herecomesaregular
We're in the pipe, 5 by 5
Makes the best curry....hmmmmm. Sorry, not Albion related but just had to share!
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Lamb neck fillet....
- Thread starter herecomesaregular
- Start date
TheJasperCo
Well-known member
I've heard only good things about horse fillets as well.
skipper734
Registered ruffian
Giraffe would be good. There's lots of it.
Superphil
Dismember
Goes lovely on the BBQ too (lamb neck that is)
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,470
On the subject of lamb in curry, Papaya has been used in India (and presumably other places) historically to tenderise the more flavoursome cuts of meat.
So you get the flavour but can cook it relatively quickly like chicken.
The skin contains an enzyme which breaks down the tissue. Kiwi fruit has a similar effect. Salt or yoghurt the same but less so.
You can buy meat tenderiser which contains the active ingredient, but unfortunately loads of salt. Recently tracked down a paste made just from Papaya skin.
It's pretty much tasteless, but works wonders on lamb. I left it overnight in the fridge.
So you get the flavour but can cook it relatively quickly like chicken.
The skin contains an enzyme which breaks down the tissue. Kiwi fruit has a similar effect. Salt or yoghurt the same but less so.
You can buy meat tenderiser which contains the active ingredient, but unfortunately loads of salt. Recently tracked down a paste made just from Papaya skin.
It's pretty much tasteless, but works wonders on lamb. I left it overnight in the fridge.