How to Pre-Cook Lamb for Restaurant Style Curries

Pre-Cooked Lamb. In Indian Restaurants (especially in the UK), meat is usually pre-prepared in big batches before service, so that curries can be cooked quickly to order. By frying with spices, then simmering slowly, the lamb can be made tender and delicious.
This recipe is for making a cooking a batch of Lamb leg or shoulder to be used subsequently in curries. It produces about 5 portions, as well as a lot of superb Lamb Stock. If cooked and stored properly, the Lamb remains tender. The recipe can be scaled up (or down) to make more or less per batch.
You should keep the cooking liquid (stock) left at the end, which is absolutely delicious, and can be added to curries for extra flavour.
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www.bircurries.... Best site on the internet for everything BIR related.

[@Spacemal]

This looks fantastic… I’ve mastered the art of my base gravy, and I’ve pre-cooked lamb before, and now, I can experiment with this lamb stock. Thanks Misty… curry nights will be even better 👍

[@99Jaapie]

Well I have to say I followed this recipe 100% to pre cook beef shank. It took a while and I let the beef cool down in the liquid. Hands down, thebest pre cooked beef I have ever made. I would give 11 out of 10 on this one! Great!

[@MistyRicardo]

Glad you liked it 🙏

[@Fredrin2000]

Richard, you legend. You're gonna put my local curry house out of business with these amazing vids! Cheers for sharing this curry knowledge with the masses.

[@MistyRicardo]

Too kind. Glad you appreciate it, thanks.

[@k3nn3hakak34]

HI Misty great curry's ,ive mad quite a few lately and was wondering with the lamb stock which i know you said freeze into ice cube trays .But what about the oil on top how long will that last unused ,thank you gain and have both books as well which are awesome by the way .

[@MistyRicardo]

Thanks. Not sure about the oil. Keep in fridge or frozen and use your own judgement.

[@martinhammond3761]

Great, as ever! Could this be done in a CrockPot/pressure cooker?

[@MistyRicardo]

Yes

[@grahamcharlton861]

Richard just made a batch of this and came out superb what and how do you use the stock in future dishes. Many thanx Great video

[@MistyRicardo]

Freeze it in cubes. Add defrosted to curries.

[@grahamcharlton861]

@@MistyRicardo thank you is that 1 cube each curry

[@MistyRicardo]

Depends entirely how big a cube is. 2 TBSP seems fitting.

[@grahamcharlton861]

@@MistyRicardo Thats great thanks Richard

[@AlexTheGreek18]

If I wanted more lamb, would you recommend to just add more water to cover the lamb? 1kg wouldn’t last long for me!

[@MistyRicardo]

Yes but scale up everything too.

[@hijohnnyrogers]

Great vid. Will be using this technique this weekend here in Australia as I'm missing BIRC! Where do you use the frozen stock cubes?

[@MistyRicardo]

+Jonathan Rogers thank you. Use the lamb stock in lamb or beef curries. It can be used in chicken or veg ones too if you like a mixture of flavours.

[@flownswift]

Your last comment about the 80’s … I made bir balti last night. Said to the wife ‘ that’s the best balti since the 90’s’ I grew up in Walsall. Real balti capital. I get that statement 100%

[@d1ppaz]

Ladypool road in Birmingham, the Balti triangle - the real Balti capital

[@danielbush44]

Would this recipe work on beef? Was thinking brisket chopped into cubes

[@MistyRicardo]

It should. Adjust cooking time.

[@reverendmississippi]

used the pre cooked with yohr bhuna recipie as good as any takeaway or restaurant. thanks misth

[@MistyRicardo]

+reverendmississippi welcome and thanks.

[@TheSideboom]

Happy New Year 2022 Richard Sayce - (Sir Misty Ricardo) I have noticed you have never made a video for pre-cooked beef or made a beef madras that would be nice to see please can you do this for me Jim - Manchester.

[@MistyRicardo]

Hi Jim. Just pre-cook the beef to this recipe.

[@freefolkofthenuminousoccid9054]

Could I do this in a slow cooker..?

[@MulderXfile]

I have made almost all your recipes. Thanks for sharing.

[@MistyRicardo]

You're welcome. Have you got my book ?

[@icemanknobby]

Hi Misty, can’t wait to add lamb into my curries. Q. Where can I buy a king handled chef/cooking spoon?

[@MistyRicardo]

Hi Christopher. Asian supermarkets often sell them, or try hardware stores in areas with an Asian population. Online of course as well.

