Ingrédients
Graines de coriandre2 teaspoon
Cumin1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Badiane0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Jus de citron2 tablespoon
Concentré de tomate60 ml
Cuisse d'agneau2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Mesures
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:
Blender
Bol de mélange - 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 minutesMatériel requis:
Couteau🍳Large Bowl - 4
Preheat the oven moderately.
10 minutes - 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 minutesMatériel requis:
Plaque de cuisson
Faits nutritionnels
Graines de coriandrepour 100gCuminpour 100gBadianepour 100gJus de citronpour 100gConcentré de tomatepour 100gCuisse d'agneaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.