Cooking Lamb

[Briggykins]

Hi all,

I've got some diced lamb in to make a biryani with later on. The recipe calls for cooked lamb (i.e. it doesn't factor in actually cooking the lamb). What's the best way for me to cook the lamb prior to following the recipe? I'm thinking it'll be frying, but if there's a way of getting tenderer lamb, I'm all for it.

Cheers,

Nick

[Glaucus]

what lamb is it?
Slow cooked lamb is the way forward.
I would seal if first, then braise it in as little water as possible make sure it's covered for 3-6hours. Oven proof dish with lid in the oven at 150ish. Then use the water as a basis for whatever stock you need to use.