Making Sauce for Curried Lamb Recipe

Video Transcript

"Hi my name is Chef Dano, and we're back to Expert Village. Today, we're cooking a classical dish, curried lamb with all the fixings. Now our lamb has been in the oven for about 40 minutes and we're going to pull it out now and check it for tenderness. See if it's done. The best way to do this is just get in there and have a piece. Very good, our lamb is tender. So what we're going to do now... we're going to remove the meat from the stock. We're going to tighten the stock with the brown roux, add the meat back, and we'll be ready. Once that's done, we'll take care of our garnish, and we will have some lamb! Removing your lamb, it's best to use a spider like this. You don't have to get all the meat out, you don't have to get every onion, just most of it will do. Then what we will do, we will bring the cooking liquid up to a boil and add the roux until it's a medium consistency. I'll show you what that is. So bring this back up to a boil. While we're waiting for that to heat up, we'll finish our garnish. What I have here is the bacon we cooked off, some red onion that we're dicing. That's about all we need. So red onion, crumpled bacon, and we will dice up our apple and hard-boiled eggs. Eggs, just chop... give them a rough chop, like so. And we'll dice our apples. Then we'll be ready to eat. The apple, you just want to slice about a quarter of an inch, like so. And then cut it to a medium dice, which is roughly quarter-inch by quarter-inch. If you have another preference as to how to cut it, that's fine. If you are going to cut your apples in advance, what you can do so your apple won't turn brown, dice your apples, place them in a bowl with water, and a little bit of lemon juice. That will keep your apples from turning brown. If you cut them in advance and you don't do that, your apples will turn brown and it's really not too good for the dish. So our lamb cooking liquid is coming to a boil. So as soon as I finish this, we will thicken up the stew."