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Roasted lamb thigh with vegetables

2013-01-26
lamb thigh
  • Yield : lamb’s thigh
  • Servings : 8
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m

Ingredients

  • • 3kg of fresh lamb’s thigh with bones.
  • • ½ a cup of ghee and vegetable oil (mixed).
  • • 7 peeled garlic cloves.
  • • 1kg of small sized, peeled and boiled potato.
  • • 1kg of peeled, chopped and boiled carrot.
  • • 1kg of chopped from sides and boiled kidney beans.
  • • 1 big and peeled onion.
  • • 3 sticks of celery or parsley.
  • • ½ a tablespoon of grinded condiment.
  • • ½ a tablespoon of grinded black pepper.
  • • ½ a tablespoon of grinded white pepper.
  • • A cinnamon stick.
  • • 2 laurel leaves.
  • • 1 tablespoon of salt (to taste).

Methods

Step 1

• Remove the thin skin or the external layer from the meat, then rub thigh with salt and sweet condiment and put them in the fridge for a whole night.

Step 2

• Roast thigh using ghee and oil with the onion, garlic, celery, few pieces of carrot, a sprinkle of black pepper and a sprinkle of white pepper.

Step 3

• Heat the oven to hot degree (250 degrees Celsius).

Step 4

• Put the thigh with the mix and the 2 laurel leaves and cinnamon stick in a special tray in the oven.

Step 5

• Add a cup of water to them and cover the tray with an aluminum foil.

Step 6

• Put tray in oven and reduce its heat (200 degrees Celsius). Leave it until the thigh becomes mature (about 4 hours).

Step 7

• Raise the thigh from the soup and set it aside until it cools and becomes easy to cut.

Step 8

• Cut it into slices longitudinally on both sides.

Step 9

• Flip thigh on its back then remove fat, cut meat into slices widely on both sides.

Step 10

• Row the thigh soup and add a tablespoon of starch to it. Boil it on a medium heat until it condenses. • Serve the thigh decorated with boiled vegetables , then pour the hot soup on the thigh.



By AleppoFood team

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