Hello All
I'm hoping you experts out there can help explain to me where I went wrong with my lamb curry.
Essentially I got some diced boneless leg of lamb pieces from the butcher and followed a slow cooker recipe.
Had it cooking on low for 4.5 hours then tested a piece and it was quite tough/dry and chewy. Basically unable to swallow because all I could do was chew it. I tested a piece with a meat thermometer and it was 89°C.
I then transferred to a simmer on the job and had it cook for another 45 mins or so on there which reduced the sauce but the lamb was still the same.
So I'm wondering did I
A) overcook it in terms of cooking time
B) overcook it in terms of cooking temperature (although I can't do much with this as the slow cooker was set to 'low')
C) cook it for longer
I don't know if I undercooked it or overcooked it. What are the different stages that lamb pieces go through when being cooked so that it's easy to identify if it's over cooked or undercooked? For example raw--> medium-->soft and tender --> dry and chewy?? Etc
The fact that the lamb piece was at 89°C suggests this was too hot and therefore overdone but it shouldn't have been as the slow cooker was set to low so I really don't know what and where I went wrong so any help could be appreciated.
I also get the same results in terms of chewy lamb when cooking on the hob in a pan after 1to 1.5 hours on a low simmer so me and lamb curries do not seem to get along which is a crying shame as I love that soft and tender taste when I have it in a restaurant!
Thanks for your help and advice everyone.
I'm hoping you experts out there can help explain to me where I went wrong with my lamb curry.
Essentially I got some diced boneless leg of lamb pieces from the butcher and followed a slow cooker recipe.
Had it cooking on low for 4.5 hours then tested a piece and it was quite tough/dry and chewy. Basically unable to swallow because all I could do was chew it. I tested a piece with a meat thermometer and it was 89°C.
I then transferred to a simmer on the job and had it cook for another 45 mins or so on there which reduced the sauce but the lamb was still the same.
So I'm wondering did I
A) overcook it in terms of cooking time
B) overcook it in terms of cooking temperature (although I can't do much with this as the slow cooker was set to 'low')
C) cook it for longer
I don't know if I undercooked it or overcooked it. What are the different stages that lamb pieces go through when being cooked so that it's easy to identify if it's over cooked or undercooked? For example raw--> medium-->soft and tender --> dry and chewy?? Etc
The fact that the lamb piece was at 89°C suggests this was too hot and therefore overdone but it shouldn't have been as the slow cooker was set to low so I really don't know what and where I went wrong so any help could be appreciated.
I also get the same results in terms of chewy lamb when cooking on the hob in a pan after 1to 1.5 hours on a low simmer so me and lamb curries do not seem to get along which is a crying shame as I love that soft and tender taste when I have it in a restaurant!
Thanks for your help and advice everyone.