Lamb curry

RiaX said:
Ok let's talk rice.

You must wash the rice thoroughly to remove excess dust and starch. Removing the starch makes the rice nice and fluffy and not sticky. So add rice and salt and water. Start in cold water.
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So now I realise why I never got rice right.
White people's problems solved
 
Grant said:
So I qualify as honorary Indian after all.
I'll answer questions about the temperature indicator another day and time

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Unfortunately you fail. No true indian will allow their AMC pot handle to get damaged. Damaging the AMC pot is a death sentence in an Indian household

If you break the AMC pot may God have mercy on your soul lol
 
RiaX said:
Unfortunately you fail. No true indian will allow their AMC pot handle to get damaged. Damaging the AMC pot is a death sentence in an Indian household

If you break the AMC pot may God have mercy on your soul lol
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Fark me, I've got a whole lot of it in one of the cupboards - a relegation cupboard.
Was thinking of replacing that lid, but seems I was blind drunk when I bought the stuff
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WAslayer said:
Plain yoghurt enough to cover lamb
750g Lamb
2 garlic cloves finely chopped
2 teaspoons Fresh grated ginger
Can of chopped peel tomato
2 teaspoons curry powder, strength of your choice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon fresh ground pepper
1/4 cup olive oil

Chuck lamb in a big bowl, throw over yoghurt and add half the spices, mix through and let it stand, ideally overnight..

Brown pepper, remaining spices, garlic and ginger with olive oil in a big pot.. slowly add the lamb mixture and brown.. bring to boil add canned tomatoes to taste, don't start with the whole can.. mix through and turn down heat and simmer.. when it turns a rich brick red, it's ready to eat or whenever you feel like you can no longer wait to eat..
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Giving this a go, lamb is busy marinading right now.

Question though, how much yoghurt are we talking here? Lamb just about coated, or lamb swimming in yoghurt?

I had about 850g lamb, and used a big (1kg) tub of yoghurt.
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SAguy said:
Giving this a go, lamb is busy marinading right now.

Question though, how much yoghurt are we talking here? Lamb just about coated, or lamb swimming in yoghurt?

I had about 850g lamb, and used a big (1kg) tub of yoghurt.
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Hope the curry didn't turn out too sour
 
maumau said:
Indeed cheaper cuts containing muscle, fat, connective tissue and bone add flavour to stews.

We roast leg, shanks we do in a tagine and other cuts like neck and shoulder are for curry and stews - now with extra info from @Denz I know even better what to look for.
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You also want to look at the fat content of the meat. B1 is lean, B2 has some fat, B3 more fat than the previous 2 grades. C3 is good meat for C grade. I use B2.
 
D3nz said:
You also want to look at the fat content of the meat. B1 is lean, B2 has some fat, B3 more fat than the previous 2 grades. C3 is good meat for C grade. I use B2.
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C3 is about the toughest and fattiest you'll get....great flavor after hours and hours of cooking, but will be best to ladle off all that fat that will accumulate on the top of the dish while cooking. The Letters indicate age and the Numbers indicate fat levels.

AB2 is ALWAYS the best for any stew....but over the last 5 years or so people have wizened up re AB2 and it has become very scarce.

Farmers either keep it for themselves or people grab it as soon as it hits the market. I used it for stew AND braai. Great flavor and actually tender enough to braai if you know the correct butcher.

By the way an AB2 is technically a "farming mistake"...and not planned by the farmer.
 
SAguy said:
Definitely used too much yogurt, turned out to be more a butter chicken type sauce. Still delicious though and not a bad mistake to make.

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It's more of korma sauce. Do that but use 2 big onions and fry them till they brown. Then in a little bit of yoghurt make cashew cream by blending like 15 cashews in the yogurt. Add that towards the end and boom korma.

Ideally you should blend the brown onions into a paste as well
 
Top tip don't use store bought lamb stock when cooking Durban style curries. Somebody here recommended the Nomu, it's thicken with corn flour which gives the gravy is slightly slimy texture.

Just cook the curry with the meat on the bones, if you want to be a bitch about it just remove meat of the the bones the chuck bones in with the curry to cook them remove when serving.
 
Pak Fa Fui said:
Looks nice, I would try adding the chillis to the oil when browning and add some mint to the yogurt
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Sometimes I dry roast the green chillies with the spices. It makes a difference when cooking quicker cooking cuts of meat in terms getting that green Chilli flavour
 
SAguy said:
Giving this a go, lamb is busy marinading right now.

Question though, how much yoghurt are we talking here? Lamb just about coated, or lamb swimming in yoghurt?

I had about 850g lamb, and used a big (1kg) tub of yoghurt.
View attachment 1356745
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Sorry, my Tapatalk is not sending push notifications..

Amount of yoghurt to use depends on how much sauce you want in my experience with this recipe.. I like mine saucy, so I can scoop it up with some naan bread.. also, the longer you cook it for the more things will thicken up and you would also have less sauce..
 
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