sf > wrote:

>On Mon, 30 Jan 2012 09:01:18 +1100, Jeßus > wrote:

>> On Sun, 29 Jan 2012 18:57:21 +0000, Gorio
>> > wrote:
>>
>> >Lamb speaks for itself very well. I still like the more Grecian flavors;
>> >but if you look for profiles from countries that tend to eat more lamb,
>> >I doubt you'll lose out.
>>
>> Agree that EVOO, rosemary/sage/garlic/black olives etc. is hard to
>> beat with lamb.
>
>+1

Actually when I make a lamb pathia / fessayun type curry, I first
grill or boil the lamb with a olive oil, garlic, lemon, pepper and
cayenne rub to a point of partial doneness, then I dice it up and
combine it with the curry ingredients (I tend to use pomegranate,
some tomato, cashews, allspice, and more cayenne. If you use all
tomato, it is pathia; if it's all pomegranate, it is fessayun,
approximately speaking. I'm sure there's a more exact distinction.)

Another great lamb curry, which I have not made myself yet, is
dopiaza.

In any case, I feel grilling some seasonings into the lamb, before
composing the curry, gives a bit more flavor to the result. It
is also how it is done in UK restaurants, where the idea is to be
able to make an array of curry menu items to order, by combining
part-cooked meat with pre-cooked sauces. According to what I have
read, this is not how it is usually done in India.

Steve