Part 6/10:
The marinated lamb is left to rest, allowing the spices to infuse thoroughly. Meanwhile, vegetables such as carrots and onions are prepped to soak in the braising juices.
Braising Technique
Proper braising techniques involve searing the lamb in a heavy pan, rendering the fat for a luscious flavor base. After browning, the vegetables are integrated into the pot along with some chilies, followed by a deglazing process using red wine to lift any caramelized bits stuck to the pan, ensuring maximum flavor in the final dish.
The mixture is then brought to a boil and transferred to the oven for an uninterrupted three-hour slow cook. This method softens the meat beautifully, allowing the spices to mingle and create a mouthwatering melt-in-your-mouth experience.