Lamb Duo (MONGOLIA)



For the lamb tandoori

  • 1 boned lamb sleeve
  • 2 onions (peeled)
  • 2 carrots (peeled)
  • 1 pinch fresh thyme (finely chopped)
  • 3 cloves of garlic (grated)
  • Black Pepper (Milled)
  • salt
  • red chili powder

For lamb chops

  • 3 lamb chops (Double boned)
  • To marinate lamb chops
  • onion juice
  • 0,044 lb milk
  • red chili powder
  • 1/2 clove of garlic
  • 0,055 lb olive oil
  • Salt
  • Black pepper

For the mint bulgur pilaf

  • 0,33 lb bulgur for rice
  • 1 onion (finely chopped)
  • 0,11lb fresh mint (finely chopped)
  • 0,044 lb olive oil
  • 0,022 lb butter
  • Salt
  • Black pepper

In a bowl, mix olive oil, garlic, fresh thyme, red chili powder, and black pepper. After thoroughly salting all sides of the lamb arm, rub the spicy olive oil sauce you prepared on it and feed it thoroughly.

Then bake in a preheated 428 degree oven for 15 minutes. Then place it in a medium-deep baking dish and place the carrot and onion on it.

Finally, add half a liter of water, cover with aluminum foil and bake for 3.5 hours in a preheated 140-degree oven. Separate the water and remove the bones.

For the lamb chops, put all the ingredients except olive oil in a bowl and add the olive oil slowly with the help of a whisk. Mix well. Throw the cutlets in the sauce you have prepared and leave them for a day. Then cook the chops on the grill or in a cast-iron grill pan.

After sautéing the onion with olive oil and butter in a pan, add the bulgur and fry for 10 minutes.

Then add the broth that you reserved before, cook on low heat until the water is gone, and remove from the stove. Let it brew for 20 minutes, then sprinkle the fresh mint on it.

Spread the bulgur pilaf on the floor of the serving plate first and serve hot after placing the meat you cooked on it.

ENJOY YOUR MEAL
 

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