Lamb Poleko

Name: Lamb Poleko
Ingredients: 4 lbs leg of lamb, butter-flied; 2 cups ripe mangoes, chunks; 1 teaspoon black peppercorns; 1 teaspoon szechuan peppercorns; 1 cup chopped cilantro; melted butter, for basting; rub; 3 tablespoons curry powder; 1 teaspoon ground szechuan peppercorns (timur); 1 teaspoon turmeric; 1 teaspoon chili powder; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 1 tablespoon tomato paste; 3 tablespoons honey; salt and pepper

16 ingredients

11 steps

Ingredients

4 lbs leg of lamb, butter-flied
2 cups ripe mangoes, chunks
1 teaspoon black peppercorns
1 teaspoon szechuan peppercorns
1 cup chopped cilantro
melted butter, for basting
rub
3 tablespoons curry powder
1 teaspoon ground szechuan peppercorns (timur)
1 teaspoon turmeric
1 teaspoon chili powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon tomato paste
3 tablespoons honey
salt and pepper

Directions

1

In a small bowl, combine all rubbing ingredients.
2

Apply rubing mixture all over butter-flied lamb.
3

Allow marinating for overnight in the refrigerator.
4

Place lamb piece on a cutting board, spead mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly.
5

Secure with a twain.
6

Fire up a charcoal grill.
7

Clean the grill surface thoroughly.
8

Grill the marinated lamb, frequently turning and basting with melted butter until cooked through, i.e.,its internal temperature reaches 160°C.
9

Take meat off the grill and let rest for ten minutes.
10

Cut into thin slices.
11

Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar.