Recipe BIR Precooked meat (lamb, mutton, beef..)

[vernplum]

Parent thread: British Indian Restaurant (BIR) cooking

This recipe is for one of the precooked elements in BIR cooking and works for lamb, mutton, goat and beef, i.e. tough red meats which are boiled like this ahead of time in a spiced gravy so they are nice and tender for when it's time to make a dish.

I usually make 2kg precooked weight of meat and freeze it.

This is a variant on Dan Toombs's version from his book 'Curry Guy Bible'. Batch Cooking Recipes | Pre-Cooked Curry Meat | The Curry Guy I double the amount of meat and leave one or two spices out.

Ingredients

• 2kg boneless lamb/mutton plus any bones
• 6 cloves
• 5 black cardamom pods bruised
• 10 whole black peppercorns
• 1 piece cinnamon
• 1 piece mace
• 2-3 Indian bay leaves
• 1 tbsp cumin seed
• 1 tbsp coriander seed
• 1 large onion, fine dice
• 2 tbsp garlic and ginger paste
• 2 tbsp paprika
• 1 tsp kashmiri chili powder
• 1 tbsp garam masala
• 1/2 tsp salt, plus extra for initial seasoning

Method

1. In a large high-sided stock pot, add your oil in, get it on a high heat and start browning the meat in batches and remove it to a tray. Season each batch a little as you cook it.
2. Once you've browned the meat, add in your onion and whole spices and fry it for 2 minutes.
3. Now add in the garlic and ginger paste, powdered spices, salt, give it a bit of a stir then put all the meat back in and stir to get full coverage. Throw in any stock bones you're using.
4. Now add enough water to cover everything, bring it to a boil then reduce to simmer.
5. Cook it for up to two hours until the meat is tender but before it starts to disintegrate. We want the chunks to still have some bite, but not be mush.
6. When the meat is ready, let everything cool then remove all the meat and pour the liquid into a separate bowl.
7. Refrigerate overnight. The following day you can remove the solidified fat from the liquid bowl.
8. Portion the meat (approx. 250g) into freezer bags adding in some of the (solidified) liquid back into each one.

Here we go:

Browning the meat. I also had a random pork knuckle bone I threw in to help with the stock.

After meat browning, whole spices, onion, G&G paste, powdered spices. Help the latter with a tbsp of water so they don't burn if needed.

Now stir the meat back in. It's starting to look like something now:

 

[vernplum]

Cover it with water and get it boiling then on a rolling simmer for up to 2 hours:

You can vary how long you keep your pot lid on and off to concentrate the stock. Here it is at the end.

After cooling, I separate off the liquid and discard off excess fat that's been rendered. Divide the remainder with the portioned meat that goes in the bags.

The amounts above yielded 6 bags each of around 250-270g (one's in the fridge I'll be using this weekend and these are going in the freezer). Each bag will make one 2-person curry (or 1 curry for me, since my wife doesn't eat lamb or mutton lol).

 

[msmofet]

Are you entering this in the lamb challenge?

 

[vernplum]

Are you entering this in the lamb challenge?

No - this is not yet a completed dish.

 

[msmofet]

No - this is not yet a completed dish.

Oh