{"id":1208,"date":"2012-01-10T22:28:04","date_gmt":"2012-01-10T22:28:04","guid":{"rendered":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=1208"},"modified":"2012-09-25T20:12:03","modified_gmt":"2012-09-25T19:12:03","slug":"lamb-curry-improvement","status":"publish","type":"post","link":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=1208","title":{"rendered":"Lamb curry improvement"},"content":{"rendered":"<p>I&#8217;ve been making lamb curry since 2003.  I&#8217;ve tried a few different recipes and I sometimes make it up as I go along but I&#8217;ve never been able to get the lamb tender enough to melt in the mouth.  Tonight I discovered the secret, almost by accident.  It&#8217;s the cooking temperature &#8211; it needs to be low.<\/p>\n<p>I preheated the oven to 150 degrees.  I sliced up some lamb neck fillet into fairly large chunks as they shrink during cooking.  I didn&#8217;t bother to marinade, I simply made a mixture of ground spices (cinnamon, cloves, cumin, coriander seeds, dried chillies, turmeric) then added to it some chopped garlic and ginger.  I fried the mixture in a little oil in a large casserole dish, threw the lamb in with it and coated the meat pieces with the mixture.  After a quick &#8216;stir fry&#8217; I added enough coconut milk to cover and put the casserole dish into the oven with the lid on to cook for an hour.  After that I removed the lid to allow sauce to concentrate down and returned it to the oven to cook for another half hour.  The lamb was then beautifully tender.  I added a little lemon juice at the end &#8211; I find that adding acid before this stage can dry meat out &#8211; and sprinkled over chopped fresh coriander to serve.  There wasn&#8217;t much left after we&#8217;d finished:<\/p>\n<p><a href=\"https:\/\/www.utilitygirl.co.uk\/blog\/wp-content\/uploads\/2012\/01\/IMG_1242edit.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.utilitygirl.co.uk\/blog\/wp-content\/uploads\/2012\/01\/IMG_1242edit-300x225.jpg\" alt=\"\" title=\"Tender lamb curry with coconut milk\" width=\"300\" height=\"225\" class=\"alignleft size-medium wp-image-1209\" srcset=\"https:\/\/www.utilitygirl.co.uk\/blog\/wp-content\/uploads\/2012\/01\/IMG_1242edit-300x225.jpg 300w, https:\/\/www.utilitygirl.co.uk\/blog\/wp-content\/uploads\/2012\/01\/IMG_1242edit-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>25 Sept 2012<br \/>\nI also tried cooking this at 100 degrees covered for 2 hours.  The lamb was cooked so I removed the meat from the sauce and poured the sauce into the OXO fat separator.  After waiting for the fat to come to the top, I poured out the defatted sauce and reduced it before adding the meat pieces back in to warm through to serve.  I didn&#8217;t add any lemon juice this time as I was serving it with (acidic) curried green beans in tomato sauce.  Perfect.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been making lamb curry since 2003. I&#8217;ve tried a few different recipes and I sometimes make it up as I go along but I&#8217;ve never been able to get the lamb tender enough to melt in the mouth. Tonight I discovered the secret, almost by accident. It&#8217;s the cooking temperature &#8211; it needs to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1208","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1208"}],"version-history":[{"count":13,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1208\/revisions"}],"predecessor-version":[{"id":3047,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1208\/revisions\/3047"}],"wp:attachment":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}