The Best Halal Cuts for Curry, Nihari and Slow Winter One-Pots

There is something about the first properly cold evening of the year that sends us all back to the pot. The windows steam up, the house smells of fried onions and garam masala, and a curry that has been ticking away all afternoon finally reaches the table. The secret to getting it right is rarely the spice mix. It is the cut. Choose well and the meat melts into the sauce; choose badly and you are chewing for a while. Here is our butcher's guide to the best halal cuts for curry, nihari and every slow winter pot.

What Makes the Best Meat for Curry?

Think about the parts of the animal that do the most work. Shoulders, necks, shins and shanks are full of connective tissue, and over two or three hours it breaks down into gelatine. That is what gives a good curry its glossy, clinging sauce. The bone adds depth you simply cannot get from a stock cube. Lean cuts dry out and turn stringy when simmered for hours, so they are better suited to quicker cooking.

The Best Cut for Nihari

Ask anyone who grew up eating it and they will tell you the same thing: the best cut for nihari is the shank. It has plenty of sinew, marrow in the bone and meat that turns silky after hours in the pot. The marrow melts into the gravy and thickens it naturally, which is where that famous richness comes from. Mutton shank gives the deepest, most traditional flavour, while beef shin on the bone is a popular alternative. Give it at least four hours on a very low heat, and do not rush it.

Mutton Curry Cuts vs a Lamb Curry Cut

Both make a beautiful curry, but they behave differently. Mutton has a stronger flavour and firmer texture that needs more time, while lamb is milder and softer, so it suits a curry you want on the table sooner.

For most families, mixed mutton is the easy answer, because the bone does much of the work for you. If you prefer a lamb curry cut, shoulder is hard to beat, with enough fat running through it to stay juicy.

Beef Curry Meat That Rewards Patience

Good beef curry meat comes from the shin. It looks tough on the board, but after three hours in a spiced gravy it becomes wonderfully tender. Diced boneless beef suits anyone who wants neat pieces with no bones, as long as it is cooked gently. Oxtail is worth trying on a cold weekend when you have the whole afternoon.

Halal cuts for curry and slow cooking

How to Get the Best From a Slow Cooked Curry

Even the best meat for slow cooked curry needs a little care.

• • Brown the meat first. A good sear builds flavour before the spices go in.
• • Keep the heat low. A gentle simmer lets the collagen soften without tightening the meat.
• • Go easy on the water. You can loosen the sauce later, but a watery start dilutes it.
• • Rest it overnight if you can. Curry and nihari almost always taste better the next day.

Why Buy Your Curry Cuts From Tariq Halal

The cut decides how your curry turns out, and a specialist butcher knows exactly which piece to hand you. Tariq Halal has more than 40 stores across the UK and an online shop, with mutton, lamb and beef butchered to halal standards. Order online for UK delivery or collect from your nearest store.