Lamb legs in oriental style

Category: Meat dishes
Kitchen: uzbek
Lamb legs in oriental style

Ingredients

Abusive front leg with shoulder blade 2 pcs.
Dried apricots 150-200 gr.
Prunes 150-200 gr.
Couscous 350 gr.
Butter 1 tsp
Peanut butter 1-2 tbsp. spoons
Sauce:
Garlic, crushed 5-6 large. zubkov
Soy sauce 2 tbsp. spoons
Zira (coarsely ground) 1 teaspoon with a slide
Ground coriander 0.5 tsp
Dried greens (dill, parsley) 0.5 tsp
Pepper mixture (I have 4 types) 0.5 tsp
Mayonnaise 2 tbsp. spoons
Provencal herbs pinch
Salt 1 teaspoon flat

Cooking method

  • The name "Oriental" is given purely formally, since recipes from at least two countries are intertwined in this dish: Uzbekistan and Morocco. I received the task from my husband, who left for St. Petersburg two days ago and was supposed to return to his birthday today - on the 25th. To the question: "Dear, what should you cook for your birthday (I don't know why I asked, because for 23 years I have heard the same answer:" Lamb leg "), this time I was surprised by answering" Lamb leg "but, after thinking a couple of seconds, lifted his finger up and added: “But with Moroccan tunes!” At least take a tambourine and howl! Well, you can't argue with the future birthday boy, you had to combine it!
  • So, I came across absolutely wonderful small front legs (along with the shoulder blade), and this, in my opinion, is the most delicious and juicy meat in lamb, not counting, of course, the so-called "lamb saddle".
  • Cut off the seals from the legs, rinse them thoroughly and dry them with a paper towel. We make deep cuts in the tendon area so that the legs can be bent, so they will not take up much space in the baking dish.
  • Prepare the sauce by mixing all the ingredients. Thoroughly coat the legs with sauce, put them in a mold with a lid and put them in the refrigerator for several hours.
  • Lamb legs in oriental style
  • For the front legs - 2 hours is enough, but if a large hind leg gets caught, it is better to leave it to marinate overnight, or even for a day.
  • I have a baking dish like this:
  • Lamb legs in oriental style
  • Preheat the oven to 190C and bake the legs with the lid closed for 1 hour 30 minutes. Then we remove the lid, raise the temperature in the oven to 200C, add dried apricots and prunes to the legs, just throwing them into the empty places in the form.
  • Lamb legs in oriental style
  • Bake until golden brown, about 25-30 minutes.
  • Lamb legs in oriental style
  • While our legs are baking, we cook the couscous. Cook it as indicated on the package, but at the beginning of cooking add 1 teaspoon of oil drain. And at the end - stir in the peanut. Try it, you won't regret it.
  • So, the legs are ready! Cut off the meat, decorate the dish, sprinkle it with lightly toasted sesame seeds and serve!
  • Look, dried apricots get amber, slightly baked:
  • Lamb legs in oriental style
  • Meat is literally juice!
  • Lamb legs in oriental style
  • In general, enjoy your meal!
  • Lamb legs in oriental style
  • Moroccan lamb:
  • Here we need a cauldron or a large wok and lamb pulp. Although, the lamb ribs are also great.
  • Pour some vegetable oil into a cold cauldron. We cut the meat quite large and send it to the cauldron. We put on fire and simmer in our own juice for about 40 minutes with the lid closed.
  • We taste the meat. It should be almost ready, that is, it should seem to you that it would still stand for 15-20 minutes. If you come across tough lamb, then during the stewing process, if the juice evaporates, you can add a little water. Then we make the maximum heat and, with the lid open, evaporate all the liquid. Fry the meat until golden brown and add 3 coarsely chopped onions, cumin, ground coriander, a pinch of turmeric and black pepper. Fry the onions until golden brown.Then we reduce the heat to low, salt, mix and add dried apricots and prunes. Stir, cover and simmer for 5-10 minutes.
  • We prepare couscous in the same way as in the main recipe. We arrange the dish as in the photo.

