What kind of lamb should I get for keema curry in the states?
I know ground lamb is what I need but is there any specific cut I will need to get ground? My fiance likes keema curry from a local restaurant but it does not taste very gamey (he does not like gamey). At my grocery store there is no ground lamb and I would have to ask for it.
Related posts
-
Recipe for a Lamb curry using a slow cooker?
how to get rid of lamb curry bad smell?
Lamb Chops /Butter Chicken Curry Recipies?
How do I make a mean Lamb Curry?
Im looking for a recipe for an easy but tasty chicken or lamb curry?
What spice is commonly added to Japanese curry?
Indian Recipes that can be cooked in the slow cooker?
Contact
I am looking or a yellow lamb curry?
Can I put tamarind juice in my lamb curry? Please read further?
I have a masala spice blend for indian curry. What is your method of making tofu or chicken curry?
What is the secret to making a really good Indian curry?
What kind of mustard seeds should I use for a spinach and chickpea curry?
5 comments a “What kind of lamb should I get for keema curry in the states?”
Best to talk to your butcher as he or she will be best able to offer suggestions for your curry. Personally, I like the neck meat as it is naturally tender and has a good balance of fat to meat.
Make sure you ask for lamb which is young, not year old or mutton which will have that gamey flavour you want to avoid. I’ve made many a good lamb curry with shoulder meat. I simply remove it from the blade bone and dice it for myself. You can get a meat grinder and make your own mince.
Cheers
i know this is a lot of trouble, but I buy lamb from a local farmer. it is always fresh, and not at all gamey. the problem with the lamb in the US is that they tend to use lambs that are bread for wool as well as meat. these animals tend to produce a lot of lanolin which gives them their gamey flavor. I use lamb sirloin or sirloin tips for ground lamb. i just pulse it in the food processor till it is ground. the supermarket ground lamb is terrible.
I buy lamb from a small independent butcher with his own slaughterer’s license who sources local organic produce.Shoulder of lamb is the best cut as it has a bit more fat then Leg and the slow cooking gives a rich gelatinous feel in the mouth.Also Shoulder is a cheaper cut than Leg,which over here is the top priced joint. Mince is available but I prefer to buy of the carcass and butcher it myself.
I just use ground turkey when i make it!
I am a former chef and if your getting at the grocery store, get them to grind you 3-4 lamb shoulder chops, some stores with a butcher counter will have minced lamb, even mix a half and half mix of lamb and regular minced beef for flavour.
Here in Canada I have stores and ethnic shops were I can buy it and we also have frozen minced lamb in the freezer section from New Zealand. Check around a small shop may be fine, but if you have any Muslim or Indian speciality shops, check the phone book for the places in your town, if you can get it minced fine, even if you have a food processor you can do it at home, just pulse the meat until it looks the right size. I have done that myself when minced lamb has been at a premium.
Post your comment