A Neami Kashmiri trunk (Liya)

With Neami Kashmiri trunk coming to you by air (without head or entrails) approximate weight 5-5.5 kg. Important notes: This weight is approximate in slaughter and to preserve rights and out of fear of eating forbidden money, if the weight of the slaughter is less than the indicated weight, we will add pieces of the same type so that the weight matches what is shown in the product description. And if the weight of the slaughter exceeds the indicated weight, we will reduce pieces of the same type so that the weight matches. Cutting Neami Kashmiri trunk: Our customers can choose the type of cutting they want whether: · detailed slaughter · cut into quarters · refrigerator cut and many other cutting options. Our customers can choose the type of packaging they want whether: · vacuum packaging to preserve taste and flavor and the best option for the freezer, · packaged in trays for refrigerator storage, · packaged in bags for immediate use. Below is a recipe for one of the most delicious Neami Kashmiri trunk dishes, which is the method of preparing grilled Neami Kashmiri trunk. Grilled Kashmiri Neami ribs are considered one of the most delicious dishes in Saudi Arabia, knowing that the origin of this recipe is Greek, so Greek yogurt and mint are added to it. The following ingredients are needed: four cloves of garlic with three tablespoons of chopped rosemary and one and a half tablespoons of oregano, half a cup of lemon juice, eight pieces of Neami Kashmiri trunk, each cut into two pieces, in addition to half a cup of olive oil, yogurt sauce with mint, 6 chopped green onions, half a cup of mint leaves, and finally red hot pepper. Method of preparing grilled Neami trunk: place garlic, oregano, salt, pepper, and rosemary in a blender and mix well, then add olive oil and lemon and continue blending. Then place the meat in a bowl to form a single layer, then pour the mixture over it until it is soaked, cover the bowl, and put it in the fridge for several hours. When removing from the fridge, prepare charcoal for grilling or turn on the electric grill in the oven, remove the meat pieces from the marinade, add some salt and pepper, and grill them. For the sauce, mix onion, mint, pepper, oil, and lemon juice in the blender, then add yogurt with salt and black pepper until the ingredients are well combined, and leave the sauce in the fridge for several hours. It is served alongside the meat dish or arranged in the plate with the meat pieces of choice and the sauce added.