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Curry butter pulled lamb & Indian spiced cauliflower (PICS!)

TheToastTheToast Posts: 286





After my previous thread where I said I didn't know what to cook on my BGE any more I made the above. I've done lamb before and it sometimes dries out on the outer, but this time I wrapped it loosely in foil and after 1hr at 160c and 8hrs at around 110-120c it was amazing and pulled really nicely. After this I may now try and foil pork butts because I find they can dry out on the outside too. 

I also put a spicer cauliflower in for a few hours which was amazing - love a roast cauli!

Comments

  • saluki2007saluki2007 Posts: 4,163
    Everything looks great from over here.  That leg look outstanding.
    Large and Small BGE
    Morton, IL

  • mEGG_My_DaymEGG_My_Day Posts: 1,101
    edited February 2018
    Lamb looks amazing!  Thanks for posting - curry and lamb are two of my favorites. 

    Is that just a mixture of curry powder and butter?

    Did you let the lamb rest with the curry butter, or did you put the paste on and straight to the cook? 

    Thanks 

    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • gdenbygdenby Posts: 6,171
    Looks splendid. I'm not a fan of cauliflower, but that does look tempting.
  • calikingcaliking Posts: 12,129
    I would say that you got out of your rut in spades. That lamb looks splendid!

    Try making a slather out of yogurt, garlic, ginger, a little mayo, and spices to rub all over the cauliflower, then roast. Usually called "Gobi musallam". I think you'll dig it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • bgebrentbgebrent Posts: 18,433
    Man does that lamb look great.  Nice. 
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 4,585
    I'd hit that 
    Visalia, Ca
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,903
    edited February 2018
    wow. that looks incredible. I wish I came out of my cooking ruts like this.

    Keepin' It Weird in The ATX
  • Yum.
    Near San Francisco in California
  • TheToastTheToast Posts: 286
    Is that just a mixture of curry powder and butter?

    Did you let the lamb rest with the curry butter, or did you put the paste on and straight to the cook? 

    Thanks 

    I made some curry butter a while ago and found some spare in the freezer. I can't actually remember the method but I think it was this, mixed with butter:
    http://www.britishlarder.co.uk/slow-barbecued-lamb-shoulder/#axzz4DX8rOQ6O

    The cauliflowr was this
    https://www.bbcgoodfood.com/recipes/2020/roasted-coriander-cauliflower

    I prepared both the night before so I could just put it on in the morning. Lamb had 9hrs, cauliflower about 2-3hrs


  • nolaeggheadnolaegghead Posts: 29,858
    Looks better than KFC!
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • 20stone20stone Posts: 1,717
    That's a great looking cook.

    We are totally going to give that a go.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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