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Curry Night please help!
Comments
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[SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
Trying not to waste food!:j
ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie0 -
Hi Daisyboo ...
I would always use Shoulder of Lamb ... I buy mine at the meat counter at the supermarket and get them to bone it out to save me time ... a whole shoulder shoulder cost about £10 ...
You could use it all for the curry or make Lamb Tikka with some ... I use this recipe I from the link above by the Curry Queen for the sauce ... it takes a little prep' ... but is excellent and you can freeze some!
Also Cauliflower is excellent for filling out a curry ... and it takes the flavour really well ...
... and my Tikka recipe ...
Tikka Marinade for Lamb or Chicken ...
Yoghurt ... enough to cover however much meat you have ...
plus ...
3 Cloves Garlic ... crushed
1 inch cube of Ginger ... grated
2 Tsp Turmeric
2 Tsp Cumin
4 Tsp Garam Masala
Fresh Coriander ... chopped ... about 1 big Tablespoon
Fresh Mint ... the same
Juice of 1 Lemon
A little salt
1 to 2 Tsp Chilli Powder ... optional ...
Marinade meat in Yoghurt mix for anything from 2 hours to a day! ... cook either on BBQ if sunny ... or on a foil covered baking tray with a little oil (saves the sticky mess) on a high shelf in a hot oven ... Either way ... cook until just done ...
Happy Curry'ing
LBLittleBill ... "The riches of a man can be measured by what he can do without"0 -
Thanks everyone thats really good advice. Especially the recepies I will cook the currys on friday night the reheat them on sat. I'm looking forward to it now.
Have also decided which veg to use I am going to put int colliflower, carrots, potatoe, beans, brocilly and maybe some baby spinich does this sound ok? Also do I need to pre cook them before adding them to the sauce or will they just cook in the sauce?
For dessert I am going to make Champagne Sorbet ( found on here)
I wanted to do a malibu one but am yet to find a recepie. Have just made the one above so will see how it turns our0 -
I get curry spice mixes from ebay, they are lovely! I will make one huge curry and split it for the freezer!
Oh and re the lamb I always get cheap for us as it gets stewed all day and so nobody notices!
Just make sure you cut the onions really really fine, (I grate mine lol!) and if you have a slow cooker cook it in there instead of the oven at the simmering stage!0 -
Lamb neck is defo the best bit to make a curry with.
Neck fillets can be dear. I use bone-in lamb neck.[FONT=Arial, Helvetica, sans-serif]Rise like Lions after slumber
In unvanquishable number -
Shake your chains to earth like dew
Which in sleep had fallen on you -
Ye are many - they are few.[/FONT]0
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