Beyani Lamb Recipe
Recipe information
Make Beyani Lamb in just 3h . Savor the rich and aromatic flavors of our Beyani Lamb, featuring tender, slow-cooked lamb marinated in a blend of spices and herbs. Served over a bed of fragrant basmati rice, this dish is complemented by a medley of sautéed vegetables and a drizzle of zesty sauce, creating a delightful harmony of taste and texture that will transport your senses to culinary paradise.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Lamb
Preheat your oven to 350°F (175°C). In a large oven-safe pot, heat the olive oil over medium-high heat. Season the lamb shoulder with salt and black pepper, then sear it in the pot until browned on all sides, about 10 minutes.
2. Sauté Vegetables
Remove the lamb from the pot and set aside. Add chopped onions and minced garlic to the same pot and sauté until the onions are translucent, about 5 minutes. Add diced carrots and cook for another 3 minutes.
3. Add Spices and Broth
Stir in the cumin, coriander, and paprika, cooking for 1 minute until fragrant. Pour in the chicken or vegetable broth and bring to a simmer.
4. Combine and Cook
Return the lamb to the pot, cover, and transfer to the oven. Cook for 2 to 2.5 hours, or until the lamb is tender and falling apart. Halfway through, add the cooked chickpeas.
5. Finish and Serve
Once cooked, remove the pot from the oven. Stir in fresh parsley and lemon juice. Adjust seasoning if necessary. Serve warm with rice or bread.
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