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I'm trying to make shepherd's pie for the first time and lamb curry.
You're supposed to "mince" the lamb, but I just chopped it up. I think I need a better knife and more patience to do a proper mince. The lamb is wet in the pan now. I put in all of the chopped-not-minced lamb in the pan with the carmelized vegetables and it "sweated" a lot of water instead of getting sizzly.
I put the lamb bones w/some meat back in the fridge with some curry powder and salt on them. I'm going to make some sort of stew with them after I get the taters out of the pot. Wish me luck.
I'm trying to make shepherd's pie for the first time and lamb curry.
You're supposed to "mince" the lamb, but I just chopped it up. I think I need a better knife and more patience to do a proper mince. The lamb is wet in the pan now. I put in all of the chopped-not-minced lamb in the pan with the carmelized vegetables and it "sweated" a lot of water instead of getting sizzly.
I put the lamb bones w/some meat back in the fridge with some curry powder and salt on them. I'm going to make some sort of stew with them after I get the taters out of the pot. Wish me luck.
I am at a loss with any kind of lamb but there is no doubt someone will come to your resuce!
In Japan we ground our own seseme seeds (goma) into a paste at the table with a small pestle and a ceramic bowl and mixed it with a sweet Tonkatsu sauce for dipping and had large amounts of shredded raw cabbage.
They have a handy-dandy sesame grinder that's basically the same concept as pepper grinder. I haven't seen it here, though. I may ask my mom to send me one. I've never mixed ground sesame with tonkatsu sauce but it sounds so good, I'll try it tonight. I'll use a coffee grinder which I use for things other than coffee.(I have two separate ones, one for coffee, another for nuts, flex seeds, etc).
I am at a loss with any kind of lamb but there is no doubt someone will come to your resuce!
Yes, that happens to me sometimes when I try to "brown" meat.
Well, now I have started the curry and I'm eating the mashed potatoes. yummy! The not-really-minced meat+sauce is bubbling away on the stove now.
Tonight is easy, breezy. Burgers with baked beans, doctored up with brown sugar and onion. Tomorrow I'm baking a couple of batches of cookies to get in the mail, so tonight I'm going with simple.
I'm trying to make shepherd's pie for the first time and lamb curry.
You're supposed to "mince" the lamb, but I just chopped it up. I think I need a better knife and more patience to do a proper mince. The lamb is wet in the pan now. I put in all of the chopped-not-minced lamb in the pan with the carmelized vegetables and it "sweated" a lot of water instead of getting sizzly.
I put the lamb bones w/some meat back in the fridge with some curry powder and salt on them. I'm going to make some sort of stew with them after I get the taters out of the pot. Wish me luck.
Sheperd's Pie is an English dish, and in UK "minced beef" is what we would call ground beef. So if you couldn't find ground lamb, I would've put the meat in the food processor.
Also, lamb is very fatty, so are you sure the sweat liquid isn't mostly fat you could drain?
Sheperd's Pie is an English dish, and in UK "minced beef" is what we would call ground beef. So if you couldn't find ground lamb, I would've put the meat in the food processor.
Also, lamb is very fatty, so are you sure the sweat liquid isn't mostly fat you could drain?
Thanks! Hmm, so mince is just ground beef? Ah ha. Well, next time I will try. I want to get a food processor one day. . . maybe next year.
I chopped the pieces myself, so it's not fat. Otherwise, I would have had a chance of browning the lamb, maybe. It's liquid. There was so much that the lamb started to cook instead of browning.
Well, do you think it will be okay with lamb pieces. I'm cooking it in the sauce for a while to try to get it tender. . . Also my husband does not drink Alcohol, so I skipped the wine. I didn't have any worstershire sauce, either. LOL I put a little molasses and vinegar in. Is the sauce supposed to taste sweet/sour? I just put in a bit, so it tastes savory.
I've never tasted it before
*ps, I avoid buying ground beef/lamb bec. one of my old coworkers used to work in a meat packing plant! ewww.
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I put in all of the chopped-not-minced lamb in the pan with the carmelized vegetables and it "sweated" a lot of water instead of getting sizzly. 