The dish is designed for

Lot

Cooking program:

Oven

Note

This time the husband bought the couscous and outwardly he liked the Israeli one (Ptitim). I must say that for this dish it is better to use the classic Arabic small couscous. Because ptitim is too large and tastes more like pasta, which does not at all fit with Moroccan lamb.

celfh
Lena, how delicious !!!
Vei
Helen, it turned out incredibly beautiful and tasty! And everything is arranged step by step, thank you very much!
I often cook lamb with different Uzbek-Caucasian-Moroccan variations, but still this was not the case. I will definitely try! And the original recipe is cool too ...
Why would you find such meat ... where do you buy it?
Shl Len, I already spit out all the saliva, only yesterday I butchered mutton and spun it for dolma. Eh, hurry up))))
Elena Tim
Quote: celfh

Lena, how delicious !!!
Thank you, Tanyush! And really, creepy yummy!
Holiday greetings!
Twist
Lenawhat meat! Both the recipe and the serving are super!
Elena Tim
Quote: Vei

Helen, it turned out incredibly beautiful and tasty! And everything is arranged step by step, thank you very much!
I often cook lamb with different Uzbek-Caucasian-Moroccan variations, but still this was not the case. I will definitely try! And the original recipe is cool too ...
Why would you find such meat ... where do you buy it?
Shl Len, I already spit out all the saliva, only yesterday I butchered mutton and spun it for dolma. Eh, hurry up))))
Hello Lizun! Thank you! So praised ... I already sissy
Usually, if I bake the legs, I just serve it with rice, lightly sprinkled with well-fried sesame seeds. Try it, it turns out delicious. And the Moroccan lamb is already with couscous. True, we flew by this time with ptitim. Not good at all here, Liz, not even close!
We buy lamb in the Metro. She's always there. But only legs, half carcasses and whole carcasses. And also minced meat.
And dolma, YEAAAA !!! The most delicious with lamb!
Happy New Year, dear!

Elena Tim
Quote: Twist

Lenawhat meat! Both the recipe and the serving are super!
Thank you, Marish! I tried to!
Holiday greetings!
dopleta
And I, above all, really liked the description! Lenochka, thanks for the recipe itself (we adore mutton), and for the language, colorful, intelligible and competent - I can't help myself, I have a weakness for literate speech!
Vasilica
Lenochka, wonderful legs! I only love baked lamb. Eh, just inspired - a tandoor lamb with a "Christmas tree", remember?
And what kind of shape is so interesting, what are its dimensions? Guides to look for this?

Congratulations on your birthday!
Elena Tim
Quote: dopleta

And I, above all, really liked the description! Lenochka, thanks for the recipe itself (we adore mutton), and for the language, colorful, intelligible and competent - I can't help myself, I have a weakness for literate speech!
Thank you, Larochka! I'm soooo nice!
God himself told you to - sitting in the cultural capital, have a weakness for literate speech! Yes, I myself am, I try to double-check what I have written so as not to scribble nonsense.
Thanks again and Happy New Year!
Elena Tim
Quote: Vasilica

Lenochka, wonderful legs! I only love baked lamb. Eh, just inspired - a tandoor lamb with a "Christmas tree", remember?
And what kind of shape is so interesting, what are its dimensions? Guides to look for this?

Congratulations on your birthday!
Thank you dear!
A lamb with a Christmas tree, you say? Tandoor? OF COURSE I REMEMBER! Will you forget? Sometimes friends pamper us by plane (if there is someone to send it with) or by train in a restaurant car from Tashkent they send either a "Christmas tree" lamb, then a whole tray of barbecue directly on sticks, then a whole lagan pilaf decorated with kazy. Lord, I'll go out with saliva right now!
I have a Tefal non-stick baking dish.Size without handles 33x29. The cover is glass, very thick. It prevents the heat from browning the meat on top until it is cooked on the inside. The lid itself is great for all sorts of juicy casseroles that shouldn't be fried from the bottom. I cook lasagna in it and not only it. I bought it 10 years ago, I still can't get enough of it.
Happy New Year! And thanks for the congratulations to the birthday boy!
tatita
: elka: Lenchenok, well, very wonderful, appetizing recipe, smart girl! I have already re-prepared so many of your dishes that I have no doubt that it is delicious. Happy Husband
I also have a question about the form, just going to buy, and here you are with your beauty
I have already seen the answer, I want the same
Elena Tim
Quote: tatita

: elka: Lenchenok, well, very wonderful, appetizing recipe, smart girl! I have already re-prepared so many of your dishes that I have no doubt that it is delicious. Happy Husband
I also have a question about the form, just going to buy, and here you are with your beauty
I have already seen the answer, I want the same
Oh my God! Taaanya! The best praise is when people say they cook your food and love it! Thank you for such kind words! For the congratulations, my husband asked me to thank you. TRANSMITTING!
Buy a uniform, you won't regret it. Very comfortable, deep and roomy!
With the coming you, my dear Tanyuha! Let everything be just wonderful for you!
dopleta
Oh, Lena, Vasilika! Girls, tell us! About the tandoor, about the Christmas tree! You are welcome! Like this? Where to read? We have a tandoor, real, big! Whether Bukhara, or Fergana - I don't remember ...
Elena Tim
Quote: dopleta

