Lamb for Curry - Brown Off?

ZXSpectrum

ZXSpectrum

ZXSpectrum

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Joined
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I generally use the premade cooking sauces to make curry as i am on my own and its generally easier than making up a load and freezing. I usually have chicken tikka masala but decided to try some lamb. I normally brown off the chicken, put the sauce in, simmer while stirring for about 20 mins and its done.

If i wanted to do the same with lamb (Was thinking of diced lamb shoulder) do i do the same with the lamb?

Any help would be appreciated.
 
Even better, marinade your lamb in some yoghurt mixed with a bit of your sauce for half an hour then grill up high. Lamb tandoori, more faff but more taste.
 
Yeah i have looked about for a decent marinade but can never find anything that comes close to how indian restaurants or takeaways do. I normally see them take it from tubs and it is like a red marinade but the ones i have seen are like yellow/orange..

Is there a premade marinade mix that you can buy to add water/yoghurt and leave in the fridge overnight?
 
Usually brown on one side for the maillard reaction/flavour, but it does tighten up irreversibly imhop, so I don't go overboard on moving/rotating it too much,
not letting it over-crowd the saucepan, by browing in batches, too;
I usually add some spices whilst browning. ..... opening up cardammom pods has to be the most finnikety activity.
 
I managed to find some pataks tikka marinade in sainsburys last night so will add to the lamb tonight and leave it in the fridge till tomorrow evening. Will brown it off in the wok and then add the sauce and simmer it for half an hour.
 
Used the BIR approach of stewing the lamb for a couple of hours in advance last week. Browned off in the pan, add spices and stock, stew until tender, then use to whip your curry together.
 
I never brown it, just boil it in a spiced stock. I do it in batches and freeze in portions then when I'm making a curry you just throw a portion of meat in along with some of the spiced stock.

Also can go the tandoori method but I find that works better with chicken.
 
I can't think of a single recipe where you wouldn't brown meat first. Browning = maillard reaction = moar flavour.

I'd advise the OP to look into curry pastes rather than jars of sauce. Cheaper per portion and much more flavour. Probably less additives too. I like making stuff from scratch (sidenote, enjoying Maunika Gowardhan's book) but we have Patak's paste in for the odd midweek/quick recipe too.
 
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