Pre-Cooked Lamb (British Indian Restaurant / BIR Style)

If you want perfectly cooked lamb in your dishes then try this simple trick used by all the restaurants and takeaways to guarantee quick and tasty meals.

All my recipes can be found at https://thecurrykid.co.uk/

Ingredients

500 grams - 1 kilogram of diced lamb leg with the fat removed
4 tablespoons of oil
1 tablespoon of garlic and ginger paste
2 bay leaves
1/2 a teaspoon of salt
1 teaspoon of turmeric powder
1 tablespoon of mix powder or curry powder
1 tablespoon of tomato paste mixed with 2 tablespoons of water
some boiling water to cover


Method

First cut the lamb into good size chunks and remove all fat and gristle.
Find a pan capable of holding the amount of lamb you want to cook with enough space to cover with around 2 cm of water

1. Add the oil, ginger and garlic paste and fry for around 60 seconds
2. Add the spices and the tomato paste and fry for another 60 seconds
3. Add the lamb and thoroughly coat in the mixture stirring continuously for a couple of minutes
4. Add boiling water to cover the lamb by a couple of centimetres then reduce to the lowest possible heat setting, cover and allow to cook for around 1 hour stirring gently every 15 minutes.
5. After 1 hour has passed test to see if the lamb is as soft as you like it . If not continue to cook for 30 minutes, checking again at the end . Repeat this until the meat is as soft as you want
6. If you are not using the lamb immediately ,remove the lamb pieces and place in a storage bowl whilst you reduce the remaining stock down further. When this becomes a lovely thick sauce allow to cool slightly and pour over the lamb. This will help keep it nice and soft and stop it drying out.
7. If you are making this for later you can store in the fridge for up to 3 days or freeze for up to 4 months.

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