Can't find a definitive answer to this by googling so thought I'd ask here. When a recipe (such as lamb hotpot for instance) says 'brown the meat' what exactly does that mean? Is it brown as in the light colour it turns when you just seal it for a few seconds each side or is it brown as in starting to sear/caramelise and go a darker brown? I've never been sure and DH and I disagree so settle the argument for us please 