Searing advice

[anonymous-user]

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

Edited by anonymous-user on Saturday 3rd April 15:17

[SVX]

I'd personally bone the lamb shoulder into large chunks and sear them in a hot non-stick sauté pan. Also as a tip, brown the chunks of meat off in small batches. Reserve the bones to make a nice lamb stock.

[Pferdestarke]

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!