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The Afghan Answer to the 'Pulled __________ Sandwich'

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8 sandwichs Medium
Total: Active:
0 Ratings 

Ingredients (12)

  • full breast of lamb
  • bunch fresh cilantro
  • bunch fresh mint
  • arab yogurt
  • crushed red pepper
  • 4 cloves garlic, minced
  • 3 tbl spn sour cream
  • olive oil
  • salt and pepper
  • cumin
  • 4 walnut pieces
  • juice of 1/2 lime
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The Afghan Answer to the 'Pulled __________ Sandwich'

I have as of late fell so deeply in love with Afghan food, culture and everything else. hopefully someday she’ll be peaceful so i can go visit. anyway, being from arkansas and all, i was looking for a way to make a pulled pork style sandwich but through the eyes (thats my interpretation, dont be offended) of Afghan cuisine. here she is….theres a bit of work but the end product will last you for at least a week!
the sandwich is made of only three things (like pulled pork)
1. pulled lamb
2. homemade arab/afghan cilantro and mint white sauce
3. masala nan store bought bread

the ingredients and instructions may seem overly complex and stupidly difficult, but seeing as im a musician i tried.

Instructions

  1. 1for the sauce: Pulse handful cilantro leaves, handful mint leaves with tub of yogurt, drizzle olive oil, cumin, walnut, juice of 1/4 lime, salt and pepper to taste. pulse until desired thickness and pieces of cilantro/mint are at desired size. i like it think and tiny pieces, basically green. let sauce rest in refridgerator at least an hour.
  2. 2the lamb: in medium sized storage container place lamb, bone side up. pour sauce til the lamb is covered. squeeze remaining lime, and put remaining cilantro and mint with stems on top. drizzle olive oil, salt and pepper to taste. place in refridgerator, let marinate at least over night (i did two nights).
    preheat oven to 350-375. remove lamb from marinade, line a high brimmed baking dish with tin foil, place lamb inside and pour the remaining marinade on top. wrap lamb and cook til desired. i cooked it through considering its going into a sandwich, normally i’d do rare.
    pour off excess oil, and scrape off all the marinade, and the cilantro mint crust. this is important because the sauce turns rather citrusy but trust me the good stuff be there!
    heat up the masala nan and enjoy!
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