Lamb Leg Pulao Cut – 2KG

Lamb Leg Pulao Cut is a special cut of lamb, taken from the leg, which is ideal for making a flavorful, hearty pulao. The cuts are rich in taste, tender, and perfect for slow cooking, allowing the meat to absorb all the spices and flavors. The lamb’s natural juices combine beautifully with the rice, creating a dish that is aromatic, delicious, and full of depth.

This cut is ideal for making a traditional lamb pulao, where the lamb’s tenderness and juiciness shine through. It pairs wonderfully with a variety of side dishes or can be enjoyed as a standalone meal.

Short Recipe: Lamb Leg Pulao

Ingredients:

• 500g Lamb Leg Pulao Cut
• 1 cup basmati rice
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 tbsp yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 2-3 cardamom pods
• 1 cinnamon stick
• 4-5 cloves
• 1 tsp garam masala
• Salt to taste
• 3 cups water
• Fresh coriander for garnish

Instructions:

1. In a pot, heat oil and sauté onions until golden brown.
2. Add ginger-garlic paste and sauté for another 2 minutes.
3. Add Lamb Leg Pulao Cut, yogurt, tomatoes, garam masala, cumin seeds, cardamom, cinnamon, and cloves. Cook until the lamb is browned and the spices release their fragrance.
4. Add water, season with salt, and bring to a boil. Reduce the heat and simmer for 1.5 to 2 hours until the lamb is tender.
5. Add rice to the pot, and cook until the rice is tender and the water is absorbed.
6. Garnish with fresh coriander and serve hot.