[***]

[ QUOTE ]
All,

Beef cooking question: What cuts of beef/lamb do you choose from the grocer? And how do you cook it so the meat stays soft and tender?

[/ QUOTE ]
In terms of cooking, curry is like a stew or braise. So you should choose tougher roasting cuts. I think chuck is best, but shoulder and round roasts can also be cut up and stewed with excellent results.

After that the key is long slow cooking to break down the connective tissues without overheating the meat and breaking down certain proteins. If that happens they constrict and squeeze the water out of the meat, leaving it dry and tough, despite being cooked in liquid.