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Passport & Plate - Roasted chopped lamb with minced mutton

750 gm (8-10) chopped large lamb pieces
400 gm minced Mutton
2 large chopped onions
2 chopped green chillies
150 gm ginger garlic paste
6 small green cardamons
4 big cardamons
3 cinnamon sticks
4-6 cloves
1 cup yogurt
1 cup raw papaya paste
1 cup olive oil
1 cup water
Salt to taste


How to prepare this recipe
Take all the above ingredients except water, olive oil and chopped onions. Divide the ingredients in half quantities as per their weight for two separate marination for the lamb and the minced mutton.
In one bowl add the lamb pieces to the marination and in another bowl add the minced mutton to the marination.
Leave it overnight.
The next day add half cup of olive oil to the marinated lamb as well as the marinated minced mutton. Keep it for one hour.
Preheat the oven to 200 degrees for 10 min.
On the baking tray spread a sheet of aluminum foil and then smear olive oil all over.
Take the marinated minced mutton and spread it evenly on the aluminium foil.
Next start placing lamb pieces in rows of three over the minced mutton and make grooves along the rows to allow the water and olive oil to stay.
Drizzle olive oil on all the three rows along with the water.
Cover the baking tray with another sheet of aluminum foil and place the tray inside the preheated oven for 30 min.
After 30 min take the tray out and remove the aluminum sheet covering the tray.
Now add the chopped onions over the lamb pieces covering them.
Put the tray back in the oven and keep the heat only on the upper side for 15 mins.
Take out the tray and garnish with coriander leaves and slices of lemon.
Serve with hot Nan or bread. and a green salad.


The story behind this recipe
We had always wanted to try an outdoor barbecue lamb dish. And had recently acquired an oven. But it was the monsoons. So we decided to bring the idea of barbecue indoors. That's when the thought of this roasted lamb with minced mutton came to us.

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