Although this may seem an unusual combination, the two different meats work extremely well together, with the spicy lamb juices soaking into the chicken, both flavouring and making it beautifully tender and succulent. To make Zaffrani Murgh Musallam, a bird is first skinned and marinated overnight in a saffron-scented yogurt, before being filled with a stuffing made from richly spiced lamb, and roasted.
Per portion Energy 216kcal/910kJ; Protein 33g; Carbohydrate 2g, of which sugars 0g; Fat 9g, of which saturates 3g; Cholesterol 135mg; Calcium 24mg; Fibre 0.3g; Sodium 578mg.
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