Whether the restaurant is a low cost Indian takeaway or an upmarket British Indian restaurant, the chefs will normally cook meat before service so that it is tender and ready to use.
The reason for this is simple… if they didn’t do it, it would take too long to serve their delicious curries. Pre cooked lamb is essential in many of my lamb recipes to make things quick and easy and makes the taste amazing.
Lamb, goat and most hooved game for example require about an hour and a half to cook. If you don’t cook this meat long enough, it will be tough and your curry will fail to impress.
These animals need a lot of exercise so their meat is naturally tough. My pre cooked lamb recipe tells you exactly what to do so your meat is succulent.
Beef and veal on the other hand can cook in about 40 minutes to an hour. Cows are quite lazy after all.
Whatever you do, don’t rush things. Use the meat when it is easy to eat and you will be much happier with the end result.
I used to prepare my pre-cooked meat the way I was originally taught. I’d stew it in a little curry base sauce and/or water. This works very well.
Nowadays, however I use the following pre cooked lamb recipe which I might add is a popular way to pre-cook the meat in many restaurants. The sauce that is made from the process can actually stand on it’s own as a curry.
I prepare chicken in a different way so that my curries don’t all taste the same from using just one curry base sauce.
Cook in a kilo or so more meat and you’ve got a nice meal for the day and also lots of delicious pre-cooked meat for your other curries.
If you like this recipe for pre cooked lamb try these other recipes:
Here is my recipes for pre cooked lamb but you could use the meat of your choice.
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