HOW TO BROWN MEAT
Browning meat for Kashmiri cooking is a very intense, involved and time-dependent process that transforms meat from an object to be spiced, to this incredible carriage for flavour. Browning meat in oils and yoghurt and a few basic spices means that - when it comes time to make your dish - the meat is meeting with the masala and bringing its own intensity and complexity to the dish. Meat that isn’t browned well will drag down spice with its heavy and flat weight of fat and flesh protein flavour. I make these dishes that require intense meat browning on days when I have the time and the stovetop is an exercise in pleasure and not a time-allotted chore.
BROWNING MEAT STEPS:
Browning meat in mustard oil instantly and exponentially increases the flavour in the meat, and the capacity for the browned meat to carry spice beautifully.
Using yoghurt with oil in the browning process helps to tenderise the meat and soften it within the browning process. Straight oil is harder, and fries the meat before cooking.
A little salt and whole spice in with the meat while browning will help to input more flavour through this process.
It’s not just lamb that can be browned. Chicken with skin and bone is beautiful browned in the same way before it is put to use as the essential ingredient in any Kashmiri-style chicken curry.
Make sure that all of the fat, juices and caramelised crumbs of flavour are used in the final dish if the meat is transferred form one vessels to another between the browning and the cooking process.