Ingredients
Coriander seeds2 teaspoon
Cumin Seeds1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Star Anise0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Lemon Juice2 tablespoon
Tomato Paste60 ml
Lamb Leg2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Steps
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 minRequired Tools:
Frying Pan - 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 minRequired Tools:
Blender
Mixing Bowl - 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 minRequired Tools:
Knife🍳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 minRequired Tools:
Baking Sheet
Nutrition Facts
Coriander seedsper 100gCumin Seedsper 100gStar Aniseper 100gLemon Juiceper 100gTomato Pasteper 100gLamb Legper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.