Cooking Bacon for Curried Lamb Recipe

Video Transcript

"I'll come back to Expert Village. I'm Jeff Dano, and today we're doing a classical dish. We're doing curried lamb. Right now, we have our lamb in the oven braising. It'll be done in about twenty minutes. We have our brown roux; we're working on our brown roux. This is flour and butter. We're cooking this until it's a dark brown, peanut butter consistency. Hard-boiled eggs for the garnish. And that's where we're at with this. So, we're going to cook the roux. It will take about ten more minutes. It will be a dark brown. While that's cooking, I'm going to cook up the bacon. That's for the garnish as well. I'm going to cool the hard-boiled eggs, so we can chop those up for the garnish as well. When you're cooking your roux, make sure you constantly stir it. Otherwise, you'll scorch the bottom, and you really can't use it at that point. Once it's scorched, it will take on a bitter flavor and it won't help your dish at all. So if you do scorch your roux, instead of trying to use it anyhow, just start over. The roux again is 50-percent butter, 50-percent flour. So we'll let this roll, going to drain my eggs, and we will cool this with a little bit of ice and cold water. You can see the roux is taking on a darker color now. It's almost there. We still want to get it a little darker, just like peanut butter. We have our hot pan for our bacon. Going to add a little bit of oil. Cut the bacon in half, and we'll brown it off. OK, let's take a look at the lamb. It's coming around quite nicely. Notice the golden color. It looks very nice. The onions are starting to cook. I can tell just by touching the meat against the side of the pan that it's still a little tough. We have a little ways to go, but it's coming along nicely. About 15 more minutes and this should be ready. OK, our roux is just about done. You don't want to get it too dark. Once you turn the roux off, it will carry-over cook. So even though the fire is off, it will continue to cook. So we're going to stop at this point. It has a peanut butter color. It's nice and smooth. If your roux is a little too thick, add more butter. If it's too thin, add a little more flour to it. But this is the perfect consistency, just like this. This we'll be using to thicken our lamb. . . the sauce for the lamb."