To season the meat and application: We put the shoulder of the lamb in a tray, then put in a bowl salt, lemon salt (citric acid), black pepper, nutmeg, cardamom (ground), cinnamon, black Indian lemon, cloves, kebab spice (syrup pepper), Turmeric, vegetable oil, white vinegar, garlic (chopped), then mix all the ingredients and add them over the meat, then we grease the marinade well with the meat, then we cut the vegetables and put them in the oven tray and add a little water to them, then we wrap the meat well in paper Butter first, then in tin foil, then put a net over the vegetables and put a piece of meat on it, then we put the tray in the oven (temperature 180 and put the tray in the middle of the oven) for 3 hours - 3 and a half hours.
To prepare the biryani filling: In a pot on the fire we put ghee and vermicelli and roast the vermicelli until we get a golden color, then add the carrots (chopped) and roast it a little, then add the water (a cup and a half of water) and salt, the previous biryani spices (3 teaspoons) From the meat seasoning spices), sugar, stir them a little, then reduce the heat and close the pot and leave them until they are done, then add the peas and salt and stir them a little, then remove the pot from the heat, and then add to them the raisins (fried currants in oil), potatoes (chopped, fried and salted Then move the ingredients.
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