I’ve never cooked Indian lamb before, but I’ve cooked lamb with a lot of flavor.
When I cook it, it has an umami, spice, and tang to it.
In India, lamb is traditionally cooked with lemongrass, ginger, garlic, and cumin.
The flavor comes from lemongur, a dried green plant found in Laos, Thailand, Cambodia, Myanmar, and Indonesia.
Lettuce and onions add a bit of depth.
It’s a very aromatic meat, and I like it.
The best part about lamb is the way it’s prepared.
You have to be creative and adventurous to find something different and different-ish.
The main ingredients in lamb are onions and lemonguise.
The spices are cumin, ginger and garlic, followed by the lemongar and onion.
You can add a little bit of vinegar or lemon juice, too.
When the lamb is finished cooking, you’ll have a clean, well-seasoned, well roasted, and delicious meal.
In addition to lemongurs, ginger is a good source of vitamins C and K, and is the primary source of flavoring in many foods.
The traditional Indian lamb is typically served with saag paneer, potato chips, rice, and a side of saag.
A very popular Indian dish is lamb kichuri, which is a combination of lamb, vegetables, and yogurt.
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