Afghan Leg Of Lamb Recipe

1 Leg of Lamb.

Afghan leg of lamb recipe. Cook at 400F 200C for 1 hour. Cover and refrigerate overnight. Add water reduce heat to low and cook skimming the surface as needed.

1 tbsp crushed garlic. Cook for 15 hours or until the lamb is fork tender. These are great to toss on the BBQ or grill for a party.

Season lamb with salt and brown turning occasionally 8-10 minutes. Preheat oven to 400F 200C. Just dont overcook it and make sure the meat is butterflied before you slap it on the grill.

You just want to gradually build up steam then allow it to permeate into all the layers of the pulao. Stir in the coriander salt freshly ground black pepper and the oil. 2 litres 8 cups water.

Then add the meat the rest of the vegetable oil and keep stirring until the pieces are browned on all sides. We serve them with wholemeal pita breads cut into quarters spread with a little garlic and low-fat margarine and barbequed lightly. Scale 1x 2x 3x.

Bring to boil and cook meat for about 15-20 minutes or until meat is no longer. 800 g lamb leg or shoulder on the bone chopped into 6 cm pieces. Add water reduce heat to low and cook skimming the surface as needed.