Post by Amani on Apr 8, 2008 21:12:59 GMT -5
Braised Illabo Lamb Shoulder Iranian Style
by Neil Perry from Food Source
1¼g Diced Lamb Shoulders (4cm Dice)
400g Brown Onions (Wedges)
50g Olive Oil
15g Olives (Extra)
3g Freshly Ground Cinnamon
4g Freschly Ground Cumin
8g Sea Salt
700ml Fresh Chicken Stock
130g Pitted Prunes
10g Caster Sugar
60g Fresh Lime Juice
¼ teaspoon Saffron (Threads Dissolved)
Heat oil in a heavy based pan, add meat in batches, stir over heat until browned. Remove from pan, repeat with remaining meat.
Add extra oil and onions to the same pan, stir over heat until lightly browned.
Add ground spices and salt, stir over heat for 1 minute or until fragrant.
Add stock, simmer over low heat, covered for 1 hour, stirring occasionally.
Add prunes, sugar, lime juice and saffron water. Cover and simmer a further 30 minutes or until lamb is very tender and a little more lime juice and sugar if required.
Transfer lamb to a deep serving dish, carefully arrange the meat and the pumpkin spooning over the broth.
Cover and place in a warm oven until ready to serve. Serve hot from the same dish with saffron pilaf.
Garnish with 1 chopped onion fried until golden, flaked or chopped toasted almonds or chopped toasted pistachios.
Serves 4 to 8.
by Neil Perry from Food Source
1¼g Diced Lamb Shoulders (4cm Dice)
400g Brown Onions (Wedges)
50g Olive Oil
15g Olives (Extra)
3g Freshly Ground Cinnamon
4g Freschly Ground Cumin
8g Sea Salt
700ml Fresh Chicken Stock
130g Pitted Prunes
10g Caster Sugar
60g Fresh Lime Juice
¼ teaspoon Saffron (Threads Dissolved)
Heat oil in a heavy based pan, add meat in batches, stir over heat until browned. Remove from pan, repeat with remaining meat.
Add extra oil and onions to the same pan, stir over heat until lightly browned.
Add ground spices and salt, stir over heat for 1 minute or until fragrant.
Add stock, simmer over low heat, covered for 1 hour, stirring occasionally.
Add prunes, sugar, lime juice and saffron water. Cover and simmer a further 30 minutes or until lamb is very tender and a little more lime juice and sugar if required.
Transfer lamb to a deep serving dish, carefully arrange the meat and the pumpkin spooning over the broth.
Cover and place in a warm oven until ready to serve. Serve hot from the same dish with saffron pilaf.
Garnish with 1 chopped onion fried until golden, flaked or chopped toasted almonds or chopped toasted pistachios.
Serves 4 to 8.