Sastojci
Sjemenke korijandera2 teaspoon
Sjemenke kumin1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Zvjezdasti anis0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Sok od limuna2 tablespoon
Pasta od rajčice60 ml
Janjeće but2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Koraci
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 minPotreban pribor:
Tiganj - 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 minPotreban pribor:
Mikser
Posuda za miješanje - 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 minPotreban pribor:
Nož🍳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 minPotreban pribor:
Lim za pečenje
Nutritivne činjenice
Sjemenke korijanderana 100gSjemenke kuminna 100gZvjezdasti anisna 100gSok od limunana 100gPasta od rajčicena 100gJanjeće butna 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.