Grilled Lamb Bread
Description
This Indian bread features Cloves, Green cardamom pods, bruised, Black cardamom pods, bruised. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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cuts in the lamb so the spices can penetrate, then rub the Marinade over the lamb and leave to marinate for 3 to 4 hours (preferably overnight). processor and grind to a paste. Heat the oil in an ovenproof casserole dish or pot just large enough to hold the lamb leg. Stir-fry the Whole Spices for 2 to 3 minutes, add the Masala paste and continue to stir-fry for about 5 min- utes until the oil separates. Add the tomato paste, salt and water and allow to heat through. Add the lamb leg. Make sure the casserole dish or pot is covered with a well-fitting lid. too quickly. Turn once or twice while the lamb is cooking. Before serving, place the cooked lamb under a very hot grill or broiler for a few minutes, turning, so that the sauce coating dries slightly. Serve with Indian bread such as Tandoori Naan (page 39) or Chapati (page 36), and rice
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Cook over very low heat or in a 300F (150C, gas mark 2) oven for about
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 690.5kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 5.0g25%
- Cholesterol 48.5mg17%
- Sodium 50.8mg3%
- Total Carbohydrate 139.6g47%
- Dietary Fiber 39.1g157%
- Sugars 7.3g
- Protein 18.6g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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