👨‍🍳 作り方

1. 1

   Prepare the marinade: In a large bowl, combine minced garlic, grated ginger, Hawaij spice blend, turmeric, cumin, coriander, crushed cardamom, cinnamon sticks, cloves, black peppercorns, and salt. Mix well to form a paste.

   💡 プロのコツ: Ensure all spices are fresh for maximum flavor.
2. 2

   Marinate the lamb: Generously rub the spice paste all over the cleaned and butterflied lamb, ensuring it gets into all crevices. Let it marinate for at least 4 hours, or preferably overnight in the refrigerator.

   ⏱️ 4 hours to overnight
3. 3

   Prepare the oven: Preheat your oven to 300°F (150°C). If using a traditional underground oven, prepare your charcoal or wood fire to create a bed of hot embers.

   💡 プロのコツ: A lower temperature for a longer time is key to tenderizing the meat.
4. 4

   Wrap the lamb: Lay out banana leaves or parchment paper large enough to wrap the entire lamb. Place the marinated lamb on the leaves/paper. Top with the sliced onions.

5. 5

   Secure the wrapping: Tightly wrap the lamb in the banana leaves or parchment paper, ensuring it is well-sealed to prevent moisture loss. You can secure it with kitchen twine.

   💡 プロのコツ: Double-wrap if using parchment paper for extra protection.
6. 6

   Cook the lamb: Place the wrapped lamb in a large roasting pan. If using a conventional oven, roast for 4-5 hours, or until the meat is fork-tender and falling off the bone. If using a traditional underground oven, bury the wrapped lamb in the hot embers and cook for 5-6 hours.

   ⏱️ 4-6 hours

   💡 プロのコツ: The cooking time will vary depending on the size of the lamb and the oven.
7. 7

   Rest the lamb: Once cooked, carefully remove the lamb from the oven or pit. Let it rest, still wrapped, for at least 30 minutes before unwrapping.

   ⏱️ 30 minutes
8. 8

   Serve: Unwrap the lamb and serve hot, often with mandi rice, flatbread, and a side of tomato or chili sauce.