Pre-Cooked Lamb for BIR Curry

Lamb adds a whole new layer of flavour to curries! Some people are worried about using Lamb as supposed to Chicken thinking it will be tough or chewy. Not to worry about that any more! Here I am going to show you a fool proof, easy way to get succulent, moist and very tender pieces of Lamb for your curries.

It’s very simple to do and gives delicious results every time! To be perfectly honest with you, when I cook a batch of this I often eat rather a lot of it (I can’t help myself!) and then have to cook more!

This recipe should be enough to provide 4 portions.

Pre-Cooked Lamb Ingredients

  • 1kg Lamb Leg or Neck
  • 4tbsp Vegetable Oil
  • 1 Bay Leaf (Tej Patta)
  • 10cm Cassia Bark
  • 1 1/2 tbsp Garlic and Ginger Paste
  • 1 tbsp Curry Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Salt
  • 1 tbsp Tomato Puree
  • Water - Enough to cover the meat in the pan

Method

Start by dicing the Lamb into chunks around 5cm big and trim off any fatty bits. 

Heat the Vegetable Oil in a frying pan to a medium heat. When hot add the Bay Leaf and Cassia Bark. Fry this for 1 minute stirring well to infuse the flavours into the oil.

Now fry the Garlic and Ginger Paste stirring frequently to avoid burning and after around 30 seconds add the Curry Powder, Turmeric Powder and Salt.

Throw in the Lamb stirring well to mix the spices and oil all over the meat. Once the meat is well coated and browned off add the Tomato Puree with a splash of water. Mix well and fry for another minute. 

Now add enough water to cover the lamb by around 1cm. Turn the heat down to low and allow to simmer for an hour or so. Stir now and then and top up the water if it gets too low.

Now test a piece of the lamb. If it’s not tender enough cook for another 15 minutes and check again. Repeat this until you have meat cooked to your liking!

Remove from the mixture, allow to cool before storing in an air tight container in the fridge where it will keep for 3 or 4 days.