In a panic about my lamb please help

[mamateur]

I just made a jahlfreezi curry. I made it before with chicken and it was delicious. TOnight I used the same recipe but used lamb, I bought really good trimmed lamb steaks, have been simmering the curry but the meat seems to be getting tougher, do I give it longer or cut my losses and serve before it's like rubber?

ohhh dunno, but wondering what you did and what the outcome was?

delicious curry sauce with chewy lamb

I took it out earlier rather than later. So annoyed I wasted really expensive lamb when a cheap cut would have been nicer..

boooooooo