Or a nice thai red curry.
cooked for ages.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 7 Sep 2011, 10:30, 1 reply, 14 years ago)

Lamb neck for curry. Indian curry that is. Accept no substitute.

(Set your faces to Stunned Bigly, Wed 7 Sep 2011, 10:33, Reply)

I once cooked a (if I do say so myself) fucking magnificent stew using lamb neck
The gravy was fantastic, but the meat had lost most of it's flavour, is there anyway to stop this from happening?
( Agnostic Antichrist Baltimora, Wed 7 Sep 2011, 10:34, Reply)

It's probably poor meat.
it shouldn't lose flavour. Browning it first will help a bit.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 7 Sep 2011, 10:35, Reply)

Aye, it wasn't great.

( Agnostic Antichrist Baltimora, Wed 7 Sep 2011, 10:41, Reply)

Season the lamb and roll in flour, seal it then make the stew?

( sporters I’m sincerely gratitude to you, Wed 7 Sep 2011, 10:36, Reply)

Embarrassingly, I've only ever used seasoned flour once
When I put it in the pan to brown it, the flour caught, and I've never been able to get the pan looking right again. Need to get a specialist cleaner on it, I suppose.
( Agnostic Antichrist Baltimora, Wed 7 Sep 2011, 10:42, Reply)

Or use a non-stick pan.

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 7 Sep 2011, 10:43, Reply)

Oops

( sporters I’m sincerely gratitude to you, Wed 7 Sep 2011, 10:43, Reply)

Decent pan.
Procook.com will sort you out and they have a sale on I think. Spend 40 - 80 quid on the right pan and it will last 10 years or more.
(Set your faces to Stunned Bigly, Wed 7 Sep 2011, 10:44, Reply)

Tescos are doing some kind of decent pan sale at the moment
if you collect vouchers
( sporters I’m sincerely gratitude to you, Wed 7 Sep 2011, 10:45, Reply)

I've got more pans than I can fucking store. I've got about £400 worth in the loft.

(Set your faces to Stunned Bigly, Wed 7 Sep 2011, 10:46, Reply)

I think I'm going to ask for a pan for Christmas
Shall keep that site in mind, thank you!
( Agnostic Antichrist Baltimora, Wed 7 Sep 2011, 10:51, Reply)

Cut it up BIG.
If I make a pot of curry I buy 3 packs of neck. 400 to 500g a pack. I cut each one into 3 or 4 pieces max.

For stew I use a joint of meat, keep it whole and fork it to pieces at the end.
(Set your faces to Stunned Bigly, Wed 7 Sep 2011, 10:37, Reply)

This sounds like a very good idea.

( Agnostic Antichrist Baltimora, Wed 7 Sep 2011, 10:42, Reply)

Totally
but beef for thai.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 7 Sep 2011, 10:35, Reply)

Mutton is best.

( Monty Boyce, My cheese game is strong, Wed 7 Sep 2011, 10:43, Reply)

Mutton stew.
Could do that Sat.
(Set your faces to Stunned Bigly, Wed 7 Sep 2011, 10:45, Reply)

Just make sure you dress it up a bit

( Agnostic Antichrist Baltimora, Wed 7 Sep 2011, 10:50, Reply)

Don't start. You will wake the tooth fairy.

(Set your faces to Stunned Bigly, Wed 7 Sep 2011, 10:52, Reply)