Lamb with Lemons and Olives Recipe
Ingredients
| Olive oil | 1/2 Cup (16 tbs) | |
| Ginger powder- a pinch | ||
| Saffron threads | 1/4 Teaspoon, crushed | |
| Salt | 1 1/2 Teaspoon | |
| Boneless lamb shoulder | 2 Pound | |
| Onions | 2 Cup (16 tbs), finely chopped | |
| Garlic | 1/4 Teaspoon, finely chopped | |
| Coriander sprig | 6 | |
| Lemons- 2 no-'s, quartered and seeded | ||
| Small green olives- 16 no-'s | ||
| Water | 3 Cup (16 tbs) | |
Directions
MAKING
1. In a heavy bottomed 12 inch skillet, place olive oil, ginger powder, salt and saffron. Mix well.
2. Add lamb and coat well with this mixture.
3. Add garlic, onions, lemons and coriander.
4. Add 3 cups of water and almost cover the lamb in that liquid. If not enough, add more water.
5. Bring this to a boil.
6. Once boiled, cover and cook on a low flame for about 1 hour or till lamb is well cooked.
7. Transfer cooked lamb on to a plate and boil remaining sauce once again, uncovered, till it thickens.
8. Remove coriander sprigs from this mixture.
9. Add cooked lamb and olives to reduced sauce and cook on a low flame for 4 to 5 minutes.
SERVING
10. Transfer on to a serving bowl and serve immediately.
1. In a heavy bottomed 12 inch skillet, place olive oil, ginger powder, salt and saffron. Mix well.
2. Add lamb and coat well with this mixture.
3. Add garlic, onions, lemons and coriander.
4. Add 3 cups of water and almost cover the lamb in that liquid. If not enough, add more water.
5. Bring this to a boil.
6. Once boiled, cover and cook on a low flame for about 1 hour or till lamb is well cooked.
7. Transfer cooked lamb on to a plate and boil remaining sauce once again, uncovered, till it thickens.
8. Remove coriander sprigs from this mixture.
9. Add cooked lamb and olives to reduced sauce and cook on a low flame for 4 to 5 minutes.
SERVING
10. Transfer on to a serving bowl and serve immediately.
Chef
