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Pre-Cooked Lamb
Serves 1 Prep 15 min Cook 1 hr 40 min Total 1 hr 55 min Origin Indian

Pre-Cooked Lamb

The BIR-style pre-cooked lamb: cubed lamb simmered slow with spices and onion till tender, then portioned.

Serves 1.4 kg cooked lamb Prep 15 minutes Cook 1 hour 40 minutes Units Rate

Overview

The lamb equivalent of pre-cooked chicken: diced lamb browned hard with onion and spices, then simmered slow in its own juices until tender and ready for finishing in a BIR-style curry. Lamb needs longer than chicken so the slow cook is non-optional. The reward is meat that is already seasoned through and falls apart in the final sauce. Portion into freezer bags once cool and a quick lamb madras or rogan josh comes together in 10 minutes from a defrosted bag plus a ladle of base gravy.

Ingredients

  • 3 lbs Lamb, diced with fat and skin cut off
  • 2 onions, finely diced
  • 1 tbsp Cumin seeds
  • 2 tbsp Garlic (or Ginger) paste
  • 2 tbsp Tomato Purée
  • 1 tsp Coriander Powder
  • 1 tsp Chilli Powder
  • 1 tbsp Turmeric
  • 1 tbsp Methi
  • 1 tsp Garam Masala
  • 1 Curry leaf
  • 1 tsp Sugar
  • 1 tsp Salt
  • Handful of fresh Coriander, chopped
  • 300ml Vegetable Oil
  • Water (enough to cover lamb)

Method

  1. Add oil to a large pot.
  2. Add Onions, Cumin Seeds and the Garlic/Ginger paste and fry until the onions brown.
  3. Add the Lamb and brown, sealing in the flavours for about 5 minutes.
  4. Cover the Lamb with water.
  5. Place lid on the pot and cook for 40 minutes over a medium heat.
  6. Add the remaining ingredients.
  7. Turn the heat down to low and simmer for about 40 minutes, stirring occasionally.
  8. Place lid back on pot and cook for a further 20 minutes.

Pre-cooked lamb recipe for use in BIR curries

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