Ingredients
1/8 Cup whole spices (cumin/anis/coriander/caraway/cardamom/black peppers)
6 Cups vegetables (turnip/sweet potato/carrot/potato/celery/ onion)
2 teaspoons garlic, chopped
1 teaspoon chili powder
3 Cups water
3 Tablespoons olive oil
1 teaspoon turmeric
1 Lamb shoulder (1 ½ Kilo)
Salt and pepper
6 Cups vegetables (turnip/sweet potato/carrot/potato/celery/ onion)
2 teaspoons garlic, chopped
1 teaspoon chili powder
3 Cups water
3 Tablespoons olive oil
1 teaspoon turmeric
1 Lamb shoulder (1 ½ Kilo)
Salt and pepper
Method
-Preheat oven to 180 degrees.
-Roast spices in a sautéing pan over medium heat for two minutes or until highly aromatic, cool for few minutes.
-Crush in coffee grinder.
-Cut vegetables into large cubes.
-Combine vegetables in a roasting pan, season with salt, pepper and half the garlic.
-Add water.
-Mix spices with chili powder, oil and turmeric in a bowl.
-Make few slashes with a sharp knife, then rub the meat with the spice mixture.
-Place on top of the vegetables; cover the roasting pan tightly with foil.
-Roast in the oven for about 60 minutes or until meat is tender.
-Cool meat before slicing.
-Place meat and vegetables in a serving plate, serve warm
-Roast spices in a sautéing pan over medium heat for two minutes or until highly aromatic, cool for few minutes.
-Crush in coffee grinder.
-Cut vegetables into large cubes.
-Combine vegetables in a roasting pan, season with salt, pepper and half the garlic.
-Add water.
-Mix spices with chili powder, oil and turmeric in a bowl.
-Make few slashes with a sharp knife, then rub the meat with the spice mixture.
-Place on top of the vegetables; cover the roasting pan tightly with foil.
-Roast in the oven for about 60 minutes or until meat is tender.
-Cool meat before slicing.
-Place meat and vegetables in a serving plate, serve warm
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