Today’s lamb recipe calls for very less cooking time and more of preparation. During Ramadan, we are all looking for health fulfilling options to eat; this recipe gives us both, since foods grilled on stone are said to involve no fats and are a healthier alternative.
The recipe is from Signature.
| Quantity | Ingredients |
|---|---|
| 200 gms | lamb leg, boneless |
| 10 gms | raw papaya paste |
| 5 gms | garlic paste |
| 3 gms | ginger paste |
| 5 gms | onions, brown - made to a paste |
| 3 gms | black pepper, crushed |
| 3 gms | garam masala |
| 10 ml | lemon juice |
| 4 ml | malt vinegar |
| 10 ml | mustard oil |
| 2 gms | stone flower powder |
| 50 gms | hung curd |
| 5 gms | Kashmiri red chilli powder |
| to taste | salt |
Preparation method
1. Take the boneless meat of lamb leg, cut it into one inch thick pieces.
2. Combine all the ingredients together for marinating.
3. Now apply the marinade to this lamb leg strips and allow to rest in the refrigerator for two days.
4. Now take the granite stone and put it on the hot plate.
5. Cook the lamb pieces on the hot plate on both sides using desi ghee.
6. When serving, place the lamb piccatas on a hot granite stone & serve with haleem.
Haleem is stew that is hugely popular in the Middle East, Central Asia, and the Indian Subcontinent more so during the Ramadan month. It is a high calorie dish and an instant energy booster. Haleem can be made of beef, mutton or chicken and is mixed with lentil and wheat. The meat transforms into soft, silken strands and is ideal food for children and the aged. Haleem itself means “patience”, and the dish calls for some as well. The wheat and pulses are soaked in water for two to three hours beforehand and later slow cooked with the meat for another three hours to arrive at the right consistency.
Check back here tomorrow for a recipe from a traditional Emirati restaurant, Seven Sands.
