Friday, August 27, 2010

Lug Ido (Lamb Leg)

Usually I get meat from an ethnic butcher shop or the meat department at supermarkets and explain the way I want my meat to be cut. Most butchers are very helpful, know what to do, and cut the meat the way you request it. In Somali cooking, this type of meat is cooked in a charcoal oven or baked in a big pot on a traditional Burjiko (charcoal burning cookstove). When baking on the traditional Burjiko, burning charcoals are also placed on the lid of the pot so the lamb gets baked evenly. This is a special occasion dish and you can serve it with rice

1 leg of lamb with bone (3 to 4 lbs)

5 cloves of garlic

4 teaspoons of fresh cilantro

½ teaspoon cumin powder

½ teaspoon coriander powder

½ teaspoon of black pepper

Salt to taste

Preheat oven to 400 degree Fahrenheit.

Grind all the spices together and rub them all over the lamb. Place the lamb in a roasting pan and place it on the lower rack of the oven. Cover the pan so it is airtight. The meat will take about 1.5 to 2 hours to become tender, but if you are one of those people who love very tender meat, then you should keep it in the oven for at least 2 hours. Remove from oven when done to desired tenderness. Garnish with cooked potatoes, carrots and uncooked green peppers. Serve hot with rice or your favorite dish.

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