Hi all

I am cooking lamb curry tonight and have bought shoulder on the bone. My recipe asks for 35 minutes cooking time. Is this enough? I would have thought on the bone meat would take longer.

Is it a recipe from this site?... maybe it should read 35min per pound or something?...

Steve

Der sorry Steve and thanks for responding, the recipe is for leg of lamb, from Best British Dish TV programme. I've cooked shoulder on the bone for as long as necessary. Its nothing like the recipe but tastes rather good.

I've just had a look on their site and can see 2 curry recipes and both give 40 minutes cooking time... I suppose it would be cooked in that time and if marinated well, cut small enough and a bag full of luck it would be tender...but If it were me cooking lamb, I'd have it on low and leave it for hours !

I've noticed a lot of recipes/tv shows etc seem to suggest this or that will cooking in 15, 30, 60 minutes and I know from experience that if I cook a similar meat for that length of time it will be too tough to chew !

Another thought would be bone the leg out, dice the meat into small chunks but then cook the dish with the bone in the pot !

Steve

Cooking times vary according to quality of meat, what you are cooking it in, whether ity has been marinated, efficieny of your ovben, how high your gas is etc. etc. Timesd on recipes are approximate guides in my experience. The best guide is the meat/chicken itself, see if it is cooked to your liking.

Mamta

times vary according to cut, those from well used muscles take longer to break down, but generally taste better.

What type of lamb curry? there must be hundreds of different ones.