Lamb Tandoori
This is probably the easiest way to prepare roasted lamb.
Servings 6 servings
Calories 190kcal
Ingredients
- 1 kilogram lamb meat with bones
- 1 teaspoon salt to taste
- 50 mililitres water
- 5 garlic cloves
- 1 teaspoon black peppercorns
- 1 pinch thyme
- 1 tablespoon butter
Instructions
- Place the meat in a bowl and cover with cold water. Rest for half an hour so the little bones and/or blood in the meat comes out.
- Rinse the meat under flowing water and pat dry with paper towel.
- Place the meat in a large pot.
- Also add the garlic cloves and the black peppers.
- Cover the lid and cook over low heat for about 2-3 hours until the meat almost falls of the bones.
- The meat will first leave its water and then will absorb it back.
- If by the time the meat absorbs back its own water the meat is not well done, add about 100 millilitres of warm water and continue to cook until it is ready.
- When ready and the water is all absorbed add a tablespoon of butter and salt to taste. Gently sauté the meat so it is slightly roasted on all sides.
- Sprinkle with thyme and enjoy.