Made by marinating thin-cut lamb fillet in cumin and coriander seed and searing it quickly over high heat, this dish is a simple but satisfying classic from Kazakh steppe cooking. With no added carbohydrate, portion control keeps it a low-calorie main course.
Mix the cumin, toasted coriander seed, garlic, olive oil and salt, rub over the lamb fillet, cover and let it sit at room temperature for 20 minutes.
Sear the marinated fillet slices on a very hot grill for 3 minutes per side, until browned outside and pink in the centre.
Remove from the grill and let it rest for 3 minutes, then slice and serve.
Let the meat come to room temperature before grilling, or the outside will char while the inside stays raw. Do not overcook, or the fillet will turn tough. Allergens: this recipe contains none of the main allergen groups.
Using the coriander seed without toasting and crushing it first means the aroma will not fully come through; do not skip that step.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.