Lamb Poleko (Nepali Smoked Leg of Lamb)
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Ingredients
| 4 lbs. | leg of lamb, butter-flied | | 2 cups | ripe mango chunks | | 1 tsp. | black peppercorn | | 1 tsp. | timur peppercorn | | 1 cup | chopped cilantro | | Melted butter for basting |
Rub
| 3 tbsp. | curry powder | | 1 tsp. | ground timur | | 1 tsp. | turmeric | | 1 tsp. | chili powder | | 1 tbsp. | garlic paste | | 1 tbsp. | ginger paste | | 1 tbsp. | tomato paste | | 3 tbsp. | honey | | Salt and pepper |
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Instructions
In a small bowl, combine all rubbing ingredients. Apply rubbing mixture all over butter-flied lamb. Allow marinating for overnight in the refrigerator. Place lamb piece on a cutting board, spead mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly. Secure with a twain.
Fire up a charcoal grill. Clean the grill surface thoroughly. Grill the marinated lamb, frequently turning and basting with melted butter until cooked through (internal temperature of 160°F). Take meat off the grill and let rest for ten minutes. Cut into thin slices. Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar.
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