Slicing Onions for Curried Lamb Recipe

Video Transcript

"So we have our hard-boiled eggs. We have our brown roux started. Let's slice some onions. What I usually do, I leave the stem end on the onion. That way, while you are slicing, it will stay intact. So we'll pell this off. All I need is a half onion for this. Clear that out of the way, and then just slice. You want to slice it as thin as possible. Pretty much so, the onion will break down during the braising process. So you end up with the flavor. I keep the onion slice like this. I don't dice it. I like to have a little bit of contrast in there, the sauce. So we'll add this to the mix. And our lamb is about ready for the braising process. Now what I'm going to do... I'm going to give it a little more water, just enough to cover the meat. Place a lid on top. Then the lamb will go in the over at 350 degrees. It will take about 30-40 minutes to braise. And I'll show how to check to see if it's done. So, we'll take care of the lamb. We'll put it in the oven. We'll check it in about 40 minutes."