Jamie Oliver
@Alex_7_Robinson: How do I cook a quick lamb curry without making the meat tough or chewy?
Jamie Oliver: Last night I made one of the best lamb curries ever, all in about 20 minutes from start to finish. The secret to this was leftovers from my Sunday roast. The meat is already cooked, so you've saved yourself tons of effort. You have all the benefits from slow roasting in depth of flavour, and if you've been smart enough to save the bones from your roast too, you can throw them in the pot while the curry cooks for extra flavour. Using leftovers also saves you a load of money. As far as cooking from scratch goes, my advice would be to go lower and slower, and the lamb will get nice and tender eventually.
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