Is there anyone out there who knows how to cook lamb curry.?!
Answers: Pakistani style every time i try to cook it, the meat goes all chewy. Any help out there ?
It would help if you explained your current method. I love Pakistani food but find that Lamb is usually chewy at most restaurants... and I am almost certain that its because they are boiling the lamb at too high of temperature, and there isn't enough fat in the sauce or its left out under a heat lamp too long.
When I cook Pakistani dishes I do a 2-step process... where I make the curry using some lamb neck bones for flavor... and then roast the lamb seperately Mexican style (but with Pakistani curry blends)... and then bring them together at the last moment.
Here is a basic recipe you can follow that will result in the most tender, succulent lamb (or goat) you have ever tasted:
http://www.foodnetwork.com/food/recipes/...
best site for recipes
Marinate the lamb in either yogurt or buttermilk (the acid will break down the muscle fibers giving you a more tender result). Do this overnight for best results.
Try these websites:
http://www.route79.com/food/rogan-josh.h...
http://www.khanapakana.com/beef-recipes/...
Chose a more tender cut of lamb and marinate before cooking. Saute with lots of chopped onion, add curry, broth or water and simmer a long while until tender.
http://www.elise.com/recipes/archives/00...
I dont know how to cook it but I found a recipe that may be helpful to you.
I am so sorry...I don't know what the pakistani style is....here is a link to a recipe I just made, and I loved it:
http://answers.yahoo.com/question/index?...
I followed the instructions, but let the meat simmer for probably 40 minutes instead of the 20 that was recommended. It came out nice and soft, but not too mushy.
Hope this helps.