I have a Thai and Indian frozen food production business and produce currys at 150 portions a time. I am adding a Lamb Rogan Josh to my stock and the question that I would like to ask is, How to cook 25Kg of Marinated diced lamb in as short as space of time?
I have a gas oven and have 3 shelves where its hottest at the top to coolest at bottom.
I have flat aluminium trays. Can you foil the trays, place the pieces of raw marinated lamb on and
place in the oven or have you to cover over the pieces lamb after placing with foil or do you need to braise the pieces first and do likewise above?
I want the lamb to be tender as a result.
Can you please suggest your best cooking method and mention what temperatures and time allowed for the lamb.
Many thanks and look forward to hearing from you
Christian