Ingredienti
Semi di coriandolo2 teaspoon
Semi di cumino1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Anice stellato0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Succo di limone2 tablespoon
Concentrato di pomodoro60 ml
Coscia di agnello2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Passi
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 minUtensili necessari:
Padella - 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 minUtensili necessari:
Frullatore
Ciotola per mescolare - 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 minUtensili necessari:
Coltello🍳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 minUtensili necessari:
Teglia da forno
Fatti nutrizionali
Semi di coriandoloper 100gSemi di cuminoper 100gAnice stellatoper 100gSucco di limoneper 100gConcentrato di pomodoroper 100gCoscia di agnelloper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.