Best method for tender lamb curry?

oHUTCHYo · 6 Oct 2013 at 13:01

I have some diced lamb for a curry tonight, however I often find myself fast frying the lamb before adding the curry which obviously makes it too tough.

So what would be the best method to make sure my diced lamb is nice and tender for my curry?

I wont be eating until 6pm so have some time for slow cooking, but how to slow cook the meat without adding the curry until tonight? I find slow cooking it all together makes the curry go watery.

oHUTCHYo · 6 Oct 2013 at 13:37

...well I've threw it in the slow cooker on hight with some chicken stock. I'l then drain after 4 hours and see what I'm left with

Amnesia · 6 Oct 2013 at 13:42

beat it up

Schizo · 6 Oct 2013 at 13:42

I'll go for the slow cooker as well,leaves it lovely and tender,you can pick up a slow cooker for £10 these days and worth every penny.

pitchfork · 7 Oct 2013 at 08:28

If it's cheap lamb, slow cook to break down all the collagens and crap.

If it's good lamb, cut into larger chunks so it doesn't cook so quickly and flash fry.

randomshenans · 7 Oct 2013 at 09:28

Depends on the cut of the meat. Lamb is inherently quite a fatty meat, so if you use something like shoulder, you'd want it chunked and braised slowly at a low temp. That way you'll get melting tender lamb without it being dry.

Scam · 7 Oct 2013 at 12:40

You need to be using lamb neck really. Cook low and slow, you can still colour it first though.

gregorius · 7 Oct 2013 at 12:47

Marinade: lemon + salt then whatever else (e.g. garlic, ginger, yoghurt) depending on what you want the curry to be.

Sunbed · 7 Oct 2013 at 13:59

From my experience sub-continental restaurants (PC, yo) generally boil the diced lamb gently in water with a few generous dollops of ginger and garlic paste (in ratio 1:3 I think), and turmeric. Then, once you have your sauce ready you drain the lamb and tip it in. I think you want the lamb to be only just cooked before putting it in your sauce, this keeps it tender and moist.

I can’t remember whether you salt the water. I probably would.

panthro · 9 Oct 2013 at 11:30

I find that any cut of lamb can be cooked for around 3 hours and it will come out really tender, but the cheaper cuts need a minimum of 3 hours. make sure you have enough water/stock/sauce so it doesnt go dry and you can cook it on a medium heat (150-175deg).

eddyhall · 9 Oct 2013 at 15:46

Definitely support the slow-cooker solution, but I would always trim the lamb first.