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@chnomi016: شیرِ سدھنوتی (سردار امان کشمیری✊🚩) #foryoupage #goviral #wattan #freekashmir

🪽سدوزئی🪽
🪽سدوزئی🪽
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Region: GB
Sunday 28 June 2026 14:20:51 GMT
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shakirbawa06
shakir :
2026-06-28 21:06:44
3
hameedbhatti8
Hameed Bhatti 03058689005 :
2026-06-30 18:35:17
1
imranchoudhry538
churady imranchoudhry321@gmail :
nice
2026-06-30 03:00:36
1
ateequrkashmir
Ateeq Rehman kashmir :
mashallah ❤️
2026-06-29 18:30:08
1
amjad.hussain1830
Amjad Hussain :
wait
2026-06-30 23:20:03
0
user2088663481265
سناء ملک :
2026-06-29 02:16:36
1
raja.razwan65
Raja Razwan :
Mashllah Allah pk hiafazat farmain 🤲
2026-06-28 21:21:05
1
asad.janjua89
Asad Janjua :
2026-06-30 09:43:04
0
aseellovers795
Aseel lover :
2026-06-30 19:10:55
0
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well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.
well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.

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