Lamb Tandoor Recipe
There is no lamb tandoor from the main meals of meat restaurants. However, if you say that the portions are small and extremely expensive outside, you can prepare the same flavor in a short time with the help of your pressure cooker in your home and enjoy your table with pleasure. Come, Bon appetit!
Ingredients:
For: 5 People
Prep: 12 Min
Cook: 30 Min
| Leg Of Lamb ((Boneless)) | 500 Grams |
| Dry Onion | 1 Qty |
| Thyme | 2 Tsp |
| Black Pepper | 1 Tsp |
| Salt | 2 Tsp |
| Cumin | 2 Tsp |
| Garlic (Dust) | 1 Tsp |
Steps:
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Take the boneless lamb leg in a bowl and drizzle olive oil, salt and spices on it. Add two tablespoons of water and mix well. Rub the meat into the marinade thoroughly.
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Wrap it up and put it in the fridge. Rest for at least 3 hours. Take it out hourly and turn the meat over.
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Put a spoonful of oil on the bottom of your pressure cooker and heat it. Scrape the excess herbs and spices on the meat you removed from the marinade and remove with a paper towel.
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Place the meat on the bottom of the pan so that it does not overlap.
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After 2-3 minutes, when the meat is browned, turn it upside down and seal it well.
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Add half a glass of hot water to the fried meat and close the lid of your pressure cooker. Check that the meat is well cooked. After 20 minutes, take the steam and open the lid. If there is any water left, open the lid and draw the water. Fry the meat in the remaining oil. Close the lid and rest for 10 minutes.
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Roughly divide the cooked meat into fibers with your hands. Serve on pilaf or aubergine, garnish with roasted peppers and tomatoes if you wish, without waiting. Enjoy your meal!
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Note: If you are not going to consume the lamb tandoori immediately, wrap it tightly in foil without tearing it, put it in the freezer and freeze it. When you use it, you can serve it hot by sautéing it with a spoonful of butter in a pan.
120 Min
