JRStern wrote in rec.food.cooking:
> On Thu, 26 Feb 2015 17:56:50 -0600, "cshenk" > wrote:
>
> > 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.
>
> Well curry takes it in a non-mediterranean direction, and actually
> sounds delicious, in general lamb is very versatile and can support a
> lot of different treatments. Greek/middle-eastern tends to leave it
> pretty plain with a few spices and a dip, which is plenty good, but
> I've had Chinese treatments too, certainly "Mongolian lamb" wok-fried
> with scallions, others have lamb with mint jelly, etc. Greek/American
> lamb chops are just broiled with a little salt and pepper and served.
> I could live on lamb Merguez sausages, heavy with whatever it is in
> "merguez", cumin and sumac and/or fennel and coriander and garlic and
> paprika and cinnamon (?) and you name it.
>
> J.
I tried your general direction with yogurt on Friday for lunch. It was
lovely and very different from my normal sort! I mixed yogurt (plain)
with some cumin and hot hugarian paprika and let that set to blend the
night before, then nuked some lamb for lunch and added the mix. Very
nice!
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