Ingredients for lamb jugs:
ðĶīðĨĐ (Gigots of Lamb)
ð§
ð§ (Onion and garlic)
ð
(Tomato paste)
ð· (Red Wine)
ð (beef or chicken stock)
ðŋ ðķïļ (Herbs and spices such as rosemary, thyme and paprika)
Ingredients for saffron rice:
ð (Rice)
ð§ (Water or stock)
ðŋ ð§ (Saffron, salt and spices)
Steps:
Prepare the lamb legs ð§―:
Dry-type them and season with ð§ and ðķïļ.
Look for the rods ðĨ:
Heat the ðŦ oil in a large pot and brown the lamb legs until removed and set aside.
Make the ðĨ sauce:
Skipped chopped ð§
and ð§ until perfumed. Add ð
dough, ð· and broth. Mix well!
Ember the lamb ðē:
Place the lamb legs in the pot, cover them and let them cook over low heat for 2-3 hours until.
Prepare the saffron rice ðâĻ:
Cook the rice with a pinch of saffron, ð§, and ð§ until it’s fluffy
Serve and garnish ð―ïļðŋ:
Place the lamb legs on the saffron rice, top with chopped parsley ðŋ, and enjoy!
Enjoy your tasty meal of lamb leg!
