Pre-Cooked Lamb (British Indian Restaurant / BIR Style)
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- Опубликовано: 29 сен 2024
- If you want perfectly cooked lamb in your dishes then try this simple trick used by all the restaurants and takeaways to guarantee quick and tasty meals.
All my recipes can be found at thecurrykid.co...
Ingredients
500 grams - 1 kilogram of diced lamb leg with the fat removed
4 tablespoons of oil
1 tablespoon of garlic and ginger paste
2 bay leaves
1/2 a teaspoon of salt
1 teaspoon of turmeric powder
1 tablespoon of mix powder or curry powder
1 tablespoon of tomato paste mixed with 2 tablespoons of water
some boiling water to cover
Method
First cut the lamb into good size chunks and remove all fat and gristle.
Find a pan capable of holding the amount of lamb you want to cook with enough space to cover with around 2 cm of water
1. Add the oil, ginger and garlic paste and fry for around 60 seconds
2. Add the spices and the tomato paste and fry for another 60 seconds
3. Add the lamb and thoroughly coat in the mixture stirring continuously for a couple of minutes
4. Add boiling water to cover the lamb by a couple of centimetres then reduce to the lowest possible heat setting, cover and allow to cook for around 1 hour stirring gently every 15 minutes.
5. After 1 hour has passed test to see if the lamb is as soft as you like it . If not continue to cook for 30 minutes, checking again at the end . Repeat this until the meat is as soft as you want
6. If you are not using the lamb immediately ,remove the lamb pieces and place in a storage bowl whilst you reduce the remaining stock down further. When this becomes a lovely thick sauce allow to cool slightly and pour over the lamb. This will help keep it nice and soft and stop it drying out.
7. If you are making this for later you can store in the fridge for up to 3 days or freeze for up to 4 months.
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If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Josh i got a leg of lamb on the bone so cut into bit size pieces now my question is when I’m cooking off lamb in spices should i put the lamb bone in to pot for extra flavour
Hi Steve. Merry Christmas. Sure, it will add some extra flavour if you can fit it in the pot. Once the lamb is done remove that with some of the sauce to keep it moist and then keep reducing the sauce until it’s thick. I then freeze this in ice cube trays for fantastic lamb curry stock to add back in the lamb curry.
Merry Christmas to you Josh and family thanks for your wonderful curries and happy new year 👍
Big thump for a young man
Thanks so much
Perfect results nice and simple well done 👍
Thank you! Cheers!
delicious 😍😍...the lamb looks tender with perfect thickness of the gravy👌👌
:) Many thanks. I was going to have it in a Naan tonight but my dad got to it first and had it in a Rogan Josh, grrr!
On your website you have it as a tablespoon for the curry powder.
Many thanks Adam. I've looked back through my notes and it should be 1 tablespoon. I've updated the RUclips description, thanks for pointing it out :)