Persian Style Lamb With Almonds Recipes

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PERSIAN LAMB SHANKS



Persian Lamb Shanks image

Recipe video above. A traditional Persian dish - fall apart lamb shanks with a well seasoned, delicately flavoured broth. Pair this with the iconic Persian Tachin (baked saffron rice), a Persian chopped salad and finish with a Persian Love Cake to complete your Persian feast!

Provided by Nagi

Categories     Mains

Time 3h10m

Number Of Ingredients 15

4 lamb shanks (, about 300g/10oz each (Note 1))
Salt and pepper
1 - 2 tbsp vegetable oil ((or canola))
1 large onion (, sliced (yellow, brown))
6 cloves garlic (, chopped)
1 litre / 4 cups water
500 ml / 2 cups chicken broth
2 medium tomatoes (, chopped)
1 tsp turmeric
3/4 tsp salt
1/4 tsp + 1/8 tsp nutmeg
1/4 tsp + 1/8 tsp cardamom powder
1/2 tsp cinnamon
1/8 tsp extra cinnamon (, extra for later)
1/4 tsp saffron threads ((Note 2))

Steps:

  • Sprinkle shanks with salt and pepper.
  • Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
  • Discard excess oil, clean pot if it's very dirty.
  • Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
  • Stir in the turmeric, cinnamon, tomatoes, and salt.
  • Add chicken broth and stir well.
  • Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. (Note 2)
  • If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
  • Bring up to the boil. Place the cartouche snugly on surface (if using), cover pot leaving a little crack (to ensure it doesn't boil over).
  • Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
  • Add cardamom and nutmeg into liquid.
  • Cook for another 1 hour until meat is very tender and falling off the bone.
  • Carefully remove meat from liquid into a bowl and cover with foil.

Nutrition Facts : Calories 411 kcal, Carbohydrate 8 g, Protein 61 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 190 mg, Sodium 695 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FLAVORFUL PERSIAN BRAISED LAMB SHANKS



Flavorful Persian Braised Lamb Shanks image

This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!

Provided by Andraya Winters

Categories     World Cuisine Recipes     Asian

Time 5h

Yield 4

Number Of Ingredients 21

4 lamb shanks
¼ cup olive oil, divided
4 tablespoons salt
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon ground nutmeg
1 large onion, chopped
3 cloves garlic
⅓ cup hot water
2 limes, juiced
2 teaspoons rosewater
¼ teaspoon crumbled saffron
½ cup red wine
1 tablespoon chopped fresh parsley
3 sprigs thyme, leaves picked
½ teaspoon grated lime zest
2 bay leaves
6 cups hot chicken broth

Steps:

  • Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
  • Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
  • Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
  • Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
  • Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
  • Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
  • Place lamb shanks in the preheated oven to keep warm.
  • Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 12.6 g, Cholesterol 96.8 mg, Fat 27.2 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 7.1 g, Sodium 8487.9 mg, Sugar 4 g

ROYAL PERSIAN LAMB



Royal Persian Lamb image

A slight variation on Madhur Jaffrey's Royal Lamb or Beef with a Creamy Almond Sauce also known as Shahi Korma. Having travelled a little in current day Iran this style of curry was not to be found anywhere. Although Lamb is ever popular the closest "curry" style dishes are the Beryani dishes from the Esfahan region. It is likely that these and others were more heavily spiced as the cuisine moved south through Pakistan and India where the delights of Kashmiri, Biryani and Korma style curries were perfected. That's my guess anyway - Enjoy, this is a special one for lovers of silky spiced creme sauces.

Provided by JorgeandDellie

Categories     Curries

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

8 garlic cloves, peeled
1 piece gingerroot, 2 . 5 cm cube (peeled & coarsely chopped)
50 g blanched almonds, slivered
6 tablespoons water
7 tablespoons vegetable oil
1 kg boneless lamb shoulder (In 2.5 cm cubes)
10 cardamom pods, 10 pieces
6 cloves
1 cinnamon stick, 3 cm long piece
200 g brown onions, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
300 ml single cream
1/2 teaspoon garam masala

Steps:

  • Put the garlic, ginger and almonds and 6 tablespoons of water into the container of an electric blender. Blend until you have a paste.
  • Put the oil in a wide, heavy, preferably non-stick pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
  • Put the cardamom, cloves and cinnamon into the hot oil. Within seconds, the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color.
  • Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
  • Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and 120 ml of water. Bring to a boil. Cover and turn heat to low and simmer or cook in a preheated oven (180 C), for 1.5 hour until the meat is tender. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
  • Note: The whole spices in this dish are not meant to be eaten.
  • Persian Curries are served traditionally with flat bread only but we have found that it is perfect with rice or a delicate alternative would is freshly buttered cus cus.

Nutrition Facts :

PERSIAN-STYLE LAMB WITH ALMONDS



Persian-Style Lamb With Almonds image

About a year ago, I went to a friend's house for dinner and she served this dish. I really loved it and asked her for the recipe. She said she had found it years ago in a Good Housekeeping cookbook and was nice enough to share it with me. It's and easy and delicious way to serve ground lamb.

Provided by TasteTester

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon salad oil
1/2 cup slivered almonds
1 lb ground lamb
1 1/2 cups chopped onions
1 beef bouillon cube
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon lime juice or 1 tablespoon lemon juice
1 teaspoon dried mint
spinach leaves (optional)
1 tomatoes, cut into wedges (optional)

Steps:

  • In a 10-inch skillet over medium heat, in hot salad oil, cook slivered almonds, stirring until golden brown. Remove almonds to a plate.
  • Over medium-high heat, in oil remaining in skillet, cook ground lamb and next 5 ingredients, stirring, until meat is browned, about 10 minutes.
  • To lamb, add almonds, lime or lemon juice, and mint. Stir to blend well. Can serve now, or to make a nice presentation, line the platter with spinach leaves; spoon meat mixture onto spinach leaves and garnish with tomato wedges.

Nutrition Facts : Calories 456.6, Fat 36.9, SaturatedFat 12.6, Cholesterol 82.9, Sodium 513, Carbohydrate 9.4, Fiber 2.5, Sugar 3.4, Protein 22.4

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