how do I stop skin forming on curry?

[Nevlet]

Title says it all... How do I stop the skin layer forming on my curry whilst I am cooking it?! Its driving me mad!

Do you mean dhal?

No its a korma!

Are you stirring it frequently?

Are you using fatty meat like lamb?

If the food is hot enough (simmering) it shouldn't form a skin. How are you cooking it?

Do you mean a solid skin or a fatty layer? It shouldn't form a skin while you're cooking it.

Have you seen telly chefs cut out a circle of greaseproof paper and lay it on top of food in a pan?

It's called a cartouche and should do the trick. It is usually used when a sauce is cooling, but if you are cooking curry low and slow it will do the same job.

But wouldn't you just stir it through sporadically and then it disappears? Or is it more when you're serving up?

Are you using flour or a thickening agent?