Stuffed Muton Shoulder
From noola 15 years agoIngredients
- Seasoning: shopping list
- 1 ½ Kgs. boneless and fat free shoulder. shopping list
- 1 table spoon curry. shopping list
- ½ tea spoon cinnamon. shopping list
- ½ tea spoon cloves shopping list
- juice of 2 lemons. shopping list
- salt. shopping list
- The stuffing: shopping list
- 1 cup breadcrumbs. shopping list
- ½ cup grated cheese. shopping list
- 1 table spoon olive oil. shopping list
- 1 onion finely chopped. shopping list
- 2 mashed cloves of garlic. shopping list
- 1 table spoon masala. shopping list
- 2 eggs. shopping list
- juice of 2 lemons. shopping list
- 1 table spoon grated lemon cover. shopping list
- 1 table spoon dry mint. shopping list
- salt. shopping list
- The dip: shopping list
- 1 onion finely chopped. shopping list
- 1 mashed cloves of garlic. shopping list
- 1 table spoon coriander. shopping list
- 1 table spoon cumin. shopping list
- 2 table spoon mustard sauce. shopping list
- 1 maggie cube. shopping list
- 3 table spoon tomato paste. shopping list
- 2 table spoon olive oil. shopping list
- 1 table spoon tamarind paste. shopping list
- 1 ½ cup water. shopping list
- ½ table spoon masala. shopping list
- salt. shopping list
How to make it
- Spread the shoulder and hit it with the meat hammer, mix all the ingredients of the seasoning, and spread it on the shoulder (both sides).
- Mix the ingredients of the stuffing, and apply it on the inner part of the seasoned shoulder.
- Roll the shoulder and rap with aluminum foil.
- Put in the oven in a tray filled with water.
- Cook for 1 ½ hours, add water before it gets dry.
- Take out and leave to cool, cut into slices, arrange in the serving plate and apply the proper garnish.
- Mix the ingredients of the dip, put on low heat until it gets thick, use it as a sauce or a dip.
People Who Like This Dish 2
- otterpond Windermere, FL
- quaziefly ALL POINTS
- victoriaregina USA, VA
- noola Peterborough, Canada
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The Rating
Reviewed by 3 people-
I love this recipe. Thank you so much for sharing.
quaziefly in ALL POINTS loved it -
I love lamb. I have never found this cut. I'll be watching for it so I can give this a try. Looks yummy.
otterpond in Windermere loved it -
I have put this is the Lamb What Am group. Hope your don't mind. Also saved,flagged and ^5.
Thanks for the recipe.
Vickievictoriaregina in USA loved it
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