Description
My first lamb, cooked... which until last year I didn't eat lamb at all. It was a kind of experiment, so there were plenty of fears-what not to buy that meat will publish specific... flavor. But the result was soft, juicy meat, scented with spices. The first pancake turned out not lumpy!
Ingredients
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Lamb
800 g
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Drain
350 g
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Onion
2 piece
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Garlic
4 tooth
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Spices
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Vegetable oil
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Pomegranate juice
100 ml
Cooking
So, from lyrics we will pass to practice. My lamb (I had the blade), cut off excess fat, if any, and send the pot ( I have a roaster) with a small amount of heated vegetable oil. Fry the meat until Golden brown, turning occasionally (it will take about 20 minutes).
While the meat is fried, drain extracted from the bones, cutting the plums into halves.
Sent plum to meat.
Onions and garlic cut into large chunks and once the plums will give the juice, add onions and garlic to the meat, sprinkle with salt, cover and leave to enjoy the company of each other for about an hour (on low heat)
After an hour or so added to the meat seasoning (I mixed cumin, coriander, a little chili, dried garlic, a little cardamom, a few sprigs of rosemary) and pour in the pomegranate juice (if you have a plum will give enough juice, or it will boil, you can add a little hot water).
After 15-20 minutes ( during which the kitchen simply extends an incredible aroma) our lamb is ready and just begging for a table! For garnish you can file a crisp rice or boiled potatoes. According to tradition, Bon appetit! And don't be afraid to experiment!
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