How to prepare a roasted lamb thigh
Sheep's thigh: 2 kg
Margarine: Half a little container
Salt, to taste
Sweet Pepper: 2 tsp
Hot Spice: Spoon
Cinnamon: a teaspoon
Flour: extensive spoon
The most effective method to get ready
The thigh is rubbed with salt, sweet, hot and cinnamon powder and put in a plate
Include the margarine, at that point enter the Chinese to a welding stove where the thigh abandons time to time to red in all sides
Place the thigh in the serving dish near the fire to keep it hot
The margarine, which has the thigh, turns a little flour, ghee, and heated water, cooks into a medium-thickness sauce, and is presented with the thigh. This assortment is joined by bubbled vegetables or potato puree
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