Hello Mamta. After reading some of your recipes, you mention that good quality and more expensive lamb cooks quicker than the cheaper cuts. Could you please suggest to me which cuts you would prefer to use in a curry? Thanks for the brilliant website!

It would depend a lot on which curry you were making, as some have long slow cooking times, others are quick fried ones..

Steve

Sorry, I meant which cuts would cook quicker.

I think you will find its the more expensive parts like good leg chops/Loin steaks and cutlets that are more tender when quickly cooked.

If you do other tougher bits for longer slow cooking you find they lend themselves better (the leg steaks etc might fall to bits under the same amount of cooking)

Steve

Hello Guest

Steve has answered your question already. I mostly use leg of lamb or shoulder of lamb, sometimes chops.

Mamta

Thank you both very much for your helpful advice.