Quote:
Originally Posted by denphone
Just to note Taf Iceland do 1kg for £6.50 as well.
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Bone in meat is really good for flavour as you say but bones in curry and tagine among other meals is a no no.
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What do you mean bones in curry is a no no? All my Indian relatives would use bone in meat for curry. Good butchers will cut up lamb/goat shoulder bone in "for curry". I use bone in thighs and cut them up with my cleaver for curry.
Get you fingers into the curry to nibble the meat off the bone then using a chapatti as an edible napkin - lovely. I don't get why all the curry houses now use breast when thigh is cheaper and tastier. I still remember when boneless chicken curry cost extra.