Seasoning the Meat for Curried Lamb Recipe

Video Transcript

"Now we're ready to season our lamb. So we'll start off with curry powder. That's my oven telling me it's ready. Going to go two heaping teaspoons or you can do two tablespoons. Let's do two tablespoons... that'll be two tablespoons there. Salt?we will go about one tablespoon. If you have spoons, measure. If you know what it is, just go like that. Have fun. Black pepper... about half a teaspoon, just like so. Sugar... we'll add about two tablespoons. Just like that. Ok. Moving or here, or not. Sitr the seasonings into the lamb. What I'm going to do next, I'm going to get my hard boiled eggs rolling. I'm going to get my brown roux cooking, so we have all our ingredients coming up at once. Final ingredient for the lamb as it's braising: tomato paste. Tomato paste will give you a nice brown color. It helps with the texture and flavor. So whenever making a brown sauce, tomato paste is one of those key ingredients that give it that full, rich color. So you can see the lamb has taken on a deep golden color. Very nice! I'm going to cover this with water in a moment, and we're going to let it braise in the over. While that's happening, though, we're going to hard-boil three eggs. Going to take the rest of my butter... this is about a quarter pound. Place that in the pan, and we will make our brown roux. While that's all cooking, we'll cover our lamb with water. One last last thing we're going to do is slice an onion. Add that to the mix, that's more flavor. So as it braises, it will take on the flavor of the onion."