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cshenk

wrote in rec.food.cooking:

> 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.

No problem! I am also looking for variation. My normal doesnt cheat
that much with gravy packets. It's just what i had that day but knew
it would be close enough to match.

The curry blend in this case makes cumin nt work but if i omitted the
curry blend and went more a yougurt mix, cumin seed would be
*wonderful* in that!

That makes me think I might be able to make a separate small sauce of
cumin and yogurt to top the Lamb with, then gently warmed together for
lunches...

Humm! Thanks! Like many in the USA, I am a bit new to lamb and not
always sure how to work with it.

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