Mystery Meat Found in Takeaway Lamb Curry in UK

A mystery meat, which has defied the best efforts of scientists to identify it, has been found in a lamb curry as part of an investigation into food fraud.

The discovery raises new questions about just what is going into the nation’s takeaways and processed foods.

A BBC documentary to be aired on BBC3 tonight sent samples of curries and kebabs bought from six outlets in London for laboratory tests.

The meat in a Beef in Black Bean Sauce dish turned out to contain high levels of chicken material including blood, while a burger contained no beef at all, other than blood and heart.

However, most alarming of all was a curry. A spokesman for the programme said: ‘Just when we thought things couldn’t get any worse, the results came in for an Indian Lamb Curry.

‘It did contain meat, but that meat was not lamb, not pork, nor was it chicken or beef. Not horse, and not goat either.’

All of the many tests to date by the lab used by the programme have failed to identify exactly which animal was the source of the meat.

The revelation raises many grim possibilities. There is evidence from Spain, for example, of meat from dog carcasses being processed for use in pet food.

This is not the first time that a question mark has been put over the content of the take-out dishes eaten by millions of Britons every day.

Just last year, a survey of 20 lamb curries in the West Midlands found all had been bulked up with cheaper beef, pork and chicken.

Amazingly, four contained no lamb at all, rather the outlets used either beef or chicken which was hidden beneath a powerful and spicy sauce.

At the same time, a meat cutting plant in Wales has been accused of supplying horsemeat from an abattoir in Yorkshire to companies making kebabs and burgers for hundreds of independent take-aways.

The discovery of horsemeat in big brand products sold by supermarkets like Tesco and Asda, together with chains like Burger King and big brands from Birds Eye to Findus, has changed the nation’s shopping habits. The implication of take-out curries in food fraud could also hit the industry hard.

Source: Mail Online, U.K.

What’s for Dinner?

Home-cooked Asian Dinner

The Menu

Chinese-style Chicken and Assorted Vegetables Cold Dish

Japanese-style Stir-fried Egg with Wakame (Seaweed)

Korean-style Simmered Hot and Spicy Fish and Daikon

Kitchen Gadget

Vintage Measuring Spoons

Explaining How Extra Virgin Olive Oil Protects Against Alzheimer’s Disease

The mystery of exactly how consumption of extra virgin olive oil helps reduce the risk of Alzheimer’s disease (AD) may lie in one component of olive oil that helps shuttle the abnormal AD proteins out of the brain, scientists are reporting in a new study. It appears in the journal ACS Chemical Neuroscience.

Amal Kaddoumi and colleagues note that AD affects about 30 million people worldwide, but the prevalence is lower in Mediterranean countries. Scientists once attributed it to the high concentration of healthful monounsaturated fats in olive oil — consumed in large amounts in the Mediterranean diet. Newer research suggested that the actual protective agent might be a substance called oleocanthal, which has effects that protect nerve cells from the kind of damage that occurs in AD. Kaddoumi’s team sought evidence on whether oleocanthal helps decrease the accumulation of beta-amyloid (Aβ) in the brain, believed to be the culprit in AD.

They describe tracking the effects of oleocanthal in the brains and cultured brain cells of laboratory mice used as stand-ins for humans in such research. In both instances, oleocanthal showed a consistent pattern in which it boosted production of two proteins and key enzymes believed to be critical in removing Aβ from the brain. “Extra-virgin olive oil-derived oleocanthal associated with the consumption of Mediterranean diet has the potential to reduce the risk of AD or related neurodegenerative dementias,” the report concludes.

Source: American Chemical Society

Chinese Appetizer of Chicken Wings


1 lb chicken wings, Winglets with tips
2 slices ginger
1 stalk green onion, cut into sections


1/2 tsp salt
1 tsp sugar
1/2 cup Hua Diao wine 花雕酒
1½ cups chicken broth


  1. Add ginger, green onion and chicken to a large pot of boiling water. Bring to a boil again. Turn off heat and remove chicken. Rinse under cold tap water to cool.
  2. Mix seasoning ingredients in a large bowl. Add chicken. Chill in refrigerator for at least 4 hours before serving.

Source: Hong Kong magazine

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