SC curry - soggy food query

stiltoncheese

Hey peeps

Just bunged some lamb neck fillets in the slow cooker with some onions, chopped potatoes, courgettes and tinned chick peas (all things that needed using up by today really) with a Lloyd Grosman curry sauce and about another 3rd of the empty jar of water. Switched on, and on low for hopefully the next 7 hours or so.

Anyway, do you think that I have put the chick peas and courgettes in too soon and are they likely to go soggy? I've never used either of these in the slow cooker before.

Probably just worrying about nothing, but still getting to grips with the old SC (and a few tasteless disasters to boot) and don't want to muck my curry up.

Cheers

MoneyQueen

Am not sure about Chick Peas, but I have got a recipe book from a friend yesterday.. and it says Courgettes should be put during the last 30 minutes...

Sorry can't provide any more info..

Haven't tried myself

*niptuckfan*

Iv not made a curry with chick peas but make a veg chilli type thing in chopped tomatoes, i used a can of chick peas and leave it on all day and they remain intact and not at all mushy

hth

*niptuckfan*

stiltoncheese

Cheers guys.

Just eaten said curry and neither the courgettes or chick peas were soft or mushy, so that was good.

It still wasn't as nice as I had hoped though (even with a bought jar of sauce) think i'm going to have to give up on curries in the slow cooker and go back to doing them on the hob as this is the third one that has been 'ok' but not that great. Besides which, I can actually make curry from scratch on the hob (only bought the jar as thought it would be convenient for SC as the spices seem to not work properly in SC).

jo1972

I haven't done a curry in my SC for a while either, I found that any spices that were there at the start disappears, last time I made a jalfrezi my OH thought I'd cooked a stew :rotfl:

But I did get some advice off here and apparently you should put some spices in towards the end of cooking to keep it spicy. I'll give it a go next week and see if it works.

Plus how did you find cooking the neck fillet in the SC? It's my fav meat but found it really greasy cos the grease does not escape in a SC, did you have to spoon the fat off the top?

Yummy though

stiltoncheese

Actually, there wasn't too much fat, and I just spooned what was there off the top.

I love lamb neck too - really cheap and very tasty in SC