Description
The lamb turned out tender juicy, moderately spicy, we loved it, and you try. Made a recipe Kati (hekate-100 ) Stickam + my changes, to your taste.
Ingredients
-
Lamb
2 kg
-
Leeks
3 piece
-
Chili
2 piece
-
Lemon peel
1 piece
-
Cinnamon
2 piece
-
Garlic
1 piece
-
Honey
2 Tbsp
-
Zira
1.5 tsp
-
Thyme
1 piece
-
Coriander
1 Tbsp
-
Oregano
1 tsp
-
The mixture of peppers
-
Pepper
2 piece
-
Black tea
5 Tbsp
Cooking
The saddle of lamb.
Neck of lamb.
Products.
Mutton wash, dry and RUB with salt, mixture of peppers and spices. To soak 1 hour. The chunks of lamb quickly fry until Golden brown, on high heat, so that the pieces do not touch each other.
At this time, cut the leek and just quickly fry until Golden brown. In a saucepan, brew a good strong tea cools.
In Kazan (and I have it cast-iron katancik, big) lay the chunks of lamb interspersed with layers of leeks and garlic cloves. Pour the cooled brew, add the honey, Chile (one I broke), cilantro, cumin, oregano, thyme and cinnamon sticks. Grate the zest of 1 lemon.
Cover tightly with a lid and put in preheated oven to 250 degrees for 15 minutes, diminish the heat to 150 C and tormented in the oven for 2.5-3 hours, depending on the quality of mutton. Periodically, you need to observe that the liquid has not boiled away if to pour.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.