Honeyed Lamb Recipe
Ingredients
| Leg lamb | 1.4 Kilogram | |
| Oil | 3 Tablespoon | |
| Onions- 6 oz, peeled and roughly chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| All spice powder- 2 teaspoons | ||
| Chilli powder- a pinch | ||
| Cinnamon stick | 1 | |
| Plain flour | 50 Gram | |
| Honey | 2 Tablespoon | |
| Tomato puree | 2 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Stock | 1 Liter | |
| Oranges- 2 no-€™s, grated into rind and juice squeezed and strained | ||
| Lemon- 1 no, grated into rind and juice squeezed and strained | ||
| Fruit | 1 Can (10oz), strained | |
Directions
GETTING READY
1. Pre heat an oven at 170 C (340 F).
MAKING
2. In an oven proof casserole pot, heat oil.
3. Once hot, add lamb cubes and sauté on a medium flame till all cubes are evenly browned. Remove and drain on absorbent paper.
4. In the same pot, add onions and garlic and sauté on a medium flame till onions soften.
5. Add spices and flour and sauté for 1 more minute.
6. Add remaining ingredients (apart from Spiced fruit) and mix well. Bring to boil.
7. Once boiled, remove off flame and cover with lid or foil.
8. Bake in pre heated oven for 60 minutes or till done.
9. Once baked, remove from oven and keep aside to cool.
10. Skim off excess fat (if any) and cook again on a low flame for 20 more minutes.
11. Add spiced fruit and mix once.
SERVING
12. Serve warm along with steamed rice.
1. Pre heat an oven at 170 C (340 F).
MAKING
2. In an oven proof casserole pot, heat oil.
3. Once hot, add lamb cubes and sauté on a medium flame till all cubes are evenly browned. Remove and drain on absorbent paper.
4. In the same pot, add onions and garlic and sauté on a medium flame till onions soften.
5. Add spices and flour and sauté for 1 more minute.
6. Add remaining ingredients (apart from Spiced fruit) and mix well. Bring to boil.
7. Once boiled, remove off flame and cover with lid or foil.
8. Bake in pre heated oven for 60 minutes or till done.
9. Once baked, remove from oven and keep aside to cool.
10. Skim off excess fat (if any) and cook again on a low flame for 20 more minutes.
11. Add spiced fruit and mix once.
SERVING
12. Serve warm along with steamed rice.
Chef
