Braising the Meat for Curried Lamb Recipe

Video Transcript

"We are going to start with a hot pan, make sure your pan is hot, a couple tablespoons of butter a little olive oil. This will be for the braising process. I have a little butter for flavor, olive oil has a higher burning temperature, combined we have flavor and we have the ability to seer the lamb at a high temperature. So we sear off the lamb. What you want to do is caramelize the meat that way it is sealed, the pours are sealed when it braises, it will become tender much quicker. You can do half at a time, once this is seared then I will add the other half. If you fill it up you will end up with a lot of liquid. You don't be able to brown it out as well. Now I will add the second half, as I brown this off I'm going to add my seasonings. So the curry, the sugar, all the ingredients will work into the meat."