Oh, Lena, Vasilika! Girls, tell us! About the tandoor, about the Christmas tree! You are welcome! Like this? Where to read? We have a tandoor, real, big! Whether Bukhara, or Fergana - I don't remember ...
Oh, Lar, we didn't cook that ourselves, anyway, I did. But Stalik, in my opinion, has a recipe. I'll joke around. If I find what Vasilika and I mean, I'll tell you.
Well, they all have tandoors, only I am bald. If I had a dacha ... I would have installed such a tandoor there ... everyone would have fallen! Just buy it and put it in the middle of the apartment, honestly!
Vasilica
Dopplet, this is how we, when we were still children, called so mutton with juniper (Central Asian juniper) - meat with a Christmas tree.
On top of the meat, juniper branches are laid out on grates, so they give this incomparable aroma. And before that they also cooked on juniper wood (now it is almost gone), so only branches are used.
dopleta
Wow, how interesting! And I have a gorgeous juniper growing in the country! Lena, don't worry, I'll look at Stalik myself! Thank you, girls, the main thing is that I understood what to look for!
dopleta
Seems to have already found it - a tadyr-kabob, right?
Vasilica
Yes, in Fergana.
Elena Tim
Quote: dopleta

Seems to have already found it - a tadyr-kabob, right?
Here's a video:
Elena Tim
Stal has no equal, by God! I cooked a lot of his dishes. Not a single misfire!

