oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-30-2012, 05:39 PM   #1
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default Lamb Curry Tutorial (pr0n)

Ingredients
2 1/2 Tbs oil or Ghee...or you can render lamb fat.
1 -1/2 cup plain yogurt-room temp!
1- 1/2 tsp thickening agent like cornstarch/arrowroot
2 tsp salt
cayenne pepper
1/2 tsp turmeric
1 -1/2 lbs lamb-shoulder or leg boneless is best but I used loin chops!
1 -1/2 tsp Poppy seeds -optional
1 large brown onion, sliced thinly lengthwise
15 cloves garlic pureed
1 TBS minced ginger
2 cinnamon quills
5 cardamom pods cracked
4 cloves
1 ripe tomato, diced
two potatoes, peeled, cubed
1 tsp Garam Masala
In a bowl large enough to hold the lamb, mix yogurt, thickening agent,salt cayenne pepper and turmeric, add lamb and mix well and cover, set aside
You can make a paste of the poppy seeds or use them whole.
Indian poppy seeds are a light brown and I only had western black poppy seeds so I left them whole but if you have the right ones, put them in a smooth mortar with 2 tsp of water and grind to a paste.
In a heavy based pot, heat oil over medium and saute onions till they get good color, reduce the heat and add pureed garlic and ginger, poppy seeds,cinnamon, coriander, cardamom and cloves, and mix well.Cook stirring and watching until the paste browns and thickens, and if it looks like it is getting dry or too hot, add a little water till you get a browner color.

Add lamb mixture and tomato, potato, and increase heat till it boils while stirring, then reduce to a simmer and cover with a cracked lid.

Stir every ten minutes to prevent it catching and scorching.
When the gravy has thickened and the meat is tender, it is done.
About 45 minutes to an hour.

Sprinkle with Garam Masala.
This is great with rice but best with roti/paratha
__________________
It seems you never really leave high school....

Last edited by BobBrisket; 10-30-2012 at 07:45 PM..
buccaneer is offline   Reply With Quote


Old 10-30-2012, 06:04 PM   #2
MisterChrister
Babbling Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

Nicely done Bucc! Could you please FedEx me your leftovers?!
__________________
Kettleheads Anonymous Charter Member
MisterChrister is online now   Reply With Quote


Thanks from:--->
Old 10-30-2012, 06:27 PM   #3
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Lynnwood, WA
Default

I love it!
NorthwestBBQ is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 06:46 PM   #4
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

A roti, fine lookin stuff! Thanks for the tutorial there Buccs.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 06:48 PM   #5
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

Looks great buccs thanks!
__________________
[COLOR=Navy][COLOR=Black][I]
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
[/B][/COLOR][/COLOR]
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 08:26 PM   #6
chicagokp
Babbling Farker

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

That looks farkin awesome!!!
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is online now   Reply With Quote


Thanks from:--->
Old 10-30-2012, 09:03 PM   #7
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

that looks outstanding! this is going to come in handy really soon
fantomlord is offline   Reply With Quote


Thanks from:--->
Old 10-31-2012, 03:09 AM   #8
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

I want mine with roti please!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 10-31-2012, 05:40 AM   #9
1Cavman
Got Wood.
 
Join Date: 10-17-12
Location: Vandergrift, PA
Default

Anything with lamb gets my attention.
Like the recipe
1Cavman is offline   Reply With Quote


Thanks from:--->
Old 10-31-2012, 06:38 AM   #10
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by Phubar View Post
I want mine with roti please!
Done, good choice!
Drop in any time you like, guys!
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote


Old 10-31-2012, 06:40 AM   #11
SmokeFan
Full Fledged Farker
 
Join Date: 02-13-12
Location: Fort Worth, TX
Default

I love eating curry, but I've never tried cooking it. I think I've just been convinced!
SmokeFan is offline   Reply With Quote


Thanks from:--->
Old 10-31-2012, 08:06 AM   #12
Norm
is One Chatty Farker

 
Norm's Avatar
 
Join Date: 02-22-10
Location: Union, IA
Default

Awesome Bucc!
__________________
XL & Lg BGE
Weber Kettles
Red Spicewine
White Thermapen
Blackstone Pizza Oven
Blackstone 36" Griddle
Norm is offline   Reply With Quote


Thanks from:--->
Old 10-31-2012, 08:09 AM   #13
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Excellent! I added a link for this cook to your other tutorial thread Buccs. Hope you don't mind.
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is online now   Reply With Quote


Thanks from:--->
Old 10-31-2012, 04:08 PM   #14
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Looks fantastic! I love curry.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Old 10-31-2012, 05:05 PM   #15
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by deguerre View Post
Excellent! I added a link for this cook to your other tutorial thread Buccs. Hope you don't mind.
Where?

I should learn to do that too?

No, I don't mind!
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:09 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts