Page 254 - YC Cooking School

5. Smell, then spice

The trick to spicing correctly is to use your senses. Before you throw any spice into the pot,
take a sniff of it. If the flavours already smell strong, don’t be heavy-handed. Remember,
you can always add more but you can’t always correct a spicing slip-up once the spice is in
the pot.

6. Keep the meat on the bone
This prevents the meat from shrinking and also gives the overall dish a lovely rich flavour.

7. How to know when it’s done
I usually know my meat is cooked properly once the potatoes are done. If you tap a potato

and it battles to hold together, it’s ready – and your meat should be too.

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