Braising Lamb

Discussion in 'Food & Cooking' started by azfoodie, Apr 19, 2012.

  1. azfoodie

    azfoodie

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    Just joined this forum and I think this is the best thing since sliced bread!!

    I have a newbie question for the pros here.  I was trying to cook a spicy lamb and rice dish called "Kabsa" in the Middle East.  In this dish, you cook the lamb first with a bunch of spices and create a very flavorful broth which is then used to cook the rice.  You then serve the cooked lamb and rice together.

    I used deboned lamb shoulder, cut into chunks and browned.  I then cooked the lamb with spices and water in a pressure cooker for about 30 mins.  The lamb was tender and moist.  I took it out of the broth, placed it on a warm plate and covered it with foil while I cooked the rice with the broth.  Rice turned out great!  But when I went to add the lamb to the cooked rice, the lamb was dry and tough.

    What did I screw up??

    Thanks in advance for any hints or suggestions.
     
  2. french fries

    french fries

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    Don't take the lamb out of the broth. Braised meats dry off quickly if you take them out of the braising liquid while they're still hot. 

    And in any case, you absolutely don't need to take the lamb off: just add the rice to the lamb+broth and continue cooking. I don't think your lamb shoulder would be overcooked but if that's a concern, cut down a bit on the time in the pressure cooker, the lamb will continue cooking with the rice. 
     
  3. chefedb

    chefedb

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    French fries is correct. leave the lamb covered with broth this not only stops from drying out but also stops color of lamb from changing(oxidation)  Take it off a few minutes earlier then normal as when you let it cool in the hot liquid it is still cooking. Kabsa by the way is a Saudi Dish usually done with chicken.
     
    Last edited: Apr 19, 2012
  4. koukouvagia

    koukouvagia

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    You got good advice.  Now share the recipe please /img/vbsmilies/smilies/smile.gif
     
  5. azfoodie

    azfoodie

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    Thank you French Fries and Chefedb for your feedback.  I will let you know how it turns out when I try it next.

    KouKouvagia - I will try to pen and post the recipe this weekend.
     
  6. chefmasterjohn

    chefmasterjohn

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    What do you think the best time to cook it is if I were going for like medium rare?
     
  7. french fries

    french fries

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    In the afternoon. 
     
  8. azfoodie

    azfoodie

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    Well, I used some of the advice I received from here and tried the kabsa again.  This was only a small portion for a test.  Used a lamb shank and braised it for 2 hours instead of pressure cooking.  Then left the shank immersed in broth while I cooked the rice.  Lamb was tender and moist and tasty.  Here's a pic.  Will post a detailed recipe soon.  Thanks for all the advice.

    [​IMG]
     
  9. azfoodie

    azfoodie

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  10. french fries

    french fries

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  11. koukouvagia

    koukouvagia

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