NationStates Jolt Archive

While in Malaysia a couple of years ago I was introduced to the delights of curry. I bought my wife a curry cookbook while I was there and she has been trying some of them.

The other night she made an absolutely great chicken curry, as good as what I had in a five star hotel in Kuala Lumpur. I liked it so much I asked her to use the same recipe but use lamb instead of chicken. It came out OK but not really great like the chicken.

My question is why was the curry so good with the chicken but not the lamb? Are the spices used “balanced” for a specific meat? :confused:

I’m sure she will find a great lamb curry recipe in the book. I never knew there were so many different curry recopies.

While in Malaysia a couple of years ago I was introduced to the delights of curry. I bought my wife a curry cookbook while I was there and she has been trying some of them.

The other night she made an absolutely great chicken curry, as good as what I had in a five star hotel in Kuala Lumpur. I liked it so much I asked her to use the same recipe but use lamb instead of chicken. It came out OK but not really great like the chicken.

My question is why was the curry so good with the chicken but not the lamb? Are the spices used “balanced” for a specific meat? :confused:

I’m sure she will find a great lamb curry recipe in the book. I never knew there were so many different curry recopies.each type of meat has a different flavor. chicken, lamb, deer, moose...

same as the cuts.

but experimentation is what makes cooking fun.

bump

Maybe you don't like lamb.

While in Malaysia a couple of years ago I was introduced to the delights of curry. I bought my wife a curry cookbook while I was there and she has been trying some of them.

The other night she made an absolutely great chicken curry, as good as what I had in a five star hotel in Kuala Lumpur. I liked it so much I asked her to use the same recipe but use lamb instead of chicken. It came out OK but not really great like the chicken.

My question is why was the curry so good with the chicken but not the lamb? Are the spices used “balanced” for a specific meat? :confused:

I’m sure she will find a great lamb curry recipe in the book. I never knew there were so many different curry recopies.

I dont know. Why does cream not go with steak? Some things just taste better together than others.

Maybe you don't like lamb.

I love lamb, and lamb curry. The flavor difference between the chicken and lamb curry was quite noticable. Same recipe, just wasn't as good with lamb.

The spices were probably chosen for chicken.

I dont know. Why does cream not go with steak? Some things just taste better together than others.

Don't know, never tried cream with steak. Blue cheese is very good on steak.

I use this curry recipe:

1. Go to the supermarket
2. Buy a curry
3. Go home and stick it in the microwave, following instructions on packet
4. Put on plate

Different spices work with different meats. Lamb is good with dry spices like cumin and coriander seed, while chicken can be used with sweeter things. It's just a matter of balance.

Lamp doesn't absorb liquid as easy as chicken does, so as the poster above said, it goes will with dried spices rather than those which flavour the sauce itself. For example, corriander seeds, cumin seeds, even black peppercorns. Conversely, chicken is good with the powdered versions of these spices, as the flavour is therefore easier drawn into the sauce and soaked up by the meat.

It's also possible that you overcooked the lamb. Lamb requires very little time to cook, and overcooking results in dry, tough and pretty much tasteless lumbs of meat. Use a lower oven heat (gas mark 3/300F or so), and fry all ingredients (including lamb) lightly beforehand. This way, the oven is only used to "ferment" the flavours. Maybe 1.5 hours on this low heat. The meat should then be tender and taste good.