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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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It's cold here too so I have a mix of lamb bits (all bone in, shoulder
and 'stew' cuts) going in a curry sauce. Not fancy at all today. I took my last 3 cups lamb bone broth and added 3 packets of turkey gravy (hey, dont scream, it was handy) then about 1.5 lbs of the meat and 2 TS hot Jamaican curry mix and about 1 ts white pepper. Made up the water until covered (maybe 2 cups more added) Letting it simmer on low to go with rice later. It's one of those dishes better the second day as it totally melds... -- |
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On Friday, February 20, 2015 at 4:08:41 PM UTC-8, cshenk wrote:
> It's cold here too so I have a mix of lamb bits (all bone in, shoulder > and 'stew' cuts) going in a curry sauce. > > Not fancy at all today. I took my last 3 cups lamb bone broth and > added 3 packets of turkey gravy (hey, dont scream, it was handy) then > about 1.5 lbs of the meat and 2 TS hot Jamaican curry mix and about 1 > ts white pepper. Made up the water until covered (maybe 2 cups more > added) > > Letting it simmer on low to go with rice later. It's one of those > dishes better the second day as it totally melds... > Considering this is a fave and not an experiment, perhaps I should say nothing, but... for lamb curry I always like a LOT of cumin. And if you are looking to make a sauce I always use whole milk yogurt. (Greek yogurt is a little too thick, unless you just stir some in near the end of cooking. |
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On Thu, 26 Feb 2015 17:56:50 -0600, "cshenk" > wrote:
wrote in rec.food.cooking: > >> On Friday, February 20, 2015 at 4:08:41 PM UTC-8, cshenk wrote: >> > It's cold here too so I have a mix of lamb bits (all bone in, >> > shoulder and 'stew' cuts) going in a curry sauce. >> > >> > Not fancy at all today. I took my last 3 cups lamb bone broth and >> > added 3 packets of turkey gravy (hey, dont scream, it was handy) >> > then about 1.5 lbs of the meat and 2 TS hot Jamaican curry mix and >> > about 1 ts white pepper. Made up the water until covered (maybe 2 >> > cups more added) >> > >> > Letting it simmer on low to go with rice later. It's one of those >> > dishes better the second day as it totally melds... >> > >> >> Considering this is a fave and not an experiment, perhaps I should say >> nothing, but... for lamb curry I always like a LOT of cumin. And if >> you are looking to make a sauce I always use whole milk yogurt. (Greek >> yogurt is a little too thick, unless you just stir some in near the >> end of cooking. > >No problem! I am also looking for variation. My normal doesnt cheat >that much with gravy packets. It's just what i had that day but knew >it would be close enough to match. > >The curry blend in this case makes cumin nt work but if i omitted the >curry blend and went more a yougurt mix, cumin seed would be >*wonderful* in that! > >That makes me think I might be able to make a separate small sauce of >cumin and yogurt to top the Lamb with, then gently warmed together for >lunches... > > >Humm! Thanks! Like many in the USA, I am a bit new to lamb and not >always sure how to work with it. Well curry takes it in a non-mediterranean direction, and actually sounds delicious, in general lamb is very versatile and can support a lot of different treatments. Greek/middle-eastern tends to leave it pretty plain with a few spices and a dip, which is plenty good, but I've had Chinese treatments too, certainly "Mongolian lamb" wok-fried with scallions, others have lamb with mint jelly, etc. Greek/American lamb chops are just broiled with a little salt and pepper and served. I could live on lamb Merguez sausages, heavy with whatever it is in "merguez", cumin and sumac and/or fennel and coriander and garlic and paprika and cinnamon (?) and you name it. J. |
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