"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Click Here to Login
Thread Tools Display Modes
Old 06-08-2010, 05:30 PM   #1
Assistant Cook
Join Date: Jun 2010
Posts: 1
Unhappy Made a lamb curry - but not flavour!

I'm new to cooking and have tried a couple of indian curries. I put in all the spices and right quantities as the recipies - only problem is the meat doesn't seem to absorb the flavour. What am I doing wrong?!?

Any help would be greatly appreciated!


Nimmi is offline   Reply With Quote
Old 06-08-2010, 05:54 PM   #2
Executive Chef
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
did you marinate the meat for some hours before cooking, that usually helps a lot. Also freshly ground spices (coriander, fenugreek, cardamom etc.) have much more flavour than the spices which bought already powdered. If you enjoy indian food, it may be worthwhile to invest in a pestle to ground the spices.

urmaniac13 is offline   Reply With Quote
Old 06-09-2010, 05:05 PM   #3
Head Chef
Yakuta's Avatar
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
There is a certain technique to making curries if you want the meat to absorb the flavor and to make the entire thing come out more flavorful.

Marination as urmaniac indicated is one - so marinate the meat in some yogurt, freshly minced ginger and garlic for an hour or so before cooking

To me however the most important thing more than marination is the spices you use and how you layer the flavors.

So I never use pre-ground spices to make curries. It's easier to use whole cumin, whole corrainder, whole black pepper, cinnamon stick, cloves, cardamom etc. and also dried red chillies, roast them in a dry skillet and dry grind them in a coffee grinder. You can buy small bottles of these spices and in the long run they last longer so you save money.

Another key ingredient is onions. So large onion finely chopped is a must to give good body to a curry. Finally freshly cut tomatoes (2-3 of them). Freshly grated ginger and garlic and fresh cilantro.

Lastly the technique to cooking a meat curry. Add oil to a pan and let it get hot. Add onions and let them get almost golden brown. Next add the freshly prepared spice mixture. I would add a good 2-3 tbsp (sounds like a lot but you need it) and then roast it with the onions. Add ginger and garlic and roast it a bit more, add the tomatoes and continue to cook it a bit more until the tomatoes almost disintegrate. Next add the meat and now use elbow grease to coat the meat with the thick pulpy gravy. Keep almost frying the meat with the spices and oil for atleast 10 to 15 minutes. Then add some water and let it cook until tender. You can also add some plain yogurt if you like at this point.

When you are done the gravy should be nice and thick not runny. The gravy should coat the meat nicely to give a good flavor.

Garnish with freshly chopped cilantro and I'd sometimes also garnish it with thinly slivered ginger and some finely chopped green chilies.
Yakuta is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:05 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.