Name: Oven Lamb with Ginger and Honey
Yield: 8
Ingredients: 30.0g Margarine; 2.0g Coriander Powder; 50.0g Knorr Chicken Powder 500gr; 15.0g Honey; 8.0g Ginger, grated; 80.0g Bango Kecap Manis 1.52kg; 30.0ml Water; 3.0g Garlic, sliced; 3.0g Shallots, sliced; 10.0g Tomato, diced; 2.0g Cayenne Pepper, sliced; 40.0g Pineapple; 2.0pc Kaffir Lime; 2.0g Salt; 1.0kg Lamb; 50.0g Bango Kecap Manis 1.52kg; 15.0g Knorr Beef Powder Tub 1kg; 3.0g Black pepper, ground; 2.0g Cloves Powder, roasted; 2.0g Coriander Powder, roasted; 0.5g Cinnamon Powder; 2.0g Cardamon powder, roasted; 200.0g Pineapple, blended; 15.0g Garlic, minced

A piece of mutton, spices galore, and honey will be a finger-licking goodness. Truly treasure for food pleasure seeker.

...

Preparation

Making Seasoning Spreads
- Combine all the ingredients together.
Making Dipping Sauce
- Combine all the ingredients together.
Cooking goats
- Prick the goat's thigh with a fork, mix all the marinade ingredients, and marinate the goat's thigh for 1 night in the refrigerator, or approximately 1-2 hours.
- Prepare a brush, preheat the oven to 165°C, and move the thighs.
- Cook the goat in the tray (baking sheet) in the oven for 1-2 hours, occasionally turned over and smeared with spread spices, once cooked and tender, leave 5 minutes or more, sliced to taste.
- Serve mutton slices with rice or rice cakes.

Oven Lamb with Ginger and Honey

Ingredients

Oven Lamb with Ginger and Honey

Making Seasoning Spreads

Making Dipping Sauce

Cooking goats

Making Seasoning Spreads

Making Dipping Sauce

Cooking goats

Preparation

Making Seasoning Spreads

Making Dipping Sauce

Cooking goats

Popular recipes (10)

Sign up for our newsletter to get full access to the book