On Friday, February 20, 2015 at 4:08:41 PM UTC-8, cshenk wrote:
> It's cold here too so I have a mix of lamb bits (all bone in, shoulder
> and 'stew' cuts) going in a curry sauce.
>
> Not fancy at all today. I took my last 3 cups lamb bone broth and
> added 3 packets of turkey gravy (hey, dont scream, it was handy) then
> about 1.5 lbs of the meat and 2 TS hot Jamaican curry mix and about 1
> ts white pepper. Made up the water until covered (maybe 2 cups more
> added)
>
> Letting it simmer on low to go with rice later. It's one of those
> dishes better the second day as it totally melds...
>

Considering this is a fave and not an experiment, perhaps I should say
nothing, but... for lamb curry I always like a LOT of cumin. And if
you are looking to make a sauce I always use whole milk yogurt. (Greek
yogurt is a little too thick, unless you just stir some in near the
end of cooking.