Lamb Poleko Recipe
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Description: Make and share this delicious Lamb Poleko recipe from lovewithrecipes.com, perfect for anyone looking to explore the vibrant flavors of Nepalese cuisine.
Recipe Category:
Lamb/Sheep
Keywords:
Meat, Nepalese, Asian, Cooking Time Under 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Leg of lamb |
| 2 | Mangoes |
| 1 | Black peppercorns |
| 1 | Szechuan peppercorns |
| 1 | Fresh cilantro (chopped) |
| – | Butter (for basting) |
| 3 | Curry powder |
| 1 | Turmeric |
| 1 | Chili powder |
| 1 | Garlic paste |
| 1 | Ginger paste |
| 1 | Tomato paste |
| 1 | Honey |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 832.9 kcal |
| Total Fat | 49.8 g |
| Saturated Fat | 21.2 g |
| Cholesterol | 243.1 mg |
| Sodium | 243.3 mg |
| Total Carbohydrates | 25.9 g |
| Dietary Fiber | 3 g |
| Sugars | 20.7 g |
| Protein | 68.7 g |
Instructions
-
Prepare the Rub
In a small bowl, combine the curry powder, turmeric, chili powder, garlic paste, ginger paste, and honey, mixing thoroughly to create a flavorful rub. This blend will enhance the taste of the lamb, infusing it with an aromatic character that is characteristic of traditional Nepalese dishes. -
Marinate the Lamb
Take the leg of lamb and butterfly it for even cooking. Apply the rub mixture generously all over the surface of the lamb, ensuring every part is well-coated. For optimal flavor, wrap the lamb tightly in plastic wrap and allow it to marinate in the refrigerator overnight. This step is crucial as it allows the spices to penetrate the meat, enhancing the overall flavor profile. -
Prepare the Filling
Once marinated, remove the lamb from the refrigerator and place it on a clean cutting board. Spread the mango chunks evenly over the meat, followed by the black peppercorns, Szechuan peppercorns, and the chopped cilantro. These ingredients will add a burst of sweetness and heat, creating a delightful contrast to the rich lamb. -
Roll and Secure
Carefully roll the lamb tightly from one end to the other, enclosing the filling inside. Use kitchen twine to secure the roll, ensuring it maintains its shape during the grilling process. This will also help keep the delicious juices contained. -
Prepare the Grill
Preheat your charcoal grill to a medium-high heat. It’s important to clean the grill surface thoroughly to prevent sticking and to ensure even cooking. A well-prepped grill will give the lamb a nice sear, locking in flavors and juices. -
Grill the Lamb
Place the marinated and rolled lamb on the grill. Grill it while frequently turning and basting it with melted butter. This technique will help develop a beautiful crust on the outside while keeping the inside juicy and tender. Cook until the internal temperature reaches 160°C (about 320°F), ensuring it is perfectly done without being overcooked. -
Rest the Meat
Once cooked, remove the lamb from the grill and allow it to rest for about ten minutes. This resting period is essential as it allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist dish. -
Slice and Serve
After resting, use a sharp knife to cut the lamb into thin slices. Arrange the slices elegantly on a bed of fragrant rice pilaf, complemented by stir-fried vegetables. For an authentic touch, serve with tomato achar on the side, providing a tangy contrast that enhances the meal.
This delightful Lamb Poleko recipe offers a unique glimpse into the vibrant flavors of Nepalese cuisine, making it a fantastic addition to your collection of flavorful dishes. Enjoy this meal with family and friends, and share the joy of cooking and dining together.
Feel free to experiment with the ingredient proportions and cooking times to suit your taste preferences, making this recipe truly your own. Happy cooking!
