Ingredients
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1 kg Lamb
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1 tbsp Cumin
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1 tsp Black Pepper
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pinch hot Red Pepper
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Salt
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freshly ground White Pepper
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Olive Oil
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grain 1 Pomegranate
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1 large White Onions
Directions
Steps
|
1
Done
|
Chop the lamb into serving pieces, carefully cutting the connective tissue between the ribs. Rub the meat with salt and white pepper, good oil olive oil. Close the meat with foil, put in a cool place for 2 hours. |
|
2
Done
|
Meanwhile, make the spice mixture, drink all in the coffee grinder, or rubbed in a mortar and sift through a fine sieve. |
|
3
Done
|
Maximum heat the grill or light the coals they should burn and twitch white ash. Lamb gently Pat dry with paper towels. RUB each piece with the spicy mixture and fry on the grill grill or on the grill for 2-5 minutes per side depending on desired degree of doneness. |
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4
Done
|
Prepared meat put in a bowl, sprinkle with pomegranate seeds and thinly sliced onions. Let stand 5 minutes and serve with pita bread. |
