Archive | January, 2014
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Lamb Cuts

28 Jan

Lamb (3lbs.)

Dry Rub (tsp. 1-Corriander, 1/2-Cumin, 1/4-Pepper, 1/4Turmeric, 1/2Salt)

5 – 6 black cloves

1/4 inch piece ginger

Lime (half) 

Potatoes (3 small)

 

Rub lamb with dry spices/salt/ginger mixture on both sides and inside (slit). Squeeze lime on meat. In a roasting pan, heat oil and add lamb. Fry on each side for about 3 – 4 minutes or until its crispy or brown. Add potatoes (peeled/whole). Close tightly with the lid or cover. Reduce heat and let cook for about 45 minutes to an hour. Slice meat and use with bread.

For Biryani

1 Onion (diced)

1 green chilly

1 medium tomato (Diced)

Fry onion on high – medium heat in a frying pan or open dish. Fry for about 1 or 2 minutes. Add minced chilly and tomato and stir fry for another two minutes. Add the lamb cuts or sliced meat to this and garam masala (optional). Garnish with cilantro leaves and little lime juice. Seperate dish cook rice (1 cup of rice to 2 cups stock or water). Turn off heat when its almost done. Add rice to baking pan then top off with lamb. Do not over mix the rice (breaks easily). Place in 250 degree oven for 10 minutes. Use fork to fluff up rice. Serve with yogurt on side.Image

 

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