To marinade or not to marinade ?

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Dave7

Legendary Member
Location
Cheshire
I am going to do a lamb curry using spices (as against a tin of stuff).
I will be cooking it in a slow cooker for 6-8 hours.
I have 3 choices.......
A) marinade overnight then slow cook
B) dont marinade....just slow cook then leave overnight to enjoy next day
C) dont marinade....just slow cook and
eat immediately.
Would there really be any noticeable taste difference in the 3 ways ?
 

PK99

Legendary Member
Location
SW19
D) Marinate, slow cook, leave overnight to enjoy the next day.

Marinating puts spicing deep into the meat, leaving overnight allows melding of flavours.
 

Slick

Guru
Never ever ruin the beautiful flavour of delicious British lamb with spices designed to hide the taste of rotting meat.
 

raleighnut

Legendary Member
The closest I get to a Lamb curry is a Tagine (Moroccan curry) and that is partly marinated and partly fresh spices. I would suggest searing the Lamb before adding to the slowcooker (frying the Onions/Chilli/Garlic too)
 

si_c

Guru
Location
Wirral
Don't bother with all the faffing about.
Just buy a Fray Bentos pie and slam it in the oven for half an hour.
Job's a good 'un! :hungry::okay:
Fray Bentos pies are soultraps. They catch your soul and forever after you lose all taste.
 
Dry fry the spices- place in slow cooker
In same pan, a little oil fry lamb on high heat until brown. in slow cooker.
fry onions until soft in same pan, in any juices left- in slow cooker
add all the rest of the ingredients, slow cook for 6-8 hrs
enjoy with beer:becool::smooch:
 
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