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Ingredients:
1 piece of lamb thigh
100 ml sunflower oil
10 cloves of garlic
10 g salt
3 L hot water
200 g boiled raw almonds
For the sauce:
30 g yogurt
5 g salt
2 g pepper
To fry:
100 ml sunflower oil
Cut little scratches to the lamb leg with help of a knife. Knead the lamb leg with sunflower oil and salt. Then let the meat rest for 30 minutes. For sauce; mix yoghurt, salt and pepper in a bowl. After resting the meat, cover the meat with the yoghurt sauce thoroughly and fry the meat in a deep saucepan. Then add the almonds, peeled garlic and hot water on the meat and then cook on low heat for 2 hours. Serve hot.
Bon Appetite!