Made a Lamb Bengali Mirch today, using CBMs recipe, outstanding!
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Lamb Bengali Mirch
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- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: Lamb Bengali Mirch
Left out the Naga pickle by the way!
Re: Lamb Bengali Mirch
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!
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- 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
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.
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.
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: Lamb Bengali Mirch
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.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...
Re: Lamb Bengali Mirch
Nice one m8, Looks lovely
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