What cut of lamb is best for a curry?

Lamb – shoulder is best, it’s marbled with fat so it’s beautifully juicy once slow cooked until fall apart tender. Trim big hunks of fat but leave some. You want 750g of lamb after trimming. Do not use leg or other lean cut, it will be dry.

Is shoulder or leg of lamb better for curry?

The cut of meat used is also really important. I prefer to use leg for a basic curry as it’s fairly lean, neck fillet works really too. I do also like to cook my lamb curry with meat on the bone. The bones give a wonderful earthy flavour and a lovely depth to the sauce.

How do you make lamb curry tender?

It will take at least 90 minutes before the lamb becomes soft and tender. You may need to add more water from time to time so that it will not dry up. I prefer to add boiling water to keep the temperature constant. Since I want to keep my curry reasonably dry, I only add a minimum amount of water.

Does lamb get tougher the longer you cook it?

Don’t be alarmed if the meat seems quite tough after it’s cooked for a while, sunshine842 says. The muscle fibers seize up, then relax into a state of tenderness after more cooking.

How long do you cook lamb for?

Half leg, whole leg, boneless leg and part-boned shoulder

1. Half leg or whole leg. Medium – 25 minutes per 500g, plus 25 minutes. Well done – 30 minutes per 500g, plus 30 minutes.
2. Boneless leg. 30 minutes per 500g, plus 30 minutes.
3. Part boned shoulder. 60 minutes per 500g, plus 30 minutes.

Is leg of lamb good?

Some prefer it very rare; others want it well-done throughout. Leg of lamb is tender and juicy and will be good along a wide spectrum of doneness.

Does lamb get softer the longer you cook it?

The key to cooking any tough cut is slow simmering over low heat—lamb shoulder could take upward of two hours to reach the tender zone. The muscle fibers seize up, then relax into a state of tenderness after more cooking. Just keep simmering. Note that an acidic marinade can tenderize the meat and reduce cooking time.

What spice goes with lamb?

Lamb chops are very robust in flavor, so it can stand up to strong earthy herbs and spices. Other herbs that work well are chopped oregano, basil, sage, or mint. Spices like coriander, cumin, garlic powder, onion powder, cayenne, chili powder, mustard powder, or paprika will add a nice punch.

Why was my leg of lamb tough?

Slicing the lamb incorrectly If you cut it incorrectly, you’ll end up with tough, chewy meat — even if you cooked it perfectly! It’s all about something called the grain. This is the “grain.” They’re easy to see in tough cuts of meat like leg of lamb, but harder to see in tender cuts like rack of lamb.

What is the best curry recipe?

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

How do you make curry with rice?

Directions Heat small sauce pan and add oil over medium/hot heat. Cook onions until soft; add curry and and rice and saute for 1-2 minute. Add salt and broth and let come to a boil over high heat, as soon as it boils turn heat all the way down and cover for approx 20 min, until done. Keep the lid on and try to avoid to peek too many times.

What is Lamb tikka masala?

Tikka means “little pieces”. Tikkas are small chunks of chicken or lamb which have been marinated in yoghurt and spices and then threaded onto skewers and cooked in a tandoor or over a char-grill. Chicken tikka can be served dry or added to a rich creamy sauce to make the famous chicken tikka masala.