OK, What's For Lunch or Tea Today?

Yeah, looks nice, mate. Rice looks good too, although (unless it's well hidden), I don't see much evidence of lamb - did you leave most of it in the pot?:D;)

I'd have expected to see some big chunky cubes of lamb, but it seems to have all broken down, or maybe you like it that way?

Also, how long do you cook (and allow to infuse) the sauce for? Del usually does that for up to two hours, to get it nicely thick and rich and to allow all the flavours to infuse, then she puts the meat in when the sauce is ready and cooks it then. Is that what you do?:)

Marco.

Yeah roughly although I used smaller bits of the lamb to use them up really. There were a few biggish bits too tho. Heat was about right for me(ie not hot) but spices were fragrant enough.

You had all this though, didn't you:

Quote:

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Originally Posted by struth

popped a nice bit of North Highland Boneless Lamb Shoulder in cooker... a bit more pricey but its worth the extra .. best of stuff this .


https://assets.sainsburys-groceries..../2365x2365.jpg

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So what did you do with the rest of it?:D

If the idea was to make a curry, then I'd have cubed it up and made a proper meal from it (as what you've pictured, as tasty as no doubt it was) couldn't have filled you up much, just basically sauce and rice)... Or have I misunderstood something, and you had some other purpose for the lamb joint (shown above) and were only using 'leftover bits' for the curry? Dunno:hmm:

Marco.

It wasnt a huge bit tbh and there was a fair amount of waste; wont be buying it again, although i think i over cooked it. But, yes there is a fair amount left. pasta tomorrow with it. there was a fair bit of lamb in it but a lot of it was shreaded.

Lol - and there was you saying it was the best of stuff!:doh::D

I know what you mean, though... Best plan is to get a leg next time (shoulder's best for slow-cooking or roasts, not really curries), then cube it up and fry it in a pan, until it's the right consistency, then add it to the sauce (ready made in another pan) - and it'll be awesome.

Your sauce looks fine, it just needs some meat in it, lol!;)

Marco.

Quote:

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Originally Posted by Marco

Lol - and there was you saying it was the best of stuff!:doh::D

I know what you mean, though... Best plan is to get a leg next time (shoulder's best for slow-cooking or roasts, not really curries), then cube it up and fry it in a pan, until it's the right consistency, then add it to the sauce (ready made in another pan) - and it'll be awesome.

Your sauce looks fine, it just needs some meat in it, lol!;)

Marco.

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yeah flavour was ok but ive had better with cheaper shoulders. or legs. tesco ones are usually very good, but that sainsbury one wasnt great. sheep must have been scrawny. my bro's lamb was way better.
i like shreaded lamb

Lol, when you visit, you'll need to take some Welsh lamb back with you from our butcher. Trust me, it's TOP notch!:)

Shredded lamb is fine, maybe in some pitta bread, but for a curry you need cubes, or whole pieces on the bone - as the Indians eat it!:cool:

Marco.

Well pasta today.

https://uploads.tapatalk-cdn.com/202...805f141200.jpg

Salmon, chips and mixed veg vor dinner
Was strangely hungry.

It was very tastyhttps://uploads.tapatalk-cdn.com/202...f75f3e0156.jpg

BBQ - belly pork twizzler, lamb kofte and beef burger with Gorgonzola and red onion (all from the butchers in Debenham) with potato salad, coleslaw and smoked beetroot- and a “Berni special” tomato just for Marco! :lol:

https://uploads.tapatalk-cdn.com/202...6ddfa8b642.jpg