@ngocthinguyen99: ✅Bút kẻ mày 2 đầu BoLonZi, dễ kẻ lâu trôi, có 3 màu khác nhau để mấy bà lựa chọn #butkematlautroi #bolonzi #thinhhanh #xuhuong #meoreview @Leo 🐳

_Mèo47☘️

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Thursday 29 January 2026 10:50:45 GMT

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Na Na :

E đang tìm luôn ạ 😍😍

2026-01-29 12:50:59

1

Huyền ☘️74 -H1 :

vẽ đẹp lắm luôn b

2026-01-29 13:28:47

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_Mèo47☘️ :

Tham khảo sản phẩm ở 🛒tui nha

2026-01-29 10:56:05

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Leo Ăn Vặt 🤤 :

🥰🥰

2026-01-29 17:05:03

1

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Unha

wagu🤣#pcx160#foryou#4u

wagu🤣#pcx160#foryou#4u

🤪မင်းနဲ့တွေ့မှ 🤣#foryoupage 🤭 ✌️

🤪မင်းနဲ့တွေ့မှ 🤣#foryoupage 🤭 ✌️

‌༷۫ ᩚ𓈒ֵ مَـنزِل حُـب لِـبـِلَاك وَ بـَانق 🪷᥀ ݄ ֺ || #taehyung #تاي #v #tae #تايهيونغ @TikTok

‌༷۫ ᩚ𓈒ֵ مَـنزِل حُـب لِـبـِلَاك وَ بـَانق 🪷᥀ ݄ ֺ || #taehyung #تاي #v #tae #تايهيونغ @TikTok

Slow-Roasted Garlic Butter Lamb Shoulder with Fragrant Basmati Rice Ingredients For the Lamb: 1. Bone-In Lamb Shoulder – 5–6 lbs 2. Olive Oil – 1/4 cup 3. Unsalted Butter – 4 tbsp, melted 4. Garlic – 12 cloves, minced 5. Fresh Lemon Juice – 3 tbsp 6. Plain Yogurt – 1/2 cup 7. Tomato Paste – 2 tbsp 8. Ground Cumin – 2 tsp 9. Ground Coriander – 2 tsp 10. Smoked Paprika – 2 tsp 11. Ground Turmeric – 1 tsp 12. Ground Cinnamon – 1/2 tsp 13. Ground Black Pepper – 1 tsp 14. Salt – 2 tsp 15. Fresh Rosemary – 2 sprigs 16. Fresh Thyme – 4 sprigs 17. Beef or Lamb Broth – 2 cups 18. Yellow Onion – 1 large, sliced For the Rice: 19. Basmati Rice – 4 cups 20. Water or Chicken Broth – 5 cups 21. Unsalted Butter – 3 tbsp 22. Olive Oil – 1 tbsp 23. Yellow Onion – 1 small, finely chopped 24. Garlic – 3 cloves, minced 25. Ground Cinnamon – 1/4 tsp 26. Ground Cardamom – 1/2 tsp 27. Bay Leaves – 2 28. Salt – 1 tsp 29. Raisins – 1/3 cup 30. Toasted Almonds – 1/3 cup Recipe 1. Rinse the basmati rice under cold water several times until the water runs mostly clear. Soak it in fresh water for 30 minutes, then drain thoroughly. 2. Pat the lamb shoulder dry with paper towels. Using a sharp knife, make several deep cuts across the surface of the meat so the marinade can penetrate deeply. 3. In a large bowl, combine olive oil, melted butter, minced garlic, lemon juice, yogurt, tomato paste, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and salt. 4. Rub the garlic spice marinade generously over the entire lamb shoulder, working it into the cuts and underneath any loose edges. Cover and refrigerate for at least 4 hours, preferably overnight. 5. Remove the lamb from the refrigerator 30–45 minutes before cooking. Arrange sliced onions, rosemary, and thyme in the bottom of a roasting pan. 6. Place the marinated lamb shoulder over the onions. Pour the beef or lamb broth into the bottom of the pan without washing away the marinade. 7. Cover the roasting pan tightly with foil or a lid. Roast at 300°F (150°C) for approximately 4–5 hours until the lamb becomes extremely tender and easily separates from the bone. 8. Remove the foil during the final 20–30 minutes of cooking. Increase the oven temperature to 425°F (220°C) and allow the lamb to develop a deeply golden, caramelized exterior. 9. While the lamb finishes roasting, heat butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent. 10. Stir in minced garlic, cinnamon, cardamom, bay leaves, and salt. Cook for approximately 30 seconds until the spices become fragrant. 11. Add the drained basmati rice and gently stir for 1–2 minutes, coating every grain with the seasoned butter and aromatic onion mixture. 12. Pour in 5 cups of water or chicken broth. Bring to a boil, then reduce the heat to low, cover tightly, and cook for 15–18 minutes until the rice is fluffy and all the liquid has been absorbed. 13. Turn off the heat and let the rice rest, covered, for 10 minutes. Gently fluff with a fork and fold in the raisins and toasted almonds. 14. Spread the fragrant rice across a large serving platter. Carefully place the roasted lamb shoulder in the center and spoon some of the rich roasting juices over the meat. 15. Garnish with fresh herbs and additional toasted almonds. Serve immediately with extra pan juices and a side of yogurt sauce or fresh salad. Follow for more delicious roasted meat recipes and incredible homemade meals!

