Preparation of Lamb

restaurants. The use of beef or pork is largely avoided, as certain ethnic groups will not eat one or the other.
For our lamb curries we use leg of spring lamb, either fresh or frozen, according to season. The quality of your lamb dishes will depend heavily on the quality and preparation of the meat. It is essential to buy tender spring lamb and remove – or have removed by your butcher – all bone, fat, and gristle. Cut the remaining meat into one inch (2.5cm) cubes (except for lamb pasanda) and you are ready to proceed.
NB. All the recipes in this book are for boned lamb. If you prefer your meat unboned you may use it in this way, but remember to double the quantity.
Preparation and cooking time: 45 minutes.
For 6-8 persons you will need:
2 lbs (900g) lamb prepared as above
8 tablespoon vegetable oil
1 teaspoon turmeric
4 tablespoon reserved uncooked curry sauce
Wash and drain the meat. Place remaining ingredients in a large saucepan and mix well. Cook on medium heat, stirring continuously until the sauce begins to darken in colour (4-5 mins). Add the meat and stir until all the pieces are well coated. Turn down the heat and cook covered for 30-40 minutes or until meat is tender, stirring every few minutes to ensure even cooking.
Remove lamb pieces, leaving behind the sediment, and place in a clean container. The lamb may now be used immediately for any of the curries in this chapter, as well as lamb biryani (but not for balti meat).
Or, it can be cooled and refrigerated for up to four days. If refrigerating, skim the oil from the sediment and pour onto meat to keep moist.