Ingrediënten
Korianderzaad2 teaspoon
Komijnzaad1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Steranijs0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Citroensap2 tablespoon
Tomatenpuree60 ml
Lamsbout2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Stappen
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 minBenodigde hulpmiddelen:
Koekenpan - 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 minBenodigde hulpmiddelen:
Blender
Mengkom - 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 minBenodigde hulpmiddelen:
Mes🍳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 minBenodigde hulpmiddelen:
Bakplaat
Voedingsfeiten
Korianderzaadper 100gKomijnzaadper 100gSteranijsper 100gCitroensapper 100gTomatenpureeper 100gLamsboutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.