Slow-Roasted Garlic Butter Lamb Shoulder with Fragrant Basmati Rice Ingredients For the Lamb: 1. Bone-In Lamb Shoulder – 5–6 lbs 2. Olive Oil – 1/4 cup 3. Unsalted Butter – 4 tbsp, melted 4. Garlic – 12 cloves, minced 5. Fresh Lemon Juice – 3 tbsp 6. Plain Yogurt – 1/2 cup 7. Tomato Paste – 2 tbsp 8. Ground Cumin – 2 tsp 9. Ground Coriander – 2 tsp 10. Smoked Paprika – 2 tsp 11. Ground Turmeric – 1 tsp 12. Ground Cinnamon – 1/2 tsp 13. Ground Black Pepper – 1 tsp 14. Salt – 2 tsp 15. Fresh Rosemary – 2 sprigs 16. Fresh Thyme – 4 sprigs 17. Beef or Lamb Broth – 2 cups 18. Yellow Onion – 1 large, sliced For the Rice: 19. Basmati Rice – 4 cups 20. Water or Chicken Broth – 5 cups 21. Unsalted Butter – 3 tbsp 22. Olive Oil – 1 tbsp 23. Yellow Onion – 1 small, finely chopped 24. Garlic – 3 cloves, minced 25. Ground Cinnamon – 1/4 tsp 26. Ground Cardamom – 1/2 tsp 27. Bay Leaves – 2 28. Salt – 1 tsp 29. Raisins – 1/3 cup 30. Toasted Almonds – 1/3 cup Recipe 1. Rinse the basmati rice under cold water several times until the water runs mostly clear. Soak it in fresh water for 30 minutes, then drain thoroughly. 2. Pat the lamb shoulder dry with paper towels. Using a sharp knife, make several deep cuts across the surface of the meat so the marinade can penetrate deeply. 3. In a large bowl, combine olive oil, melted butter, minced garlic, lemon juice, yogurt, tomato paste, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and salt. 4. Rub the garlic spice marinade generously over the entire lamb shoulder, working it into the cuts and underneath any loose edges. Cover and refrigerate for at least 4 hours, preferably overnight. 5. Remove the lamb from the refrigerator 30–45 minutes before cooking. Arrange sliced onions, rosemary, and thyme in the bottom of a roasting pan. 6. Place the marinated lamb shoulder over the onions. Pour the beef or lamb broth into the bottom of the pan without washing away the marinade. 7. Cover the roasting pan tightly with foil or a lid. Roast at 300°F (150°C) for approximately 4–5 hours until the lamb becomes extremely tender and easily separates from the bone. 8. Remove the foil during the final 20–30 minutes of cooking. Increase the oven temperature to 425°F (220°C) and allow the lamb to develop a deeply golden, caramelized exterior. 9. While the lamb finishes roasting, heat butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent. 10. Stir in minced garlic, cinnamon, cardamom, bay leaves, and salt. Cook for approximately 30 seconds until the spices become fragrant. 11. Add the drained basmati rice and gently stir for 1–2 minutes, coating every grain with the seasoned butter and aromatic onion mixture. 12. Pour in 5 cups of water or chicken broth. Bring to a boil, then reduce the heat to low, cover tightly, and cook for 15–18 minutes until the rice is fluffy and all the liquid has been absorbed. 13. Turn off the heat and let the rice rest, covered, for 10 minutes. Gently fluff with a fork and fold in the raisins and toasted almonds. 14. Spread the fragrant rice across a large serving platter. Carefully place the roasted lamb shoulder in the center and spoon some of the rich roasting juices over the meat. 15. Garnish with fresh herbs and additional toasted almonds. Serve immediately with extra pan juices and a side of yogurt sauce or fresh salad. Follow for more delicious roasted meat recipes and incredible homemade meals!

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