Pre-cooked Lamb is a traditional British Indian Restaurant (BIR) recipe for a classic method of pre-cooking lamb in base curry sauce so that it can be used later in curries. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Pre-cooked Lamb.
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This is the classic way to prepare lamb for adding to BIR (British Indian Restaurant) curries. Adding pre-cooked meat allows the curry to be prepared in half the time. At a pinch you could also use the leftovers of a roast.
Ingredients:
1 tbsp vegetable oil
1 tbsp ginger-garlic paste
1 small onion, diced onion
1 cinnamon stick
1 star anise
1 tbsp cumin
1 tbsp turmeric
1 tbsp mixed powder
1 tsp salt
1 tsp black pepper
1 tbsp Indian tomato puree (diluted)
1kg lamb neck or shoulder fillet, cut into large cubes
500ml (2 cups) beef, lamb or chicken stock
250ml (1 cup) diluted base curry sauce or Indian restaurant curry base
Method:
Place a large saucepan or wok over medium heat. Add the oil and once hot and beginning to shimmer add the ginger-garlic paste and stir-fry for 30 seconds. Add the oil and cook for about 5 minutes, or until soft and translucent.
Add the cinnamon, star anise, cumin, turmeric, mix powder, salt and black pepper. Stir-fry the mixture until the onions are coated and continue cooking for 2 minutes until the mixture is very fragrant.
Now stir in the tomato puree and continue cooking until the mixture thickens to the consistency of yoghurt.
Increase the heat and add the cubed lamb. Stir to coat in the sauce, then continue frying until the meat is lightly browned all over. Add the stock and curry base then add the lid, reduce the heat to low-medium then allow everything to simmer gently for about 90 minutes, or until the lamb is tender.
Remove from the heat, allow to cool and store in the refrigerator until needed.
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