1. Make sure your pan is hot enough; the meat should start to sizzle as soon as it hits the surface.
2. If you are browning lots of pieces of meat, don’t overcrowd the pan; there should be a few centimetres between each piece, so if you have lots to do, work in batches.
3. Leave the meat in one place in the pan until it forms a crust and releases itself: don’t mess around with it or the whole process will take longer. Shake the pan from time to time and turn the pieces that have released themselves.