A big hello from France! This Eid Ul Adha, I’ve curated three extremely unconventional cuisines to tickle your fancy – something off our very reprised desi dishes. I’ve grabbed three super fantastic dishes ‘Iranian Perfumed Lamb’ , ‘Chinese Chops’ and ‘Texas brisket’ for all my fans and followers. I’m sure you’ll love it for its turnout, pardon me for sounding cliched but you may win the title of being the best bahu in the world.
For now let’s rock my very favorite, tried and tested – Iranian Perfumed Lamb Roast …..
Ingredients For Iranian Perfumed Lamb – Shoulder or Leg
- 1 lamb shoulder or leg (2-3kg)
- 2 tablespoon sumac or pomegranate seeds powder
- 2 tablespoon dried rose petals or rose water
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon cinnamon powder
- Pinch of nutmeg (Jaifel)
- 2 lemon for zest and juice
- Black pepper to taste
- Salt to taste
- 2 tablespoon olive oil or any cooking oil
Our Chef’s Recommendation: Sau’te Chicken With Orange Sauce
Preps – Preps and Preps!
In a bowl combine all the spices, rose petals , zest , lemon juice , oil and mix well and taste, adjust the seasoning.
Now in a deep dish arrange lamb shoulder and rub the spices mix all over it. Cover the dish with cling film or foil paper and leave to marinate for 6 hours preferably overnight in the fridge.
Preheat the oven at 160C , arrange the lamb on a baking tray and roast for 3 – 4 hours.
Remove the lamb from oven and cover with foil paper and let it rest 10 minutes.
My honest suggestion is to serve with some lemon wedges, grilled potatoes, vegetables or with greens.
Tip: If your skin and hands are sensitive to chilly sauces, wear the kitchen gloves before marination so you remain safe from itching and chills.
Curious about Chinese Chops and Texas Brisket? Don’t worry, I have every thing ready for you! Click here for Chinese Chops. For Texas Brisket, follow us here!
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