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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the lamb with salt, pepper, turmeric, cardamon, clove powder, drier coriander, cumin, tamarind pulp, Date paste, chilli flakes, olive oil, and whole garlic overnight.
Wrap the marinated lamb in parchment paper or banana leaves, then foil.
Roast the wrapped lamb in the oven at 200 degrees Celsius for 2 hours.
Open the foil, add more marinade, flip the lamb, and roast for another hour.
Remove the foil and roast for an additional 30 minutes.
Add hot coal to oil and wrap tightly to infuse a smoky flavor.
Combine rice, lamb juice, oil, cinnamon, cardamon, Bailey leaves, salt, cumin seeds, and hot water.
Cook the rice mixture for 35 minutes until the rice is tender and aromatic.
Plate the rice and top with the roasted lamb.
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If banana leaves are unavailable, parchment paper and foil work well for wrapping the lamb.
For a more intense smoky flavor, ensure the coal is hot before adding to the oil.
Can I use a different cut of lamb?
Yes, lamb leg can be used as an alternative to lamb shoulder.
What can I use instead of tamarind pulp?
Lemon juice or vinegar can be used as a substitute for tamarind pulp.
How do I know when the lamb is done?
The lamb should be tender and easily pull apart with a fork.
Can I make the rice without lamb juice?
Yes, you can use chicken or vegetable broth as a substitute.
Is it necessary to use hot coal for the smoky flavor?
While not necessary, the hot coal adds a traditional smoky flavor to the dish.
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