Ingredientes
Semillas de cilantro2 teaspoon
Semillas de comino1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Anís estrellado0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Jugo de limón2 tablespoon
Pasta de tomate60 ml
Pierna de cordero2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Pasos
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 minutosHerramientas necesarias:
Sartén - 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 minutosHerramientas necesarias:
Batidora
Tazón para mezclar - 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 minutosHerramientas necesarias:
Cuchillo🍳Large Bowl - 4
Preheat the oven moderately.
10 minutos - 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 minutosHerramientas necesarias:
Bandeja para hornear
Datos nutricionales
Semillas de cilantropor 100gSemillas de cominopor 100gAnís estrelladopor 100gJugo de limónpor 100gPasta de tomatepor 100gPierna de corderopor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.