Searing advice
Discussion
I going to cook a Lamb Tagine tomorrow (first attempt), i have bought all the spices etc. as per recipe
Question is, i have a half shoulder of lamb which has to be cut up by the time it gets to pot, so do i sear the whole joint and then cut up or vice versa?
Edited for rubbish Latin
Question is, i have a half shoulder of lamb which has to be cut up by the time it gets to pot, so do i sear the whole joint and then cut up or vice versa?
Edited for rubbish Latin
Edited by anonymous-user on Saturday 3rd April 15:17
What he said /\
Thank God you used the word 'searing' and not 'sealing'. Since when did browning a piece of meat give it an impermeable membrane?
After you've finished browning, make sure you remove most of the fat from the pan and deglaze it, adding the meaty wine/water to your tagine.
Good luck!
Thank God you used the word 'searing' and not 'sealing'. Since when did browning a piece of meat give it an impermeable membrane?
After you've finished browning, make sure you remove most of the fat from the pan and deglaze it, adding the meaty wine/water to your tagine.
Good luck!
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