2 kg lamb limb using electronic scale
6 cloves garlic
2 chopped onion using onion chopper
Complete black pepper seeds
6 cardamom seeds
2 tablespoons rose merry using 5 measuring spoon
Salt & grinded pepper using salt & pepper grinder
1 tablespoon turmeric using 5 measuring spoon
Wash meat well and remove any fat using forged chef knife
Make deep cut at equal spaces using Forged boning knife, and then fill these cuts with (garlic, complete pepper seeds, cardamom seeds, rose merry).
Then mix turmeric, salt, pepper, and onion then coat the whole limb with these sauce, leave it 8 hr cover with foil in refrigerator.
The in big fry pan favola Teflon xtra 28 cm heat oil and put suddenly meat for 5 min to turn reddish
Then in lasagnera pan 37 cm, put lamb meat a little amount of water covered with foil in oven 200◦C for 1 1/2 hr.
Then remove foil and leave it in oven for 15 min.
Serve it hot using forged fork and chef knife with sauté vegetables.