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Salim Raan
1. Marinate the leg of lamb with ginger, garlic, red chilli paste and lemon juice for 30 minutes. 2. Sear it under moderate heated with clarified butter on both the sides till light golden brown. 3. Braise the leg of lamb with whole spices, fried onion, coriander, mint, turmeric and yoghurt. 4. When the yoghurt starts to dry up, add the lamb stock and let it slowly simmer till it cooks for about 35 - 40 minutes. 5. Add salt and check for the seasoning. 6. Remove the cooked leg of lamb from the pan and bathe it with warm saffron cream. 7. The lamb needs to be devoid of all spices and herbs at this stage. 8. Blend the saffron cream and the flavoured stock and strain it to a smooth sauce. 9. Then, add the lamb
Ingrediants:
Kid lamb leg , Yogurt , Lamb stock , Salt, Fried onion, Coriander sprig , Mint sprig , Garlic paste , Ginger paste , Desi ghee, Lemon juice, Red chilli paste , Turmeric , Saffron , Cream , Cordamom, Mace, Cinnamon, Lemon juice&&800-900, 200, 2000, , 25, 1, 1, 10, 5, 20, 10, 10, 30, 1, 25, 5, 5, 5, 10&&1, 2, 2, 6, 1, 3, 3, 1, 1, 1, 2, 1, 1, 1, 2, 1, 1, 1, 2
Category: Main Dishes
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