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Receta Shikha Singh's Marinated Raan (Leg Of Lamb)
by Global Cookbook

Shikha Singh's Marinated Raan (Leg Of Lamb)
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Ingredientes

  • 2 kg Leg of lamb, any membrane and excess fat removed
  • 4 Tbsp. Sunflower or possibly vegetable oil
  • 2 lrg Onions, finely minced
  • 1 pch saffron strands, pounded
  • 1 Tbsp. Warm lowfat milk
  • 1/4 med Sized unripe papaya, skinned, seeded and pureed with a
  •     Little water
  • 150 gm Natural lowfat yoghurt
  • 1 Tbsp. Ginger paste
  • 1 Tbsp. Garlic paste
  • 1 1/2 tsp Salt or possibly to taste
  • 1/2 tsp Grnd cinnamon
  • 1/2 tsp Grnd clove
  • 1/2 tsp Grnd cardamom

Direcciones

  1. With a sharp knife, score the leg of lamb all over. Heat the oil over a medium heat and fry the onions till they are well browned, then puree in a blender.
  2. Soak the saffron in the warm lowfat milk.
  3. Now mix all the ingredients together to create a thick paste. Rub this paste all over the lamb, cover and chill for 24-36 hrs. Bring it to room temperature before cooking.
  4. Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed roasting tin and cover with foil. Cook in the centre of the oven for 2 hrs. Remove the foil and baste the meat generously with the pan juices.
  5. Continue to cook for a further 35-40 min, basting frequently. Remove from the oven and let it rest for 30 min. Cut into thick chunks and serve with naan or possibly pilau rice accompanied by a vegetable curry.