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

TheToastTheToast Posts: 253





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: 3,796
    Everything looks great from over here.  That leg look outstanding.
    Large and Small BGE
    Morton, IL

  • mEGG_My_DaymEGG_My_Day Posts: 518
    edited February 20
    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 
  • gdenbygdenby Posts: 5,945
    Looks splendid. I'm not a fan of cauliflower, but that does look tempting.
  • calikingcaliking Posts: 11,127
    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: 16,507
    Man does that lamb look great.  Nice. 
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 3,006
    I'd hit that 
    Visalia, Ca
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,704
    edited February 20
    wow. that looks incredible. I wish I came out of my cooking ruts like this.

    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • baychillabaychilla Posts: 305
    Yum.
    Near San Francisco in California
  • TheToastTheToast Posts: 253
    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: 26,703
    Looks better than KFC!
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  • 20stone20stone Posts: 1,481
    That's a great looking cook.

    We are totally going to give that a go.
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
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    Vertically integrated BBQ and charcuterie operator, for recreational use only
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    Sourdough bread enthusiast

    Houston, TX

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