Zutaten
Koriandersamen2 teaspoon
Kümmelsamen1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Sternanis0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Zitronensaft2 tablespoon
Tomatenmark60 ml
Lammkeule2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Schritte
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 MinBenötigte Werkzeuge:
Bratpfanne - 2
Grind the cooled spice mixture or place it in a blender until smooth. Combine the spice mixture with garlic, ginger, lemon juice, and tomato paste in a small bowl and mix well.
5 MinBenötigte Werkzeuge:
Mixer
Rührschüssel - 3
Remove the fat layer from the lamb and score the meat deeply in several places with the tip of a sharp knife. Rub the spice mixture onto the lamb, pressing it firmly into the meat. Place the meat in a large bowl, cover, and refrigerate for at least 24 hours.
1440 MinBenötigte Werkzeuge:
Messer🍳Large Bowl - 4
Preheat the oven moderately.
10 Min - 5
Pour the water and saffron together into a large baking sheet and place the lamb in the sheet on the oven rack. Cover with aluminum foil and bake in the oven at moderate heat for one hour or until the meat is tender. Remove the foil and discard it, then bake for an additional 30 minutes or until the meat is nicely browned.
30 MinBenötigte Werkzeuge:
Backblech
Nährwertangaben
Koriandersamenpro 100gKümmelsamenpro 100gSternanispro 100gZitronensaftpro 100gTomatenmarkpro 100gLammkeulepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.