Скачать или смотреть 👨🏻‍🍳 Cooking Lamb in Banana Leaves Underground in a Clay Pit Whole!

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🐑 Whole Lamb Cooked Underground in Banana Leaves (Mountain Barbacoa Style)
🌿 Ingredients

1 whole lamb (10–12 kg, cleaned and washed)

10–12 fresh banana leaves (for wrapping)

2 cups plain yogurt

½ cup mustard oil or melted butter

4 tbsp crushed garlic

3 tbsp crushed ginger

4 tbsp salt (adjust to taste)

2 tbsp red chili powder

1 tbsp turmeric powder

2 tbsp crushed black pepper

1 tbsp coriander powder

Juice of 4–5 lemons

Fresh herbs: mint, coriander (chopped)

Optional: 2–3 chopped onions and tomatoes for stuffing

Clay or mud (for sealing the pit)

🔥 Preparation

Clean the Lamb:
Wash the whole lamb thoroughly and pat dry. Score the meat lightly with a knife so the marinade can absorb better.

Make the Marinade:
In a large bowl, mix yogurt, mustard oil, garlic, ginger, salt, red chili, turmeric, black pepper, coriander powder, lemon juice, and chopped herbs.

Marinate the Lamb:
Rub the mixture generously over the entire lamb — inside and out. Optionally stuff with onions, tomatoes, and herbs.
Cover and let it marinate for at least 4–6 hours, ideally overnight.

Prepare the Pit:
Dig a clay pit about 3 feet deep.
Line the bottom with dry wood and large stones, then light the fire and heat the stones until glowing red hot.

Wrap the Lamb:
Once marinated, wrap the lamb tightly in banana leaves. You can secure it with metal wire or natural string.

Underground Cooking:
Place a few hot stones at the bottom of the pit, lay the wrapped lamb on top, and add more hot stones over it.
Cover with soil and seal completely with clay or mud to trap the heat.
Let it cook underground for 6–8 hours — slow and steady.

Unseal & Serve:
After cooking, carefully open the clay seal and remove the lamb. The banana leaves will be slightly charred, and the meat will be fall-apart tender, smoky, and juicy.

Serve Hot:
Serve with flatbread, chutney, or mint yogurt sauce.

🕰️ Cooking Time

Marination: 4–6 hours (overnight best)

Underground cooking: 6–8 hours

🍽️ Result

Soft, aromatic lamb infused with smoke and herbs — traditional mountain barbacoa cooked the ancient way with fire and earth.


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