 13 11:17am

Just had a lamb knuckle curry which was cooked very slowly for about 3 hours.

Maree · Fri 08 Mar 13 12:19pm

Agree with all above ... Or, use a pressure cooker (sear before clamping on the lid).

Make sure whatever method you use that you don't crowd the pan when searing or the meat will stew and be awful). I'm presuming that you're wanting to braise.

joobes · Fri 08 Mar 13 1:04pm

Have found a lovely sounding recipe for lamb shank curry, intend to make it soon.

Maree · Fri 08 Mar 13 3:01pm

You people are making me hungry smile

wine~o · Fri 08 Mar 13 4:16pm

Sanj are you cooking the curry in a pan with a fairly tight fitting lid??

I'm guessing the answer is NO...

And the answer is....put a lid on it...

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forum: Introductions and FAQs

#1 Thu 07 Mar 13 4:09pm

Sanj25

Lamb curry

#2 Thu 07 Mar 13 4:23pm

joobes

Re: Lamb curry

#3 Thu 07 Mar 13 6:11pm

MarielH

Re: Lamb curry

#4 Fri 08 Mar 13 11:17am

Sandy

Re: Lamb curry

#5 Fri 08 Mar 13 12:19pm

Maree

Re: Lamb curry

#6 Fri 08 Mar 13 1:04pm

joobes

Re: Lamb curry

#7 Fri 08 Mar 13 3:01pm

Maree

Re: Lamb curry

#8 Fri 08 Mar 13 4:16pm

wine~o

Re: Lamb curry