The believer is happy; the doubter is wise. -Hungarian proverb
Here's a guide to cooking this dish....Cactus!
I forgot to mention trimming the fat and cutting the lamb into small pieces. So this is a better version....Cactus
Persian Style Lamb
I forgot to mention trimming the fat and cutting the lamb into small pieces. So this is a better version....Cactus
Persian Style Lamb
I
wonder what an actual Iranian would think of the way in which I have
developed a recipe told to me by a Persian friend in the locker room
after swimming.
Trim
the fat from about 2 ½-3 pounds of lamb shoulder (“boneless lamb for
stewing”), cutting into small chunks. Marinate in most or all of a 32
oz.
container of yogurt; add some saffron strands, a
few tablespoons of turmeric (sorry, I don’t measure, these are
approximations) about a tablespoon or a bit more of salt, several
crushed garlic cloves, some cumin seeds and a sprinkling
of oregano. Let this marinate for a few hours or overnight (better) in
the refrigerator.
When
ready to cook, sauté a large onion and a chopped up hot pepper (little
red jobbies they sell at our farmer’s market are what I use) in olive or
peanut oil. I use a big iron skillet. When limp, I spoon in the lamb,
marinade and all and let simmer for 3 hours or so. I leave the cover
on, ajar, and off to keep the lamb cooking without burning, and also aim
to let most of the liquid cook off by the
end. If I needed to add liquid, I would use some dry sherry or a bit
more yogurt.
I serve with basmati rice and a vegetable (green beans?) after a salad.
This would do fine for 4-6 people depending on how much restraint they can show in accepting seconds and thirds.
David Kessler Nov. 2013
David Kessler We just had a fourth-night-of Hanukah Persian lamb dinner with Patrick James Dunn on his way home to Vancouver after Thanksgiving with his family in the Southland....Wish we could all have been together!!!
No comments:
Post a Comment