Persian Lamb


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1 orange
  • 1/2  cup chicken stock
  • 1 lamb shank
  • 1 cup of rice
  • 1/2 sliced red onion
  • 1 crushed garlic clove
  • 30 g chopped pistachios
  • 30 g dried cranberry
  • parsley
  • toasted almonds
  • oil
  • yoghurt (if you like)

Preheat oven to 150 C. In the meanwhile, combine cinnamon, nutmeg, cumin, cardamom, orange zest and 2 spoons of oil in a bowl. Rub the mixture over the lamb shank. Pour the chiken stock over the lamb.  Salt and cover with a foil and put it into the oven. Roast for around 3 hours, or until the lamb shank is tender. In the meanwhile, pour some water in a pot, and let it boil. Add a pinch of salt and then some rice, and let it cook.  Pour some oil in a pan and heat it for a few seconds. Pour some sliced onion, and let them cook for 5-7 mins until they are caramelised.  Add garlic, pistachios and cranberry. After 2 mins, add this mixture to the cooked rice. Add also some parsley and orange zest. Let all the flavours blend for a couple of mins. Add some toasted almonds, and some youghurt, if you like. Now you can serve.

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