Girls, I know what I thought? But what if, when baking the legs in the oven, add crushed juniper "leaves" to the sauce? After all, in principle, it should turn out almost the same. Not quite a tandoor option, of course, but still ...
Next time I will do just that. Then I'll sign off on the results.
dopleta
Do not say! From his words alone, gastric juice is released! Virtuoso! Thank you, I looked with great pleasure! Eh, I wish it was summer!
Elena Tim
Here's another look, here's another option:
dopleta
Decided to finish off? In the first frames I thought that there would be a dish "Koshchei's death" - a goose inside a ram.
Elena Tim
Yes, I, as they say, asked my husband for a photo to look for archi-kabob. So he bombarded me with video links. Yes, such that I can hardly breathe with envy. It's good that there is still some lamb of our own, at least to take away the soul! And then straight - lie down and die!
Scarlett
Yes, Lenchik - a leg of lamb I snapped off yesterday at the market, so mentally pickle marina, right now I'll trample into the kitchen At the expense of prunes, I'm calm, and dried apricots won't give extra sweetness? My husband doesn't like sweet meat
Elena Tim
No, Tanyukh, don't worry, the meat won't be sweet anyway. On the contrary - dried apricots and prunes are soaked in meat juice.
Scarlett
Elena Tim
Good luck to you! I am sure that everything will work out and like it!
Whistle then at least, you liked the chi ...
Scarlett
Tomorrow we'll see
lettohka ttt
What a presentation, and a photo and a recipe for a pancake Helen, your recipes are not only interesting to cook, but also with great interest to read, before I didn't really like mutton, but now I almost like it :-) :-) Thank you dear for the recipe and an interesting story! !!
Elena Tim
Gee, I already ran off to read, I think what I have there for the story ...
Natus, thanks!
There will be lamb (not necessarily legs), cook it, it's really tasty, honestly!
lettohka ttt
Scarlett
Dakladayu - lamb marinated last night - my husband came home from work and interrupted our communication. Today I will serve for dinner - with rice, because the cost of the very thing that you offer for a side dish is 4 dollars for 300 grams, we nyatdam
Lenus, and to be honest, your recipes in my family are always one hundred percent in the top ten! You and I seem to have similar tastes, in spite of the fact that you are from some kind of village, where they prepare incredible yummy with a swearing name. By the way, I also did it - it was written according to your recipe, because the moth ate my chickpeas, it was sold from the sale (I climbed all our three supers with a specialist), and I had to be content with ordinary whole peas - I ate it heartily, so I had to ventilate for a long time
Scarlett
Lenk, are you sleeping? : spiteful: Go, I will kiss! : girl_hug: Yesterday my neighbors, go, they licked all the doors to me. But I'll start in order. Since I am an extremely pragmatic and creative person (I am shorter than a lazy person), I immediately put the smeared leg into the mold, on the bottom - carrot-onion-cloves of garlic (for gravy, as Oliver does), covered the whole thing with prunes-dried apricots, sealed foil - and so it lived for almost a day in the refrigerator. In the evening I shoved it into the oven. I baked for more than 2 hours in a covered state, then open for half an hour, and then started the grill a little. But most importantly, I shoved it all into the oven - I knew how to go into the store right there (like, for a couple of minutes, yeah) I come in an hour and a half, and the whole staircase smells SO like meat, sho I was afraid to open the door, I made my way through the crack, shob neighbors did not leak It's just unbecoming tasty, although at the expense of dried apricots I - I confess - doubted. And the gravy turned out In general, I had a couple of meat stubs for breakfast - from a one and a half kilogram leg They did not eat a side dish at all - a current leg with half-gravy and mustard, pickled cups do not count
Elena Tim
Quote: Scarlett
Lenk, are you sleeping?
No, Zai, I didn't sleep - Manka was almost light shame having spam raised. The rest of the time I tried to get her drunk in revenge! I just saw off a bullet here, but hereaaaaa!
Tanyukh, I am so glad that you liked it, it’s just as fuck!
Gee, our neighbors, too, hang themselves from time to time when I cook something like that, take at least a puff pie with lamb. Can you imagine what is going on here in the district.
Quote: Scarlett
They did not eat the side dish at all - the current leg with half-season and mustard, pickled cups do not count
Damn, you tell me so delicious that if I was hungry, I would faint!
Good health, my dear! Thank you for the nice words, I'm sitting straight and I'm terribly proud!
Scarlett
Nice to please a good man! Once, in the hungry 90s, I cooked sorrel soup with nettles - the neighbors avoided asking - what does this smell so good for? Cooked on the street - lived in a private house And here - MNYASO
Py. Sy. And how did Manka get drunk?
Elena Tim
Quote: Scarlett
Py. Sy. And how did Manka get drunk?
And yak zhezh! I barely crawled away!
I just, an infection, forgot to stuff cakes into it. He baked midnight, but Manka washed off and did not try!
A viper, not a friend!
Scarlett
Nothing, nothing, tomorrow she will remember that to you !!!!
Elena Tim
Tada movchu ...
Giraffe
Elena Tim
Scarlett
Giraffe, Tanya, you will not believe - but my husband, knowing my love for cartoons, also purred - "but the rumor goes around the city that you bought a leg of mutton!"
Giraffe
Yes, I believe ... I wanted to find a video with the phrase "Lamb's leg, how dear you are to me", but did not find it. And now there is no time to cut out the desired fragment from the cartoon.
Giraffe
I, having counted your pearls yesterday, decided to cook such a dish, since there is a reason for a newcomer. Yesterday my daughter turned 15, we noted it ourselves, and on Sunday we will be with guests. Well, she went, in the morning, to the market for a leg. And okay, that there is a part with a spatula and ribs, I would cut off the excess, but here the cut is such that everything is in small bones, I can not stand it when they come across, but you can't wash everything, you can't choose.
So I counted on the Kazakh cutting, by the joints ... I stood there, looked at it ... I am always amazed at the unique ability to chop the meat so that in any piece, if it is not just the flesh, there is a decent piece of bone.
In general, I took the pork and went home. But I'll keep an eye on the mutton ...
Scarlett
Tan, I also hate such a cut. Our father-in-law is "special" in this business - after cutting the pig-hog, the husband now chops me into large pieces, I would rather cut it off from large bones myself, because papa will make such a crumb. My grandmother in the case of tubular bones butchered ... with a file for metal. But nowadays they don't cut finely - only if you ask
Scarlett
Lenk, and Lenk, tama Manya complains, sho you squeezed the cakes for her Mozh, we won't tell her, sho you forgot to treat her - we'll just write off on her, sho herself drunk barely knew how and the cakes on the nightstand in the calidor are right in a bag and forgot
Elena Tim
Quote: Scarlett
just blame her, sho herself drunk barely knew how and the cakes on the bedside table in the KALidor are right in a bag and forgot
Well, yes, it was
Quote: Giraffe
But I'll keep an eye on the mutton ...
Tanya, why do you need a leg at all? Well, I mean, lamb.
It is completely optional, it was just a successful experiment for me. And most often "Moroccan lamb" I cook from lamb chopped in large pieces or from lamb ribs. This is how she prepares.
Look, in the note I gave a recipe, everything is nowhere easier. And don't chase your legs.
Believe me, you won't lose an ounce of taste.
Scarlett
And I'm thinking of stirring up something like that .... with a pork neck. Pork is the most delicious meat in the world
Quote: Elena Tim

Well, yes, it was
I'll go out of harm's way until they beat me under a hot hand for harboring and conniving
Elena Tim
Quote: Scarlett
Pork is the most delicious meat in the world
Duc hto argue! I think it should turn out well. And with beef ribs it will be no worse.
Quote: Scarlett
I’ll go out of harm's way until they beat me
Yes sit still. Manka with a hangover is not able to beat anyone, but I just don't want to.

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