Sunday, April 10, 2011

Roast Lamb Tajine

Happy Eid!!

today we are going to make a Eid Al Adha speciality, which is the Islamic greater feast, and as some might know, this is the one Muslims sacrifice an animal - a sheep in most cases - and distribute most of its meat among the poor and their family, so, we are going to make a meat based Tajin.

i am going to use lamb, some people don't like it - including my brothers - because of its strong smell, but when i served this to them they thought it was beef kebab, so.. this recipe will get rid of this if it is your only beef with lamb :D


1 kg Lamb - mixed as we call it, meaning it doesn't come from a specific cut, no problem if it contains bones, ribs are ok as well.
3 big onions, grated
1/2 cup vinegar
Juice of two big lemons
S& P to taste
diced bell peppers/ green chilli if you want it spicy (optional)


add all ingredients in a deep oven dish, mix well, cover with foil and refrigerate overnight.
next day, add a big tbsp butter/ghee/ OO, cover with foil again and bake in a 180 C for 45 to 60 minutes.
the key is to cover it well so the sauce of the meat won't evaporate..
check with a fork, once the meat is cooked to your liking, remove the foil and leave for few minutes until browned.
remove and serve, works very well with the Garlic dip recipe i shared earlier, steamed rice and flat bread.
P.S. the banner picture isn't of the finished dish :) it is of the meat in the marinade!

No comments: