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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Nepali Smoked Leg of Lamb. It is an elegant dish commonly served in parties. Ingredients:
4 lbs leg of lamb, butter-flied |
2 cups ripe mangoes, chunks |
1 teaspoon black peppercorns |
1 teaspoon szechuan peppercorns |
1 cup chopped cilantro |
melted butter, for basting |
3 tablespoons curry powder |
1 teaspoon ground szechuan peppercorns (timur) |
1 teaspoon turmeric |
1 teaspoon chili powder |
1 tablespoon garlic paste |
1 tablespoon ginger paste |
1 tablespoon tomato paste |
3 tablespoons honey |
salt and pepper |
Directions:
1. In a small bowl, combine all rubbing ingredients.
2. Apply rubing mixture all over butter-flied lamb.
3. Allow marinating for overnight in the refrigerator.
4. Place lamb piece on a cutting board, spead mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly.
5. Secure with a twain.
6. Fire up a charcoal grill.
7. Clean the grill surface thoroughly.
8. Grill the marinated lamb, frequently turning and basting with melted butter until cooked through, i.e.,its internal temperature reaches 160°C.
9. Take meat off the grill and let rest for ten minutes.
10. Cut into thin slices.
11. Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar.
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