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Lamb Bengali Mirch

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Alchemist
BHUT JOLOKIA
BHUT JOLOKIA
Posts: 4581
Joined: Fri Oct 18, 2013 7:50 am
Favourite Curries: Lamb Jalfrezi
Location: West Yorkshire, England

Lamb Bengali Mirch

Post by Alchemist »

Made a Lamb Bengali Mirch today, using CBMs recipe, outstanding!
image.jpg
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Alchemist
BHUT JOLOKIA
BHUT JOLOKIA
Posts: 4581
Joined: Fri Oct 18, 2013 7:50 am
Favourite Curries: Lamb Jalfrezi
Location: West Yorkshire, England

Re: Lamb Bengali Mirch

Post by Alchemist »

Left out the Naga pickle by the way!
goncalo
CAYENNE
CAYENNE
Posts: 1207
Joined: Tue Apr 09, 2013 1:34 pm
Location: Dublin, Ireland

Re: Lamb Bengali Mirch

Post by goncalo »

This is probably the best looking lamb curry I've seen around these forums. Can you tell me what cut of lamb do you use for curries? I just bought 1kg of shoulderblade and 1kg of leg and have it on the stove right now, but it appears to have a lot of bone... :)
I am the unbearable scorcher of tikkas!
rshome123
BHUT JOLOKIA
BHUT JOLOKIA
Posts: 4354
Joined: Mon Jul 29, 2013 8:38 am
Favourite Curries: Chicken Vindaloo
Location: Warrington, North West England

Re: Lamb Bengali Mirch

Post by rshome123 »

I've not tried lamb shoulder as I've heard it can be quite fatty. For BIR lamb I buy leg, and ask the butcher to debone it, chop the excess fat/sinue off, and cut it into bite size chunks. I also ask to keep the bones. When I get home I wash it and trim off any fat that was missed.

I use CBM Mick Crawford recipe from one of his ebooks for pre-cooking the lamb. After fishing the meat out I add the bones (washed) and simmer for 90 minutes or thereabouts, adding more water if required. End consistency is like a thickish soup. Pour into ice cube trays and freeze. I use 2-3 cubes of the stock in curries. Adds a good depth of flavour.
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Alchemist
BHUT JOLOKIA
BHUT JOLOKIA
Posts: 4581
Joined: Fri Oct 18, 2013 7:50 am
Favourite Curries: Lamb Jalfrezi
Location: West Yorkshire, England

Re: Lamb Bengali Mirch

Post by Alchemist »

goncalo wrote:This is probably the best looking lamb curry I've seen around these forums. Can you tell me what cut of lamb do you use for curries? I just bought 1kg of shoulderblade and 1kg of leg and have it on the stove right now, but it appears to have a lot of bone... :)
Thanks Goncalo. To be honest I'm not sure, as I just buy pre cubed lamb from the local farm shop, I think it is probably leg. When I buy mutton from the local Asian supermarket they do offer either the option of boned or deboned meat. I have bought boned in the past and it is easily removed after you pre cook the lamb long enough and does add flavour.
snoopy
BIRD'S EYE
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Posts: 1638
Joined: Tue Nov 05, 2013 4:17 pm

Re: Lamb Bengali Mirch

Post by snoopy »

Nice one m8, Looks lovely :yes:
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