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noha el moallem

Lamb Leg

Lamb Leg

Regular price LE 0.00 EGP
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If you are wondering how to cook a Lamb Thigh, try my simple way for a rich flavour and moist tender meat.

The Flavourings for Frying the Thigh;
4 tbsp natural ghee
1 tbsp of whole cardemom & cloves
2 Cinnamon sticks
4 star annis
4 Bay leaves
3 Dried lemons
1 Jalapeño

1 Tsp size of fresh turmeric cut into small pieces, or 1 Tbsp of ground turmeric
1 Tbsp of Cumin seeds
1 Tbsp coriander seeds or a Tbsp of ground coriander
1 Tbsp caraway seeds
1 Tbsp Fennel seeds
1 Tbsp coasher salt
1 Tsp pepper corns

1 Sliced Tomato 
3 Big onions, sliced
4 Rosemary sticks
Small bunch of fresh thyme
1 Can of coconut cream, 400 ml

Rice Flavouring;
4 Mastic
1/4 Tsp Cardemom
Pinch of ground cloves
Pinch of Nutmeg
2 Star Annis
1 Cinnamon stick
Bay leaf
1 Cup Farmacili
3 Cups white short grain rice (Egyptian Rice)
1 Tsp Salt  /  1/2 Tsp Pepper
4 Cups boiling water

For garnish : Rosemary leaves 

Thigh Method :
Preheat the oven to 200*c

Cut a piece of fat from the lamb, about the size of a Tbsp, and set aside for the rice later.
Fry the whole thigh in ghee with the flavourings on both sides until lightly browned.
Add the spices and vegetables, and stir until the onions become translucent, and tomatoes have withered. Add the coconut cream, & put in a preheated oven for 2 hours, flipping it half way through.
Observe the meat with a knife to check its tenderness according to your desire.
Sieve the sauce in a bowl to be ready for serving.

Preparing the Rice;
Cut the fat into small cubes, and put it in a saucepan over low heat with the rice flavouring, stirring continuously until the fat releases its liquid fat, and the flavouring has released its aroma. Add the farmacili and lightly fry until golden. Then add the washed rice, season, and stir to combine. Add the boiler water and cover. Bring to a boil, and just befor the water is fully absorbed, reduce the heat and simmer. 

Place the thigh in the center of a serving dish, and surround it by the rice. Pour some of the sauce over the meat to stay juicy and over the rice, and let the sauce beside the serving dish for more if needed  Garnish with rosemary leaves.

Enjoy Doing It, And


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