Ingredientes
Sementes de coentro2 teaspoon
Sementes de cominho1 teaspoon- Cardamom pods, crushed8 pods
- Cinnamon stick, crushed2 stick
Anis-estrelado0.5 teaspoon- Cloves, flower buds6 cloves
- Garlic cloves, crushed4 cloves
- Fresh ginger, chopped1 tablespoon
Suco de limão2 tablespoon
Extrato de tomate60 ml
Perna de cordeiro2 kilogram- Hot water0.5 cup
- Saffron threads0.3 teaspoon
Passos
- 1
Place the seeds and spices in a hot, dry frying pan and cook, stirring until fragrant.
5 minutosUtensílios necessários:
Frigideira - 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 minutosUtensílios necessários:
Liquidificador
Tigela de mistura - 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 minutosUtensílios necessários:
Faca🍳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 minutosUtensílios necessários:
Tabuleiro de forno
Fatos nutricionais
Sementes de coentropor 100gSementes de cominhopor 100gAnis-estreladopor 100gSuco de limãopor 100gExtrato de tomatepor 100gPerna de cordeiropor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.