A flavorful Persian dish featuring braised lamb with aromatic herbs and spices.
A flavorful Persian dish featuring braised lamb with aromatic herbs and spices.
Ingredients
Main Ingredients
- 2piecelamb shoulder
- 3pieceleeks
- 1pieceonion
- 2tbspturmeric
- 2bundlecoriander
- 2bundledill
- 500gtinned black beans
- 2Lchicken stock
How to make Persian Braised Lamb
Preparation
Dice the lamb shoulder into large chunks.
Slice the leeks and onion.
Cooking
In a large pot, heat some oil over medium heat and add the lamb pieces. Brown them on all sides.
Add the sliced leeks and onion to the pot and sauté until they are soft.
Stir in the turmeric and cook for an additional minute.
Add the coriander and dill bundles to the pot.
Pour in the chicken stock and bring to a boil.
Reduce the heat to low, cover, and let it simmer for about 2.5 to 3 hours until the lamb is tender.
Add the tinned black beans and cook for another 15 minutes.
Tips & Tricks
For a richer flavor, you can marinate the lamb with turmeric and some salt for a few hours before cooking.
Serve with rice or flatbread to soak up the delicious broth.
FAQS
Can I use a different cut of lamb for this recipe?
Yes, you can use other cuts of lamb such as lamb shanks or leg of lamb, but the cooking time may vary depending on the cut.
What can I substitute for chicken stock?
You can use vegetable stock or beef stock as a substitute for chicken stock if you prefer.
How do I know when the lamb is tender?
The lamb is tender when it easily pulls apart with a fork. This usually takes about 2.5 to 3 hours of simmering.
Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time. It can be stored in the refrigerator for up to 3 days or frozen for longer storage.
What can I serve with Persian Braised Lamb?
This dish pairs well with rice, flatbreads, or a fresh salad to balance the rich flavors.
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Blake Jackson
(@cheffy08)
With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood. With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia