Poaching & De-fatting Lamb

Lamb, Mutton, Goat (Chevon), or baby goat may all be poached and de-fatted in the same fashion as described here. It will also yield low fat gelatin broth

You will need a heavy bottom pan with a tight fitting lid, and perhaps a a thermometer. Poached & de-fatted lamb is idle to make curries such as Balti lamb. Do not throw the fluid away, it can be added as broth to the curry in place of place of plain water to make curry sauce.

Step 1: Cut up about two pounds of lamb in to about 3/4 to 1" cubes.
Step 2: Put a lamb in a heavy bottom pot. Add whole bay leaf (2), whole black pepper corns (6), stick of cinnamon, whole black cardamoms (2), whole cloves of garlic (2), coarsely chopped ginger (1"). Add water to the pot till the chicken is just immersed.
Step 3: Turn on heat, let it come to a boil. Turn down the heat to as low as possible. Cover the pot with the lid.
Step 4: After 15 minutes check the temperature of the fluid. If the temperature has fallen below 194 °F, increase the heat. You must maintain temperature between 194 to 201 °F for poaching. It may take nearly 90 minutes to cook lamb till it is tender, shut off heat. Let it come to the room temperature while it is still covered. Do not stir. Store it in the refrigerator for at least 4 hours.
Step 5: The lamb fat is almost solid white on the surface. Remove the fat with a large spoon and discard the fat. Now you are left with lamb in the gelatin stock.
Step 6: Remove the lamb. You have poached defatted lamb.
Step 7: Reheat the pot with gelled sock to about 165 °F. This will liquefy the stock. Strain the stock. Now you have very low fat gelatin stock that will form into gel again if heated. Return the clean poached defatted lamb to the gelatin stock to keep it moist.