Lamb leg curry help please

[Travelcrazy]

I am OK making a chicken curry but for cubed lamb leg which method is best please for tenderness, oven, hob or slow cooker and what timing. Thanks for any help.

I'd do it on the hob - I've made this recipe before and it was great: www.bbcgoodfood.com/recipes/home-style-lamb-curry

Just be prepared in step 7 for the final 30 min simmer, to leave it longer if it's not tender enough for you.

That being said, if you want it properly melty and falling apart (as opposed to still being in cubes) then I'd make the curry in a cast iron casserole and then instead of the 30 mins simmer I'd transfer it to the oven for a few hours to braise slowly.

@Xiaoxiong thanks both ways sound great! tough decision :)

I’d use a pressure cooker, but that’s no use if you don’t have one! Hands down the best way to get lovely melt-in-the -mouth meat.

It’s not the method it’s how long and slow you can cook it.

Unless you use a pressure cooker and then get the same results within half an hour.

Not quite the same results, but yes a pressure cooker will as with any recipe reduce the time. (And probably give a denser more rounded flavour)

I'd stick it in the oven on low, 160ish for 90 mins- 2 hours

You need to brown the meat thoroughly first to get the best flavour.

https://www.tamingtwins.com/slow-cooker-lamb-curry/
Easy and delicious.

My absolute favourite. Meera Sodha's lamb and spinach curry. I've got the book, but found a link. curryforchange.org.uk/recipes/slowcooked-lamb-and-spinach-curry

I've done it with raw lamb and also cubed left over roast lamb. Always great.

I like this slow cooker lamb curry: https://www.bbcgoodfood.com/recipes/slow-cooker-lamb-curry

Agree with poster above it’s probably better if you brown the meat first, I would do that if I had people over, but for weekdays this is amazing, put it all in slow cooker pot in fridge overnight and then just need to put it on for 8 hours in the morning. I then make rice and eggs in the rice cooker to go with it and it’s lovely.