[@steveturner4430]

I just cooked my Chicken vindaloo using your curry base and I even pre cooked the chicken as per your instructions, it was very nice proberly the best tasting one I have cooked, can't wait to try a few other of your recipes just regarding pre cooking the lamb will that take away that gamey taste as I really hate that yucky smell and taste and when I eat it in indian restaurants it never tastes gamey, thanx for all your uploads

[@MistyRicardo]

Nice feedback, thanks. I've not had a problem with overly gamey lamb before, but that may depend on the providence of the animal. I've heard that soaking it with salt, then rinsing helps. Let me know if you try it.

[@indiannajames8428]

I thought people may possibly find this interesting. This is almost the recipe of a typical home cooked Indian lamb curry, ( it will vary a little from house to house). If you browned the onions and added fresh ginger, garlic and green chillies and without the curry powder element of the mix masala. Finish with garam masala, chopped fresh coriander and a squeeze of lemon juice. Lovely mopped up just as it is with chapaties and raita : )

[@markthomas8322]

Very nice. Keep up the great videos. Well made and easy to follow.

[@Hammertime054]

Hi there, sorry to say , but at 4.51 you wrote use plenty of sauce to coat the chicken, this was lamb you was cooking, ?great vid though, i will be trying this, thanks 👍

[@MistyRicardo]

+John Hammersley ouch Meat police.

[@darrenwilson99]

He also wrote that this will help keep it dry. I don't think coating meat with sauce is supposed to dry it.

[@wulkyboy]

Looks delicious Richard,would taste amazing just on it's own with a bit of Nan bread..I've seen staff curry's made in this way..Once again full marks ..

[@MistyRicardo]

+Bertie Bassett Thanks very much Alex. The flavour of the stock afterwards is amazing.

[@flatleythebard]

+MistyRicardo Your videos are very bad for me as they always make me hungry! :-D

[@denisemorgan7054]

thank you chef got to say, I love the way you present your video. 😋

[@MistyRicardo]

Thanks. The flashy bits and music make it a little less boring watching a pan for 5-10 minutes.

[@zefrem1]

Misty what shops sell them big leafs and how do you stop them from drying out

[@MistyRicardo]

Tej Patta (Asian/Indian Bay Leaves) ? They are quite hard to come by. Your best bet is large Asian supermarkets or buy online. They are already dried out.

[@grahamcharlton861]

Richard can you do this in a slow cooker and if so is it same technique?

[@MistyRicardo]

Yes but only transfer into the slow cooker at the stage where it says cover and turn heat low.

[@MistyRicardo]

And it will need longer to get tender in the slow cooker. Hope that helps.

[@grahamcharlton861]

ok thanx Richard

[@tazg296]

can chicken be used instead of beef or lamb?

[@MistyRicardo]

+Taz G Hi Taz. This method is for red meats which require long slow cooking. If you want to learn how to pre-cook chicken, take a look at my succulent video ... kzbin.info/www/bejne/nmLTqWB9iKppnpI

[@lyndawong7437]

What is mix powder please?

[@MistyRicardo]

Hi. Have a read of this to explain… mistyricardo.com/introduction-to-cooking-bir-curry-part-1/

[@7franny7]

Could you use the gravy you just cooked meat in as a curry base? Instead of the recipe you use?

[@MistyRicardo]

Not for BIR style curries as a base substitute, but a tablespoon or so added to one makes an improvement to the curry. You could create your own traditional style curry with the stock as the foundation. Fantastic flavour.

[@Welshwarrior85]

Do we not pre cook beef? Is it not necessary?

[@MistyRicardo]

The cheap cuts of beef will also need pre-cooking. You can use this recipe for that also.

[@Welshwarrior85]

MistyRicardo cheers mate 🍻

[@darrenwilson99]

"Coat well with the sauce which helps it stay dry"? Surely it helps it stay moist and tender. Who wants dry lamb?

[@rajdulari]

GREAT! Thanks!

[@nathanmitchell408]

Still cooking mate.For the Bellew fight had staff chicken curry with chicken 65,tandoori chicken and veg samosas spot on (there were a few of us)

[@MistyRicardo]

Wow, that's a lot of preparation. Hope your friends/family appreciated all the effort.

[@firmbutton6485]

When I precook lamb, I keep all of the juices for thining the base sauce, I also am big on cumin and fenugreek with lamb so do go a touch OTT with those spices!

[@MistyRicardo]

I hear you, and I'm totally with you on that.

[@Hammertime054]

Misty, i still love your vids and use your recipes keep up the great work 👍👍

[@MistyRicardo]

+John Hammersley Phew. Good save John. I was losing sleep 😴 on this 😂

[@Hammertime054]

+misty, glad you got your sleep ok, i was just trying to be polite😂👍

[@MistyRicardo]

+John Hammersley I know. I was pulling your leg. 🙏

[@Hammertime054]

MistyRicardo 👍👍👍😁😁👍👍