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Pot Roast Lamb~holiday cuisine

April 4, 2017 by Rosa Leave a Comment

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Ingredients:

A- herbs

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ground ginger,ground coriander,black peppercorns,nutmeg,

fenugreek seeds, sumac,1 tbsp each(all pounded)

anise seed ,ground cinnamon and fennel seeds -1 tsp ( all pounded)

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1 head garlic 5-6 shallots  ( chop and pound)  1 cup of fresh mince coriander

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B- Lamb Shoulder – 3.5 ..3.7 lbs

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C- 5-6 carrots, a handful of fresh thyme, some  coriander  

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D- 2 box beef broth 900 ml  each

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E-1 cup of fresh tomato sauce

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Steps-

1 :pound all herbs till fine, season the lamb with 2 tbsp sea salt and herbs all over.

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2: sauté garlic and shallots with some ( 2-3 tbsp )olive oil  till fragrant onto an iron oven pot

    and brown the lamb all sides..

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add tomato sauce and heat about 2-3 minutes

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3: add beef broth ,bring to boil  with medium high heat.

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4: preheat oven 350 F…..

a-Put a tight lid on the iron oven pot and transfer to the oven.

b-Cook for about 2 hours , take out from oven, add the carrots, thyme , coriander and return to the oven for 45-50 minutes.

    Then remove the lid and cook for a further 15 -20 minutes, or until the lamb has browned.

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5:Transfer the lamb to a warm serving platter ,cover with tin foil and a dish towel and leave to rest for 10 to 15 minutes. 

6:thicken the juice with corn flour and pour over the dish,carve the meat thickly ,

    sauce spooned over it and  serve .

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Tips: serve with sour cream ,lemon juice and hot sauce as desired .

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Filed Under: holiday cuisine, holiday cusine, International

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